Slow Cooker Lemon Herb Chicken and Rice Dinner
This slow cooker lemon herb chicken and rice is a complete, soul-warming meal that requires almost no effort. With perfectly cooked, fluffy rice and impossibly tender chicken infused with bright citrus and savory herbs, it transforms a busy weeknight into a comforting dinner.
Equipment
- Large skillet
- Slow cooker (4-6 quart)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Fine-mesh strainer (for rinsing rice)
- zester or microplane
- citrus juicer
- Paper towels
- Wooden spoon or spatula
- Two forks (for shredding chicken)
- Fork (for fluffing rice)
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 ½ cups long-grain white rice like Jasmine or Basmati
- 2 ½ cups low-sodium chicken broth
- ¼ cup fresh lemon juice about 2 lemons
- Zest of 2 lemons
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- ½ teaspoon black pepper, freshly ground
- 1 teaspoon salt plus more to taste
- 2 tablespoons unsalted butter, cut into small cubes
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Transfer the sautéed onions and garlic to your slow cooker. Add the rinsed rice, chicken broth, fresh lemon juice, lemon zest, dried thyme, rosemary, oregano, salt, and pepper. Stir everything together until well combined.
- Pat the chicken thighs dry with paper towels and season them generously on both sides with a little extra salt and pepper. Nestle the seasoned chicken pieces into the rice mixture, pushing them down slightly so they are partially submerged.
- Place the lid on the slow cooker and cook on LOW for 3 to 4 hours, or on HIGH for 1.5 to 2 hours. The dish is done when the chicken is fork-tender and the rice has absorbed all the liquid and is fluffy.
- Once cooked, carefully remove the chicken pieces to a plate and shred them with two forks, or leave them whole. Gently fluff the rice with a fork. Stir in the cubes of butter until melted and glossy. Return the chicken to the pot, or serve it on top of the rice. Garnish generously with fresh parsley.
Notes
For best results, always rinse the rice until the water runs clear to prevent a gummy texture. Do not lift the lid during cooking, as this releases heat and steam, extending the cooking time. For a creamy version, stir in ¼ cup of heavy cream or full-fat coconut milk at the end along with the butter. To add vegetables, stir in a cup of frozen peas and a handful of chopped spinach during the last 10 minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.