This recipe is great because you can start the chicken before work or at lunch and not have to do the rest until you’re ready to eat. I’ll post pictures as soon as I can!



1 pkg. Bone in, skinless chicken thighs- you can use chicken breast, but the thigh is a cheaper cut, and has more flavor
1 cup chicken broth
1Tbsp each of parsley, sage, rosemary (and a Bay Leaf if you want)
1 Lemon, sliced or just substitute with 1/8th cup lemon juice
1 white onion, quartered
1/2 C. Uncooked rice
1 small zucchini or yellow squash


  • Crock-pot, or slow cooker
  • tongs to turn chicken
  • measuring cups and spoons
  • small sauce pan for rice
  • small skillet for squash
  • sharp kitchen knife to cut lemon, onion, squash
  • cutting board


First you’re going to open your chicken and place it in the slow cooker. Make sure not to get it too crowded in there , or your chicken won’t cook all the way. Next, season the chicken with salt and pepper, and rosemary, parsley and sage, and 1 bay leaf. Make sure each thigh (or breast) is evenly seasoned.

seasoned chicken thighs

Then add a cup of chicken broth to the slow cooker. This keeps the chicken from burning and infuses it with flavor.Cut your onion into quarters, leaving it attached at the root ball (Rachael Ray trick)

quartered onion- attached at the root ball

and place the quartered onion between the chicken in the pot.

If you have a fresh lemon, slice it in discs and lay it over the chicken. I opted for orange slices this time. The acid in the citrus tenderizes the chicken, so if you would rather use lemon juice, it works the same way.

The chicken thighs were a bit bigger this time, so I upped the cook time (best crock pot ever, btw)

Turn on the slow cooker to the “high” setting and set it to cook for about 4-5 hours. It will smell amazing within 30 minutes, just saying.

When your chicken is about 30 minutes from being finished, start boiling water for your rice. My husband and I eat about half a cup of cooked rice as a serving, so measure out 1/2 uncooked rice because it will cook up. follow the instructions for boiling the rice (usually bring to boil with water, then let simmer for 20 minutes) While your rice is simmering, cut up and saute the squash in a small frying pan. I usually add 2 Tbsp. butter and salt and pepper to taste.

The chicken should be about finished cooking at this point, so to serve it, make a fluffy bed of rice, serve the chicken on the rice with a lemon slice, and top with the sautéed squash or zucchini. I’m telling you, this is a super easy meal, and it’s one my husband will actually eat (even if he does make “icky face” at the squash)
serves 2-4, cook time 30 minutes active, 5 hours inactive

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