Slow Cooker Lemon Herb Chicken and Rice
A cozy, bright weeknight meal featuring tender chicken, fluffy rice, and a sunny hit of fresh lemon and herbs, perfect for autumn or spring dinners.
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.
Notes
For creamy variations, stir in cream, sour cream, or Greek yogurt. To store leftovers, refrigerate within two hours and consume within 3–4 days. For freezing, cool completely, portion, and freeze up to 3 months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 1gSugar: 1g
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