Slow Cooker Lemon Herb Chicken and Rice
Bright, flavorful, and effortlessly comforting, this slow cooker meal features tender chicken, fluffy rice, and fresh herbs for an easy yet elegant dinner.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1.5 cups long-grain white rice (uncooked)
- 3 cups low-sodium chicken broth
- 1 large lemon (juice and zest)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1.5 tsp dried Italian seasoning
- 1 tsp dried thyme
- 1 tsp dried parsley
- 0.5 tsp paprika
- Salt and black pepper to taste
- 2 tbsp butter or olive oil
- 0.25 cups grated Parmesan cheese (optional)
- Fresh lemon slices and chopped parsley for garnish
Instructions
Preparation
- Pat the chicken dry and season with salt, pepper, paprika, and half of the Italian seasoning.
- Place the uncooked rice at the bottom of the slow cooker, followed by the chopped onion and garlic. Pour in the chicken broth, lemon juice, and lemon zest. Stir gently to combine.
- Lay the seasoned chicken on top of the rice mixture. Dot with butter or drizzle with olive oil.
Cooking
- Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the rice is tender and the chicken is fully cooked.
- Stir in Parmesan cheese (if using) and adjust seasoning with more lemon juice, salt, or herbs if needed.
Serving
- Fluff the rice, garnish with chopped parsley and lemon slices, and serve warm.
Notes
For best rice texture, use long-grain rice and avoid instant rice. Store leftovers in an airtight container for up to 3 days, adding a splash of broth when reheating to keep the rice moist. For additional color and nutrients, consider adding baby spinach or peas during the last 15 minutes of cooking. Pair with a crisp green salad or roasted vegetables for a complete meal.