Description

Slow Cooker Lemon Herb Chicken & Rice

Name: Slow Cooker Lemon Herb Chicken & Rice
Ingredients: 1.5 lbs (≈680 g) boneless, skinless chicken thighs or breasts; 1½ cups long-grain white rice (jasmine or basmati); 3 cups low-sodium chicken broth; Juice and zest of 1 lemon; 2 cloves garlic, minced; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tsp onion powder; 1 tbsp olive oil; 1 medium onion, diced; Salt & pepper, to taste; Chopped parsley for garnish; Vegetables: peas, carrots, broccoli

Prep Time: 10 minutes
Cook Time: 4–5 hours (LOW) or 2.5–3 hours (HIGH)
Servings: 5

Ingredients

Scale

Main Dish:

1.5 lbs (≈680 g) boneless, skinless chicken thighs or breasts
1½ cups long-grain white rice (jasmine or basmati)
3 cups low-sodium chicken broth
Juice and zest of 1 lemon
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1 tsp onion powder
1 tbsp olive oil
1 medium onion, diced
Salt & pepper, to taste

Optional:

Chopped parsley for garnish
Vegetables: peas, carrots, broccoli

Instructions

1. Prep Slow Cooker:

Lightly grease the insert with cooking spray or olive oil.

2. Build the Flavor Base:

Place onion, garlic, lemon zest, lemon juice, and olive oil in the bottom of the slow cooker.

3. Season Chicken:

Pat chicken dry, season both sides with salt, pepper, thyme, rosemary, and onion powder.

4. Layer Chicken & Broth:

Place chicken on top of onion mixture. Pour broth around the chicken, avoiding pouring directly on top.

5. Cook:

Cover and cook LOW 4–5 hrs or HIGH 2.5–3 hrs until chicken is tender and easily shreds.

6. Add Rice & Veggies:

About 30 min before done, sprinkle rice (and hardy veggies like carrots or broccoli) over chicken. Ensure rice is submerged. Add frozen peas in the last 15 min if desired.

7. Final Cook & Combine:

Cover and cook until rice is tender. Shred or slice chicken, return to the pot, and gently stir everything together.

8. Garnish & Serve:

Adjust salt and lemon juice if needed. Sprinkle fresh parsley and extra lemon zest. Serve family-style or in bowls with crusty bread or a light salad.

Notes

Rice not cooked: Add ¼ cup warm broth or water, cook 15–20 min more.
Frozen chicken: Thaw first for safety.
Watery dish: Reduce on HIGH 20–30 min or stir in 1 tbsp cornstarch + 2 tbsp cold water, cook 10–15 min.
Doubling recipe: Use a 6-quart slow cooker or larger; may need 15–20 min extra for rice.

Nutrition

Calories: 420–480 kcal per serving
Fat: 10–15 g
Carbohydrates: 50–60 g
Protein: 30–35 g