Easy Slow Cooker Lemon Herb Chicken and Rice
Make a flavorful one-pot meal with this Easy Slow Cooker Lemon Herb Chicken and Rice! Tender chicken thighs and fluffy rice cook together with lemon, garlic,
Ingredients
Scale
(Based on 1x column)
- 4 boneless, skinless chicken thighs
- 1 cup long-grain rice, uncooked (rinsed if desired)
- 2 cups chicken broth (low-sodium recommended)
- 1 lemon, juiced (about 2–3 tbsp) and zested (about 1 tbsp)
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste (start with ~1/2 tsp salt, 1/4 tsp pepper)
Garnish:
- ▢ Fresh parsley, chopped
Instructions
1. Combine Rice, Broth, and Flavorings:
- Pour the uncooked long-grain rice into the bottom of your slow cooker insert.
- Add the chicken broth, fresh lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, salt, and pepper. Stir these ingredients together briefly.
2. Add Chicken:
- Place the boneless, skinless chicken thighs on top of the rice mixture in the slow cooker. Ensure they are mostly submerged in the liquid if possible, or at least nestled in well.
3. Slow Cook:
- Place the lid securely on the slow cooker.
- Cook on the LOW setting for 6-7 hours OR on the HIGH setting for 3-4 hours. The chicken should be cooked through and very tender, and the rice should be tender and have absorbed most of the liquid. Avoid lifting the lid frequently, especially when cooking rice.
4. Rest and Fluff:
- Once the cooking time is complete, turn off the slow cooker. Let the dish rest with the lid on for about 5-10 minutes. This allows the rice to finish steaming.
- Remove the lid. Gently remove the chicken thighs to a plate (they might fall apart slightly).
- Fluff the cooked rice in the slow cooker insert with a fork.
5. Serve:
- Serve the chicken thighs over a bed of the fluffy lemon-herb rice. Spoon any remaining juices from the cooker over the top if desired.
- Garnish generously with fresh chopped parsley. Serve hot.