Description
Enjoy a flavorful and tender Slow Cooker Lemon Herb Chicken and Rice, a refreshing and easy dinner perfect for busy weeknights. Juicy chicken infused with fresh lemon and herbs, cooked to perfection in your crockpot, makes for a hearty and kid-friendly meal with minimal effort.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 ½ cups long-grain white rice or jasmine rice
- 1 large lemon, juiced and zested
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups chicken broth
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Start by rinsing the rice under cold water until the water runs clear. Pat the chicken dry and season with salt, pepper, and the dried herbs — thyme, rosemary, and oregano.
- Place the seasoned chicken in the bottom of your Crock-Pot. Add rice, minced garlic, lemon zest, and lemon juice. Pour in chicken broth and drizzle with olive oil.
- Cover and cook on low for 4-5 hours or on high for about 2-3 hours until the chicken is tender and rice has absorbed the liquids.
- Once cooked, shred the chicken slightly and mix everything well. Garnish with chopped fresh parsley before serving.
Notes
- Optional: Add vegetables like peas or bell peppers during the last 30 minutes of cooking for extra texture.
- For more lemon flavor, increase lemon zest or add extra lemon juice just before serving.
- Use fresh herbs for more vibrant flavor—adjust quantities if substituting dried herbs.
- Try adding spices like cumin or chili powder for a spicy variation.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours on low or 2-3 hours on high
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg