Slow Cooker Lemon Herb Chicken and Rice is such a comforting and simple meal that fills your kitchen with the fresh scent of lemon and herbs. The chicken turns out tender and juicy, and the rice cooks right alongside it, soaking up all those wonderful flavors. It’s one of those dishes that feels like a warm hug on a plate.
I love how easy this recipe is to throw together in the morning and then forget about until dinner time. The slow cooker does all the hard work, and you’re left with a delicious, flavorful meal without any fuss. I usually add a little extra garlic and fresh parsley for a brighter taste—something about herbs and lemon just wakes up the whole dish.
This is one of my go-to dinners when I want something cozy but don’t want to spend a lot of time cooking. I like to serve it with a side of steamed veggies or a simple green salad to keep things light. Plus, leftovers reheat really well, so it’s perfect for lunch the next day. If you’re looking for a no-stress, tasty meal that feels homemade, this slow cooker lemon herb chicken and rice will quickly become a favorite.
Key Ingredients & Substitutions
Chicken thighs: Using bone-in, skinless thighs keeps the meat juicy and flavorful during slow cooking. If you prefer, boneless thighs or chicken breasts can be used—but keep an eye on cook time to avoid drying out.
Rice: Long-grain white rice works well here because it stays fluffy. If you want a healthier swap, try brown rice, but increase cooking time and liquid slightly.
Lemon: Fresh lemon slices and juice give this dish its bright, fresh flavor. Bottled lemon juice can work in a pinch, but fresh is best for that clean citrus taste.
Herbs: Thyme, rosemary, and oregano add a lovely herbal depth. Dried herbs are fine, but fresh ones boost flavor. Feel free to swap or add basil or parsley for a different twist.
How Do You Keep the Rice from Getting Mushy in the Slow Cooker?
Rice can sometimes get mushy when cooking low and slow. To avoid this:
- Rinse the rice well to remove excess starch before adding it.
- Place rice at the bottom of the cooker for even heat distribution.
- Do not stir after adding the liquid and rice; this helps rice cook evenly without breaking down.
- Keep an eye on the slow cooker’s settings—it’s usually best on low and not longer than recommended.
- After cooking, fluff the rice gently with a fork. This separates grains and helps release steam.
These tips will help you get fluffy, perfectly cooked rice that complements the tender chicken beautifully!
Equipment You’ll Need
- Slow cooker – perfect for hands-off cooking and tender, juicy chicken.
- Mixing bowl – to whisk together the lemon herb marinade easily.
- Measuring cups and spoons – for accurate ingredient amounts.
- Knife and cutting board – to chop onions and slice lemons.
- Fork – to fluff the rice gently after cooking.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless chicken breasts for leaner meat, but reduce cook time to keep it juicy.
- Add chopped carrots or peas halfway through cooking for extra color and nutrition.
- Stir in a handful of chopped fresh parsley or cilantro just before serving for a fresh, bright note.
- Mix in a bit of grated Parmesan cheese after cooking for a creamy, cheesy touch.
Slow Cooker Lemon Herb Chicken And Rice
Ingredients You’ll Need:
- 4 bone-in, skinless chicken thighs
- 1 ½ cups long-grain white rice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ cups chicken broth
- 1 lemon, thinly sliced (plus juice of half lemon)
- 1 tablespoon olive oil
- 2 teaspoons dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and then about 4 to 5 hours of cooking time on low in the slow cooker. That means you can set it in the morning and come back to a perfectly cooked meal at dinner time.
Step-by-Step Instructions:
1. Mix the Lemon Herb Sauce:
In a large bowl, whisk together chicken broth, olive oil, minced garlic, lemon juice, thyme, rosemary, oregano, salt, and pepper. This mix will soak into the rice and chicken, adding a zesty, herbaceous flavor.
2. Prepare the Rice and Onion:
Rinse the rice under cold water until it runs clear to remove starch. Drain well. Spread the rinsed rice evenly in the bottom of your slow cooker. Then scatter the chopped onion over the rice for a little sweetness and aroma.
3. Add the Liquid and Chicken:
Pour the lemon herb mixture over the rice and onions—don’t stir it in, to keep the rice cooking evenly. Lay your seasoned chicken thighs on top, skin side up, and sprinkle with salt and pepper to taste. Next, place lemon slices evenly over the chicken and rice.
4. Cook and Finish:
Cover and cook on low for 4 to 5 hours until the chicken reaches 165°F (75°C) and the rice is tender. When it’s done, gently fluff the rice with a fork without disturbing the chicken. Garnish with fresh thyme sprigs and extra lemon slices if you like, then serve hot and enjoy a satisfying, delicious meal.
Can I Use Frozen Chicken Thighs in This Recipe?
Yes, you can! Just be sure to fully thaw them in the refrigerator overnight before cooking. Using frozen chicken may affect the cooking time and the rice might overcook.
Can I Substitute Brown Rice for White Rice?
Absolutely! Brown rice is a healthier option but requires more cooking time and liquid. Increase the cooking time to about 6 to 7 hours on low, and add a bit more broth to ensure it cooks through.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge 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 Add Vegetables to the Slow Cooker?
Yes! Chopped carrots, peas, or green beans can be added about halfway through cooking for extra nutrition and color. Just be sure they’re cut into similar sizes for even cooking.
