Slow Cooker Lemon Herb Chicken and Rice

Slow cooker lemon herb chicken and rice is my go-to when I need a complete, hands-off dinner that tastes like I spent hours in the kitchen. This one-pot meal combines tender chicken, fluffy rice, and bright citrus flavors that make weeknight cooking feel effortless. I’ve made this recipe countless times, and it never disappoints.

I started making this slow cooker lemon herb chicken and rice on busy Mondays when the thought of standing over the stove felt overwhelming. The beauty of this dish is how it transforms simple ingredients into something truly comforting. My family knows I’m making it when they walk in and smell the lemon and herbs wafting through the house. The chicken stays incredibly moist, the rice absorbs all those wonderful flavors, and cleanup is a breeze. It’s become my family’s favorite easy chicken and rice recipe, especially during those hectic weeks when meal prep saves the day.

What You’ll Need for This One-Pot Wonder

This slow cooker chicken recipe starts with quality ingredients that work together beautifully. I always use chicken breasts because they stay tender without drying out, and long-grain rice is non-negotiable since it holds its texture perfectly during the long cooking time.

• 3-4 boneless, skinless chicken breasts (about 1.5 lbs) – I prefer organic when possible
• 1 cup long-grain white rice – jasmine or basmati work great too
• 2 cups chicken broth – low-sodium gives you better control over seasoning
• 1 cup water
• 1 lemon (juiced and zested) – fresh is essential for bright flavor
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme – or use fresh if you have it
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Pro tip: I recommend zesting your lemon before juicing it. It’s much easier to work with a whole lemon, and you’ll get more flavorful oils from the zest. Save a pinch of zest for garnish if you want extra brightness.

How I Make This Foolproof Recipe

I prefer searing the chicken first because it creates a golden crust that adds incredible depth to this slow cooker lemon herb chicken and rice. Don’t skip this step if you want restaurant-quality results at home. You’ll need a 6-quart slow cooker for best results.

Step 1: Season your chicken breasts generously with salt, pepper, oregano, and thyme on both sides. Press the seasonings into the meat so they really stick. If your breasts are very thick (over 1 inch), pound them to even thickness for consistent cooking.

Step 2: Heat olive oil in a large skillet over medium-high heat until it shimmers (about 2 minutes). Sear the chicken for 2-3 minutes per side until golden brown. You’re not cooking it through, just creating flavor and a nice crust. Transfer to a plate.

Step 3: In the same skillet with all those flavorful browned bits, saute the onion and garlic for 3-4 minutes until fragrant and translucent. If the fond is getting too dark, add a splash of broth to deglaze and prevent burning. This builds your flavor foundation.

Step 4: Add the rice to the bottom of your slow cooker in an even layer. Top with the sauteed onions and garlic, spreading them evenly. The rice goes first so it cooks properly in the liquid.

Step 5: Place the seared chicken breasts on top of the rice layer. Try not to overlap them too much for even cooking.

Step 6: Mix the chicken broth, water, lemon juice, and lemon zest in a bowl. Pour this mixture gently over everything. The rice should be just submerged, with chicken partially exposed on top for proper cooking.

Step 7: Cover and cook on low for 4-5 hours or on high for 2-3 hours. The chicken should reach 165°F internally and the rice should be tender with no crunch. Check at the minimum time to avoid overcooking.

Step 8: Once cooked, use two forks to shred the chicken right in the slow cooker. The chicken should be very tender and shred easily. If it resists, cook 30 minutes longer. Mix it thoroughly with the rice so every bite has chicken and herbs.

Step 9: Garnish with fresh parsley and serve immediately. The parsley adds a pop of color and fresh flavor that complements the lemon beautifully.

Perfect Pairings for This Comforting Dish

This lemon herb chicken pairs beautifully with fresh, crisp sides that complement its bright flavors. The best sides for slow cooker chicken and rice balance the richness with something light and refreshing.

Roasted Broccoli: The slight char and nutty flavor contrast perfectly with the citrusy chicken, plus it adds a nutritional boost.

Caesar Salad: Creamy, garlicky greens cut through the herbaceous rice and provide textural variety your meal needs.

Garlic Bread: Perfect for soaking up any extra lemon-herb juices at the bottom of your bowl, making every bite count.

Steamed Green Beans: Their mild flavor and crisp-tender texture let the lemon and herbs shine while adding color to your plate.

Caprese Salad: Fresh tomatoes, basil, and mozzarella echo the Mediterranean flavors in this slow cooker lemon herb chicken and rice.

More Comforting Slow Cooker Dinners to Try

This slow cooker lemon herb chicken and rice pairs perfectly with other easy crockpot recipes that simplify weeknight cooking. For another complete one-pot meal, try the hearty Crockpot Cowboy Soup packed with ground beef, beans, and vegetables, or the creamy Crockpot Cheesy Chicken Broccoli Rice that delivers similar hands-off convenience with extra vegetables.

When craving more citrus-herb flavors, the Slow Cooker Honey Mustard Chicken offers tangy sweetness that complements this lemon herb recipe beautifully. For special occasions, the elegant Crock Pot French Onion Pot Roast provides rich, savory depth. These recipes all share the same set-it-and-forget-it approach that makes slow cooker meals perfect for busy schedules.

Storing Your Leftovers Like a Pro

This recipe stores beautifully, making it ideal for meal prep. I recommend letting the chicken and rice cool completely before transferring to airtight containers. Store in the refrigerator for up to 3-4 days, keeping the flavors fresh and delicious.

For reheating, add a splash of chicken broth or water to prevent dryness. Microwave individual portions for 2-3 minutes, stirring halfway through, or reheat gently on the stovetop over medium-low heat. The rice absorbs moisture as it sits, so that extra liquid brings it back to life.

Pro tip: Freeze portions in individual containers for up to 3 months. This slow cooker chicken and rice recipe freezes exceptionally well. Thaw overnight in the fridge and reheat as directed. I often double the batch just to stock my freezer for those nights when cooking feels impossible.

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