EASY SLOW COOKER LEMON HERB CHICKEN AND RICE

Picture this: tender, juicy chicken infused with bright lemon and fragrant herbs, nestled in a bed of perfectly cooked rice – all thanks to the magic of your slow cooker. This Slow Cooker Lemon Herb Chicken And Rice is the ultimate comfort food that practically cooks itself, freeing you up for more important things. I promise, this will become a family favorite!

The Dream Team: Ingredients You’ll Need

Alright, let’s gather our ingredients. Don’t worry, it’s mostly stuff you probably already have!

Chicken

• 1.5 – 2 lbs boneless, skinless chicken thighs or breasts (I prefer thighs for extra flavor!)

Rice

• 1 cup long-grain white rice, uncooked (basmati or jasmine work well too)

Broth

• 2 cups chicken broth, low sodium

Lemon & Herbs

• 1 lemon, juiced and zested
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons fresh herbs, chopped (I love a mix of rosemary, thyme, and parsley) or 2 teaspoons dried herbs
• 1 teaspoon dried oregano
• Salt and pepper to taste

Optional Goodies

• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery

Let’s Talk Chicken: Breasts vs. Thighs

Okay, this is a big one, and it’s totally up to you, but I’ve got some strong feelings here! While chicken breasts are leaner, chicken thighs really shine in the slow cooker. They stay incredibly moist and flavorful, even with long cooking times. If you use chicken breasts, keep a close eye on them to avoid overcooking. No one wants dry chicken!

Step-by-Step Instructions: Your Path to Deliciousness

Time to get cooking! Don’t be intimidated; this is seriously easy. I’ll walk you through it.

1. Prep the Chicken:

   Season your chicken with salt, pepper, and a little bit of dried oregano. This adds a nice base flavor. If you’re using those optional veggies, give them a quick chop!

2. Layer it Up:

   If you’re using onion, carrots, and celery, spread them in the bottom of the slow cooker. This creates a flavorful base for the rice and chicken. Place the chicken on top of the vegetables (if using) or directly onto the bottom of the slow cooker.

3. Make the Magic Sauce:

   In a small bowl, whisk together the chicken broth, lemon juice, lemon zest, olive oil, minced garlic, and fresh or dried herbs. This is your flavor explosion!

4. Pour and Cook:

   Pour the broth mixture over the chicken. Make sure the chicken is mostly submerged. Add the uncooked rice evenly around the chicken. Gently stir the rice to ensure it’s submerged in the liquid. This helps it cook evenly.

5. Slow Cooker Time:

   Cover and cook on low for 3-4 hours or on high for 2-3 hours, or until the chicken is cooked through and the rice is tender. Cooking times can vary depending on your slow cooker, so keep an eye on it!

6. Shred and Serve:

   Once the chicken is cooked, shred it with two forks right in the slow cooker. Stir everything together to combine the shredded chicken, rice, and sauce. Let it sit for 5-10 minutes before serving to allow the rice to absorb any extra liquid. This is key for perfectly fluffy rice!

Troubleshooting Tips: Because Life Happens

Okay, let’s be real. Sometimes things don’t go exactly as planned. Here are a few common issues and how to fix them:

• Rice is Undercooked:

  Add a little more broth (1/4 cup at a time) and cook for another 15-20 minutes. Make sure the rice is submerged in the liquid.

• Rice is Mushy:

  Unfortunately, there’s no real fix for this once it’s done. Make sure to use the correct amount of liquid next time. Also, avoid opening the lid too often during cooking, as this releases steam and can affect the cooking time.

• Chicken is Dry:

  This usually happens with chicken breasts. Next time, try using chicken thighs or shortening the cooking time. You can also add a tablespoon of butter to the slow cooker for extra moisture.

• Too Much Liquid:

  If there’s too much liquid at the end, remove the lid and cook on high for 15-30 minutes to allow some of the liquid to evaporate. You can also thicken the sauce with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Spice It Up! Flavor Variations to Try

Want to get a little creative? Here are some fun flavor variations to try:

• Mediterranean Twist:

  Add some sun-dried tomatoes, Kalamata olives, and feta cheese for a Mediterranean-inspired flavor.

• Spicy Kick:

  Add a pinch of red pepper flakes or a diced jalapeño for a little heat.

• Creamy Dreamy:

  Stir in a dollop of Greek yogurt or sour cream at the end for extra creaminess.

