If you’re on the hunt for a wholesome, flavor-packed meal that practically prepares itself, look no further than Slow Cooker Lemon Herb Chicken and Rice. This delightful dish combines tender chicken with aromatic herbs, zesty lemon, and fluffy rice, providing a comforting dinner that is both nourishing and satisfying. Perfect for busy weeknights or cozy family gatherings, this recipe will become a staple in your meal rotation.
Ingredients
To whip up this scrumptious dish, you’ll need the following ingredients:
- Chicken: 4 boneless, skinless chicken thighs or breasts
- Rice: 1 cup long-grain white rice
- Broth: 2 cups chicken broth or stock
- Lemon: 1 large lemon, juiced and zested
- Herbs: 2 teaspoons dried thyme, 2 teaspoons dried rosemary
- Garlic: 3 cloves garlic, minced
- Onion: 1 medium onion, diced
- Vegetables: 1 cup frozen peas and carrots mix
- Salt and pepper: to taste
- Olive oil: 2 tablespoons
Instructions
Step 1: Prep the Chicken
Begin by seasoning the chicken pieces with salt, pepper, and the lemon zest. This step ensures that the flavors penetrate the meat, making every bite a burst of citrusy goodness.
Step 2: Sauté the Aromatics
In a skillet over medium heat, warm the olive oil and sauté the diced onion and minced garlic until fragrant and translucent. This will add an incredible depth of flavor to your dish. Once done, transfer them to the slow cooker.
Step 3: Assemble in the Slow Cooker
Place the seasoned chicken on top of the sautéed onions and garlic in the slow cooker. Add in the rice, chicken broth, lemon juice, thyme, rosemary, salt, and pepper. Gently stir to combine the ingredients, ensuring that the rice is submerged in the liquid to allow it to cook evenly.
Step 4: Add the Vegetables
Top the chicken and rice mixture with the frozen peas and carrots, which will add some vibrant color and nutrients to the dish. You don’t need to stir this layer in; it will blend in once cooked.
Step 5: Cook Low and Slow
Cover the slow cooker and set it on low for 6 to 8 hours or on high for 3 to 4 hours. The slow cooking process will yield tender chicken that falls apart easily and perfectly cooked rice that absorbs all the delicious flavors.
Step 6: Serve and Enjoy
Once done, give everything a good stir to mix the chicken, rice, and veggies. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley or a squeeze of additional lemon juice if desired.
Tips for Success
- Variations: Feel free to add other vegetables, such as bell peppers or spinach, for additional nutrition and flavor.
- Make it Spicy: For a kick, add a pinch of red pepper flakes or diced jalapeños.
- Meal Prep: This dish is excellent as leftovers. Store it in the fridge for up to three days or freeze for longer storage.
Make-Ahead & Meal-Prep Guide
Weeknight lifesaver: minimal effort, maximum comfort.
Prep today, cook tomorrow: Dice onion, mince garlic, zest/juice the lemon, and measure herbs the night before. Store in airtight containers in the fridge so you can dump-and-go in the morning.
Flavor boost option: Season the chicken with salt, pepper, and lemon zest (as written), then refrigerate up to 12 hours to let the citrus and herbs penetrate.
Freezer kit: Add raw seasoned chicken, onion, garlic, herbs, and lemon juice to a freezer bag. In a second bag, portion the peas & carrots. Freeze flat up to 2 months. Thaw overnight in the fridge before cooking; add rice and broth fresh on cook day.
Reheat like a pro: Rewarm leftovers gently over low heat with a splash of broth or water to loosen. Finish with a squeeze of fresh lemon to revive brightness.
Lunch boxes: Portion into single-serve containers. Add a lemon wedge and chopped parsley in a separate cup; brighten just before eating.
Storage: Refrigerate up to 3 days. For longer storage, freeze cooked portions up to 2 months; thaw in the fridge and reheat gently.
Conclusion
Slow Cooker Lemon Herb Chicken and Rice is more than just a meal; it’s a comforting, flavorful experience. With minimal effort and maximum taste, it’s the ideal solution for anyone looking to bring a delicious, home-cooked dinner to the table without spending hours in the kitchen. So pop it in the slow cooker, and let the magic happen! Enjoy your delightful dish with family and friends, and savor the scrumptious flavors of lemon and herbs.
FAQ (Expanded)
Can I use brown rice or wild rice?
You can, with adjustments. Brown rice needs more liquid and time in a slow cooker and can outlast the chicken’s ideal doneness. If using brown rice, add ¼–½ cup extra broth and plan for the low setting. Wild rice blends also require longer; to keep chicken tender, par-cook wild/brown rice on the stove to just shy of done, then add to the slow cooker for the final hour.
Should I use chicken thighs or breasts?
Both work (your recipe allows either). Thighs are more forgiving and stay juicy over longer cooks. Breasts are lean—aim for the shorter end of the time window (especially on High) and check for doneness so they don’t dry out.
How do I keep the rice from turning mushy?
Rinse the rice until the water runs clear to remove excess starch.
Submerge the rice fully in the broth (as your steps note) so it cooks evenly.
Cook on Low when possible; “High” speeds cooking and can over-soften grains.
Resist lifting the lid—steam escape extends cook time and softens rice.
Can I add different vegetables?
Yes—follow timing. Sturdy veg (bell pepper, diced carrot) can go in with the broth. Tender greens (spinach, baby kale) should be stirred in during the last 5 minutes so they stay bright. Keep total veg volume similar to avoid throwing off the rice-to-liquid balance.