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–+ servings
Slow Cooker Lemon Herb Chicken and Rice

Quick and Zesty Slow Cooker Lemon Herb Chicken and Rice

A delightful and easy weeknight meal, Slow Cooker Lemon Herb Chicken and Rice is packed with flavor and comfort.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Protein
  • 4 pieces Chicken Thighs or Breasts or use tofu for a vegetarian option
For the Rice Base
  • 1 cup Long-grain White Rice or Brown Rice Brown rice requires more liquid and cooking time
For the Flavor Base
  • 4 cups Low-Sodium Chicken Broth Substitute with vegetable broth for vegan version
  • 2 tablespoons Olive Oil Use olive for optimal taste
  • 1 large Lemon (Juice and Zest) Consider adding lemon slices for extra zing
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Garlic Powder Fresh versions offer a stronger kick
  • 1 teaspoon Onion Powder Fresh versions offer a stronger kick
  • 1 small Onion (finely chopped) Shallots are a good alternative
  • 2 cloves Minced Garlic Omit if desired or use extra garlic powder
For the Optional Veggies
  • 1 cup Frozen Peas or Chopped Spinach Swap in other veggies like carrots for variety
For the Garnish
  • ¼ cup Fresh Parsley Chives or green onions work well too

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. In a skillet over medium heat, add a tablespoon of olive oil. Once hot, place chicken thighs or breasts in the skillet and sear them for 2-3 minutes on each side until they develop a golden-brown crust. This optional step adds flavor, so if you're short on time, you can skip it and move directly to the next step.
  2. In your slow cooker, mix together the finely chopped onion, minced garlic, and long-grain rice. Pour in low-sodium chicken broth along with the juice and zest of one large lemon. Sprinkle in the dried thyme, oregano, garlic powder, onion powder, and any other desired seasonings. Stir well to combine everything.
  3. Carefully place the seared (or raw, if skipped) chicken pieces over the rice mixture. Spoon some of the liquid mixture over the chicken so it cooks evenly.
  4. Cover the slow cooker with its lid and set it to cook on LOW for 4-5 hours or on HIGH for 2-3 hours.
  5. About 20 minutes before cooking is complete, stir in your frozen peas or chopped spinach. Make sure to incorporate them well into the rice mixture so they warm through before serving.
  6. Once the cooking time is up, fluff the rice with a fork, checking to adjust any seasoning if necessary. Sprinkle fresh parsley over the top for a burst of freshness and color. Serve your Slow Cooker Lemon Herb Chicken and Rice immediately.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 1gVitamin A: 8IUVitamin C: 15mgCalcium: 3mgIron: 10mg

Notes

Use a meat thermometer to ensure chicken reaches 165°F for safety and tenderness. Cool leftovers to room temperature before refrigerating in airtight containers for up to 4 days.

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