Place the four chicken thighs in the bottom of the Crock-pot.

Zest the half lemon and add to a small bowl. Juice the same half lemon and mix the lemon zest, lemon juice, and chicken broth together. Set aside.

In a small ramekin, whisk together the salt, pepper, garlic powder, onion powder, crushed red pepper flakes, paprika, and Italian seasoning.

Pour the lemon juice mixture over the chicken thighs.

Evenly sprinkle the seasoning blend over the chicken thighs and lemon juice mixture. Top with minced garlic.

Cover and cook chicken thighs on high for 2-3 hours or on low for 6-8 hours, until the chicken is tender and falling apart.

Twenty minutes before serving, add the water and Jasmine rice. Cook covered on low for 20 minutes, until the rice is cooked and tender.

Spoon lemon chicken and rice into bowls and garnish with fresh chopped parsley.