Slow Cooker Lemon Herb Chicken and Rice is a wholesome, flavorful, and comforting meal made with tender chicken breasts, aromatic herbs, fresh lemon, and perfectly cooked rice. This easy dump-and-go slow cooker recipe is ideal for busy weeknights, offering a complete meal that’s hearty, healthy, and full of bright Mediterranean-inspired flavors.
Ingredients
- 1 ½ lbs (700 g) boneless, skinless chicken breasts or thighs
- 1 ½ cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 2 tbsp olive oil or melted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp paprika
- Juice and zest of 1 large lemon
- Salt and black pepper to taste
- ½ cup grated Parmesan cheese (optional)
- Fresh parsley and lemon slices for garnish
Instructions
- Lightly grease the inside of your slow cooker with cooking spray or oil.
- Add the rice, chicken broth, onion, garlic, thyme, oregano, parsley, paprika, lemon juice, lemon zest, salt, and pepper. Stir to combine.
- Place the chicken breasts (or thighs) on top of the rice mixture and drizzle with olive oil or melted butter.
- Cover and cook on Low for 5–6 hours or High for 2½–3 hours, until the chicken is tender and the rice is cooked through.
- Once done, remove the chicken and fluff the rice with a fork. Stir in grated Parmesan if desired.
- Return the chicken to the slow cooker, garnish with fresh parsley and lemon slices, and serve warm.
Notes
- Use chicken thighs for extra tenderness; chicken breasts are leaner but can dry out if overcooked.
- Add vegetables such as carrots, peas, or spinach during the last hour for a complete one-pot meal.
- For a creamier texture, stir in ¼ cup of heavy cream or a spoonful of Greek yogurt after cooking.
- Always rinse the rice before adding to prevent it from becoming sticky.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Details
- Prep Time: 10 minutes
- Cook Time: 5 hours (Low) or 2½ hours (High)
- Total Time: 5 hours 10 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American / Mediterranean
- Diet: Halal | Gluten-Free | High-Protein
Frequently Asked Questions
1. Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the cooking time by about 1 hour and add an extra ½ cup of broth since brown rice takes longer to cook.
2. Should I sear the chicken before adding it to the slow cooker?
It’s optional. Searing adds flavor and helps the chicken hold together better, but the dish will still taste great if you skip this step.
3. Can I use lemon juice from a bottle?
Fresh lemon juice is best for vibrant flavor, but bottled juice can be used in a pinch.
4. How do I prevent the rice from becoming mushy?
Use long-grain rice, rinse it thoroughly, and avoid stirring during cooking. Also, don’t leave it on “Keep Warm” too long after it’s done.
5. Can I freeze this meal?
Yes. Cool completely, store in freezer-safe containers, and freeze for up to 2 months. Reheat gently in the microwave or stovetop with a splash of broth.