Busy days call for meals that practically make themselves. This Slow Cooker Lemon Herb Chicken and Rice is the answer! Imagine tender, juicy chicken infused with bright lemon and aromatic herbs, all cooked together with fluffy rice in one pot.
It’s a comforting, flavorful dish that requires minimal effort, making it ideal for busy parents and beginner cooks. Get ready for an easy, satisfying family meal that will become a staple in your home.
Table of Contents
Why You’ll Love This Slow Cooker Lemon Herb Chicken and Rice
This easy recipe for Slow Cooker Lemon Herb Chicken and Rice offers so many benefits for your busy life.
- Effortless, Hands-Off Cooking: Just set it and forget it! Your slow cooker does all the work.
- Complete One-Pot Meal: Chicken, rice, and veggies all cook together, meaning less cleanup.
- Bright, Fresh, Comforting Flavors: The zesty lemon and fragrant herbs create a truly tasty dish.
- Family-Friendly Appeal: This hearty meal is a crowd-pleaser for all ages and tastes.
- Highly Adaptable: Easily customize with your favorite additions or dietary needs.
Ingredients
Here’s what you’ll need to create this fantastic slow cooker chicken meal:
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup long grain white rice (uncooked)
- 2 1/4 cups chicken broth (low sodium)
- Juice of 1 lemon (about 2 tablespoons)
- Zest of 1 lemon
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 cup chopped fresh spinach or frozen peas (optional)
- Fresh parsley, for garnish
Notes & Substitutions
For the chicken, boneless, skinless thighs are recommended for their moisture and flavor, but breasts also work well. Adjust cooking time slightly if using breasts to prevent them from drying out.
Long grain white rice is ideal for this recipe; avoid instant or quick-cook varieties, as they can become mushy.
For herbs, dried oregano and thyme work beautifully, but you can swap for fresh herbs like rosemary or dill if preferred. Feel free to boost your veggies by adding chopped carrots or celery with the onion.
Equipment
You won’t need many specialized tools for this easy Slow Cooker Lemon Herb Chicken and Rice.
- A 6-quart slow cooker is the perfect size for this recipe.
- A skillet for optional chicken searing.
- Basic kitchen tools like a knife, cutting board, and measuring cups/spoons.
Instructions For Slow Cooker Lemon Herb Chicken and Rice
Follow these straightforward steps to prepare your flavorful Slow Cooker Lemon Herb Chicken and Rice:
- Sear the Chicken (Optional but Recommended): Heat olive oil in a skillet over medium heat. Lightly season the chicken with salt and pepper. Sear for 2–3 minutes on each side until golden brown. This step develops deeper flavor and skin crispness. You can skip searing if you are very short on time, but it really adds to the final dish.
- Prepare the Slow Cooker Base: In the bottom of your slow cooker, add the uncooked rice and diced onion. Sprinkle in the lemon zest, lemon juice, dried oregano, dried thyme, garlic powder, onion powder, salt, and black pepper. Pour in the low-sodium chicken broth. Stir all these ingredients gently to combine them evenly.
- Add Chicken: Carefully place the seared chicken thighs (or raw, if skipping the sear) on top of the seasoned rice mixture in a single layer. Ensure the chicken is nestled partially into the rice.
- Slow Cook: Secure the lid on your slow cooker. Cook on low for 4–5 hours or on high for 2.5–3 hours. The cooking is complete when the chicken is fork-tender and the rice is fully cooked, fluffy, and has absorbed the liquid. Avoid lifting the lid during cooking, as this releases heat and extends cooking time. This slow cooking process creates truly tender meat.
- Add Greens (Optional): If using chopped fresh spinach or frozen peas, gently stir them into the hot rice and chicken mixture during the last 15–20 minutes of cooking. Re-cover the slow cooker and allow the greens to wilt or heat through from the residual warmth.
- Fluff and Serve: Once cooking is finished, carefully remove the chicken from the slow cooker. Use a fork to fluff the aromatic rice. Shred or dice the chicken as desired, or serve whole pieces. Serve the Slow Cooker Lemon Herb Chicken and Rice immediately, garnished with fresh parsley and an extra squeeze of lemon for brightness.
Pro Tips for Success
Achieve the best results with these useful suggestions for your lemon herb chicken dish.
- Lid Lock: Resist the urge to lift the slow cooker lid during cooking. Each peek releases heat, adding 20–30 minutes to your cooking time.
- Rice Matters: Use long-grain white rice for the best texture. Basmati or jasmine rice also work well.
- Lemon Boost: For an even brighter flavor, add a few fresh lemon slices directly into the slow cooker during the last hour of cooking.
