This Slow Cooker Lemon Herb Chicken and Rice is the kind of bright, cozy dinner that practically cooks itself. The citrusy herbs perfume the kitchen while the chicken turns tender and the rice steams to fluffy perfection. It is simple, soothing, and every bite tastes like home.
Why You’ll Love This Slow Cooker Lemon Herb Chicken and Rice
- Hands-off comfort: Minimal prep, then the slow cooker does the work.
- Fresh, vibrant flavor: Lemon zest and herbs keep it light yet satisfying.
- Family friendly: Tender chicken and fluffy rice everyone will love.
- Reliable results: Clear timing and liquid ratios for non-mushy rice.
Slow Cooker Lemon Herb Chicken and Rice Ingredients & Substitutions
- 1.5 to 2 lb boneless skinless chicken thighs or breasts – thighs stay juicier; breasts work too.
- 1 cup long-grain white rice, rinsed until water runs mostly clear – jasmine or basmati; parboiled rice holds shape well.
- 2 to 3 cups low-sodium chicken broth, warmed – you will add enough to reach the correct rice-to-liquid ratio.
- 1 large lemon: finely grated zest plus 3 tbsp fresh juice, divided.
- 4 cloves garlic, minced – 1 tsp garlic powder in a pinch.
- 1 small onion, finely diced – or 2 shallots.
- 2 tbsp olive oil, divided – or 1 tbsp olive oil plus 1 tbsp butter for richness.
- 1 tsp kosher salt, plus more to taste.
- 1/2 tsp black pepper.
- 1 tsp dried thyme or 2 tsp fresh.
- 1 tsp dried oregano or 2 tsp fresh.
- 1/2 tsp dried rosemary, lightly crushed, or 1 tsp fresh minced.
- 1 bay leaf.
- 2 tbsp chopped fresh parsley, plus more for serving.
- 1 cup frozen peas, thawed, optional.
- 1 tbsp butter, optional for a silky finish.
Substitutions: Use bone-in thighs if you prefer, adding 30 to 45 minutes to the initial cook before adding rice. For dairy-free, skip the butter and use only olive oil. Gluten-free as written if broth is certified GF.
Step-by-Step Instructions to Make Slow Cooker Lemon Herb Chicken and Rice
1. Rinse the Rice and Prep Aromatics
Rinse the rice in a fine-mesh sieve until the water runs mostly clear. Dice the onion, mince the garlic, and zest the lemon. Warm the broth in a small saucepan or microwave-safe pitcher so it is hot but not boiling.
2. Season the Chicken
Pat chicken dry and toss with 1 tbsp olive oil, salt, pepper, thyme, oregano, and rosemary. Optional but tasty: quickly sear chicken in a skillet over medium-high heat with the remaining 1 tbsp oil for 1 to 2 minutes per side for deeper flavor.
3. Load the Slow Cooker
Add onion, garlic, lemon zest, bay leaf, and 1 cup hot broth to the slow cooker. Nestle the chicken on top. Cover.
4. Cook the Chicken First
Cook on High for 2 to 3 hours or on Low for 4 to 5 hours, until the chicken registers 160 to 165°F. It will finish perfectly when you add rice.
5. Measure Liquids for Perfect Rice
Transfer the chicken to a plate and roughly shred or cut into big chunks. Carefully pour the cooking juices into a measuring cup. Add enough HOT broth to total 2 cups liquid for every 1 cup rice you plan to cook. For this recipe: aim for 2 cups total liquid. Return the liquid and chicken to the slow cooker and stir in the rinsed rice.
6. Cook the Rice
Cover and cook on High for 30 to 45 minutes, checking at 25 minutes. Avoid lifting the lid early. Rice is done when tender with tiny steam tunnels on top. If very wet near the end, fluff, cover, and let it rest on Warm for 5 to 10 minutes to finish absorbing.
7. Finish With Lemon and Herbs
Stir in lemon juice, parsley, and peas if using. Add the butter for silkiness. Taste and adjust salt, pepper, or more lemon to brighten. Remove the bay leaf. Serve hot with extra parsley.
Tips for Success
- Use hot broth to maintain temperature and keep rice timing accurate.
- Rinse rice to remove excess starch for fluffy grains.
- Add rice at the end, not at the beginning. It prevents mushiness.
- Measure total liquid: 2 cups liquid per 1 cup white rice is the sweet spot here.
- Lemon zest goes in early for aroma, lemon juice at the end for fresh pop.
- Keep the lid closed while rice cooks to trap steam.
- Thighs are the most forgiving cut for slow cooking.
Variations of Slow Cooker Lemon Herb Chicken and Rice
- Greek-inspired: Add 1 tsp dried dill, finish with crumbled feta and olives.
- Creamy: Stir in 1/4 to 1/3 cup grated Parmesan or a spoon of Greek yogurt at the end.
- Veggie-packed: Add sliced mushrooms under the chicken at the start. Fold in spinach with the peas.
- Lemony garlic butter: Finish with 2 tbsp butter and extra garlic, plus more zest.
- Brown rice method: Cook brown rice separately, then toss with the lemony chicken and some of the cooking juices. Texture is perfect every time.
Serving Suggestions: What to Pair with Slow Cooker Lemon Herb Chicken and Rice
- Crisp salad with cucumbers, cherry tomatoes, and a lemon vinaigrette.
- Roasted asparagus or green beans with a squeeze of lemon.
- Simple yogurt or tzatziki on the side for cooling creaminess.
- Warm crusty bread to scoop up the lemony juices.
- Pair with Sauvignon Blanc, Pinot Grigio, or iced tea.
Storage & Reheating Instructions
- Fridge: Store in an airtight container up to 4 days.
- Freeze: Up to 2 months. Rice softens slightly but still tasty. Cool fully before freezing.
- Reheat: Add a splash of broth or water. Microwave in 60 to 90 second bursts, stirring in between, or warm on the stovetop over low heat.
- Food safety: Do not use frozen chicken in a slow cooker. Always cook chicken to 165°F.
Memories Made Around the Table
This was my weeknight peace treaty during a busy season. I would toss everything in during nap time, then we would gather later to a lemony aroma that felt like a hug.
FAQs
Can I use brown or wild rice? For best texture, cook brown or wild rice separately and fold it into the lemony chicken with a splash of cooking juices. White long-grain rice works best in the slow cooker with this timing.
Can I start with frozen chicken? No. For food safety, always thaw chicken in the fridge before slow cooking.
How do I prevent mushy rice? Rinse rice, add it at the end, and use hot liquid measured to 2 cups per 1 cup rice. Cook on High and avoid lifting the lid early.
Can I double the recipe? Yes in a 6 to 7 quart slow cooker. Keep layers even and expect rice to take a bit longer. Maintain the same rice-to-liquid ratio.
Do I have to sear the chicken? No, but a quick sear adds depth. Skip it when you need ultra-fast prep.
Final Thoughts
Bright lemon, tender chicken, and perfectly fluffy rice with almost no effort. Let the slow cooker do its magic, then bring everyone to the table for a cozy, feel-good meal.
Slow Cooker Lemon Herb Chicken and Rice
Equipment
- 1 Slow cooker 6 to 7 quart
- 1 Fine-mesh sieve for rinsing rice
- 1 Small saucepan or microwave-safe pitcher to heat broth
- 1 Skillet (optional) for searing
- 1 Measuring cup
- 1 Instant-read thermometer (optional) check 165°F
Ingredients
Chicken and Aromatics
- 2 lb boneless skinless chicken thighs or breasts thighs stay juicier; breasts work too
- 1 small onion finely diced
- 4 clove garlic minced
- 1 large lemon finely grated zest plus 3 tbsp fresh juice, divided
- 2 tbsp olive oil divided
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 1 tsp dried thyme or 2 tsp fresh
- 1 tsp dried oregano or 2 tsp fresh
- 0.5 tsp dried rosemary lightly crushed
- 1 bay leaf
- 2 tbsp fresh parsley chopped, plus more for serving
Rice and Finish
- 1 cup long-grain white rice rinsed until water runs mostly clear
- 3 cup low-sodium chicken broth hot; you may not use it all—add as needed to total 2 cups liquid per 1 cup rice
- 1 cup frozen peas thawed, optional
- 1 tbsp butter optional
Instructions
Prep
- Rinse the rice in a fine-mesh sieve until the water runs mostly clear. Dice the onion, mince the garlic, and zest the lemon. Warm the broth in a small saucepan or microwave-safe pitcher so it is hot but not boiling.
- Pat chicken dry and toss with 1 tbsp olive oil, salt, pepper, thyme, oregano, and rosemary. Optional: quickly sear in a skillet with the remaining 1 tbsp oil for 1 to 2 minutes per side for deeper flavor.
Cook the Chicken
- Add onion, garlic, lemon zest, bay leaf, and 1 cup hot broth to the slow cooker. Nestle the seasoned chicken on top. Cover.
- Cook on High for 2 to 3 hours or on Low for 4 to 5 hours, until the chicken registers 160 to 165°F.
Cook Rice and Finish
- Transfer chicken to a plate and roughly shred or cut into chunks. Carefully pour the cooking juices into a measuring cup and add HOT broth to reach 2 cups liquid for every 1 cup rice (2 cups total liquid for this recipe). Return the liquid and chicken to the slow cooker and stir in the rinsed rice.
- Cover and cook on High for 30 to 45 minutes, checking at 25 minutes. Avoid lifting the lid early. Rice is done when tender with tiny steam tunnels on top. If very wet near the end, fluff, cover, and let rest on Warm for 5 to 10 minutes to finish absorbing.
- Stir in the lemon juice, parsley, and peas if using. Add the butter for silkiness. Taste and adjust salt, pepper, or more lemon to brighten. Remove the bay leaf and serve hot with extra parsley.