Slow Cooker Lemon Herb Chicken and Rice
A flavorful and satisfying dish that transforms simple ingredients into a delicious and effortless meal, all while requiring minimal hands-on time. Perfect for busy weeknights or relaxed weekends.
Equipment
- Slow cooker (6-quart or larger)
- Skillet
- Mixing spoon
Ingredients
- 6-8 Bone-in, skin-on chicken thighs (or 4 boneless, skinless chicken breasts)
- 1 tbsp Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Long-grain rice (Basmati or Jasmine)
- 4 cups Chicken broth (low-sodium)
- 0.25 cup Lemon juice
- 1 tbsp Lemon zest
- 2 tbsp Fresh thyme, chopped
- 2 tbsp Fresh rosemary, chopped
- 2 tbsp Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Pour sautéed onion and garlic into the bottom of the slow cooker. Add the rice, chicken broth, lemon juice, lemon zest, thyme, rosemary, and parsley. Stir to combine.
- Place chicken thighs on top of the rice mixture, ensuring they are partially submerged in the broth.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until chicken is cooked through and rice is tender.
- If desired, remove chicken and shred with two forks. Return shredded chicken to the slow cooker and stir to combine with the rice.
- Garnish with fresh parsley and lemon wedges. Serve hot.
Notes
Use low-sodium broth to better control the salt level. Add vegetables like carrots or peas for extra nutrition. For crispy skin, broil the chicken thighs after cooking. Avoid using instant rice — long-grain rice such as jasmine or basmati works best.