Slow Cooker Lemon Herb Chicken and Rice Recipe

Introduction

This Slow Cooker Lemon Herb Chicken and Rice is a comforting, flavorful meal perfect for busy days. Tender chicken breasts cook gently with zesty lemon and aromatic herbs, creating a delicious one-pot dish that the whole family will love.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 ½ cups long-grain white rice
• 2 cups chicken broth
• 1 cup lemon juice (freshly squeezed)
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 lemon, sliced (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
2. Step 2: (Optional) Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until browned, then transfer to the slow cooker.
3. Step 3: In a bowl, combine the uncooked rice, chicken broth, lemon juice, dried thyme, and dried oregano.
4. Step 4: Pour the rice mixture evenly over the chicken in the slow cooker.
5. Step 5: Place lemon slices on top of the rice to infuse extra flavor.
6. Step 6: Cover and cook on low for 6-7 hours or on high for 3-4 hours.
7. Step 7: About 30 minutes before serving, check that the chicken reaches an internal temperature of 165°F to ensure it’s fully cooked.
8. Step 8: Remove the chicken and fluff the rice with a fork. Adjust seasoning if needed.
9. Step 9: Serve the chicken whole or shredded over the rice, garnished with fresh parsley.

Tips & Variations

• For extra depth of flavor, sear the chicken before adding it to the slow cooker, but you can skip this step for convenience.
• Swap fresh herbs for dried if preferred, but reduce quantity by half to avoid overpowering the dish.
• Add vegetables like diced carrots or peas into the slow cooker for a complete meal.
• If you like a bit of heat, sprinkle in some crushed red pepper flakes with the herbs.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid, so it’s not recommended in this recipe unless you adjust the slow cooker time and liquid amounts accordingly.

What if I don’t have a slow cooker?

You can cook this dish in a covered casserole dish in the oven at 350°F for about 1 hour and 30 minutes, or until the chicken is cooked through and the rice is tender.

Slow Cooker Lemon Herb Chicken and Rice Recipe

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★★★★★

4.5 from 122 reviews

This Slow Cooker Lemon Herb Chicken and Rice recipe is a comforting, flavorful one-pot meal perfect for busy days. Tender chicken breasts cooked low and slow alongside fragrant rice infused with zesty lemon juice, dried herbs, and savory spices create a deliciously balanced dish with minimal effort. Garnished with fresh lemon slices and parsley, this wholesome meal is both easy and impressive.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon olive oil

Rice Mixture

• 1 ½ cups long-grain white rice
• 2 cups chicken broth
• 1 cup freshly squeezed lemon juice
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano

Garnish

• 1 lemon, sliced
• Fresh parsley, chopped

Instructions

1. Prepare the Chicken: Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder to ensure the flavors penetrate the meat.
2. Sear the Chicken (optional): Heat olive oil in a skillet over medium-high heat and sear each chicken breast for 2-3 minutes per side until nicely browned. This step locks in flavor and adds depth but can be skipped if short on time. Transfer the seared chicken to your slow cooker.
3. Combine Rice and Broth: In a mixing bowl, stir together the uncooked rice, chicken broth, fresh lemon juice, dried thyme, and dried oregano until well combined.
4. Pour Mixture into Slow Cooker: Carefully pour the rice and broth mixture evenly over the chicken breasts in the slow cooker, ensuring the rice is submerged to cook properly.
5. Add Lemon Slices: Arrange lemon slices on top of the rice; they impart a subtle citrus aroma and brighten the dish.
6. Set the Slow Cooker: Cover with the lid and cook on low for 6-7 hours or on high for 3-4 hours, allowing the chicken and rice to cook slowly and absorb all the flavors.
7. Check for Doneness: About 30 minutes before serving, test the chicken’s internal temperature with a meat thermometer — it should reach 165°F to ensure safe consumption.
8. Fluff the Rice: Once cooking is complete, carefully remove the chicken breasts and fluff the rice with a fork to separate the grains. Season further if desired.
9. Serve: Plate the chicken whole or shredded over the fluffy lemon herb rice, and garnish with freshly chopped parsley for a pop of color and freshness.

Notes

• Searing the chicken is optional but adds richer flavor and better color.
• Use freshly squeezed lemon juice for the best bright citrus flavor.
• Make sure the rice is fully submerged in liquid to cook evenly.
• Adjust seasoning to taste before serving.
• This dish can be paired nicely with a simple green salad or steamed vegetables.
• Leftovers store well in the refrigerator for up to 3 days.

Keywords: slow cooker chicken, lemon herb chicken, chicken and rice, easy dinner recipe, one pot meal, slow cooked chicken, lemon chicken recipe