Slow Cooker Lemon Herb Chicken and Rice Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add Lemon Juice: Drizzle fresh lemon juice over all the ingredients in the slow cooker for a fresh citrus note.
- 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.
- 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.
- 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.
- Season to Taste: Taste the mixture and adjust seasoning with additional salt or pepper if needed for balanced flavor.
- 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
