Slow Cooker Lemon Herb Chicken & Rice is an effortless one-pot meal bursting with zesty citrus and savory herb flavors—perfect for weeknights.

Scale

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

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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.

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.