Savory Citrus and Herb Slow Cooker Chicken with Garlic-Infused Rice

Begin by zesting and juicing 2 oranges and 1 lemon into a bowl, ensuring to catch any seeds. In a separate bowl, mix together 1 tablespoon of olive oil, 1 tablespoon of honey, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Add the citrus juice and zest to this mixture and stir well to combine. Place 4 boneless, skinless chicken thighs in the slow cooker and pour the citrus marinade over the chicken, ensuring it is well coated.

Sprinkle 2 teaspoons of dried thyme and 1 teaspoon of dried rosemary over the chicken for added flavor.

Cover the slow cooker and set it to cook on low for 6 hours or high for 3 hours. About 30 minutes before the chicken is done, rinse 1 cup of long-grain white rice under cold water until the water runs clear.

In a medium saucepan, heat 2 tablespoons of butter over medium heat and add 2 minced garlic cloves, sautéing until fragrant.

Add the rinsed rice to the saucepan and stir for 1-2 minutes, allowing it to toast slightly. Pour in 2 cups of chicken broth and bring to a boil.

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

Once the chicken is cooked, shred it gently with two forks and mix it back into the juices in the slow cooker.

Serve the savory chicken over the garlic-infused rice, garnished with fresh parsley and additional citrus zest if desired.