Slow Cooker Lemon Herb Chicken and Rice
This slow cooker lemon herb chicken and rice is the perfect summer weeknight dinner. Bright lemon, fresh herbs, and tender chicken cook together with fluffy rice for a light yet comforting meal. It’s simple, budget-friendly, and family-approved.
Equipment
- Slow Cooker
- Cutting Board
- Sharp Knife
- Measuring cups and spoons
Ingredients
Main Ingredients
- 4–6 pieces boneless, skinless chicken thighs or breasts
- 1.5 cups long-grain rice jasmine or basmati preferred
- 3–4 cups chicken broth low sodium
- 2–3 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 2–3 tbsp fresh herbs thyme, rosemary, parsley
- 3–4 cloves garlic minced
- 1 medium onion chopped
- 1 tsp paprika
- Salt and black pepper to taste
Instructions
- Prep the chicken: Trim excess fat and season with salt, pepper, and paprika.
- Rinse the rice: Wash rice under cold water until water runs clear to remove extra starch.
- Layer ingredients: Place onion, garlic, and herbs at the bottom of the slow cooker. Add chicken pieces on top. Pour rice around chicken. Add broth, lemon juice, and lemon zest.
- Cook:
On low: 6–7 hours
On high: 3–4 hours - Check rice: About 30 minutes before the end, check rice for doneness. Add more broth if needed.
- Finish: Fluff rice with a fork, garnish with fresh herbs, and serve with lemon wedges.
Notes
For a low-carb option, stir in cauliflower rice during the last 20 minutes instead of adding uncooked rice.
Brown rice or quinoa can be substituted but may need extra broth and cook time.
Leftovers store well for up to 4 days in the fridge or 3 months in the freezer.