Go Back
–+ servings
image of chicken thighs or breasts lemon juice lemon zest rice jasmine or minute chicken broth garlic onion or leeks thyme oregano butter heavy cream parsley broccoli arranged on a white marble counter top down mise en place shot diffuse daylight healthy clear glass bowls rustic brown wooden kitchen sets
katya bou

Slow Cooker Lemon Herb Chicken and Rice

This effortless slow cooker recipe combines tender chicken thighs with perfectly cooked rice, infused with bright lemon, garlic, and herbs for a comforting, one-pot meal that feels like a hug from the kitchen.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken thighs or breasts boneless, skinless preferred
  • 4 cups chicken broth low sodium
  • 1 cup white rice jasmine or minute rice
  • 1 large lemon zested and juiced, about 1/4 cup juice
  • 1 medium yellow onion finely diced, or 1/2 cup chopped leeks
  • 4 cloves garlic minced
  • 1 tbsp dried thyme
  • 1 tsp dried oregano
  • 1/4 cup unsalted butter cubed
  • salt to taste
  • black pepper freshly ground, to taste
  • 1/4 cup fresh parsley chopped, for garnish
Optional Creamy Finish
  • 1/2 cup heavy cream or plain Greek yogurt added at the end for creaminess

Equipment

  • Slow Cooker

Method
 

Preparation
  1. Place the diced onion (or leeks) and minced garlic at the bottom of your slow cooker pot.
  2. Rub the chicken pieces with salt, pepper, thyme, and oregano. Place the seasoned chicken directly on top of the vegetables.
  3. Pour the chicken broth over the chicken. Scatter the lemon zest and cubed butter over everything.
  4. Cover and cook on HIGH for 3-4 hours or on LOW for 6-7 hours, until chicken is tender and easily shredded.
  5. Remove chicken from slow cooker (leave liquid), shred with two forks or chop into bite-sized pieces. Set aside.
  6. Stir uncooked rice and lemon juice into the broth in the slow cooker.
  7. Cover and cook on HIGH for 30-45 minutes, until rice is tender and has absorbed most of the liquid.
  8. Return shredded chicken to slow cooker. Optionally stir in heavy cream or Greek yogurt for creaminess. Let rest 5 minutes.
  9. Garnish with fresh parsley and serve hot.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 15g

Notes

For best results, use jasmine rice for a fragrant flavor. Adjust liquid if using different rice varieties. Store leftovers in fridge for 3-4 days; reheat with a splash of broth to rehydrate rice. Meat in season by using fresh herbs if available.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe