This Chicken and Rice Crock Pot Recipe is a quick and easy mid-week dinner with a citrus kick. Fresh squeezed lime juice is poured over skinless chicken breasts and simmered with spices and instant rice.
Really try to use fresh limes, it makes such a difference over anything bottled or canned. You should get about a half dozen limes – whatever is leftover can go into the mojitos!
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- 1 1/2 pounds boneless skinless chicken breasts
- 2 cups uncooked instant rice
- 2 cups chicken broth
- 1/3 cup fresh squeezed lime juice
- 1 clove garlic minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 tablespoon dried onion
- 2 tablespoons unsalted butter melted
- kosher salt and ground black pepper
- Season the chicken breasts with the kosher salt and black pepper. Lay them in the bottom of a crock pot.
- Whisk together the lime juice with the dried thyme, dried oregano and dried onion. Add the minced clove of garlic, then whisk in the melted butter. Pour this mixture over the chicken breasts.
- Turn the crock pot to high and cover the pot. Let the chicken begin to simmer in the lime juice and butter, about 30 minutes, then add the chicken broth and reduce the temperature to low.
- Cook for 6 to 7 hours. Add the 2 cups of instant rice during the last 15 minutes of cooking time.
Food For Thought – If you want to use regular long grain white or brown rice, add it when you have 1 hour of cooking time left. You will need to turn the temperature to high and increase the amount of chicken broth by 2 cups.
Good To Know – If you would like this chicken and rice to cook a little faster and be a little drier, increase the temperature to high and cook for 4 to 5 hours.
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