Slow Cooker Lemon Herb Chicken and Rice is the cozy, bright weeknight meal your seasonal dinner rotation has been waiting for. This dish brings together tender boneless, skinless chicken breasts, fluffy white rice, and a sunny hit of fresh lemon and herbs for a comforting bowl that feels like home. The slow cooker does the heavy lifting—gentle, hands-off heat yields melt-in-your-mouth chicken and perfectly infused rice, making it ideal for crisp autumn evenings or light spring suppers. If you love simple, from-scratch comfort food with fresh flavors, you’ll find this recipe both satisfying and forgiving. For another cozy slow-cooker favorite that mixes proteins and grains, see this hearty crockpot chicken and wild rice soup to keep inspiration flowing.
Ingredients & Equipment
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup white rice (long-grain or jasmine recommended)
- 2 cups chicken broth (low-sodium if preferred)
- 1 lemon (zested and juiced)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Notes:
- If you prefer, swap fresh lemon for 2 tablespoons of bottled lemon juice in a pinch, but fresh zest and juice give the brightest flavor.
- For a little extra richness, stir in 2 tablespoons of butter or a splash of cream at the end.
Equipment:
- 4-6 quart slow cooker (crock pot)
- Measuring cups and spoons
- Knife and cutting board
- Fine grater or zester for lemon
- Two forks for shredding the chicken (or a hand mixer to speed shredding)
- Instant-read thermometer (recommended to check chicken for safe temperature)
- Optional: skillet for searing (adds color and flavor), silicone spatula, or slotted spoon
Helpful tools: A good instant-read thermometer takes guesswork out of doneness. If you like a puréed herb drizzle or a lemon-herb sauce, a small blender or immersion blender is handy.
Step-by-Step Instructions (with tips)
Prep and combine the ingredients
- In the slow cooker, combine the chicken breasts, rice, chicken broth, lemon zest, lemon juice, olive oil, minced garlic, thyme, rosemary, salt, and pepper. Stir gently to mix evenly so the rice is distributed and submerged in liquid.
- Tip: Trim any excess fat from the chicken and pat the breasts dry so they take on more of the lemon-herb flavors.
Optional sear for extra flavor
- For deeper flavor and a little color, heat a skillet over medium-high heat with a splash of olive oil and sear each chicken breast for 1–2 minutes per side before adding to the slow cooker. This step is optional but adds a roasted note that complements the lemon and herbs.
Cook low and slow (or speed it up)
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and the rice is tender. The rice should be soft but not mushy; if the rice looks too firm near the end, add an extra 1/4 cup of broth and continue cooking for 15–30 minutes.
- Tip: Every slow cooker runs a little hot or cool—if you own a newer or larger crock, check the rice at the earlier end of the time range. Use an instant-read thermometer to verify the chicken reaches 165°F (74°C).
Shred and combine
- Once done, remove the chicken breasts briefly to a cutting board, shred with two forks, and return the shredded chicken to the slow cooker, mixing it into the rice. Alternatively, shred right in the crock using two forks or a hand mixer on low for 10–15 seconds.
- Tip: Shredding the chicken and mixing it into the rice helps the flavors combine and creates a uniform, cozy texture.
Final flavor adjustments and garnish
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if you want more brightness. Stir in a handful of chopped fresh parsley for color and freshness before serving.
- Tip: If the rice absorbed too much liquid and the texture is too dry, stir in a few tablespoons of hot chicken broth or a splash of olive oil or butter to moisten.
Variations and flavor suggestions:
- Brown rice: If using brown rice, increase the liquid to 2 1/2–3 cups and extend the low setting cook time to 7–9 hours; on high expect 4–5 hours—times will vary, so check the package and test for tenderness.
- Vegetables: Add diced carrots, celery, or frozen peas in the last 60–90 minutes of cooking to avoid overcooking. Roasted vegetables like asparagus or Brussels sprouts served alongside make a lovely seasonal pairing.
