Go Back
Avatar photoEmily Garcia

Slow Cooker Lemon Herb Chicken

This one-pot wonder delivers tender, flavorful chicken with perfectly cooked rice, making it an ideal meal for busy days. Bright lemon and aromatic herbs infuse everything as it cooks low and slow, creating layers of flavor with minimal effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Boneless, skinless chicken breasts
  • 1.5 cups Long-grain white rice
  • 2 cups Chicken broth (low-sodium preferred)
  • 1 cup Lemon juice, freshly squeezed
  • 2 tsp Dried thyme
  • 2 tsp Dried oregano
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • Salt and pepper (to taste)
  • 1 tbsp Olive oil (optional, for searing)
  • 1 whole Lemon, sliced (for garnish)
  • Fresh parsley, chopped (for garnish)

Equipment

  • Slow cooker $6text{-quart}$ size recommended
  • Meat thermometer to ensure chicken reaches $165^{circ}text{F}$
  • skillet for optional searing

Method
 

  1. Pat the chicken breasts dry with paper towels. Season all sides generously with salt, pepper, garlic powder, and onion powder.
  2. *(Optional)* Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for $2text{–}3text{ minutes}$ per side until golden brown to develop deeper flavor. Transfer to the slow cooker.
  3. In a mixing bowl, whisk together the uncooked rice, chicken broth, lemon juice, dried thyme, and dried oregano. Pour the mixture carefully over and around the chicken in the slow cooker, ensuring the rice is in an even layer. Arrange lemon slices on top.
  4. Cover and cook on **Low for $6text{–}7text{ hours}$** or on **High for $3text{–}4text{ hours}$**. Avoid lifting the lid during the cooking process.
  5. Check that the chicken has reached an internal temperature of **$165^{circ}text{F}$** ($74^{circ}text{C}$). Remove chicken to a board. Fluff the rice with a fork, breaking up any clumps. Shred or slice the chicken and serve over the rice, garnished with fresh parsley.

Notes

Long-grain white rice is recommended to prevent the dish from becoming mushy. Freshly squeezed lemon juice is preferred over bottled for a cleaner, brighter acidity. If the rice seems dry after cooking, stir in $1/4text{ cup}$ of hot broth. Let the dish rest for $5text{ minutes}$ after cooking to allow the rice to finish absorbing any remaining liquid.