Slow Cooker Lemon Herb Chicken and Rice Recipe

Introduction

This Slow Cooker Lemon Herb Chicken and Rice is a comforting one-pot meal perfect for busy days. Tender chicken breasts cook slowly with flavorful herbs and bright lemon juice, all served over fluffy rice. It’s an effortless dinner that’s both satisfying and delicious.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 ½ cups long-grain white rice
• 2 cups chicken broth
• 1 cup lemon juice (freshly squeezed)
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 lemon, sliced (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
2. Step 2: (Optional) Heat olive oil in a skillet over medium-high heat and sear the chicken for 2-3 minutes on each side until browned. Transfer the chicken to the slow cooker.
3. Step 3: In a bowl, combine uncooked rice, chicken broth, lemon juice, dried thyme, and oregano.
4. Step 4: Pour the rice mixture over the chicken in the slow cooker.
5. Step 5: Place lemon slices on top of the rice for added flavor.
6. Step 6: Cover with the lid and cook on low for 6-7 hours or on high for 3-4 hours.
7. Step 7: About 30 minutes before serving, check that the chicken reaches an internal temperature of 165°F to ensure it’s fully cooked.
8. Step 8: Remove the chicken, fluff the rice with a fork, and stir in any additional seasonings if desired.
9. Step 9: Serve the chicken whole or shredded over the rice, garnished with fresh parsley.

Tips & Variations

• For extra flavor, sear the chicken before slow cooking, but you can skip this step to save time.
• Use jasmine or basmati rice for a different texture or flavor.
• Add vegetables like chopped carrots or peas to the slow cooker for a complete meal.
• Fresh herbs like thyme or oregano can replace dried herbs for a brighter taste.
• If you prefer a tangier dish, increase the lemon juice slightly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice takes longer to cook and may become too soft in the slow cooker. If using brown rice, add extra cooking time and more liquid or consider cooking it separately.

Is it necessary to sear the chicken first?

Searing adds depth of flavor and a nice color, but it’s optional. You can skip it to save time; the slow cooking will still make the chicken tender.

Slow Cooker Lemon Herb Chicken and Rice Recipe

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★★★★★

4.6 from 95 reviews

A comforting and flavorful recipe featuring tender slow-cooked lemon herb chicken paired with fluffy white rice, infused with fresh lemon juice and aromatic herbs. This dish combines the ease of slow cooking with bright, zesty flavors for a satisfying one-pot meal.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon olive oil

Rice Mixture

• 1 ½ cups long-grain white rice
• 2 cups chicken broth
• 1 cup freshly squeezed lemon juice
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano

Garnish

• 1 lemon, sliced
• Fresh parsley, chopped

Instructions

1. Prepare the Chicken: Season the chicken breasts evenly on both sides with salt, pepper, garlic powder, and onion powder for balanced flavor infusion.
2. Sear the Chicken (optional): Heat olive oil in a skillet over medium-high heat then sear the chicken breasts 2-3 minutes per side until they develop a golden brown crust; this step adds extra flavor before slow cooking. Transfer the seared chicken to the slow cooker.
3. Combine Rice and Broth: In a bowl, mix together the uncooked long-grain white rice, chicken broth, freshly squeezed lemon juice, dried thyme, and dried oregano until well incorporated.
4. Pour Mixture into Slow Cooker: Carefully pour the rice and broth mixture evenly over the chicken breasts already in the slow cooker, ensuring the rice is submerged.
5. Add Lemon Slices: Place fresh lemon slices on top of the rice mixture to enhance the citrus aroma and flavor during cooking.
6. Set the Slow Cooker: Cover the slow cooker with its lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours, allowing the chicken to become tender and the rice to absorb the lemon herb flavors.
7. Check for Doneness: Approximately 30 minutes before serving, use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C) to ensure safe consumption.
8. Fluff the Rice: Once cooking is complete, carefully remove the chicken breasts from the slow cooker. Use a fork to fluff the rice gently, mixing in any juices and adjusting seasoning if desired.
9. Serve: Shred the chicken breasts or serve them whole atop the lemon herb rice. Garnish with freshly chopped parsley and additional lemon slices for a vibrant presentation.

Notes

• Searing the chicken before slow cooking is optional but enhances the depth of flavor and texture.
• If using high setting on the slow cooker, keep an eye on the rice to avoid overcooking.
• Fresh lemon juice is preferred over bottled for brighter flavor.
• You can substitute chicken broth with vegetable broth for a lighter taste.
• For best results, use fresh herbs if available instead of dried thyme and oregano.
• Serve with a side of steamed vegetables or a crisp green salad for a complete meal.

Keywords: slow cooker chicken, lemon herb chicken, chicken and rice recipe, easy slow cooker dinner, lemon chicken slow cooker