- Creamy version: Stir in 1/4–1/2 cup cream, sour cream, or Greek yogurt at the end for a richer, creamier rice.
- Lemon-herb paste: Blitz fresh parsley, lemon zest, garlic, olive oil, and a pinch of salt in a blender and stir in at the end for an herbaceous finish. A small herb paste can be prepared quickly—see how lovely the flavors meld in slow-cooked recipes like this easy slow cooker chicken pot pie for inspiration on incorporating herb pastes into slow-cooker dishes.
Roasting vs boiling (alternative methods):
- Oven method: Combine ingredients in a large, oven-safe Dutch oven. Cover and bake at 350°F (175°C) for approximately 45–60 minutes, checking the rice for tenderness and the chicken for doneness. This gives more even heat and can slightly brown the top.
- Stovetop method: Brown chicken in a heavy pot, add broth and rice, bring to a gentle simmer, cover tightly, and cook over low heat for about 20 minutes until rice is tender. This method is faster but needs monitoring.
- Tip: The slow cooker excels for a set-and-forget meal; if you’re juggling busy days and seasonal gatherings, it keeps things simple and reliable.
Storage, Freezing & Make-Ahead Tips
Storing leftovers:
- Refrigerate within two hours of cooking in an airtight container. Properly stored, leftovers will keep for 3–4 days. Because rice can absorb liquid and change texture, give refrigerated portions a quick splash of broth or a drizzle of olive oil when reheating.
Freezing:
- Cool completely, then portion into single- or family-sized airtight containers or freezer bags. Freeze up to 3 months for best quality. Label with the date and freeze flat if using bags for easier stacking.
- Thaw overnight in the refrigerator before reheating for best texture. You can also reheat from frozen in a covered baking dish at 350°F (175°C) until heated through or gently in a skillet with a lid and a little extra broth.
Reheating:
- Microwave: Add a tablespoon or two of chicken broth to the portion, cover loosely, and heat until warmed through, stirring halfway.
- Stovetop: Reheat in a skillet over low heat with a splash of broth, cover briefly to steam and prevent drying.
- Slow cooker: Reheat leftovers on low for 1–2 hours with a small amount of extra liquid if needed.
Make-ahead tips:
- Assemble the ingredients in a slow cooker insert the night before, cover tightly, and refrigerate. Add the rice just before cooking if possible to avoid over-soaking. If you prep fully assembled, allow a little extra cook time as chilled ingredients will take longer to come to temperature.
- For meal prep, portion into single-serve containers and pair with a side salad for an easy weekday lunch.
For other slow-cooker meal prep ideas and gravy-forward comfort dishes, check out this savory crockpot chicken and gravy recipe to see how making protein-and-starch combos ahead of time can simplify dinners.
How to Use / Serve This Dish
Serving ideas and pairings:
- Simple plated dinner: Spoon the lemon herb chicken and rice into bowls and garnish with extra lemon wedges and chopped parsley. Add a crisp green salad with vinaigrette for a bright contrast.
- Family-style comfort: Serve with roasted root vegetables (carrots, sweet potatoes) or steamed green beans for a heartier meal.
- Lighter option: Pair with lemon-garlic sautéed spinach or a radish-cucumber salad to keep the meal fresh and seasonal.
Creative variations:
- Stuffed peppers: Use the shredded chicken and rice mixture to fill halved bell peppers, top with cheese, and bake until the peppers are tender.
- Wraps or bowls: Spoon into warm tortillas with hummus, arugula, and a drizzle of yogurt sauce for a portable lunch.
- Salad topper: Chill the chicken and rice and use it over mixed greens with a lemon-herb dressing for a grain salad.
Sauces and garnishes:
- Yogurt-dill sauce: Mix Greek yogurt, lemon juice, chopped dill, and a pinch of salt to spoon over portions.
- Pesto twist: Stir in a spoonful of basil pesto for a different herb profile.
- Crunchy finish: Sprinkle toasted almonds or pine nuts on top for texture.
