Begin by adding the boneless chicken breasts to your slow cooker. Pour in the chicken broth, then add the chopped onion and minced garlic for a fragrant base. Sprinkle in the dried oregano, dried thyme, salt, and pepper, followed by the fresh lemon juice and zest. Stir gently to combine all ingredients.

Cover the slow cooker with its lid and set it to cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The chicken will absorb the zesty lemon and herb flavors, becoming tender and juicy.

Once the chicken is done cooking, carefully remove it using tongs. Use two forks to shred the chicken into bite-sized pieces, or leave it whole if preferred. Return the shredded chicken back into the slow cooker.

Stir in the uncooked rice into the slow cooker, ensuring it's evenly distributed. Cover the slow cooker again and set it to cook on HIGH for an additional 30-40 minutes, or until the rice is tender.

After the rice has cooked, taste the dish. If desired, add more lemon juice and adjust any seasoning with additional salt and pepper.

Ladle the lemon herb chicken and rice into bowls, garnishing each portion with freshly chopped parsley. Enjoy warm, either on its own or paired with bread or a salad.