One bowl eating at its best. Layers of warm rice and lemon herb chicken topped with edamame, onions, tomato, and avocado. A simple drizzle of olive oil and lemon juice is the perfect finish.
Lay the trimmed boneless chicken breasts in the bottom of your slow cooker. Sprinkle the thyme, rosemary, salt, and pepper over the chicken.
Pour the chicken broth and lemon juice over the chicken. Cover slow cooker with secure fitting lid.
Cook on Low for 3-4 hours*
*You may need to adjust cooking time depending on the strength of your slow cooker.
When chicken is fully cooked (internal temperature =165 degrees Fahrenheit), shred the chicken with two forks.
To make the bowls, add warm rice to the bottom of a bowl, then top with the desired amount of a chicken. (include some of the broth if you would like).
Top with edamame, onions, tomatoes, and avocado.
Drizzle with olive oil, squeeze a lemon wedge over it, then salt and pepper as desired.
Tip: Frozen brown rice is your savior. Get some for your freezer. Trust me.
Tip: My slow cooker runs fairly hot, so on Low the chicken is done in 3-4 hours. You may need to adjust the cooking time depending on your cooker.