Step 1: Combine the Base
In the bottom of your slow cooker, combine the rice, chicken broth, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and pepper. Stir gently to ensure everything is evenly distributed. This will create a flavorful base that will soak into the rice as it cooks.

Step 2: Add the Chicken
Lay the chicken thighs on top of the rice mixture. You don’t need to stir them in—just rest them right on top. As the chicken cooks, its juices will drip down into the rice, adding more richness and flavor.

Step 3: Cook Until Tender
Cover and cook on low for 6–7 hours or on high for 3–4 hours. The rice should be tender and fluffy, and the chicken should be fully cooked through and easy to shred with a fork.

Step 4: Finish and Serve
Once everything is cooked, fluff the rice with a fork to gently combine the juices and herbs. Garnish with freshly chopped parsley and serve hot. This dish pairs well with a crisp side salad or a piece of crusty bread