Some days, the thought of juggling work, errands, kids’ schedules, and still pulling off a decent dinner feels like running a three-legged race in cowboy boots. That’s exactly why Slow Cooker Lemon Herb Chicken and Rice has a permanent spot in my meal rotation. This isn’t just another chicken-and-rice dish—it’s the “set it, forget it, and come home to something amazing” kind of meal.
If you love dump and go crockpot dinners that actually taste like you spent hours fussing over them, you’re in the right place. This one’s tender chicken, bright lemon, cozy herbs, and fluffy rice all mingling in the slow cooker until they’re best friends. No extra pans, no babysitting the stove—just you, your slow cooker, and a little bit of magic.
Table of Contents
Why You’ll Love This Slow Cooker Lemon Herb Chicken and Rice
- Effortless prep: Toss in the ingredients, turn it on, and walk away.
- Balanced flavors: Fresh lemon keeps it bright, herbs add depth, and the slow cooking keeps it comforting.
- Family-friendly: My picky niece once called this “fancy chicken soup without the soup”—and she asked for seconds.
Ingredients (with purpose)
- Chicken breasts or thighs – juicy protein that holds flavor beautifully.
- White rice – soaks up all that lemony, herby goodness.
- Chicken broth – adds richness and keeps things moist.
- Fresh lemon juice & zest – bright, fresh flavor.
- Garlic cloves – because garlic makes almost everything better.
- Dried or fresh herbs (like thyme, parsley, rosemary) – aromatic backbone of the dish.
- Butter – a little richness to round it out.
- Salt & pepper – essential seasoning magic.
Step-by-Step Directions
- Layer it up: Place chicken in the bottom of the slow cooker. Sprinkle with salt, pepper, garlic, and herbs.
- Add the flavor boosters: Drizzle lemon juice over the chicken, sprinkle on zest, then add butter.
- Pour and cover: Add chicken broth, then top with rice (don’t stir—this helps it cook evenly).
- Set it and forget it: Cook on low for 5-6 hours or high for 2.5-3 hours, until chicken is cooked through and rice is tender.
- Fluff and serve: Use two forks to shred chicken slightly, stir into rice, and adjust seasoning if needed.
Nova’s Tips for Slow Cooker Success
- If you’re new to crockpot meals, remember that every slow cooker runs a little differently—keep an eye on the rice the first time you try it.
- For even more flavor, add a splash of white wine with the broth.
- If you’re out of fresh herbs, dried works fine—just use about half the amount.
A Little Story from My Kitchen
This recipe was born one Sunday morning when I realized my in-laws were coming for lunch and I had exactly zero plans. I threw these ingredients in the slow cooker before church, and by the time we got home, the house smelled like I’d been cooking all morning. My mother-in-law even asked for the recipe—which, in Texas family terms, is basically a standing ovation.
FAQs
Can I substitute brown rice?
Yes, but you’ll need extra broth and more cooking time—brown rice is the slowpoke of the rice family.
Can I make this ahead?
Absolutely. This is one of those dump and go crockpot dinners you can assemble the night before, pop in the fridge, then start in the morning.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. A splash of broth when reheating will keep it from drying out.
Once you try this Slow Cooker Lemon Herb Chicken and Rice, you’ll understand why it’s one of my favorite crockpot meals. It’s fresh, cozy, and almost zero work—exactly what you need when life gets busy but you still want a dinner that feels like home.
Print
Slow Cooker Lemon Herb Chicken and Rice: The Dump-and-Go Weeknight Hero
- Total Time: 3 hours (HIGH) or 6 hours (LOW)
- Yield: 4 servings 1x
Description
Bright, cozy, and weeknight-easy—this Slow Cooker Lemon Herb Chicken and Rice is a true dump-and-go crockpot dinner with tender chicken, fluffy rice, and fresh lemon-herb flavor.
Ingredients
1 1/2 lb boneless, skinless chicken thighs (or breasts) — main protein; thighs stay extra juicy
1 cup long-grain white rice, rinsed — cooks up fluffy and absorbs flavor
2 cups low-sodium chicken broth — liquid for the rice and braising
2 tbsp fresh lemon juice — bright citrus backbone
1 tsp lemon zest — extra lemon aroma
3 cloves garlic, minced — savory depth
1 tsp dried thyme (or 2 tsp fresh) — earthy herb note
1/2 tsp dried rosemary, lightly crushed (or 1 tsp fresh, chopped) — piney lift
1 tsp dried parsley (or 2 tbsp fresh, chopped, for garnish) — fresh finish
2 tbsp unsalted butter, cut in small pieces — silky richness
3/4 tsp kosher salt — seasoning base
1/2 tsp black pepper — gentle bite
1/2 cup frozen peas (optional) — pop of color and sweetness
1 tbsp olive oil (optional) — light coating if using chicken breasts
Instructions
1. Lightly mist the slow cooker insert with nonstick spray. Pat chicken dry. If using breasts, rub with olive oil to prevent dryness.
2. Lay chicken in a single layer in the bottom of the slow cooker. Sprinkle evenly with salt, pepper, thyme, rosemary, and garlic. Scatter butter pieces on top.
3. Stir the lemon juice and lemon zest into the chicken broth. Pour around (not directly on) the chicken so the seasonings stay put.
4. Rinse the rice until water runs mostly clear, then drain very well. Sprinkle the rice evenly over the liquid and chicken—do not stir. This helps the rice cook evenly.
5. Cover and cook: HIGH 2 1/2–3 hours or LOW 5–6 hours, until the chicken is 165°F and the rice is tender.
6. If using peas, fold them in during the last 15 minutes of cooking so they warm through without turning mushy.
7. Turn off heat and let the pot rest, covered, 5–10 minutes. This finish time lets steam settle so the rice turns fluffy.
8. Gently shred the chicken in large pieces with two forks and fluff the rice. Taste and adjust salt, pepper, or a squeeze of extra lemon.
9. Garnish with fresh parsley and serve warm. Great with a simple salad or steamed green beans.
Notes
Rice texture check: Slow cookers vary. If the rice is firm at the end, splash in 2–4 tbsp hot broth, cover, and cook 10–15 minutes more.
Brown rice version: Use 1 cup brown long-grain rice + 2 1/2 cups broth. Cook HIGH 3 1/2–4 hours or LOW 6 1/2–7 hours.
Breasts vs. thighs: Breasts are lean—add the olive oil and aim for the lower end of the doneness range to avoid drying.
Make-ahead dump bag: Add everything except broth and rice to a freezer bag. Thaw overnight, add to cooker with broth and rice, and proceed.
Gluten-free tip: Use certified GF chicken broth. The recipe is naturally gluten-free.
Add-ins: Stir in 1/4 cup grated Parmesan at the end for creaminess, or a pinch of red pepper flakes for gentle heat.
- Prep Time: 10 minutes
- Cook Time: HIGH 2 hours 45 minutes (or LOW 5 hours 30 minutes)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: ~1 1/2 cups
- Calories: 490
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 115 mg
Keywords: slow cooker lemon herb chicken and rice, dump and go crockpot dinners, crockpot meals, easy weeknight dinner, family friendly