Description
This Slow Cooker Lemon Herb Chicken and Rice delivers tender, citrus-kissed chicken and perfectly steamy rice in one pot. Bright lemon juice, thyme, and oregano infuse the broth while the slow cooker does the work—just fluff and serve.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 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
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 lemon, sliced (garnish)
- Fresh parsley, chopped (garnish)
Instructions
- Season chicken with salt, pepper, garlic powder, and onion powder. Sear in 1 tbsp olive oil 2–3 minutes per side (optional); place in slow cooker.
- In a bowl, combine rice, broth, lemon juice, thyme, and oregano. Pour evenly around the chicken (rice should be submerged in liquid). Lay lemon slices on top.
- Cook on Low 6–7 hours or High 3–4 hours, until chicken reaches 165°F/74°C and rice is tender.
- Remove chicken to a plate. Fluff rice with a fork; adjust salt, pepper, or lemon to taste. Shred chicken or slice and return on top. Garnish with parsley and serve.
Notes
- For extra lemon aroma, add zest from 1 lemon to the liquid.
- If rice looks tight near the end, stir in 2–4 tbsp hot broth and cover 5 minutes.
- Sub chicken thighs (same weight) for juicier results; cook times similar.
- Use low-sodium broth to control salt; finish with a pinch of flaky salt.
- Add 1 cup frozen peas in last 10 minutes for color and sweetness.
- Prep Time: 10 Minutes
- Cook Time: 3–4 hours on High or 6–7 hours on Low
- Category: chicken
- Method: Slow Cook
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 470Kcal
- Fat: 10g
- Carbohydrates: 60g
- Protein: 36g
Keywords: Lemon Herb Chicken and Rice