• Garlic Lover’s Delight:

  Double the amount of garlic for an even more intense garlic flavor. Consider trying Crockpot Garlic Parmesan Chicken & Potatoes for a similar, comforting meal.

Serving Suggestions: Complete the Meal

This Slow Cooker Lemon Herb Chicken and Rice is delicious on its own, but here are a few ideas to round out the meal:

• Side Salad:

  A simple green salad with a lemon vinaigrette is the perfect complement.

• Steamed Vegetables:

  Steamed broccoli, asparagus, or green beans add a healthy dose of veggies.

• Crusty Bread:

  Serve with a slice of crusty bread to soak up all that delicious sauce. Or you could try something like Honey Butter Garlic Chicken And Rice for an equally delicious pairing of chicken and rice.

Make-Ahead Tips: Be a Meal Prep Pro

Want to get ahead of the game? Here’s how to prep this recipe in advance:

• Chop Veggies:

  Chop the onion, carrots, and celery ahead of time and store them in an airtight container in the refrigerator.

• Mix the Sauce:

  Whisk together the broth, lemon juice, lemon zest, olive oil, garlic, and herbs and store it in an airtight container in the refrigerator.

• Assemble the Slow Cooker:

  Layer the vegetables (if using), chicken, and rice in the slow cooker insert. Pour the sauce over the top. Cover and refrigerate overnight. In the morning, simply place the insert in the slow cooker and cook as directed. For another zesty option, consider Crock Pot Cilantro Lime Chicken for your next Taco Tuesday!

Storage and Reheating: Making the Most of Leftovers

Got leftovers? Lucky you! Here’s how to store and reheat them:

• Storage:

  Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Reheating:

  Reheat in the microwave or on the stovetop. If reheating on the stovetop, add a splash of broth or water to prevent the rice from drying out. For a creamy alternative you might also enjoy Creamy Garlic Parmesan Crockpot Chicken & Potatoes.

Why I Love This Recipe (and You Will Too!)

This Slow Cooker Lemon Herb Chicken and Rice is a total game-changer for busy weeknights. It’s packed with flavor, incredibly easy to make, and a guaranteed crowd-pleaser. Plus, the slow cooker does all the work, so you can come home to a delicious and healthy meal. What’s not to love?

Easy Slow Cooker Lemon Herb Chicken and Rice

Amelia Chen-Morrison

This slow cooker recipe features tender chicken infused with lemon and herbs, nestled in a bed of perfectly cooked rice. It’s a convenient and flavorful meal perfect for busy weeknights, offering a delicious and healthy option with minimal effort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Slow cooker
• Small bowl
• Whisk
• Measuring cups
• Measuring spoons
• Lemon zester
• juicer
• Cutting board
• Knife
• Fork

Ingredients

  

• 1.5 – 2 lbs boneless, skinless chicken thighs or breasts
• 1 cup long-grain white rice, uncooked basmati or jasmine
• 2 cups chicken broth, low sodium
• 1 lemon, juiced and zested
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons fresh herbs, chopped rosemary, thyme, and parsley
• 1 teaspoon dried oregano
• Salt to taste
• Pepper to taste
• ½ cup chopped onion optional
• ½ cup chopped carrots optional
• ½ cup chopped celery optional

Instructions

 

• Season the chicken with salt, pepper, and dried oregano.
• If using onion, carrots, and celery, spread them in the bottom of the slow cooker.
• Place the chicken on top of the vegetables (if using) or directly onto the bottom of the slow cooker.
• In a small bowl, whisk together the chicken broth, lemon juice, lemon zest, olive oil, minced garlic, and fresh or dried herbs.
• Pour the broth mixture over the chicken. Make sure the chicken is mostly submerged.
• Add the uncooked rice evenly around the chicken. Gently stir the rice to ensure it’s submerged in the liquid.
• Cover and cook on low for 3-4 hours or on high for 2-3 hours, or until the chicken is cooked through and the rice is tender.
• Once the chicken is cooked, shred it with two forks right in the slow cooker.
• Stir everything together to combine the shredded chicken, rice, and sauce.
• Let it sit for 5-10 minutes before serving to allow the rice to absorb any extra liquid.

Notes

For richer flavor, use chicken thighs. Cooking times may vary depending on your slow cooker. If rice is undercooked, add more broth and cook longer. For a Mediterranean twist, add sun-dried tomatoes, Kalamata olives, and feta cheese. For a spicy kick, add red pepper flakes or diced jalapeño. To make ahead, chop veggies and mix the sauce in advance. Store leftovers in the refrigerator for up to 3-4 days.