Wine and drink pairings:
- A crisp Sauvignon Blanc or dry Riesling pairs beautifully with the lemon and herb brightness. For non-alcoholic options, sparkling water with lemon or a light iced tea complements the dish nicely.
FAQ
Q: Can I use brown rice instead of white rice?
A: Yes, but brown rice needs more liquid and a longer cooking time. Increase the broth to about 2 1/2–3 cups and expect the slow-cooker time to extend by 1–2 hours on low (or an hour on high). Because slow-cooker results vary, check for tenderness and add heat time as needed.
Q: What if I only have bone-in chicken thighs or drumsticks?
A: You can substitute bone-in pieces, but they may take longer to reach safe internal temperature and may alter cooking time by 30–60 minutes. Cook until the chicken reaches 165°F (74°C) and remove bones before shredding. Thighs add richness and can make the rice more flavorful thanks to the extra fat and bones.
Q: How do I prevent the rice from getting mushy?
A: Use the recommended rice-to-liquid ratio and avoid stirring excessively during cooking. If your slow cooker runs hot, check the rice earlier. Choosing long-grain white rice or jasmine helps maintain a fluffy texture; parboiled rice also holds shape well in slow cookers.
Q: Can I make this gluten-free or dairy-free?
A: Absolutely. The recipe as written is naturally gluten-free if you use gluten-free chicken broth. For dairy-free, skip the optional butter or cream finishes and use olive oil instead.
Conclusion
There’s something deeply satisfying about a bowl of Slow Cooker Lemon Herb Chicken and Rice—the kind of dish that smells lemony and herbaceous as it simmers all day and serves up comforting warmth at the table. Whether you’re feeding family on a cool evening or prepping make-ahead meals for busy weekdays, this recipe offers flexible variations, easy storage, and a bright, homey flavor that feels seasonal and timeless. For more inspiration to adapt lemony chicken-and-rice ideas or to compare techniques, explore this flavorful one-pot lemon herb chicken and rice for an oven-stovetop approach, a comforting slow-cooker take like the Crock-Pot Lemon Chicken and Rice for variation on timing and seasoning, or a zesty pepper-forward version in this Slow Cooker Lemon Pepper Chicken with Rice. Try the recipe, make it your own, and share a photo or note—I’d love to hear how your slow-cooker bowl turns out.
Slow Cooker Lemon Herb Chicken and Rice
Ingredients
For the chicken and rice
- 4 pieces boneless, skinless chicken breasts
- 1 cup white rice (long-grain or jasmine recommended)
- 2 cups chicken broth (low-sodium if preferred)
- 1 piece lemon (zested and juiced)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste none Salt and pepper
- for garnish none Fresh parsley, chopped
Instructions
Prep and combine the ingredients
- In the slow cooker, combine the chicken breasts, rice, chicken broth, lemon zest, lemon juice, olive oil, minced garlic, thyme, rosemary, salt, and pepper. Stir gently to mix evenly.
- Tip: Trim any excess fat from the chicken and pat the breasts dry to enhance the lemon-herb flavors.
Optional sear for extra flavor
- Heat a skillet over medium-high heat with a splash of olive oil and sear each chicken breast for 1–2 minutes per side before adding to the slow cooker.
- This step is optional but adds a roasted note.
Cook low and slow
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is cooked through and the rice is tender.
- Check the rice near the end; if it's too firm, add an extra 1/4 cup of broth and continue cooking for an additional 15–30 minutes.
- Tip: Use an instant-read thermometer to ensure the chicken reaches 165°F (74°C).
Shred and combine
- Once cooked, remove the chicken breasts to a cutting board, shred with two forks, and return to the slow cooker, mixing into the rice.
- Tip: This helps combine flavors and creates a uniform texture.
Final flavor adjustments and garnish
- Taste and adjust seasoning with salt, pepper, or lemon juice as needed. Stir in chopped fresh parsley before serving.
- Tip: If the rice is too dry, stir in hot chicken broth or a splash of oil or butter to moisten.
