Why You’ll Love Slow Cooker Lemon Herb Chicken and Rice Recipe
This Slow Cooker Lemon Herb Chicken and Rice is the perfect cozy one-pot meal! Juicy chicken slow-cooked with zesty lemon, garlic, and herbs over tender, fluffy rice makes for a comforting yet refreshing dinner. Minimal prep, family-friendly, and packed with flavor, this dish is ideal for busy weeknights.
Ingredients
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4 boneless, skinless chicken breasts (or thighs)
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2 cups long-grain white rice, rinsed
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1 small onion, finely chopped
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3 cloves garlic, minced
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4 cups chicken broth
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1 lemon (zested and juiced)
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2 tbsp olive oil
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1 tsp dried thyme
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1 tsp dried oregano
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1 tsp paprika
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½ tsp dried rosemary
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Salt and black pepper, to taste
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2 tbsp fresh parsley, chopped (for garnish)
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Lemon slices (optional, for serving)
Directions
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Prep the chicken: Season chicken with salt, pepper, paprika, thyme, oregano, and rosemary.
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Sear for flavor (optional): Heat olive oil in a skillet over medium heat. Sear chicken on both sides until golden brown (about 2–3 minutes per side). This step adds extra flavor but can be skipped if you’re short on time.
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Assemble in slow cooker: Add rice, onion, garlic, chicken broth, lemon juice, and zest into the slow cooker. Stir well. Place seasoned chicken on top.
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Cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is cooked through and rice is tender.
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Fluff and serve: Fluff the rice with a fork, garnish with parsley and lemon slices, and serve hot.
Servings & Timing
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Servings: 4–6
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Prep Time: 10 minutes
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Cook Time: 4–5 hours (low) or 2–3 hours (high)
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Total Time: 4–5 hours
Variations
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Creamy Version: Stir in ½ cup heavy cream or cream cheese at the end of cooking for a richer dish.
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Veggie Add-In: Add peas, carrots, or green beans in the last 30 minutes of cooking.
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Mediterranean Twist: Add kalamata olives and a sprinkle of feta before serving.
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Brown Rice Option: Use brown rice, but increase cooking time (about 6–7 hours on low).
Storage & Reheating
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Store leftovers in an airtight container in the fridge for up to 3 days.
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Reheat gently in the microwave or on the stovetop with a splash of chicken broth to keep the rice moist.
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Freezing is not recommended, as rice may become mushy.
FAQs
Q: Can I use bone-in chicken?
A: Yes, but increase cook time slightly. Remove bones before serving for easier eating.
Q: Do I have to sear the chicken first?
A: No, but searing locks in flavor and adds a golden color.
Q: Can I use instant rice?
A: Not recommended — it will overcook and turn mushy in the slow cooker.
Conclusion
This Slow Cooker Lemon Herb Chicken and Rice is bright, flavorful, and satisfying. With zesty lemon and aromatic herbs, it’s a refreshing twist on comfort food that the whole family will love. Perfect for busy days when you want a hearty dinner waiting for you at the end!
Slow Cooker Lemon Herb Chicken and Rice
This Slow Cooker Lemon Herb Chicken and Rice is the ultimate one-pot comfort meal! Juicy, tender chicken is slow-cooked with fragrant herbs, zesty lemon, and fluffy rice for a wholesome family dinner. Perfect for busy weeknights when you want a hearty dish with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 5–6 hours
- Total Time: 5 hours 10 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup long-grain white rice (uncooked)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 lemon (zested and juiced)
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp paprika
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 tbsp fresh parsley, chopped (for garnish)
- Lemon slices, for garnish (optional)
Instructions
- Prepare chicken: Season chicken with oregano, thyme, paprika, salt, and pepper.
- Sear (optional): Heat olive oil in a skillet and sear chicken on both sides until golden brown for extra flavor.
- Assemble in slow cooker: Add rice, onion, garlic, chicken broth, lemon zest, and lemon juice into the slow cooker. Stir to combine. Place chicken on top of the rice mixture.
- Cook: Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours, until chicken is cooked through (165°F / 74°C) and rice is tender.
- Finish & serve: Fluff the rice, garnish with parsley and lemon slices, and serve warm.
Notes
- For richer flavor, add 2 tbsp of butter when adding rice and broth.
- Substitute white rice with brown rice (increase liquid by ½ cup and cooking time).
- Add veggies like carrots, peas, or spinach in the last 30 minutes of cooking.
- Store leftovers in the fridge for up to 3 days.
