📖 Instructions

1. First, prepare the chicken: Rinse 2 pounds of boneless, skinless chicken thighs under cold water and pat them dry with paper towels. Season generously with salt, pepper, and a pinch of garlic powder. Don't skimp on the seasoning – it's crucial for building flavor!
2. Now, prep the aromatics: In a bowl, mix together 2 tablespoons of olive oil, the juice of 2 lemons (about 4 tablespoons), 2 cloves of minced garlic, 1 tablespoon of dried Italian herbs (or a mix of your favorites), and a dash of red pepper flakes (optional, for a little kick).
3. Layer the ingredients in the slow cooker: Pour half of the lemon-herb mixture into the bottom of the slow cooker. Add the seasoned chicken thighs in a single layer. Pour the remaining lemon-herb mixture over the chicken.
4. Add the rice: Sprinkle 1 cup of long-grain rice evenly over the chicken. Gently pour in 2 cups of chicken broth, making sure the rice is mostly submerged. Do not stir at this point, as it can affect the rice cooking evenly.
5. Slow cook to perfection: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Cooking times may vary depending on your slow cooker, so check for doneness.
6. Check for doneness: The chicken should be cooked through and easily shredded with a fork. The rice should be tender and have absorbed most of the liquid. If the rice is still a bit firm, cook for another 30 minutes, checking periodically.
7. Shred the chicken and fluff the rice: Once cooked, use two forks to shred the chicken directly in the slow cooker. Gently fluff the rice with a fork to distribute the shredded chicken and incorporate any remaining liquid.
8. Garnish and serve: Garnish with fresh parsley or lemon slices, if desired. Serve hot and enjoy the flavorful goodness! It’s also really good if you let it sit for like, 10 minutes after its done.