Slow Cooker Lemon Herb Chicken and Rice Recipe

Introduction

This Slow Cooker Lemon Herb Chicken and Rice is a comforting and flavorful one-pot meal that’s perfect for busy days. Tender chicken breasts cook alongside fragrant herbs, lemon, and rice, creating a dish that’s both hearty and fresh.

Ingredients

• 2 pounds chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley

Instructions

1. Step 1: Heat the olive oil in a skillet over medium heat.
2. Step 2: Add the diced onion to the skillet and sauté for about 3-4 minutes, until softened and translucent.
3. Step 3: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
4. Step 4: Transfer the cooked onion and garlic mixture to the bottom of the slow cooker.
5. Step 5: Place the chicken breasts on top of the onion and garlic mixture.
6. Step 6: Sprinkle the dried thyme, dried rosemary, lemon zest, salt, and black pepper evenly over the chicken breasts.
7. Step 7: Add the uncooked rice around the chicken in the slow cooker.
8. Step 8: Pour the chicken broth over the rice and chicken, ensuring the rice is submerged in the liquid.
9. Step 9: Drizzle the fresh lemon juice over everything in the slow cooker.
10. Step 10: Cover the slow cooker with the lid and set it to cook on low for 3-4 hours or on high for 1.5-2 hours, until the chicken is fully cooked and the rice is tender.
11. Step 11: Once the cooking time is complete, remove the chicken breasts from the slow cooker and set them aside.
12. Step 12: Stir in the frozen peas into the rice and broth mixture, allowing them to warm through.
13. Step 13: Shred or slice the chicken breasts and return them to the slow cooker, mixing everything together.
14. Step 14: Gently stir the mixture to combine the chicken, rice, peas, and broth.
15. Step 15: Taste and adjust seasoning with additional salt or pepper if needed.
16. Step 16: Sprinkle the chopped fresh parsley over the top just before serving.
17. Step 17: Serve the lemon herb chicken and rice hot, ensuring each plate gets a portion of both chicken and rice.

Tips & Variations

• For extra flavor, add a splash of white wine or a teaspoon of Dijon mustard to the broth before cooking.
• Substitute chicken breasts with thighs for juicier meat.
• If you prefer, use brown rice but increase the cooking time and liquid accordingly.
• Add chopped carrots or bell peppers along with the peas for more color and nutrients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It is best to use thawed chicken breasts to ensure even cooking. Using frozen chicken may result in uneven cooking and longer cook times.

Can I prepare this dish without a slow cooker?

Yes, you can cook it in a covered pot on the stove over low heat, but be sure to check the rice and chicken doneness frequently to prevent burning or drying out.

Slow Cooker Lemon Herb Chicken and Rice Recipe

Print Recipe

★★★★★

4.8 from 648 reviews

This Slow Cooker Lemon Herb Chicken and Rice is a comforting and flavorful one-pot meal. Tender chicken breasts are slow-cooked with aromatic herbs, lemon zest, and juice, combined with fluffy white rice and sweet peas. Perfect for an easy, hands-off dinner that yields a juicy, zesty, and hearty dish with minimal prep.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 3 to 4 hours on low or 1.5 to 2 hours on high
• Total Time: 3 hours 10 minutes to 4 hours 10 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 2 pounds chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon lemon zest
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley

Vegetables and Aromatics

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup frozen peas

Grains and Liquids

• 1 cup long-grain white rice
• 4 cups chicken broth

Instructions

1. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened and translucent. Stir in minced garlic and cook for another 1-2 minutes until fragrant.
2. Prepare Slow Cooker Base: Transfer the cooked onion and garlic mixture to the bottom of the slow cooker, creating a flavorful base for the dish.
3. Add Chicken and Seasonings: Place chicken breasts on top of the onion and garlic. Sprinkle dried thyme, dried rosemary, lemon zest, salt, and black pepper evenly over the chicken.
4. Add Rice and Broth: Scatter the uncooked rice around the chicken in the slow cooker. Pour chicken broth over the rice and chicken, ensuring the rice is fully submerged.
5. Add Lemon Juice: Drizzle fresh lemon juice over all the ingredients in the slow cooker for a fresh citrus note.
6. Cook the Dish: Cover the slow cooker with the lid. Cook on low for 3-4 hours or on high for 1.5-2 hours until chicken is fully cooked and rice is tender.
7. Remove Chicken and Add Peas: When done, remove chicken breasts and set aside. Stir frozen peas into the rice and broth mixture, letting them warm through in the residual heat.
8. Shred and Combine: Shred or slice the chicken breasts, then return them to the slow cooker. Gently stir all ingredients to combine chicken, rice, peas, and broth evenly.
9. Season to Taste: Taste the mixture and adjust seasoning with additional salt or pepper if needed for balanced flavor.
10. Garnish and Serve: Sprinkle chopped fresh parsley over the top just before serving. Serve the lemon herb chicken and rice hot, making sure each plate has a good portion of both chicken and rice.

Notes

• You can substitute chicken thighs for chicken breasts if preferred for a juicier texture.
• If you don’t have fresh lemon juice, bottled lemon juice can be used, but fresh is recommended for better flavor.
• For a gluten-free meal, ensure the chicken broth used is gluten-free.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely.
• Adding frozen peas after cooking helps keep their color and texture.

Keywords: slow cooker chicken, lemon herb chicken, chicken and rice, easy dinner, one pot meal, healthy chicken recipe