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.
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.
