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Slow Cooker Lemon Herb Chicken and Rice

Slow Cooker Lemon Herb Chicken and Rice

Slow Cooker Lemon Herb Chicken and Rice is a remarkably easy and flavorful one-pot meal, perfect for busy weeknights. This recipe offers a delightful combination of tender chicken, fragrant herbs, and perfectly cooked rice, all prepared with minimal effort in your slow cooker.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 5 minutes
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Boneless, skinless chicken thighs or breasts
  • 1.5 cups Long-grain white rice, uncooked
  • 4 cups Chicken broth
  • 1 Lemon zested and juiced
  • 2 tablespoons Olive oil
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Dried rosemary
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • to taste Salt and freshly ground black pepper
  • Fresh parsley, chopped for garnish (optional)

Equipment

  • Slow Cooker
  • Fine-mesh Sieve
  • Small Bowl
  • Paper towels
  • Saucepan (for reheating)
  • Microwave-safe dish (for reheating)
  • Freezer-safe containers

Method
 

  1. Lightly grease the inside of your slow cooker insert with cooking spray or a little olive oil to prevent sticking.
  2. In a fine-mesh sieve, thoroughly rinse the long-grain white rice under cold running water until the water runs clear. This step is crucial for preventing the rice from becoming gummy or clumpy.
    1.5 cups Long-grain white rice, uncooked
  3. In a small bowl, whisk together the dried oregano, dried thyme, dried rosemary, garlic powder, onion powder, salt, and black pepper. This herb and spice blend will infuse the chicken and rice with incredible flavor.
    1 teaspoon Dried oregano, 1 teaspoon Dried thyme, 1/2 teaspoon Dried rosemary, 1/2 teaspoon Garlic powder, 1/2 teaspoon Onion powder, to taste Salt and freshly ground black pepper
  4. Pat the chicken thighs or breasts dry with paper towels. Rub the prepared herb and spice mixture generously all over the chicken pieces.
    1.5 lbs Boneless, skinless chicken thighs or breasts, 1 teaspoon Dried oregano, 1 teaspoon Dried thyme, 1/2 teaspoon Dried rosemary, 1/2 teaspoon Garlic powder, 1/2 teaspoon Onion powder, to taste Salt and freshly ground black pepper
  5. Add the rinsed rice to the bottom of the slow cooker insert. Arrange the seasoned chicken pieces on top of the rice.
    1.5 cups Long-grain white rice, uncooked, 1.5 lbs Boneless, skinless chicken thighs or breasts
  6. Pour the chicken broth evenly over the rice and chicken. Drizzle the olive oil and squeeze in the juice from half of the lemon over the mixture. Zest the remaining half of the lemon and sprinkle the lemon zest over the top as well.
    4 cups Chicken broth, 2 tablespoons Olive oil, 1 Lemon
  7. Cover the slow cooker and cook on the LOW setting for 3 to 4 hours, or until the chicken is cooked through and tender, and the rice is fully cooked and has absorbed most of the liquid. The exact cooking time may vary depending on your slow cooker model and the size of your chicken pieces.
  8. Before serving, ensure the chicken is cooked to an internal temperature of 165°F (74°C). The rice should be tender and the liquid mostly absorbed.
  9. Once cooked, gently stir the rice and chicken to combine. Let the dish rest, covered, for about 5-10 minutes to allow the flavors to meld and the rice to finish absorbing any remaining moisture.
  10. Serve the Slow Cooker Lemon Herb Chicken and Rice hot, garnished with fresh chopped parsley if desired for a burst of vibrant color and freshness.
    Fresh parsley, chopped

Notes

This is a wonderfully easy and flavorful one-pot meal. For optimal freshness, allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. Can be frozen for up to 2-3 months.