Description
This Slow Cooker Lemon Herb Chicken and Rice recipe delivers tender chicken, fluffy rice, and bright lemon flavor in one comforting dish. It’s easy, hands-off, and perfect for busy weeknights.
Ingredients
4 boneless, skinless chicken breasts (or thighs)
1 ½ cups long-grain white rice, rinsed
3 cups low-sodium chicken broth
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
Juice and zest of 1 large lemon
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon dried rosemary
½ teaspoon paprika
Salt and black pepper, to taste
1 cup fresh spinach or peas (optional)
1 tablespoon butter (optional)
Lemon slices and fresh parsley, for garnish
Instructions
1. Rinse the rice until the water runs clear. Chop the onion and mince the garlic.
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic for 2 minutes.
3. Place chicken in the slow cooker. Add rice, onion, garlic, thyme, parsley, rosemary, paprika, salt, and pepper.
4. Pour in chicken broth and lemon juice. Stir gently to combine.
5. Cover and cook on low for 5–6 hours or high for 2½–3 hours, until the chicken and rice are tender.
6. Stir in spinach or peas and butter if desired. Let sit covered for 5 minutes.
7. Fluff rice with a fork, garnish with lemon slices and parsley, and serve warm.
Notes
Use fresh lemon for the best flavor.
Substitute chicken thighs for juicier results.
Add more vegetables like carrots or bell peppers for variety.
Reheat leftovers with a splash of broth to keep the rice moist.
- Prep Time: 10 mins
- Cook Time: 5 hrs
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg