Craving a no-fuss, flavorful dinner that fills your home with cozy aromas? This Slow Cooker Lemon Herb Chicken & Rice recipe combines juicy, tender chicken thighs with zesty lemon, garlic, and fragrant herbs—all slow-cooked over perfectly fluffy rice. It’s a comforting one-pot meal that’s ideal for busy weeknights or lazy weekends.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 ½ cups long grain white rice, rinsed
- 2 ½ cups chicken broth
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tbsp lemon zest
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt & black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- Optional: lemon wedges for serving
Step-by-Step
Step 1: Sear the Chicken
Season chicken thighs with salt, pepper, oregano, and thyme. Heat olive oil in a skillet and sear the chicken for 2–3 minutes per side until golden brown. This step boosts flavor.
Step 2: Prep the Rice Base
Add rinsed rice, chicken broth, garlic, lemon zest, and lemon juice to the slow cooker. Stir gently to combine.
Step 3: Assemble in the Slow Cooker
Place the seared chicken thighs skin-side up on top of the rice. Cover and cook on low for 4–5 hours or on high for 2.5–3 hours, until the rice is tender and chicken is cooked through.
Step 4: Garnish and Serve
Fluff the rice, top with fresh parsley, and serve with lemon wedges for a fresh burst of flavor.
Variations
- Swap chicken thighs with boneless breasts for a leaner version.
- Use quinoa or brown rice (adjust cooking time accordingly).
- Add peas or baby spinach in the last 30 minutes for extra greens.
- Top with feta cheese for a Mediterranean twist.
Cooking Notes
- Always rinse rice to remove excess starch—it prevents gumminess.
- Searing the chicken adds depth and keeps the skin crispy.
- Use low-sodium broth to better control seasoning.
Serving Suggestions
Pair this dish with a light cucumber salad or roasted vegetables. It also shines on its own as a full meal thanks to the balance of carbs, protein, and fat.
Storing Tips for the Recipe
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or stovetop with a splash of broth to rehydrate the rice.
- Freeze in individual portions for up to 2 months.
Timing
Prep Time: 10 minutes
Cooking Time: 4–5 hours (low) or 2.5–3 hours (high)
Total Time: 4 hrs 10 mins
Yield: 4 servings
Nutritional Information (Per Serving)
Calories: ≈ 450 kcal
Protein: ≈ 32g
Sodium: ≈ 520mg
Healthier Alternatives
- Use skinless thighs to reduce fat content.
- Substitute olive oil with avocado oil for a higher smoke point.
- Replace white rice with cauliflower rice for low-carb version.
Common Mistakes to Avoid
- Not rinsing rice—can result in sticky texture.
- Overcooking—check rice around 4-hour mark to avoid mushiness.
- Skipping lemon zest—it provides essential brightness and balance.
Conclusion
This Slow Cooker Lemon Herb Chicken & Rice is proof that comfort food doesn’t have to be complicated. With vibrant lemon and aromatic herbs, it’s a guaranteed crowd-pleaser. Whether you’re meal prepping or feeding your family, this recipe offers flavor, ease, and wholesome satisfaction in every bite. Give it a try, and don’t forget to share your kitchen creations with us!
FAQs
Q: Can I make this in an Instant Pot?
Yes, reduce liquid by ½ cup and cook on high pressure for 8 minutes with quick release.
Q: Can I skip searing the chicken?
Yes, but it enhances both flavor and texture. Highly recommended.
Q: What type of rice works best?
Long grain white rice or basmati work best for fluffy, non-sticky texture.
Slow Cooker Lemon Herb Chicken & Rice
- Total Time: 5 hours 10 minutes
- Yield: 4 servings 1x
Description
Slow Cooker Lemon Herb Chicken & Rice is an effortless one-pot meal bursting with zesty citrus and savory herb flavors—perfect for weeknights.
Ingredients
4 bone-in, skin-on chicken thighs
1 ½ cups long grain white rice, rinsed
2 ½ cups chicken broth
2 tbsp olive oil
Juice of 1 lemon
1 tbsp lemon zest
3 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme
Salt & black pepper to taste
2 tbsp fresh parsley, chopped (for garnish)
Optional: lemon wedges for serving
Instructions
1. Season chicken thighs with salt and pepper.
2. In a skillet, heat olive oil and sear chicken thighs skin-side down until golden, about 4–5 minutes. Flip and sear the other side for 2 minutes.
3. In the slow cooker, add rinsed rice, chicken broth, lemon juice, lemon zest, minced garlic, oregano, and thyme.
4. Place seared chicken thighs on top of the rice mixture.
5. Cover and cook on low for 4–5 hours or until the rice is tender and the chicken is fully cooked.
6. Garnish with fresh parsley and optional lemon wedges before serving.
Notes
Rinse the rice thoroughly to prevent excess starch from making the dish gummy.
Bone-in, skin-on chicken keeps the meat juicy and adds flavor to the rice as it cooks.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 1g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg