Begin by placing the four chicken breasts at the bottom of your slow cooker, laying them flat.

In a medium bowl, combine chicken broth, lemon juice, lemon zest, and minced garlic. Add oregano, thyme, salt, and pepper, whisking until well combined.

Pour the broth mixture evenly over the chicken breasts.

Gently sprinkle rinsed rice around the chicken in an even layer.

Cover the slow cooker tightly, and set it to cook on low heat for 4-5 hours.

Check the chicken after about 4 hours to ensure it reaches an internal temperature of 165°F.

In the last 30 minutes, sprinkle frozen peas on top of the chicken and rice.

Once cooking is complete, gently stir all the ingredients together in the slow cooker.

Before serving, garnish with freshly chopped parsley and lemon slices.