Oh, let me tell you about my absolute favorite weeknight lifesaver – this Lemon Herb Chicken and Rice that practically cooks itself in the slow cooker! As a busy mom constantly juggling schedules, I can’t tell you how much I rely on my trusty crockpot. The moment I first made this dish, the whole house smelled like a cozy Italian bistro – and my kids actually stopped complaining about “boring chicken” for once! That bright lemon flavor mixed with all those earthy herbs just makes ordinary chicken and rice taste like something special. Honestly, some nights I don’t even tell them it’s healthy because they gobble it up so fast. The best part? You literally dump everything in before school drop-off and come home to a complete meal that tastes like you spent hours in the kitchen.
Table of Contents
Table of Contents
Why You’ll Love This Lemon Herb Chicken and Rice
Let me count the ways this dish will become your new go-to (trust me, it happened to me!):
- One-pot wonder: Everything cooks together in the slow cooker – no extra pans to wash while you’re chasing kids or finishing work emails
- Foolproof tender chicken: The slow cooker works magic, turning even budget chicken thighs into melt-in-your-mouth deliciousness
- Sunshine in every bite: That lemon zest and juice? They brighten up the whole dish like a burst of summer even on gloomy days
- 10-minute prep: Literally just dump and go – my kind of cooking after a long day
- Kid-approved magic: My picky eaters don’t even realize they’re eating something healthy with all that herby goodness
Oh, and did I mention your kitchen will smell amazing? Just wait till you walk in after it’s been cooking all afternoon!
Lemon Herb Chicken and Rice Ingredients
Here’s what you’ll need to make this sunshine-in-a-bowl dish (I promise it’s all simple stuff!):
- 4 boneless, skinless chicken thighs – the dark meat stays juicier than breasts in the slow cooker
- 1 cup long-grain white rice – I always use uncooked; it soaks up all that lemony broth perfectly
- 2 cups low-sodium chicken broth – homemade if you’ve got it, but the boxed kind works great too
- 1 juicy lemon – we’ll use both the zest and juice for maximum flavor
- 4 garlic cloves, minced – because everything’s better with garlic
- 1 tsp each dried thyme and rosemary – my favorite herb combo for this
- Salt and pepper – to taste, but don’t be shy!
- Fresh parsley – for that pretty green garnish at the end
Ingredient Notes and Substitutions
No stress if you need to swap things around – I’ve tested all these variations:
- Chicken breasts work too, but reduce cook time by about an hour to prevent dryness
- Brown rice lovers – add ½ cup extra broth and cook 1 hour longer
- Fresh herbs? Use 1 tablespoon each of chopped thyme and rosemary if you’ve got them
- Vegetarian? Swap the broth for veggie and use portobellos instead of chicken
Honestly, the beauty of this recipe is how adaptable it is to what’s in your fridge! If you are looking for other easy chicken recipes, check out my fajita chicken cottage cheese bake.
How to Make Lemon Herb Chicken and Rice
Okay, let’s get cooking! This is seriously one of those “set it and forget it” meals that makes you feel like a kitchen genius with minimal effort. Here’s exactly how I make it every single time – and trust me, after making this dozens of times for my family, I’ve got the routine down pat!
Step 1: Combine Rice and Broth Mixture
First things first – grab your slow cooker (mine’s a 6-quart) and dump in that uncooked rice. Then pour in the chicken broth – it should just cover the rice. Now the fun part! Zest that lemon right over the rice (watch your fingers!), then squeeze in all that glorious juice. Toss in the minced garlic, dried herbs, and a good pinch of salt and pepper. Give it all a quick stir just to combine – no need to be perfect here!
Step 2: Add Chicken and Cook
Here’s my secret – pat those chicken thighs dry with paper towels first (helps them brown better, even in the slow cooker). Then just nestle them right on top of the rice mixture – don’t stir! This way, the rice cooks perfectly in the broth while the chicken gets all tender and juicy. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Whatever you do, resist opening the lid – I know it’s tempting, but that heat needs to stay in!
Step 3: Fluff and Serve
When that timer goes off, peek inside – the chicken should be fall-apart tender and the rice fluffy. I always check with a meat thermometer (165°F is perfect). Use a fork to gently fluff the rice, then serve each plate with a chicken thigh and a generous sprinkle of fresh parsley. Oh, and don’t forget to spoon some of that amazing lemony cooking liquid over everything – that’s where all the magic is!
