Slow Cooker Lemon Herb Chicken and Rice

why make this recipe

This dish cooks itself in the slow cooker. It gives you tender chicken and fluffy rice with bright lemon and warm herbs. It uses simple ingredients and little work. It is great for busy nights and family meals.

introduction

This Slow Cooker Lemon Herb Chicken and Rice is easy and comforting. If you like easy slow cooker meals, see more slow cooker chicken dinner recipes for ideas. The lemon keeps the dish fresh and the herbs add good flavor.

how to make Slow Cooker Lemon Herb Chicken and Rice

Place the raw ingredients in the slow cooker and let them cook slowly. The rice soaks up the broth and lemon, and the chicken becomes soft. Near the end, shred the chicken and mix it into the rice. Stir well and serve hot.

Ingredients :

• 4 boneless, skinless chicken breasts
• 1 cup long-grain rice
• 4 cups chicken broth
• 1 lemon (juiced and zested)
• 2 tablespoons olive oil
• 4 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Directions :

1. In a slow cooker, combine the chicken breasts, chicken broth, rice, lemon juice, and lemon zest.
2. Add olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper.
3. Stir to combine all ingredients well.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and rice is fluffy.
5. Once done, shred the chicken in the slow cooker and stir it back into the rice.
6. Serve hot, garnished with fresh parsley.

how to serve Slow Cooker Lemon Herb Chicken and Rice

Spoon the rice and chicken into warm bowls. Add a little more chopped parsley on top. Serve with a simple green salad or steamed vegetables. A wedge of lemon on the side adds extra brightness.

how to store Slow Cooker Lemon Herb Chicken and Rice

Let the dish cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge then reheat gently on the stove or microwave.

tips to make Slow Cooker Lemon Herb Chicken and Rice

• Rinse the rice if you want less starch.
• Use low-sodium broth if you watch salt. Add salt at the end to taste.
• Check rice texture near the low end of cooking time; slow cookers vary.
• If rice is too firm, add 1/2 cup more broth and cook 30–60 minutes longer.
• For faster shredding, remove chicken and shred on a cutting board, then return to the slow cooker.

variation (if any)

• Add vegetables: stir in frozen peas or diced carrots in the last 30 minutes of cooking.
• Use chicken thighs for more flavor and juicier meat.
• Swap long-grain rice for jasmine or basmati for a different aroma (cook time may vary).

FAQs

Q: Can I use brown rice?
A: Brown rice needs more liquid and time. Use 1.5 cups brown rice and add 1 extra cup broth. Cook longer and check texture.

Q: Can I make this on high only?
A: Yes. Cook on high for 3–4 hours. Check the rice and chicken at 3 hours to avoid overcooking.

Q: Do I need to brown the chicken first?
A: No. You can brown it for extra color and flavor, but it is not needed. The slow cooker will make the chicken tender without browning.

Q: Can I make this for a crowd?
A: Yes. Double the recipe in a larger slow cooker. Keep the same cook time but check doneness as needed.

Slow Cooker Lemon Herb Chicken and Rice

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 360 minutes
• Total Time: 370 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten-Free

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Description

A comforting slow cooker meal featuring tender chicken and fluffy rice infused with bright lemon and warm herbs.

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Ingredients

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• 4 boneless, skinless chicken breasts
• 1 cup long-grain rice
• 4 cups chicken broth
• 1 lemon (juiced and zested)
• 2 tablespoons olive oil
• 4 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions

1. In a slow cooker, combine the chicken breasts, chicken broth, rice, lemon juice, and lemon zest.
2. Add olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper.
3. Stir to combine all ingredients well.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and rice is fluffy.
5. Once done, shred the chicken in the slow cooker and stir it back into the rice.
6. Serve hot, garnished with fresh parsley.

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Notes

Rinse the rice if you want less starch. Use low-sodium broth if watching salt. Check rice texture near the low end of cooking time.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 1g
• Sodium: 500mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 70mg