This Easy Slow Cooker Lemon Herb Chicken and Rice is a wonderful meal that cooks while you relax. It features juicy chicken cooked with zesty lemon and fresh herbs over fluffy rice!
The best part? You can just toss everything in the slow cooker and let it work its magic. I love coming home to a warm, cozy dinner that practically made itself. 🍋🍚
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe as they become tender during slow cooking. If you want a flavorful twist, you could use chicken thighs instead—they’re a bit juicier!
Rice: Long-grain white rice works best because it stays fluffy. However, you can use brown rice, but keep in mind it may need extra cooking time and more liquid.
Lemon: Fresh lemons add brightness to the dish. If you don’t have fresh lemons, a tablespoon of bottled lemon juice can work, but the flavor won’t be quite the same.
Herbs: Dried thyme, rosemary, and parsley give great flavor. If you have fresh herbs on hand, feel free to substitute—fresh herbs often have a stronger flavor, so use a bit more!
Broth: Low-sodium chicken broth keeps it healthy. You can swap it for vegetable broth if you’d like a vegetarian option.
How Do You Get Perfectly Fluffy Rice in a Slow Cooker?
Getting fluffy rice can be tricky, but it’s easier with a slow cooker if you follow these steps:
- Make sure the rice is evenly distributed over the chicken and broth.
- Don’t stir the mixture after adding the broth; this helps the rice stay on top and prevents mushiness.
- Let it cook undisturbed for the full cooking time. If you lift the lid, you release steam, which is important for cooking the rice properly!
- Once it’s done, fluff gently with a fork to separate the grains.
These tips will help you enjoy a perfect bowl of lemon herb chicken and fluffy rice every time!
Easy Slow Cooker Lemon Herb Chicken and Rice
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice, uncooked
- 2 1/2 cups low-sodium chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Optional garnish: fresh parsley, lemon slices
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare, and then you simply set it in the slow cooker for 4 to 6 hours. After that, you’ll have a warm, cozy meal waiting for you with minimal effort!
Step-by-Step Instructions:
1. Make the Lemon Herb Marinade:
In a small bowl, mix together the lemon zest, lemon juice, minced garlic, dried thyme, rosemary, parsley, salt, pepper, and olive oil. This will be your flavorful marinade!
2. Prepare the Chicken:
Place the chicken breasts into the slow cooker. Pour the lemon herb marinade over the chicken, making sure each piece is well-coated. This will give the chicken lots of flavor!
3. Add the Onion:
Sprinkle the chopped onion on top of the chicken. The onion will become soft and add even more flavor to your dish as it cooks.
4. Add the Rice:
Evenly sprinkle the uncooked rice over the chicken and onions. This rice will soak up all the delicious flavors!
5. Pour in the Chicken Broth:
Carefully pour the chicken broth over everything in the slow cooker. Take care not to stir; we want the rice to sit on top so it cooks properly.
6. Cook:
Cover the slow cooker and cook on low for 4 to 6 hours. The chicken should be cooked through, and the rice will be nice and tender.
7. Final Touches:
When cooking is complete, gently fluff the rice with a fork to separate the grains. It’s time to serve!
8. Serve and Enjoy:
Serve the chicken over the fluffy rice and garnish with fresh parsley and lemon slices if you like. Enjoy your tasty lemon herb chicken and rice!
FAQ for Easy Slow Cooker Lemon Herb Chicken and Rice
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to increase the cooking time by 1 to 2 hours on low. It’s best to thaw the chicken before marinating for better flavor absorption, but if time doesn’t allow, the slow cooker will handle it.
Can I Use Brown Rice Instead of White Rice?
Absolutely! However, you’ll need to increase the broth to 3 cups and cook for an additional 1 to 1.5 hours. Brown rice takes longer to cook, so this adjustment ensures that it becomes tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage—just ensure to let them cool completely before placing them in a freezer-safe container. Thaw in the fridge overnight before reheating.
Can I Add Vegetables to This Recipe?
Definitely! You can add vegetables like carrots, peas, or bell peppers for extra nutrition. Just make sure to chop them into small, even pieces and add them on top of the rice before pouring in the broth.
