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Slow Cooker Lemon Herb Chicken and Rice

Slow cooker lemon herb chicken and rice in white bowl garnished with fresh parsley
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This easy slow cooker lemon herb chicken and rice recipe is a complete meal in one pot. Tender chicken, fluffy rice, and fresh herbs all come together in this delicious and comforting dish that requires minimal effort.

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 cup water
  • 1 lemon (juiced and zested)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 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)

Instructions

  1. Season chicken breasts generously with salt, pepper, oregano, and thyme on both sides. If breasts are very thick, pound to even thickness.
  2. In a large skillet, heat olive oil over medium-high heat until shimmering. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove from skillet and set aside.
  3. In the same skillet, saute the onion and garlic for 3-4 minutes until fragrant and translucent.
  4. Place the rice in the bottom of a 6-quart slow cooker in an even layer. Top with the sauteed onions and garlic.
  5. Place the seared chicken breasts on top of the rice layer.
  6. In a bowl, mix the chicken broth, water, lemon juice, and lemon zest. Pour over the chicken and rice, ensuring rice is just submerged.
  7. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until chicken reaches 165°F internally and rice is tender.
  8. Once cooked, shred the chicken with two forks and mix thoroughly with the rice.
  9. Garnish with fresh parsley before serving.

Notes

  • Use long-grain white rice for best results as it holds up better in the slow cooker. Jasmine or basmati rice work beautifully.
  • A 6-quart slow cooker is recommended for this recipe.
  • Fresh herbs can be used instead of dried. Use about three times the amount (3 teaspoons each of fresh oregano and thyme).
  • If rice is too wet after cooking, remove lid and cook on high for 15 minutes to evaporate excess liquid.
  • For extra richness, stir in 1 tablespoon of butter or 1/4 cup heavy cream at the end of cooking.

Nutrition

Find it online: https://www.benefitiany.com/slow-cooker-lemon-herb-chicken-and-rice/