Start by generously seasoning the chicken breasts with salt, pepper, garlic powder, and onion powder.

If you’d like a deeper flavor, heat olive oil in a skillet over medium-high heat. Brown the chicken for 2–3 minutes on each side, then transfer it to the slow cooker.

In a bowl, combine the long-grain white rice, chicken broth, lemon juice, dried thyme, and dried oregano. Stir until well blended.

Pour the rice mixture over the seasoned chicken in the slow cooker, ensuring even distribution.

Top the mixture with the lemon slices.

Cover and cook on low for 6–7 hours or on high for 3–4 hours.

About 30 minutes before serving, check the internal temperature of the chicken, ensuring it reaches 165°F.

Once done, carefully remove the chicken and fluff the rice with a fork.

Serve the chicken whole or shredded atop the rice and garnish with freshly chopped parsley.