Description
Bright, cozy, and effortless—this Slow Cooker Lemon Herb Chicken and Rice blends zesty lemon, savory herbs, and tender chicken for a one-pot dinner that practically makes itself. Perfect for busy weeknights or lazy weekends.
Ingredients
4 boneless, skinless chicken thighs
1 cup long-grain rice
2 cups chicken broth
1 lemon, juiced and zested
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
In the slow cooker, combine rice, chicken broth, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper. Stir to mix.
Place the chicken thighs on top of the rice mixture.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and the rice is tender.
Fluff the rice with a fork, serve the chicken over the rice, and garnish with fresh parsley.
Notes
Use long-grain rice for the best texture—short-grain or instant rice can become mushy.
For added veggies, stir in peas, spinach, or chopped carrots during the last 30 minutes of cooking.
To make ahead, prep all ingredients in the slow cooker insert, cover, and refrigerate overnight before cooking.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 310 kcal
- Sugar: 1 g
- Sodium: 540 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 85 mg