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Slow cooker lemon herb chicken and rice served on white plate with fresh parsley garnish

Slow Cooker Lemon Herb Chicken and Rice

Tender chicken thighs with zesty lemon and fragrant herbs over fluffy rice, all cooked together in your slow cooker for an effortless one-pot dinner.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs
  • 1 cup long-grain rice jasmine or basmati recommended
  • 2 cups chicken broth low-sodium preferred
  • 1 lemon juiced and zested
  • 4 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary crushed between fingers
  • salt and pepper to taste
  • fresh parsley for garnish

Equipment

  • 6-quart slow cooker
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Zester or grater
  • Instant-read thermometer

Method
 

  1. 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.
  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.
  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. The chicken should reach an internal temperature of 165°F and the rice should be tender and fluffy.
  4. 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

Use a 6-quart slow cooker for best results. Chicken thighs stay more tender than breasts in the slow cooker. Don't lift the lid during cooking to ensure rice cooks properly. Can add frozen peas or green beans in the last 30 minutes. Store leftovers in airtight container for 3-4 days or freeze for up to 2 months. Reheat to 165°F with a splash of broth to prevent drying.