Slow Cooker Lemon Herb Chicken and Rice delivers tender, juicy chicken with bright citrus flavor and fluffy rice that absorbs every drop of savory goodness. This hands-off recipe transforms simple ingredients into a restaurant-quality meal that tastes like you spent hours cooking, even though the slow cooker does all the work.
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Ingredients for Slow Cooker Lemon Herb Chicken and Rice
I always keep these basic ingredients on hand because they transform into something truly special in the slow cooker. My go-to approach is using chicken thighs instead of breasts since they stay incredibly tender during the long cooking time and never dry out.
- 4 boneless, skinless chicken thighs
- 1 cup long-grain rice (I recommend jasmine or basmati for the fluffiest texture)
- 2 cups chicken broth (my preference is low-sodium so I can control the salt)
- 1 lemon (both juiced and zested)
- 4 cloves garlic (minced)
- 1 tsp dried thyme
- 1 tsp dried rosemary (in my experience, crushing it between your fingers releases more flavor)
- Salt and pepper (to taste)
- Fresh parsley (for garnish, I usually add a handful of chopped leaves)
Pro tip: I always zest the lemon before juicing it because it’s nearly impossible to zest after you’ve cut it open. The fresh zest makes a huge difference in brightening up the final dish.
Step-by-Step Instructions
I recommend gathering all your ingredients before starting since this recipe comes together quickly once you begin. In my experience, the key to perfect rice in the slow cooker is resisting the urge to lift the lid during cooking.
Step 1: Add the rice, chicken broth, lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, salt, and pepper directly into your slow cooker insert. Stir everything together thoroughly so the rice is evenly distributed and the seasonings are well combined. The mixture should smell fresh and citrusy.
Step 2: Nestle the chicken thighs on top of the rice mixture in a single layer. Season the tops of the chicken pieces with a bit more salt and pepper. The chicken will release its juices as it cooks, adding even more flavor to the rice below.
Step 3: Cover the slow cooker with the lid and set it to low for 6 to 7 hours or high for 3 to 4 hours. Avoid lifting the lid during cooking as this releases steam that’s essential for properly cooking the rice. You’ll know it’s done when the chicken registers 165°F internally and the rice is tender and has absorbed the liquid without being mushy.
Step 4: Once cooking is complete, use a fork to gently fluff the rice, working around the chicken pieces. The rice should be fluffy with distinct grains, not sticky or clumped. Place the chicken thighs on individual serving plates, then spoon the lemony rice alongside each piece. Garnish generously with fresh chopped parsley for a pop of color and fresh herb flavor.
Perfect Pairings for Slow Cooker Lemon Herb Chicken and Rice
This bright, herbaceous dish pairs beautifully with sides that add color, crunch, and nutritional balance to your plate.
Roasted Green Beans: Toss fresh green beans with olive oil, salt, and garlic, then roast at 425°F until slightly charred. The crispy texture contrasts perfectly with the tender chicken and fluffy rice while adding a fresh vegetable element.
Simple Garden Salad: A mix of crisp romaine, cherry tomatoes, cucumbers, and a light lemon vinaigrette echoes the citrus notes in the main dish while providing refreshing crunch and additional vitamins.
Garlic Bread: Warm, buttery garlic bread is perfect for soaking up any extra lemony pan juices. The carbs balance the protein-rich chicken, making this ideal for hungry families. If you love garlic-forward dishes, you’ll also enjoy this Protein-Packed Garlic Cream Chicken Skillet for nights when you want something equally flavorful but stovetop-ready.
Steamed Broccoli: Lightly steamed broccoli florets with a squeeze of lemon complement the herb flavors beautifully while adding fiber and nutrients. The mild vegetable doesn’t compete with the main dish’s flavors.
Cucumber Tomato Salad: Diced cucumbers and tomatoes tossed with red onion, olive oil, and a splash of vinegar add a cooling, refreshing element that balances the warm, savory chicken and rice perfectly.
Making It Last: Storage and Reheating
Store any leftover chicken and rice in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers taste even better the next day.
When reheating, I recommend adding a splash of chicken broth or water to the rice to restore moisture. Microwave in 1-minute intervals, stirring between each, or gently reheat on the stovetop over medium-low heat until warmed through to 165°F.
This dish freezes beautifully for up to 2 months. Portion it into individual containers for easy grab-and-go lunches, or freeze family-sized portions for those nights when you need dinner in a hurry. Thaw overnight in the refrigerator before reheating for best texture.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time slightly since breasts can dry out. I suggest checking at 5 hours on low or 2.5 hours on high, and consider adding a tablespoon of olive oil to keep them moist.
Can I add vegetables to this recipe?
Absolutely! Add frozen peas, diced carrots, or green beans during the last 30 minutes of cooking. Harder vegetables like carrots should be added at the beginning with the rice.
Why is my rice mushy or undercooked?
Mushy rice usually means too much liquid or lifting the lid during cooking. Undercooked rice needs more time or liquid. Stick to the exact measurements and resist peeking for best results.
Slow Cooker Lemon Herb Chicken and Rice
Ingredients
Equipment
Method
- Add the rice, chicken broth, lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, salt, and pepper directly into your 6-quart slow cooker insert. Stir everything together thoroughly so the rice is evenly distributed and the seasonings are well combined.
- Nestle the chicken thighs on top of the rice mixture in a single layer. Season the tops of the chicken pieces with a bit more salt and pepper.
- Cover the slow cooker with the lid and set it to low for 6 to 7 hours or high for 3 to 4 hours. Avoid lifting the lid during cooking as this releases steam that’s essential for properly cooking the rice. The chicken should reach an internal temperature of 165°F and the rice should be tender and fluffy.
- Once cooking is complete, use a fork to gently fluff the rice. The rice should have distinct, separate grains. Place the chicken thighs on individual serving plates, then spoon the lemony rice alongside each piece. Garnish generously with fresh chopped parsley.
Notes
