This slow cooker lemon herb chicken and rice is a fantastic one-pot meal! It’s juicy, fragrant, and super easy to throw together. Just set it, forget it, and enjoy!
The lemon gives it a zesty twist, while the herbs make every bite delightful. I love how it practically cooks itself—perfect for those busy days!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs are both great choices. I lean towards thighs for their juiciness. If you’re short on time, diced rotisserie chicken can work too; just add it in the last hour of cooking.
Rice: Long grain white rice is a classic option here. You can substitute with brown rice, but you’ll need to increase the cooking time and liquid. Quinoa is another healthy alternative that cooks quicker.
Lemon: Fresh lemon adds bright flavor. If you don’t have fresh lemon, bottled lemon juice will suffice, but use less—about 1 tablespoon instead of 2.
Herbs: Dried thyme, oregano, and rosemary create a lovely herb blend. You can mix them up by using fresh herbs or adding other favorites like basil or parsley. Just remember to adjust the amounts since fresh herbs are stronger!
Peas: Adding frozen peas gives a pop of color and sweetness. You could also use frozen mixed vegetables or spinach for added nutrients.
How Do I Ensure Perfectly Cooked Rice and Chicken?
Getting the rice soft and the chicken tender can be tricky, but here are my tips:
- Don’t stir the rice and broth together before cooking; this helps it cook evenly.
- Ensure the chicken is fully submerged in the broth for moisture; this keeps it tender as it cooks.
- Check for doneness: chicken should reach 165°F (75°C). If using a meat thermometer, it’s a handy tool here!
- Let it sit for about 10 minutes after cooking to allow the rice to absorb any remaining liquid before serving.
With these tips, your slow cooker lemon herb chicken and rice will be a hit every time!
Easy Slow Cooker Lemon Herb Chicken and Rice
Ingredients:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 cup long grain white rice, rinsed
- 2 ½ cups chicken broth (low sodium preferred)
- 1 lemon, thinly sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 medium onion, finely chopped
- 1 cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prep, plus cooking time in the slow cooker of 4 to 5 hours on low, or 2 to 3 hours on high. So, it’s super convenient for a busy day when you want a tasty dinner waiting for you!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, mix together the olive oil, fresh lemon juice, minced garlic, dried thyme, dried oregano, dried rosemary, salt, and black pepper until well combined. This will be your flavorful marinade.
2. Prepare the Chicken:
Place the boneless, skinless chicken breasts or thighs directly into the slow cooker. Pour the marinade over the chicken, making sure each piece is evenly coated for the best flavor.
3. Add the Onion:
Sprinkle the finely chopped onion on top of the chicken. This will give it even more taste as it cooks!
4. Add Broth and Rice:
Pour the chicken broth over everything, making sure the chicken is submerged. Then, add the rinsed rice evenly on top of the broth. Remember, do not stir at this point!
5. Layer the Lemon Slices:
Arrange the thinly sliced lemon on top of the rice. This will infuse a lovely lemony flavor during cooking.
6. Cooking Time:
Cover the slow cooker and set it to cook on low for 4 to 5 hours, or on high for 2 to 3 hours. You’ll know it’s ready when the chicken is cooked through (165°F internal temperature) and the rice is fluffy.
7. Add Peas (Optional):
If you’d like to include frozen peas, add them in the last 15 minutes of cooking. They will heat through perfectly without getting mushy.
8. Fluff the Rice:
Once the cooking time is complete, use a fork to gently fluff the rice and stir in the peas (if you added them). Let it sit for a few minutes to soak up any remaining liquid.
9. Serve and Enjoy!
Garnish with fresh chopped parsley for a pop of color and freshness. Serve hot and enjoy your delicious, easy slow cooker lemon herb chicken and rice!
FAQ for Easy Slow Cooker Lemon Herb Chicken and Rice
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but you’ll need to increase the cooking time to about 6 hours on low or 3 to 4 hours on high, and you might need to add an extra half cup of broth for perfect consistency.
Can I Substitute Fresh Herbs for Dried Herbs?
Absolutely! Fresh herbs can elevate the flavor. Use about three times the amount of fresh herbs compared to dried (e.g., 1 tablespoon of fresh thyme instead of 1 teaspoon dried). Just add them towards the end of cooking to retain their flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of broth if it seems dry.
Can I Add Other Vegetables to This Recipe?
Yes! Feel free to add vegetables like carrots, bell peppers, or spinach. Just ensure they are cut into smaller pieces and added according to their cooking times (more delicate veggies like spinach can go in the last 15 minutes, while denser ones like carrots should go in at the beginning).
