Slow Cooker Lemon Herb Chicken and Rice Dinner (Print Version)
Tender lemon herb chicken and fluffy rice cooked effortlessly in your slow cooker. A flavorful, easy weeknight meal for the whole family.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 255 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ The Hearty Protein
01 -
2 lbs boneless, skinless chicken thighs
→ Aromatic Infusion & Liquid Gold
02 -
4 cups low-sodium chicken broth
03 -
Juice of 2 large lemons
04 -
Zest of 1 large lemon
05 -
1 tbsp olive oil
06 -
1 large yellow onion, chopped
07 -
4 cloves garlic, minced
08 -
1 tsp dried oregano
09 -
1 tsp dried thyme
10 -
1/2 tsp dried rosemary
11 -
1 tsp salt
12 -
1/2 tsp black pepper
→ The Grain Foundation
13 -
1 1/2 cups long-grain white rice, rinsed
→ Fresh Finish
14 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 large yellow onion, chopped, and cook until softened, about 5-7 minutes. Stir in 4 cloves garlic, minced, and cook for another minute until fragrant. This builds the flavor foundation for your Ultimate Slow Cooker Lemon Herb Chicken and Rice.
02 -
Transfer the sautéed onion and garlic to your slow cooker. Add 4 cups low-sodium chicken broth, juice of 2 large lemons, zest of 1 large lemon, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine all the aromatic infusions.
03 -
Carefully place 2 lbs boneless, skinless chicken thighs into the slow cooker, ensuring they are mostly submerged in the liquid. Cover the slow cooker with its lid.
04 -
Cook on LOW for 3-4 hours or on HIGH for 2-3 hours, until the chicken is tender and easily shredded with a fork. This initial cook ensures the chicken is perfectly infused with the lemon herb flavors for the Ultimate Slow Cooker Lemon Herb Chicken and Rice.
05 -
Carefully remove the cooked chicken thighs from the slow cooker and shred them using two forks. Stir 1 1/2 cups long-grain white rice, rinsed, into the liquid in the slow cooker. Return the shredded chicken to the pot, distributing it evenly.
06 -
Cover and continue to cook on HIGH for an additional 30-45 minutes, or until the rice is tender and most of the liquid has been absorbed. Check occasionally to ensure the rice doesn't stick to the bottom.
07 -
Turn off the slow cooker and let the Ultimate Slow Cooker Lemon Herb Chicken and Rice rest, covered, for 10 minutes. This allows the rice to fully absorb any remaining liquid and become perfectly fluffy. Garnish generously with 1/4 cup fresh parsley, chopped, before serving.
# Notes:
01 -
For extra depth of flavor, consider browning the chicken thighs in the olive oil for 2-3 minutes per side before adding them to the slow cooker. This step is optional but adds a lovely sear.
02 -
Feel free to swap long-grain white rice for brown rice, but note that cooking time will increase significantly (likely an additional 1-2 hours). Adjust liquid if needed.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if dry.
04 -
This dish is a complete meal on its own, but pairs wonderfully with a simple green salad or steamed green beans for added freshness and vegetables.
# Tools You'll Need:
01 -
Slow cooker (6-quart or larger)
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Lemon zester
07 -
Lemon juicer
# Nutrition Facts (Per Serving):
Calories: 470 kcal
Total Fat: 16 g
Total Carbohydrate: 46 g
Protein: 31 g