1-First Step: Gather all ingredients, rinse the rice under cold water to remove excess starch, and pat the chicken breasts dry. This preps the components for cooking and ensures a cleaner, fluffier rice texture.

2-Second Step: Place the rinsed rice evenly in the bottom of the slow cooker. Pour in the chicken broth, then add lemon zest and juice, garlic, dried thyme, rosemary, salt, and pepper. This builds the flavorful base for the dish.

3-Third Step: Lay the chicken breasts on top of the rice and herbs mixture. This positioning allows the chicken to cook above the rice, ensuring even cooking and flavor transfer.

4-Fourth Step: Cover and set the slow cooker to low heat. Cook for 4 to 5 hours, or until the chicken is fully cooked and the rice is tender. Avoid lifting the lid during cooking to maintain steady temperature.

5-Fifth Step: Once cooked, carefully remove the chicken breasts and shred or slice as desired. Stir the rice gently to combine flavors evenly.

6-Final Step: Return the shredded chicken to the slow cooker, mix thoroughly, and serve hot. Garnish with fresh herbs or lemon slices if desired. For dietary adaptations, swap chicken in step three with tofu for vegan versions or use cauliflower rice for low-calorie options, adjusting cooking times accordingly.