Easy Slow Cooker Lemon Herb Chicken and Rice Recipe

Key Ingredients & Substitutions

Chicken Breasts: Boneless, skinless chicken breasts give this dish tenderness. If you’re looking for a healthier option, chicken thighs work beautifully, too. They’re a bit juicier and can handle longer cooking times.

Rice: Long grain white rice is typical here, but you can swap it with basmati or jasmine rice for a slightly different flavor. If you prefer whole grains, brown rice works, but remember it may take longer to cook.

Chicken Broth: I love using low-sodium chicken broth to control the saltiness. Vegetable broth is a great substitution if you’re looking for a vegetarian option or want to lighten things up.

Lemon: Fresh lemon adds bright flavor! If you don’t have fresh lemon, bottled lemon juice can work, though fresh always tastes better. You could also experiment with lime for a twist.

How Do I Ensure the Chicken Stays Juicy and Tender?

The slow cooker is your friend here! Be sure to follow these tips so the chicken turns out perfectly tender:

• Don’t skip the broth! It keeps the chicken moist as it cooks.
• Placement is key—put the chicken on top of the rice to avoid overcooking.
• Avoid lifting the lid too often; every peek lets heat escape, prolonging cooking time.

When it’s time to check for doneness, if the chicken reads 165°F with a meat thermometer, you’re in great shape! Let it rest a few minutes before serving to keep those juices in.

Easy Slow Cooker Lemon Herb Chicken and Rice

Ingredients You’ll Need:

• 4 boneless, skinless chicken breasts
• 1 ½ cups long grain white rice, uncooked
• 3 cups chicken broth
• 1 lemon, sliced (for garnish)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• Optional: 1 cup frozen peas or mixed vegetables

How Much Time Will You Need?

This delightful recipe will take about 10 minutes of prep time and cook for 4 to 6 hours on low in the slow cooker. Just set it and forget it! Enjoy a tasty meal with minimal effort.

Step-by-Step Instructions:

1. Prepare the Slow Cooker:

Start by lightly greasing the slow cooker with olive oil or a non-stick spray. This helps prevent the rice from sticking and makes cleanup easier.

2. Mix the Base Ingredients:

In the bottom of the slow cooker, add the uncooked rice, chicken broth, minced garlic, dried thyme, dried rosemary, dried parsley, salt, and black pepper. Give it a gentle stir to combine everything evenly.

3. Add the Chicken:

Carefully place the chicken breasts on top of the rice mixture. This way, they’ll cook in the juices and blend their flavors into the dish.

4. Add the Finishing Touches:

Drizzle the olive oil over the chicken breasts, then lay the lemon slices on top for that fresh citrus flavor. Yum!

5. Cook It Up:

Cover the slow cooker and set it to cook on low for about 4 to 6 hours. You’ll know it’s ready when the chicken is tender, cooked through, and the rice is fluffy.

6. Optional Vegetables:

If you’d like to add some veggies, toss in the frozen peas or mixed vegetables about 30 minutes before serving. Stir them gently in to combine with the dish.

7. Serve and Enjoy:

When the chicken and rice are done, scoop the rice onto plates and top with the juicy chicken. Garnish with extra lemon slices or fresh herbs for that restaurant feel. Dig in and enjoy your home-cooked meal!

Can I Use Frozen Chicken in This Recipe?

Yes! You can use frozen chicken breasts, but be sure to cook them for an extra hour to ensure they reach the right internal temperature. It’s best to thaw them first in the fridge overnight or quickly in a sealed bag submerged in cold water for even cooking.

Can I Make This Dish Ahead of Time?

Absolutely! You can prepare everything in the slow cooker and store it in the fridge overnight. Just cook it the next day as directed, adding a little extra time if it’s coming straight from the fridge.

How to Store Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to a month. To reheat, warm gently on the stove or in the microwave, adding a splash of chicken broth for moisture if needed.

What Can I Substitute for Rice in This Recipe?

If you’re looking for a different option, you can substitute with quinoa, couscous, or even cauliflower rice for a low-carb alternative. Just adjust the liquid amounts accordingly, as different grains absorb moisture differently!