© Original Recipe By Serena’s Flavor Lab ©
Slow Cooker Lemon Herb Chicken and Rice 🕊️🍚🍋
1. Introduction
If you’re craving a hearty, flavorful, and stress-free dinner, this slow cooker lemon herb chicken and rice recipe is perfect for you. Combining tender chicken with fragrant herbs and zesty lemon, all cooked to perfection in your crockpot, creates a delicious chicken and rice dish that’s ideal for busy weeknights or relaxed weekends. This dish is a crockpot chicken dinner classic that offers both convenience and satisfying flavors. Plus, it’s easily adaptable to various dietary preferences, making it a versatile choice for family meals or meal prep.
2. Ingredients Needed for Slow Cooker Lemon Herb Chicken and Rice
- 4 boneless, skinless chicken breasts or thighs
- 1 ½ cups long-grain white rice
- 3 cups chicken broth or stock
- 2 lemons (zest and juice)
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp black pepper
- Salt to taste
- Fresh parsley for garnish
For additional tips on preparing delicious chicken and rice, check out this easy chicken and rice recipe.
3. Step-by-Step Instructions to Make the Perfect Slow Cooker Lemon Herb Chicken and Rice
Preparing the Chicken and Flavored Base
Begin by seasoning the chicken breasts with salt, pepper, dried thyme, and rosemary. Drizzle with olive oil to help the spices adhere. Place the seasoned chicken at the bottom of the slow cooker.
Adding Aromatics and Liquids
In a small bowl, whisk together the juice and zest of two lemons, minced garlic, and chicken broth. Pour this mixture over the chicken, ensuring it’s evenly distributed. This will infuse the chicken with fresh lemon and herb flavors as it cooks.
Cooking the Chicken
Set your slow cooker to low and cook for 4-6 hours, or until the chicken is tender and fully cooked through. Check periodically to ensure the flavors are melding well.
Adding Rice and Finishing the Dish
About 30 minutes before the end of cooking, remove the chicken and shred it if desired. Rinse the rice thoroughly and add it to the slow cooker, stirring to combine with the flavorful broth. Cover and continue cooking until the rice is tender, about 30 minutes.
Final Touches and Serving
Once the rice is cooked, return the shredded chicken to the crockpot and mix well. Garnish with freshly chopped parsley and additional lemon slices if desired. Serve hot for a fragrant, tangy, and comforting meal.
4. Storage Tips for Leftover Lemon Herb Chicken and Rice
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short bursts or warm in a skillet over low heat. If you want to keep the rice moist, add a splash of chicken broth or water during reheating.
5. Serving Suggestions for Your Slow Cooker Lemon Herb Chicken and Rice
This versatile dish pairs wonderfully with steamed vegetables or a simple side salad for a complete meal. You can also serve it over a bed of greens or with roasted potatoes for variety. For a fresh twist, sprinkle extra lemon juice or a drizzle of olive oil before serving.
6. Frequently Asked Questions (FAQ) About This Chicken and Rice Recipe
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs tend to be juicier and more forgiving in crockpot recipes. Adjust cooking time to ensure they are tender and flavorful.
Can I make this recipe with brown rice?
Yes, but brown rice requires a longer cooking time. Pre-cook the brown rice separately or add extra cooking time in the slow cooker, ensuring the rice is cooked through and not mushy.
Is this dish suitable for meal prep?
Definitely. Prepare and store it in individual portions for quick, healthy lunches during the week.
What are some healthy substitutions I can make?
Use low-sodium chicken broth, add more fresh herbs, or include vegetables like spinach or bell peppers for an extra nutritional boost.
7. Kitchen Tools That You Might Need for This Recipe
- Compact 6-in-1 Digital Air Fryer – Perfect for quick reheating or finishing off roasted vegetables to serve alongside your dish, enhancing texture and flavor.
- T-fal 14-Piece Hard Anodized Nonstick Cookware Set – This versatile cookware set simplifies stovetop tasks and prep work, making cooking rice and chicken easier.
- Ninja Foodi Smart XL Indoor Grill & Air Fryer – Ideal for grilling extra lemon herb chicken or preparing side dishes for serving.
8. Conclusion
This slow cooker lemon herb chicken and rice recipe is an effortless way to enjoy a wholesome, flavorful meal with minimal effort. The combination of tender chicken, aromatic herbs, zesty lemon, and perfectly cooked rice makes it a go-to dish for busy days or special occasions. With simple ingredients and easy steps, you can impress your family and guests alike. Try this delightful dish today and experience the goodness of an easy lemon herb chicken classic that’s sure to become a regular in your meal rotation.
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Slow Cooker Lemon Herb Chicken and Rice
A flavorful chicken and rice dish cooked in a slow cooker with lemon, herbs, and spices, resulting in tender meat and fluffy rice, ideal for busy weeknights.
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup long-grain rice
- 2 lemons, sliced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 cup chicken broth
- Fresh parsley for garnish
Instructions
- Place chicken in slow cooker, drizzle with olive oil, and season with thyme, rosemary, garlic, salt, and pepper.
- Add rice, lemon slices, and chicken broth on top.
- Cover and cook on low for 4-5 hours until chicken is tender and rice is cooked.
- Shred chicken with forks, stir gently to combine, garnish with parsley, and serve hot.
Notes
- Use bone-in chicken for extra flavor, adjusting cooking time accordingly.
- Add vegetables like peas or spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours
- Method: Slow cooked
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 80 mg