Heat 2 tablespoons of olive oil in a skillet over medium heat. Add a finely diced medium onion and sauté for 3-4 minutes until softened and golden brown. Stir in 3 minced garlic cloves and cook for an additional 1-2 minutes.

Transfer the sautéed onion and garlic mixture to the slow cooker. Layer 4 boneless, skinless chicken breasts on top, ensuring they are evenly spread out.

Season the chicken with 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, lemon zest, and a pinch of salt and black pepper.

Pour 1 cup of uncooked long-grain white rice evenly around the chicken in the slow cooker.

Pour 2 cups of chicken broth over the rice.

Squeeze the juice of one fresh lemon over the contents.

Cover the slow cooker and cook on low for 3-4 hours or on high for 1.5-2 hours.

Remove the chicken from the slow cooker and shred it before returning it to the slow cooker.

Stir in 1 cup of frozen peas and let warm for about 5 minutes.

Return shredded chicken back into the slow cooker and mix to combine. Adjust seasoning with salt and black pepper.

Garnish with fresh parsley and serve in bowls.