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Easy slow cooker lemon herb chicken and rice simmers to tender perfection, showcasing a simple and flavorful one-pot meal perfect for busy weeknights.
Lady Maria

Slow Cooker Lemon Herb Chicken and Rice Perfection

This Slow Cooker Lemon Herb Chicken and Rice recipe is a flavorful and effortless one-pot meal perfect for busy weeknights. It combines tender chicken with aromatic herbs, bright lemon, and fluffy rice, all cooked to perfection in your slow cooker for a complete and satisfying dish.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons lemon zest
  • 2 tablespoons dried Italian herbs
  • 1 tablespoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1 cup long-grain white rice, uncooked
  • 2 cups chicken broth
  • Fresh parsley, chopped for garnish
  • Lemon wedges for serving

Equipment

  • slow cooker
  • large skillet
  • medium bowl
  • measuring cups and spoons
  • Cutting board
  • Chef’s knife
  • Garlic press
  • meat thermometer
  • Fork

Method
 

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
  3. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  4. Transfer the sautéed vegetables to the bottom of your slow cooker.
  5. In a medium bowl, combine the lemon juice, lemon zest, Italian herbs, parsley, salt, pepper, and red pepper flakes (if using).
  6. Add the chicken pieces to the bowl and toss to coat evenly with the lemon herb mixture.
  7. Place the chicken on top of the vegetables in the slow cooker.
  8. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
  9. About 30 minutes before serving, stir in the uncooked rice and chicken broth into the slow cooker.
  10. Cover and continue to cook until the rice is cooked through and the liquid is absorbed, about 25-30 minutes.
  11. Fluff the rice with a fork before serving.
  12. Garnish with fresh parsley and lemon wedges.
  13. Serve hot and enjoy!

Notes

To prevent the rice from drying out during reheating, add a splash of chicken broth or water. If using fresh herbs, add them in the last hour of cooking to preserve their freshness. For a creamier dish, stir in a dollop of sour cream or Greek yogurt at the end. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.