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