Slow Cooker Lemon Herb Chicken and Rice Recipe

Introduction

Slow Cooker Lemon Herb Chicken and Rice is a comforting, flavorful dish that combines tender chicken breasts with aromatic herbs and zesty lemon, all cooked to perfection in a slow cooker. This easy recipe is perfect for busy days when you want a wholesome, satisfying meal with minimal effort.

Ingredients

• 2 pounds chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley

Instructions

1. Step 1: Heat the olive oil in a skillet over medium heat.
2. Step 2: Add the diced onion and sauté for 3-4 minutes until softened and translucent.
3. Step 3: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
4. Step 4: Transfer the cooked onion and garlic mixture to the bottom of the slow cooker.
5. Step 5: Place the chicken breasts on top of the onion and garlic mixture.
6. Step 6: Sprinkle dried thyme, rosemary, lemon zest, salt, and black pepper evenly over the chicken.
7. Step 7: Add the uncooked rice around the chicken in the slow cooker.
8. Step 8: Pour the chicken broth over the rice and chicken, making sure the rice is fully submerged.
9. Step 9: Drizzle the fresh lemon juice over everything.
10. Step 10: Cover and cook on low for 3-4 hours or on high for 1.5-2 hours until chicken is cooked through and rice is tender.
11. Step 11: Remove the chicken breasts and set aside. Stir the frozen peas into the rice mixture to warm through.
12. Step 12: Shred or slice the chicken and return it to the slow cooker, mixing everything together.
13. Step 13: Taste and adjust seasoning with extra salt or pepper if needed.
14. Step 14: Sprinkle chopped fresh parsley on top before serving. Serve hot.

Tips & Variations

• Ensure the rice is fully submerged in the broth to cook evenly.
• For added flavor, sear the chicken breasts before placing them in the slow cooker.
• Add a splash of heavy cream or a dollop of sour cream before serving for a creamier texture.
• Substitute frozen peas with other vegetables like carrots or green beans for variety.
• If using boneless, skinless chicken thighs, reduce cooking time slightly to prevent drying out.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth to keep the rice moist. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless, skinless chicken thighs instead of chicken breasts?

Yes, chicken thighs are a great alternative. Just keep an eye on the cooking time to avoid overcooking and drying them out.

Can I use brown rice instead of white rice?

Brown rice requires longer cooking times, so it’s not ideal for this recipe as written. If you want to use brown rice, consider cooking it separately and adding it to the slow cooker near the end.

Slow Cooker Lemon Herb Chicken and Rice Recipe

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★★★★★

4.9 from 134 reviews

This Slow Cooker Lemon Herb Chicken and Rice recipe offers a comforting and flavorful one-pot meal that’s perfect for busy days. Tender chicken breasts are cooked with aromatic herbs, fresh lemon, and sautéed garlic and onions, combined with long-grain white rice and chicken broth in a slow cooker for a hands-off, delicious dinner that’s ready in just a few hours.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 3-4 hours (slow cooker low) or 1.5-2 hours (slow cooker high)
• Total Time: 3 hours 15 minutes to 4 hours 15 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Chicken and Seasonings

• 2 pounds chicken breasts
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon lemon zest
• 1 teaspoon salt
• ½ teaspoon black pepper

Rice and Broth

• 1 cup long-grain white rice
• 4 cups chicken broth

Vegetables and Fresh Ingredients

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice

Other

• 1 tablespoon olive oil

Instructions

1. Prepare Aromatics: Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
2. Layer Ingredients in Slow Cooker: Transfer the sautéed onion and garlic mixture to the bottom of the slow cooker. Place the chicken breasts on top of the aromatics, then evenly sprinkle the dried thyme, rosemary, lemon zest, salt, and black pepper over the chicken.
3. Add Rice and Liquids: Pour the uncooked long-grain white rice around the chicken in the slow cooker. Then pour the chicken broth over the rice and chicken, making sure the rice is fully submerged. Drizzle fresh lemon juice over everything.
4. Cook the Dish: Cover the slow cooker and cook on low for 3-4 hours or on high for 1.5-2 hours until the chicken is cooked through and the rice is tender.
5. Finish with Peas and Herbs: Remove the chicken breasts and set aside. Stir the frozen peas into the rice and broth mixture, allowing them to warm through. Shred or slice the chicken and return it to the slow cooker, mixing everything together gently.
6. Adjust Seasoning and Serve: Taste and adjust seasoning with more salt or pepper if needed. Sprinkle chopped fresh parsley on top before serving. Serve hot ensuring both chicken and rice are well plated.

Notes

• Ensure the rice is fully submerged in the broth to guarantee even cooking.
• Searing the chicken breasts before adding them to the slow cooker enhances flavor.
• For a creamier texture, add a splash of heavy cream or a dollop of sour cream before serving.
• Frozen peas can be substituted with other vegetables such as carrots or green beans.
• If using boneless skinless chicken thighs, adjust cooking time to prevent drying.

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