Description

Craving a bright, comforting meal that’s both flavorful and effortless? Slow Cooker Lemon Herb Chicken and Rice is your answer! This one-pot dish combines juicy chicken thighs with fluffy, lemon-infused rice, fragrant with garlic and herbs

Ingredients

Boneless, Skinless Chicken Thighs (4, ~1 lb):
- Why it’s important: Juicy, tender protein that pairs perfectly with the lemony rice.
- Substitutions: Chicken breasts (may be less juicy), bone-in thighs (increase cooking time slightly), or tofu for vegetarian (adjust cooking time to 4–5 hours on low).
Long-Grain Rice (1 cup):
- Why it’s important: Absorbs the broth and flavors, creating a fluffy, hearty base.
- Substitutions: Jasmine or basmati rice, or quinoa (adjust liquid per package). Avoid short-grain or instant rice to prevent mushiness.
Chicken Broth (2 cups):
- Why it’s important: Cooks the rice and adds savory depth.
- Substitutions: Vegetable broth, or water with a bouillon cube.
Lemon (1, juiced and zested):
- Why it’s important: Provides bright, tangy flavor and a fresh, citrusy aroma.
- Substitutions: 3 tbsp bottled lemon juice (no zest), or lime juice for a different citrus twist.
Garlic (4 cloves, minced):
- Why it’s important: Infuses the dish with warm, savory depth.
- Substitutions: 1 tsp garlic powder or 2 tsp garlic paste.
Dried Thyme (1 tsp):
- Why it’s important: Adds earthy, herbaceous flavor.
- Substitutions: Fresh thyme (1 tbsp), dried oregano, or herbes de Provence.
Dried Rosemary (1 tsp):
- Why it’s important: Brings aromatic, pine-like flavor that complements the lemon.
- Substitutions: Fresh rosemary (1 tbsp), dried sage, or omit for a milder herb profile.
Salt and Pepper (to taste):
- Why it’s important: Enhances the flavors of the chicken and rice.
Fresh Parsley (for garnish):
- Why it’s important: Adds a fresh, vibrant finish and pop of color.
- Substitutions: Cilantro, chives, or omit.

Tip: Use fresh lemon for the brightest flavor, and rinse rice before adding to remove excess starch and prevent stickiness.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Rice Mixture

Rinse 1 cup long-grain rice under cold water until the water runs clear to remove excess starch.
In the slow cooker, combine the rinsed rice, 2 cups chicken broth, juice and zest of 1 lemon, 4 minced garlic cloves, 1 tsp dried thyme, 1 tsp dried rosemary, and a pinch of salt and pepper.
Stir to mix the ingredients evenly.
Tip: Lightly grease the slow cooker with cooking spray to prevent sticking.

Step 2: Add the Chicken

Pat 4 boneless, skinless chicken thighs dry with paper towels.
Season lightly with salt and pepper, then place the thighs on top of the rice mixture in a single layer.
Tip: Ensure the chicken is partially submerged in the broth to keep it moist during cooking.

Step 3: Cook

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through (165°F/74°C internally) and the rice is tender and has absorbed the liquid.
Check doneness at the lower end of the time to avoid overcooking, as slow cookers vary and rice can become mushy.
Tip: Avoid lifting the lid during cooking to maintain consistent heat.

Step 4: Serve

Carefully remove the chicken thighs and set aside.
Fluff the rice with a fork to separate the grains and mix in any remaining broth.
Place the chicken over the rice on a serving platter or plates, whole or shredded.
Garnish with chopped fresh parsley and serve hot.
Tip: If the rice is too wet, remove the lid and cook on high for 10–15 minutes to evaporate excess liquid.