- Browning is Best: Searing the chicken beforehand truly enhances the flavor and appearance of this dish. It adds a delicious depth you will appreciate. The Maillard reaction from searing meat helps to develop complex flavors and a more palatable texture in slow-cooked meals.
- Perfect Rice Consistency: The exact cooking time for rice can vary slightly by slow cooker. If your rice seems too firm, add a splash more broth and cook for another 15 minutes.
Common Mistakes to Avoid
Steer clear of these pitfalls to ensure your slow cooker chicken meal turns out perfectly.
- Mushy Rice: Do not stir the rice during the slow cooking process. This releases starch and can lead to a gummy texture.
- Dry Chicken: Boneless, skinless chicken breasts can dry out faster than thighs. Consider cooking breasts on the lower end of the time range.
- Overcrowding: Do not pack your slow cooker too full. Leave some room for the ingredients to cook evenly and the liquids to circulate.
- Wrong Rice: Avoid using instant or quick-cook rice varieties, as they will turn to mush in a slow cooker.
Serving Suggestions & Variations
Serve this comforting chicken and rice with a simple side salad for a complete meal. A sprinkle of crumbled feta cheese or a few Kalamata olives can add a Mediterranean twist to your Slow Cooker Lemon Herb Chicken and Rice.
For a vegetarian option, replace the chicken with a can of drained chickpeas, added in the last hour of cooking. You can also experiment with different herb profiles, such as fresh rosemary and bay leaves, for a distinct flavor.
Storage & Reheating
Store any leftover Slow Cooker Lemon Herb Chicken and Rice in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions for up to 2-3 months. Thaw frozen portions overnight in the refrigerator before reheating.
Reheat leftovers gently in the microwave or on the stovetop over low heat. Add a splash of chicken broth or water to moisten the rice and chicken as needed during reheating.
Nutrition Information
Here’s an estimated nutritional breakdown for one serving of this tasty Slow Cooker Lemon Herb Chicken and Rice recipe. These values are approximate and can vary based on specific ingredients and portion sizes.
| Nutrient | Amount |
|---|---|
| Calories | 390 |
| Protein | 28g |
| Fat | 10g |
| Carbohydrates | 45g |
| Fiber | 2g |
| Sugar | 1g |
| Sodium | 520mg |
Disclaimer: Nutritional information is an estimate only and may vary based on specific ingredients used and portion sizes.
Frequently Asked Questions
Can I use brown rice in this slow cooker lemon herb chicken and rice recipe?
You can, but brown rice requires more liquid and a longer cooking time. Expect to add an extra 1/2 cup of broth and cook for an additional 1-2 hours on low.
Is this recipe vegetarian-friendly?
No, as it contains chicken and chicken broth. You can make a vegetarian version by swapping chicken for chickpeas or lentils and using vegetable broth.
How do I prevent mushy rice
The key is to avoid stirring the rice once it’s in the slow cooker and to use the correct type of long-grain white rice. Also, do not lift the lid frequently.
Conclusion
This Slow Cooker Lemon Herb Chicken and Rice truly embodies the joy of effortless home cooking. With its bright flavors, tender chicken, and minimal cleanup, it’s a perfect meal for any busy weeknight.
We hope you and your family enjoy this flavorful and easy-to-make dish. Give this wonderful recipe a try and let us know your thoughts in the comments below! We love hearing from you.
Slow Cooker Lemon Herb Chicken and Rice
Ingredients
Equipment
Method
- Optional: heat olive oil in a skillet over medium heat. Lightly season the chicken with salt and pepper, then sear 2–3 minutes per side until golden to enhance flavor.
- In the slow cooker, combine uncooked rice, diced onion, lemon juice, lemon zest, oregano, dried thyme, garlic powder, onion powder, salt, and pepper. Pour in the chicken broth and stir gently.
- Place the chicken thighs (seared or raw) on top of the rice mixture, nestling them slightly into the liquid.
- Cover and cook on LOW for 4–5 hours (or on HIGH for about 2.5–3 hours), until chicken is tender and rice has absorbed the liquid.
- If using spinach or peas, stir them into the hot rice and chicken during the last 15–20 minutes of cooking. Re‑cover to allow them to wilt or heat through.
- When cooking is complete, remove the chicken. Use a fork to fluff the rice. Shred or dice the chicken, or serve in whole pieces. Garnish with fresh parsley and an extra squeeze of lemon if desired, then serve hot.
Nutrition
Notes
- Boneless skinless thighs give the best moisture; chicken breasts work but may dry out if overcooked.
- Use long‑grain rice (not quick‑cook) to avoid mushiness.
- For extra lemon flavor, add lemon slices during the last hour.
- If adding veggies like spinach or peas, stir them in near the end to maintain texture.
- Do not stir rice during cooking to prevent gummy texture.
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