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Lemon Herb Chicken and Rice with 4 Simple Steps
Slow Cooker Lemon Herb Chicken and Rice is a comforting yet elegant dish featuring tender chicken, zesty lemon, and fragrant herbs paired with fluffy rice.
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- In the slow cooker, combine rice, chicken broth, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper.
- Place the chicken thighs on top of the rice mixture.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the rice is tender.
- Fluff the rice with a fork and serve the chicken over the rice, garnished with fresh parsley.
Notes
- Adjust cooking time based on your slow cooker settings.
- For extra flavor, marinate the chicken in lemon juice and herbs for 30 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Tips for Perfect Lemon Herb Chicken and Rice
After making this dish more times than I can count, I’ve picked up a few tricks that take it from good to “wow!” every single time:
- Never skip the lemon zest – that’s where all the bright, sunny flavor lives! I keep a microplane right by my cutting board just for this.
- Pat your chicken dry with paper towels first – it helps the herbs stick better and gives the chicken a nicer texture.
- No peeking! Every time you lift that lid, you’re adding 15 minutes to the cook time. Trust the process!
- Let it rest for 10 minutes after cooking – the rice absorbs any extra liquid perfectly.
- Fresh parsley at the end isn’t just pretty – that pop of green flavor makes all the difference.
The best part? These little touches make it seem like you fussed, when really it’s still that same easy dump-and-go meal we all love!
Serving Suggestions for Lemon Herb Chicken and Rice
Now, while this dish is absolutely delicious all on its own (my kids often eat it straight from their bowls!), I love rounding it out with a few simple sides. My go-to is roasted asparagus or broccoli – that little bit of crispness plays so nicely with the tender chicken and rice. If I’m feeling fancy, a bright green salad with lemon vinaigrette makes the whole meal feel extra fresh. And on those nights when we’re extra hungry? Nothing beats tearing into some warm, crusty bread to soak up all that lemony goodness left in the bowl!
Storing and Reheating Lemon Herb Chicken and Rice
Here’s the great news – this dish tastes even better the next day! I always make extra because the flavors meld beautifully overnight. Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of chicken broth to keep everything moist – just microwave in 30-second bursts until warmed through.
Want to freeze it? No problem! I portion the rice and chicken separately (the rice freezes better this way) and stash them in freezer bags for up to 2 months. Thaw overnight in the fridge, then reheat with that trusty splash of broth. Perfect for those nights when cooking is the last thing you feel like doing! If you want to see other great slow cooker meals, check out my crockpot lasagna soup.
Lemon Herb Chicken and Rice Nutritional Information
Just so you know, each hearty serving has about 350 calories, 25g protein, and all that lemony goodness! (Full transparency – these are estimates based on my ingredients.) Your exact numbers might dance a little depending on your chicken’s size or which broth brand you grab. But hey, that’s what makes home cooking fun – it’s never exactly the same twice!
Frequently Asked Questions
Oh, I get asked about this recipe all the time! Here are the most common questions that pop up (and my tried-and-true answers):
Can I use chicken breasts instead of thighs?
Absolutely! I do this when my kids beg for “the white chicken.” Just reduce cooking time by about an hour – breasts cook faster and can dry out if left too long. Pro tip: place them on top of the rice and check at the 5-hour mark (for low setting).
Can I double this recipe?
Yes, but – big but here – only if your slow cooker is big enough! I’ve found a 6-quart cooker can handle about 1.5x the recipe nicely. Any more and the rice doesn’t cook evenly. When in doubt, stick to the original amounts – it’s better to make two batches than end up with crunchy rice! For more easy dinner ideas, see my chicken alfredo cottage cheese bake.
What about brown rice?
Love that you’re thinking healthy! Swap in brown rice but add an extra ½ cup of broth and cook for about 7-8 hours on low. The extra liquid and time helps those tougher grains get perfectly tender. (My husband prefers it this way, actually!)
Tried This Recipe?
Did this Lemon Herb Chicken and Rice become your new favorite too? I’d love to hear how it turned out! Drop a comment below or tag me on Instagram @frostyrecipes – seeing your kitchen creations makes my day! You can also follow along for more updates on our Facebook page.
