Slow Cooker Lemon Herb Chicken and Rice
Enjoy a comforting and flavorful meal with this easy slow cooker recipe. Tender chicken infused with bright lemon and fragrant herbs is nestled amongst fluffy rice, making for a delicious and effortless dinner.
Equipment
- Slow cooker
- Small bowl
- Measuring cups
- Measuring spoons
- Fork
- Knife
- Cutting board
- Juicer or citrus press
- Zester
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 cup long-grain rice, rinsed
- 2 cups chicken broth low sodium preferred
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh herbs, chopped such as parsley, thyme, rosemary, or a combination
- 1 teaspoon dried oregano
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ cup grated Parmesan cheese optional, for serving
- 1 cup chopped vegetables such as carrots, celery, or peas) (optional
- ¼ cup white wine optional, for deglazing
Instructions
- Rinse the rice thoroughly under cold water until the water runs clear.
- In a small bowl, combine the lemon juice, lemon zest, olive oil, minced garlic, chopped fresh herbs, dried oregano, salt, and pepper.
- Pour the chicken broth into the bottom of your slow cooker.
- Add the rinsed rice evenly over the chicken broth.
- Place the chicken pieces on top of the rice.
- Pour the lemon-herb mixture over the chicken, making sure to coat everything well.
- Cover the slow cooker and cook on low for 3-4 hours, or on high for 1.5-2 hours. The chicken should be cooked through (internal temperature of 165°F) and the rice should be tender.
- Once the chicken and rice are cooked, turn off the slow cooker and let it sit for 10 minutes to allow the rice to absorb any remaining liquid.
- Fluff the rice with a fork and serve immediately. Garnish with grated Parmesan cheese, if desired.
Notes
For extra flavor, sauté the garlic in olive oil, deglaze the pan with white wine before adding to the slow cooker. Feel free to add chopped vegetables like carrots, celery, or peas. Cooking times may vary depending on your slow cooker. For a creamier dish, stir in 1/4 cup of heavy cream or coconut milk during the last 15 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Add a splash of chicken broth when reheating to keep it moist.