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Slow Cooker Lemon Herb Chicken And Rice is featured in this delicious and easy recipe image.
Lady Maria

Slow Cooker Lemon Herb Chicken and Rice

This slow cooker recipe delivers a complete, flavorful, and convenient meal with minimal effort. Juicy chicken thighs, fragrant herbs, and zesty lemon combine to create a comforting and satisfying dish that practically cooks itself.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 chicken thighs
  • 1 cup long-grain rice
  • 4 cups chicken broth
  • 1 lemon, zested and juiced
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • slow cooker
  • Skillet
  • Cutting board
  • Chef’s knife
  • Measuring cups
  • Measuring spoons
  • Lemon zester
  • Lemon juicer
  • wooden spoon or spatula

Method
 

  1. Heat olive oil in a skillet over medium heat.
  2. Add chopped onion and cook until softened, about 5 minutes.
  3. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
  4. Pour the sautéed onion and garlic into the bottom of your slow cooker.
  5. Place the chicken thighs on top of the onion mixture.
  6. Sprinkle the rice around the chicken.
  7. Pour in the chicken broth, ensuring the rice is submerged.
  8. Zest and juice the lemon over the chicken and rice.
  9. Sprinkle with fresh thyme, rosemary, parsley, salt, and pepper.
  10. Cover the slow cooker and cook on low for 3-4 hours, or until the chicken is cooked through and the rice is tender.
  11. Once cooked, fluff the rice with a fork.
  12. Garnish with extra fresh parsley and lemon wedges, if desired.

Notes

For best results, use long-grain rice. Adjust liquid if rice appears dry before chicken is cooked. Check chicken and rice periodically toward the end of cooking. Chicken breasts can be substituted for thighs, but watch cooking time. Brown rice can be substituted for long-grain rice, but increase cooking time. Dried herbs can be substituted for fresh, using about 1/3 the amount. Vegetable broth can be substituted for chicken broth. Add vegetables like broccoli, bell peppers, or peas during the last 30 minutes of cooking. Stir in a dollop of sour cream or Greek yogurt at the end for extra richness and tang. Add sun-dried tomatoes, olives, and feta cheese for a Mediterranean twist. Store leftovers in an airtight container in the refrigerator for up to 3 days.