Wash chicken and pat dry. Put chicken pieces and garlic in a shallow glass dish
and pour lemon juice over. Cover with plastic wrap and refrigerate for 4 to 8 hours. Turn a few times while marinating.
Drain chicken, reserving lemon juice garlic mixture. In a large food storage bag, shake flour and paprika. Add chicken pieces and shake to coat.
In a large skillet, heat oil over medium heat; brown chicken pieces until golden brown, about 5 minutes on each side.
Put rice in a 5- to 6-quart slow cooker; top with onion and
chicken. In a small saucepan, whisk together reserved lemon juice mixture,
herbs, salt, pepper, and broth. Bring lemon herb mixture to a full boil; pour over chicken. Cover and cook on low for 6 to
8 hours or high for 2 1/4 to 3 hours, until chicken is tender and juices run clear.
Serves 4.
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