This Slow Cooker Lemon Herb Chicken and Rice is one of those dishes I turn to when I want comfort without spending hours cooking. It’s bright with lemon, fragrant with herbs, and effortless thanks to the crockpot doing most of the work. Whether you’ve had a long day or just want something warming, this meal delivers.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken thighs (or breasts) | 1.5 lb (≈ 680 g) |
| Long‑grain white rice | 1½ cups uncooked |
| Chicken broth (low sodium recommended) | 3 cups (≈ 720 ml) |
| Lemon juice (fresh) & lemon zest | Juice of 1 lemon + zest of 1 |
| Garlic cloves, minced | 3 cloves |
| Onion, finely chopped | 1 medium |
| Herbs: fresh or dried (thyme, oregano, parsley) | 1 tsp each dried (or ~1 Tbsp fresh) |
| Olive oil | 1 Tbsp |
| Salt & black pepper | To taste |
| Fresh parsley, chopped (for garnish) | A few Tbsp |
Instructions
- Lightly grease the slow cooker insert with olive oil.
- Season the chicken thighs (or breasts) with salt, pepper, lemon zest, and half of the herbs.
- In a bowl, mix together chicken broth, lemon juice, minced garlic, chopped onion, the remaining herbs, and a splash of olive oil.
- Pour a portion of the broth mixture into the bottom of the slow cooker. Place rice evenly over the liquid.
- Lay the seasoned chicken pieces on top of the rice, then pour the rest of the broth mixture over the chicken.
- Cover and cook on Low for about 5‑6 hours, or on High for 2½‑3 hours, until the chicken is cooked through (165°F / 75°C internal) and rice is tender. (Based on similar methods in lemon chicken & rice recipes)
- About 15 minutes before the end, check the rice texture; if it seems dry, add a little more broth or water, cover and let it finish.
- When cooking is done, let rest for ~5 minutes with lid on. Garnish with chopped parsley and fresh lemon slices. Fluff rice with a fork and serve warm.
Nutritional Estimate (per Serving, 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | ≈ 350 kcal |
| Protein | ≈ 29‑32 g |
| Carbohydrates | ≈ 35‑40 g |
| Total Fat | ≈ 10‑12 g |
| Saturated Fat | ≈ 2‑3 g |
| Sodium | Moderate (depends on broth and salt added) |
Tips & Variations
- If you’d prefer chicken thighs, go for them—they stay juicier than breasts through slow cooking. (Seen in many lemon herb chicken rice recipes)
- For deeper lemon flavor, add lemon slices on top of chicken midway. Or try fresh lemon zest over the finished dish.
- Use white long‑grain rice for faster cooking. If using brown rice, add more liquid and more time.
- Swap or add fresh herbs like rosemary, thyme, or oregano for flavor variation.
- If the rice looks dry near end, pour in a little more chicken broth and cover; resting with lid on helps absorb moisture.
Slow Cooker Lemon Herb Chicken and Rice
- Total Time: 6 hrs 10 mins
- Yield: 6 servings
Description
Slow Cooker Lemon Herb Chicken and Rice is a zesty, comforting dinner made easy. With tender chicken, fluffy rice, fresh herbs, and lemony brightness, this crockpot recipe is perfect for weeknights with minimal prep.
Ingredients
Boneless, skinless chicken thighs – 1.5 lb
Long-grain white rice – 1½ cups uncooked
Chicken broth – 3 cups
Fresh lemon juice – juice of 1 lemon
Lemon zest – from 1 lemon
Minced garlic – 3 cloves
Chopped onion – 1 medium
Dried or fresh herbs (thyme, oregano, parsley) – 1 tsp each
Olive oil – 1 Tbsp
Salt and black pepper – to taste
Fresh parsley – chopped, optional for garnish
Instructions
1. Grease the slow cooker insert with olive oil.
2. Season chicken with salt, pepper, lemon zest, and half of the herbs.
3. Mix broth, lemon juice, garlic, onion, remaining herbs, and olive oil in a bowl.
4. Pour some broth mixture into the bottom of the slow cooker and add rice.
5. Place seasoned chicken on top of rice. Pour remaining broth mixture over.
6. Cover and cook on Low for 5–6 hours or High for 2½–3 hours until chicken is fully cooked and rice is tender.
7. If needed, add extra broth during final 15 minutes for moistness.
8. Let rest for 5 minutes, then garnish with parsley and lemon slices before serving.
Notes
Substitute chicken breasts for thighs if desired.
Use brown rice with added liquid and longer cook time.
Top with lemon slices halfway through for stronger citrus flavor.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
Keywords: Slow Cooker Lemon Herb Chicken and Rice, crockpot lemon chicken rice, easy crockpot chicken recipe
Frequently Asked Questions
Can I use frozen chicken?
Yes. Increase cooking time, and ensure internal temperature hits 75 °C (165 °F). Also check moisture—frozen chicken may release more liquid.
What if I only have chicken breasts?
Breasts work fine. Just keep an eye that they don’t get overcooked and dry. You might need slightly less time on high.
Brown rice or white rice—which is better?
White long‑grain rice cooks faster and works well in a slow cooker. Brown rice gives nuttier flavor but needs more cook time and liquid.
Can I make this in an Instant Pot?
Yes—in pressure cook mode this works too. Use less liquid (because no evaporation), cook with rice added near end, and use natural release.
Conclusion
This Slow Cooker Lemon Herb Chicken and Rice recipe gives you a balanced, cozy dinner with bright lemon flavor and warm herbs. It’s great for meal prep or weeknights when you want something tasty but easy. Try it out—your future self will appreciate the leftovers.