Slow Cooker Lemon Herb Chicken and Rice is a wonderfully simple and tasty meal that fills your kitchen with fresh, zesty aromas. Tender chicken pieces, fluffy rice, and a mix of herbs like thyme and rosemary come together with bright lemon juice to make a comforting dish that’s full of flavor without any fuss.
I love how easy this recipe is, especially on busy days when I just want to set it and forget it. The slow cooker does all the work, so when it’s time to eat, everything is perfectly cooked and has soaked up all those lovely lemon and herb tastes. It feels like a little bit of sunshine on a plate, even on chilly or stressful days.
My favorite way to serve this is straight from the slow cooker into bowls, maybe with a simple side salad or some roasted veggies to keep it fresh and light. It’s the kind of meal that makes everyone ask for seconds, and it’s great for family dinners or meal prep for the week. I’m pretty sure you’re going to want to make this again and again!
Key Ingredients & Substitutions
Chicken Thighs: I like using boneless, skinless thighs because they stay juicy and tender during slow cooking. You can swap for chicken breasts if you prefer leaner meat, but they might get a bit drier.
Rice: Long-grain white rice works great here for fluffy texture. Avoid quick-cooking or instant rice, as they could get mushy. Brown rice can be used but will need more liquid and longer cooking time.
Lemon Juice and Slices: Fresh lemon juice gives bright, fresh flavor that bottled can’t fully match. Lemon slices on top add nice aroma and presentation. If lemons aren’t available, a splash of lime juice can work too.
Herbs: Thyme, oregano, and rosemary give a lovely earthy, fragrant note. Fresh herbs can be swapped for dried at about a 3:1 ratio. Feel free to try basil or parsley for a different twist.
How Do You Keep the Chicken Tender and the Rice Perfect in the Slow Cooker?
Cooking chicken and rice together can be tricky because of timing. Here’s what helps:
- Sear the chicken first: Browning adds flavor and seals juices, keeping the meat moist.
- Rinse the rice: This removes extra starch and helps the rice stay separate and fluffy.
- Correct liquid ratio: Use enough chicken broth and lemon juice mix to cook the rice fully without making it mushy. Usually, about 2 cups of liquid per cup of rice works.
- Cook on low heat: Slow and steady cooking prevents the chicken from drying and lets the rice cook gently.
- Don’t peek too often: Opening the slow cooker releases heat and can disrupt cooking times.
Equipment You’ll Need
- Slow Cooker – I find it makes everything easy and hands-off, cooking everything evenly.
- Skillet – for searing the chicken to lock in juices and add flavor.
- Measuring Cups and Spoons – to get the lemon juice, broth, and herbs just right.
- Knife and Cutting Board – for chopping the onion, garlic, and lemon slices.
- Fork – for fluffing the rice just before serving.
Flavor Variations & Add-Ins
- Add chopped fresh herbs like basil or parsley for a different fresh flavor.
- Stir in some cooked vegetables like spinach, peas, or bell peppers toward the end for color and texture.
- Use lime instead of lemon for a tangy twist, especially good with Mexican-inspired herbs and spices.
- Swap chicken for turkey thighs or breasts if you prefer a different protein.
Slow Cooker Lemon Herb Chicken and Rice
Ingredients You’ll Need:
For the Chicken and Rice:
- 4 boneless, skinless chicken thighs
- 1 1/2 cups long-grain white rice, rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1 lemon, thinly sliced (for garnish)
- 3 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary, crushed
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and sear the chicken, then 3 to 4 hours to cook in the slow cooker on low. Plan for about 3.5 to 4.5 hours total, including resting time before serving.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Start by seasoning both sides of the chicken thighs with salt, pepper, thyme, oregano, and rosemary. Heat olive oil in a skillet over medium heat, then sear the chicken for 2-3 minutes per side until golden brown. This locks in flavor and juices. Remove the chicken and set it aside for later.
2. Prepare the Rice Base:
Into your slow cooker, add the rinsed rice, chopped onion, and minced garlic. Give it all a gentle stir to mix the ingredients together evenly.
3. Add Liquids and Cook:
Pour in the chicken broth and fresh lemon juice over the rice mixture. Stir gently to spread everything out. Place the seared chicken thighs on top of the rice in the slow cooker, cover, and cook on low for 3 to 4 hours. The chicken should reach an internal temperature of 165°F (75°C) and the rice should be tender.
4. Add Lemon Slices and Serve:
About 10 minutes before the cooking time ends, lay lemon slices over the chicken to warm them up and give extra lemon flavor. When ready, carefully fluff the rice with a fork, garnish with fresh parsley or thyme if you like, and serve warm with the tender lemon herb chicken.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, but be sure to fully thaw them in the refrigerator overnight before cooking. Using frozen chicken can increase cooking time and affect texture, so thawing helps ensure even cooking.
Can I Substitute Brown Rice for White Rice?
You can, but brown rice will require more liquid and a longer cooking time (usually about 6 to 7 hours on low). It’s best to cook brown rice separately and add it to the chicken near the end to avoid overcooking.
How Should I Store Leftovers?
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 if the rice seems dry.
Can I Prepare This Dish Without Searing the Chicken?
Yes, searing adds flavor and helps keep the chicken juicy, but it’s optional. If you skip searing, just season the chicken and add it directly to the slow cooker with the rice and liquids.
