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Slow Cooker Lemon Herb Chicken and Rice served as a delicious and easy weeknight dinner.

Slow Cooker Lemon Herb Chicken and Rice

This slow cooker recipe combines tender chicken with flavorful rice, infused with bright lemon and fragrant herbs. Browning the chicken beforehand and using long-grain rice are key to preventing mushiness and maximizing flavor. It's a complete and comforting meal made easy.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 1.5 lbs
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain rice, rinsed
  • 2 cups chicken broth low sodium
  • 1/2 cup lemon juice freshly squeezed
  • 2 tbsp fresh herbs parsley, thyme, rosemary, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 1 lemon, thinly sliced for garnish

Equipment

  • Slow cooker
  • skillet
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • fork

Method
 

  1. Heat olive oil in a skillet over medium heat.
  2. Brown the chicken breasts on both sides for about 2-3 minutes per side.
  3. Place the chopped onion and minced garlic in the bottom of the slow cooker.
  4. Place the browned chicken breasts on top of the onion and garlic.
  5. Sprinkle the rinsed rice evenly around the chicken.
  6. Pour the chicken broth and lemon juice over the rice and chicken.
  7. Season with salt, pepper, red pepper flakes (if using), and fresh herbs.
  8. Cover and cook on low for 3-4 hours, or on high for 2-3 hours, or until the chicken is cooked through (internal temperature of 165°F) and the rice is tender.
  9. Once cooked, let the dish rest for 10 minutes before shredding the chicken with two forks.
  10. Stir the shredded chicken into the rice.
  11. Garnish with lemon slices and additional fresh herbs, if desired. Serve immediately.

Notes

For best results, use freshly squeezed lemon juice and low-sodium chicken broth to control the salt levels. Adjust herbs to your preference. Leftovers can be stored in the refrigerator for up to 3 days. To prevent the rice from drying out when reheating, add a splash of chicken broth or water before microwaving. For a creamier dish, stir in a tablespoon of butter or cream cheese after shredding the chicken. You can use other cuts of chicken, such as thighs, but cooking times may vary. Check for doneness using a meat thermometer.