Slow Cooker Lemon Herb Chicken and Rice
This easy slow cooker recipe delivers a comforting and flavorful meal with minimal effort. Chicken and rice are infused with bright lemon and fragrant herbs, creating a delicious one-pot dish perfect for busy weeknights.
Equipment
- Slow cooker
- Skillet
- Small bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Fork
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 2 tbsp fresh herbs, chopped rosemary, thyme, parsley
- 1 tsp dried Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup long-grain rice, uncooked Basmati or Jasmine
- 2 cups chicken broth
- ¼ cup heavy cream optional
- 2 tbsp butter
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Sear chicken thighs (or breast pieces) on both sides until lightly browned. Transfer the chicken to your slow cooker.
- In the same skillet, sauté chopped onion until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Pour the onion and garlic mixture over the chicken in the slow cooker.
- In a small bowl, whisk together lemon juice, lemon zest, fresh herbs, Italian seasoning, salt, and pepper.
- Pour the lemon herb mixture over the chicken.
- Pour the uncooked rice and chicken broth over the chicken in the slow cooker.
- Gently stir to ensure the rice is submerged in the liquid.
- Dot with butter.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the rice is tender.
- Once cooked, shred the chicken with two forks.
- If using, stir in the heavy cream for an extra creamy texture.
- Serve immediately.
Notes
For best results, use chicken thighs as they stay juicier in the slow cooker. If using chicken breasts, consider adding an extra 1/4 cup of chicken broth to prevent them from drying out. To thicken the sauce, mix 1 tablespoon of cornstarch with 1/2 cup of liquid from the slow cooker, then stir the mixture back into the slow cooker and cook until thickened. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also try adding chopped Kalamata olives and feta cheese for a Mediterranean twist, or Parmesan cheese for a creamy version.