Slow Cooker Lemon Herb Chicken and Rice
A bright and comforting one-pot meal featuring tender chicken and fluffy rice cooked in a tangy lemon-herb broth, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice Rinsed if you prefer less starch
- 2 cups chicken broth Low-sodium if watching salt
- 1 whole lemon Zested and juiced
- 2 tablespoons olive oil
- 2 cloves garlic Minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste pinches salt and pepper
- for garnish pieces fresh parsley Chopped
Instructions
Preparation
- Combine the rice, chicken broth, lemon juice, olive oil, minced garlic, thyme, oregano, salt, and pepper directly in the slow cooker. Stir to distribute everything evenly.
- Place the chicken breasts on top of the rice mixture in a single layer. Sprinkle the lemon zest over the chicken.
Cooking
- Cover and cook on LOW for 4–6 hours. Check at 4 hours—chicken should reach 165°F (74°C) and rice should be tender.
- When done, remove the chicken briefly, fluff the rice with a fork, then slice or shred the chicken and stir it back into the rice or plate on top.
- Sprinkle chopped parsley before serving.
Notes
For best results, avoid lifting the lid frequently during cooking. To prevent mushy rice, rinse the rice before cooking.