This Slow Cooker Lemon Herb Chicken and Rice is a complete, one-pot meal that delivers incredible flavor with minimal effort. It’s a true set-it-and-forget-it dinner idea, perfect for busy weeknights when you’re craving something healthy, comforting, and delicious. As a huge fan of developing easy crockpot recipes, I can tell you this one is a game-changer. The chicken becomes fall-apart tender, and the rice soaks up all the bright, savory flavors from the lemon, garlic, and herbs.
When I first tested this recipe, my biggest fear was that the rice would turn into a sticky, overcooked mush. Nobody wants that! After a few tries, I discovered the secret is using the right ratio of long-grain rice to chicken broth and resisting the urge to lift the lid while it's cooking. The result is perfectly fluffy rice and succulent chicken every single time. It's now a staple in our rotation of healthy crock pot chicken recipes.
Why You'll Love This Crockpot Recipe
- Effortless Preparation: This is a true "dump-and-go" meal. You just add the ingredients to your slow cooker and let it work its magic.
- One-Pot Wonder: The chicken and rice cook together in the crockpot, which means fewer dishes to wash. It's a perfect, easy cozy dinner recipe.
- Healthy & Wholesome: Made with simple, whole food ingredients like lean chicken, rice, and fresh herbs, it’s a meal you can feel good about serving.
- Incredibly Flavorful: Bright lemon, aromatic garlic, and earthy herbs create a sauce that is simply irresistible. The entire dish smells amazing as it cooks.
- Perfect for Two (or More!): This recipe is easy to scale. It's fantastic for a cozy dinner for two with leftovers, or you can double it to feed the whole family.
Ingredients Needed
This simple ingredient list comes together to create a mouthwatering meal. You'll need:
- Boneless, Skinless Chicken Thighs: I highly recommend thighs because they stay incredibly tender and juicy in the slow cooker. You can use breasts, but they may cook a bit faster.
- Long-Grain White Rice: Jasmine or Basmati rice works best here. Be sure to rinse it first to remove excess starch. Do not use instant or quick-cook rice, as it will become mushy.
- Chicken Broth: Use a low-sodium chicken broth to better control the saltiness of the final dish.
- Lemon: We'll use both the fresh juice and the zest for a powerful, bright citrus flavor that cuts through the richness.
- Garlic: Freshly minced garlic provides the best flavor.
- Dried Herbs: A combination of dried thyme and rosemary gives the dish a classic, savory aroma.
- Salt and Pepper: To taste.
- Fresh Parsley: For a fresh, vibrant garnish at the end.
Step-by-Step Instructions
- Combine Rice and Liquids: In the bottom of your slow cooker, combine the rinsed rice, chicken broth, lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, salt, and pepper. Stir everything together until well-mixed.
- Add the Chicken: Place the chicken thighs on top of the rice mixture in a single layer.
- Cook Low and Slow: Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. For best results, avoid lifting the lid during the cooking process.
- Check for Doneness: The dish is ready when the chicken is cooked through and tender, and the rice has absorbed all the liquid. The internal temperature of the chicken should reach 165°F (74°C).
- Serve and Garnish: Before serving, fluff the rice with a fork. Serve the chicken thighs over a bed of the lemon-herb rice and garnish with freshly chopped parsley.
Tips for Perfect Lemon Herb Chicken and Rice
- Don't Peek! Every time you lift the slow cooker lid, heat escapes and adds about 15-20 minutes to the cooking time. Trust the process!
- Rinse Your Rice: Rinsing the rice under cold water until the water runs clear removes surface starch and helps prevent it from getting sticky or clumpy.
- Sear for More Flavor (Optional): For an extra layer of flavor, you can sear the chicken thighs in a hot skillet with a little olive oil for 2-3 minutes per side before adding them to the crockpot. This is an optional step but adds a wonderful depth.
- Add Veggies: Feel free to stir in some frozen peas or chopped fresh spinach during the last 15 minutes of cooking for an easy vegetable boost.
Frequently Asked Questions
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"@type": "Question",
"name": "Can I use chicken breasts instead of thighs?",
"acceptedAnswer": {
"@type": "Answer",
"text": "Yes, you can use boneless, skinless chicken breasts. They cook a bit faster, so I recommend cooking on LOW for 4-5 hours or HIGH for 2-3 hours to ensure they don't dry out."
}
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{
"@type": "Question",
"name": "Can I freeze this Lemon Herb Chicken and Rice?",
"acceptedAnswer": {
"@type": "Answer",
"text": "Absolutely! This is a great freezer meal. Allow the dish to cool completely, then store it in an airtight, freezer-safe container for up to 3 months. The texture of the rice may be slightly softer upon reheating, but it will still be delicious."
}
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"name": "Can I use brown rice in this crockpot recipe?",
"acceptedAnswer": {
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"text": "You can, but you will need to adjust the recipe. Brown rice requires more liquid and a longer cooking time. I recommend increasing the chicken broth by about 1/2 cup and cooking on LOW for the full 7-8 hours."
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"name": "What should I serve with this dish?",
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"text": "This is a complete meal on its own, but it pairs beautifully with simple sides like steamed green beans, roasted asparagus, or a fresh garden salad with a light vinaigrette."
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Ultimate Crockpot Lemon Herb Chicken and Rice
Ingredients
For the Chicken and Rice
- 4 boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth low-sodium recommended
- 1 large lemon zested and juiced
- 4 cloves garlic finely minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- salt and black pepper to taste
For Garnish
- fresh parsley chopped, for garnish
Instructions
- Combine the long-grain rice, chicken broth, fresh lemon juice, lemon zest, minced garlic, dried thyme, and dried rosemary directly in the basin of your slow cooker. Season generously with salt and pepper and stir to mix everything together.
- Arrange the boneless, skinless chicken thighs in a single layer on top of the seasoned rice mixture.
- Secure the lid and cook on the HIGH setting for 3 to 4 hours, or on the LOW setting for 6 to 7 hours, until the chicken is fully cooked and the rice is tender and has absorbed the liquid.
- Gently fluff the cooked rice with a fork before serving. Plate the lemon herb chicken on a bed of rice and garnish with fresh chopped parsley for a burst of color and flavor.
Equipment
- Slow Cooker
