Easy Slow Cooker Lemon Herb Chicken and Rice
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.
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.