Slow Cooker Lemon Herb Chicken and Rice – Weeknight Favorite
This Slow Cooker Lemon Herb Chicken and Rice is a comforting, flavorful dish made with tender chicken breasts, zesty lemon juice, herbs, and perfectly cooked rice. An easy, hands-off recipe for a satisfying family meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts
- 1 ½ cups long-grain white rice
- 2 cups chicken broth
- 1 cup lemon juice (freshly squeezed)
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 lemon, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
1. Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
2. In a skillet, heat olive oil over medium-high heat. Sear the chicken for about 2–3 minutes on each side until browned, then transfer to the slow cooker.
3. In a separate bowl, mix the uncooked rice, chicken broth, lemon juice, dried thyme, and oregano.
4. Carefully pour the rice mixture over the chicken in the slow cooker.
5. Place lemon slices on top of the rice for added flavor.
6. Cover the slow cooker with the lid and set it to cook on low for 6–7 hours or on high for 3–4 hours.
7. About 30 minutes before serving, check if the chicken is cooked through (internal temperature should be 165°F).
8. Once done, remove the chicken and fluff the rice with a fork. Stir in any additional seasonings if desired.
9. Shred the chicken or serve whole over the rice, garnished with fresh parsley.
Notes
Searing the chicken before adding it to the slow cooker adds extra flavor, but it’s optional.
Use freshly squeezed lemon juice for the best citrus flavor.
You can substitute brown rice, but adjust the liquid and cooking time accordingly.
Leftovers keep well and are perfect for meal prep.