Description
How to make Slow Cooker Lemon Herb Chicken and Rice with tender chicken, zesty lemon, and aromatic herbs that’s perfect for a no-fuss weeknight dinner.
Ingredients
Scale
- Main Components:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1.5 cups long-grain white rice, rinsed
- 4 cups low-sodium chicken broth
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- Aromatics & Key Flavors:
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 large lemon, zested and juiced
- Herbs & Seasonings:
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 dried bay leaf
- Finishing Touches:
- 1/4 cup fresh parsley, chopped
- 1 lemon, thinly sliced (for garnish)
Instructions
- Sauté Base: In a skillet, melt butter with olive oil over medium heat. Sauté chopped onion until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant. Transfer to your slow cooker. Briefly brown chicken pieces in the same skillet; no need to cook through.
- Add to Cooker: To the slow cooker with the aromatics, add the browned chicken, chicken broth, lemon zest and juice, dried thyme, rosemary, kosher salt, black pepper, and bay leaf. This forms the flavorful base for your Slow Cooker Lemon Herb Chicken and Rice.
- Mix & Cover: Stir all ingredients gently in the slow cooker to combine them thoroughly. Ensure the chicken is mostly submerged in the liquid. Cover the slow cooker with its lid. This prepares it for the initial cooking phase.
- Cook Chicken: Cook on high for 2-3 hours or low for 4-5 hours, until the chicken is tender and easily shredded. This long, gentle cook ensures juicy chicken, building deep flavors for your dish.
- Cook Rice: Stir in the rinsed long-grain white rice. Continue cooking your Slow Cooker Lemon Herb Chicken and Rice on high for 45 minutes, or until the rice is tender and has absorbed most of the liquid. Check for doneness.
- Finish & Fluff: Remove the bay leaf. Gently shred the tender chicken with two forks directly in the slow cooker. Fluff the cooked rice with a fork, incorporating the chicken and ensuring all the delicious flavors are well distributed.
- Garnish & Serve: Ladle generous portions of the comforting Slow Cooker Lemon Herb Chicken and Rice into bowls. Garnish with freshly chopped parsley and a thin lemon slice for a bright finish. Enjoy this satisfying meal!
Notes
Prevent mushy rice by rinsing thoroughly and adding for only the final 45 minutes of cooking.
Store leftover Slow Cooker Lemon Herb Chicken and Rice in an airtight container in the refrigerator for 3-4 days.
For optimal tenderness and flavor, always use boneless, skinless chicken thighs instead of breasts.
Serve warm, garnished with fresh parsley and lemon slices; a green salad or crusty bread pairs wonderfully.
Prep ahead by chopping onion, mincing garlic, and browning chicken a day in advance for easier assembly.
**Allergy Information:** Dairy, Gluten