Slow Cooker Lemon Herb Chicken and Rice

This Slow Cooker Lemon Herb Chicken and Rice is the ultimate comfort meal that’s effortless, flavorful, and perfect for busy families. Juicy chicken thighs are slow-cooked with fragrant herbs, garlic, and fresh lemon juice, creating a tender, aromatic meal. Combined with fluffy, flavorful rice, this dish is a complete one-pot dinner that everyone will love.🍋

It’s great for weeknight dinners, meal prep, or even a cozy weekend lunch. The slow cooker does all the work, making the chicken perfectly tender while the rice absorbs all those delicious flavors.

⭐ Why You’ll Love This Recipe

• Hands-off cooking: Just throw everything in the slow cooker and go.
• Juicy chicken: Slow cooking locks in flavor and moisture.
• One-pot meal: Chicken, rice, and herbs cooked together for easy cleanup.
• Family-friendly: Mild, fresh, and satisfying flavors that kids and adults enjoy.

🛒 Ingredients

• Chicken thighs: Bone-in or boneless, skinless for convenience.
• Rice: Long-grain white rice works best; absorbs all the delicious juices.
• Herbs: Fresh thyme, rosemary, and parsley for that aromatic punch.
• Garlic & onion: Build flavor naturally.
• Lemon: Fresh lemon juice brightens the dish and adds a zesty twist.
• Chicken broth: Keeps the rice moist and infuses flavor.
• Olive oil: Lightly coats the chicken for extra flavor.
• Salt & pepper: To taste.

👩‍🍳 Step-by-Step Instructions

Step 1: Prep the chicken
Pat chicken thighs dry and season with salt, pepper, and a pinch of lemon zest.

Step 2: Layer the slow cooker
In the slow cooker, combine rice, chopped onion, minced garlic, chicken broth, olive oil, and herbs. Stir to combine.

Step 3: Add the chicken
Place seasoned chicken on top of the rice mixture. Squeeze fresh lemon juice over everything.

Step 4: Cook
Cover and cook on low for 4–5 hours or on high for 2–3 hours, until chicken is cooked through and rice is tender.

Step 5: Serve
Garnish with fresh parsley and lemon slices. Serve warm as a complete meal.

📌 Tips for Success

• Use bone-in chicken thighs for maximum flavor.
• Do not stir during cooking; rice cooks better absorbing the juices.
• For a lighter version, use low-sodium chicken broth.
• Add vegetables like peas, carrots, or bell peppers in the last hour of cooking for extra nutrition.

Slow Cooker Lemon Herb Chicken and Rice

Juicy chicken thighs cooked with fresh herbs, garlic, lemon, and rice in the slow cooker for a hands-off, flavorful one-pot meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 minutes mins

Total Time 4 minutes mins

Servings: 4 servings

Course: Dinner, Family Meal, Lunch

Cuisine: American, Comfort Food

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 4 chicken thighs bone-in or boneless, skinless
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice

Rice & Flavor

• 1.5 cups long-grain white rice uncooked
• 1 cup chicken broth low sodium
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• 2 tbsp fresh parsley chopped, for garnish

Equipment

• Slow cooker
• Mixing bowls
• Knife
• Cutting board

Method

 

1. Season chicken thighs with salt, pepper, and a pinch of lemon zest.
2. In the slow cooker, combine rice, chopped onion, minced garlic, chicken broth, olive oil, thyme, and rosemary.
3. Place seasoned chicken on top of the rice mixture and squeeze lemon juice over everything.
4. Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is cooked through and rice is tender.
5. Garnish with fresh parsley and lemon slices. Serve warm.

Notes

Do not stir during cooking to ensure rice cooks properly. Add vegetables in the last hour for extra nutrition.

🍴 Serving Suggestions

• Serve with a crisp green salad or roasted vegetables.
• Pair with a slice of crusty bread to soak up the juices.
• Leftovers reheat beautifully and can be portioned for meal prep.

🧊 Storage & Make Ahead

• Store in an airtight container in the fridge for up to 3 days.
• Freeze leftovers in individual portions for up to 2 months.
• Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.