Description
Slow Cooker Lemon Herb Chicken and Rice features tender, juicy chicken and perfectly fluffy rice infused with bright lemon and aromatic herbs. Complete hands-off meal ready in 4-5 hours!
Ingredients
2 pounds bone-in, skin-on chicken thighs (about 6 pieces)
1½ cups long-grain white rice (jasmine or basmati)
2½ cups low-sodium chicken broth
3 cloves garlic, minced
2 medium lemons (zest and juice, about ½ cup juice)
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped (divided)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
1 teaspoon paprika
1 teaspoon onion powder
Salt and black pepper to taste
1 cup frozen peas (optional)
Cooking spray or olive oil for slow cooker
Lemon wedges for serving
Instructions
1. Pat chicken pieces completely dry with paper towels.
2. Season both sides of chicken generously with salt, black pepper, paprika, and onion powder.
3. Let chicken sit at room temperature for 10-15 minutes while preparing other ingredients.
4. Zest both lemons before juicing to get about 2 tablespoons zest and ½ cup juice.
5. Mince garlic finely and chop fresh herbs, keeping parsley separate.
6. Spray slow cooker insert lightly with cooking spray or brush with olive oil.
7. In slow cooker, combine rice, chicken broth, minced garlic, lemon zest, lemon juice, olive oil, thyme, rosemary, and half the parsley.
8. Stir rice mixture well to distribute herbs and seasoning evenly throughout liquid.
9. Nestle seasoned chicken pieces on top of rice mixture, skin-side up, partially submerged.
10. Do not stir after adding chicken, chicken should remain on top throughout cooking.
11. Cover slow cooker with lid (don’t peek during cooking).
12. Cook on LOW for 4-5 hours or HIGH for 2-3 hours until chicken reaches 165°F internal temperature.
13. For last 30 minutes, add frozen peas scattered over top without stirring if using.
14. Check chicken doneness with instant-read thermometer in thickest part (should read 165°F).
15. Remove chicken pieces and set aside on a platter.
16. Fluff rice gently with fork and adjust seasoning with salt, pepper, or lemon juice as needed.
17. Optional: For crispy skin, broil chicken pieces skin-side up for 3-5 minutes until golden.
18. Serve chicken over or alongside lemon herb rice, garnish with remaining parsley and lemon wedges.
Notes
Never lift slow cooker lid during cooking, each peek adds 15-20 minutes to cooking time.
Use bone-in, skin-on chicken thighs for maximum moisture and flavor.
If using chicken breasts, reduce cooking time by 30-45 minutes and check frequently.
Don’t use instant rice, it becomes mushy in the slow cooker.
For brown rice, add 1 cup extra broth and cook 6-7 hours on LOW.
Store leftovers in airtight containers up to 4 days refrigerated.
Add splash of broth when reheating as rice absorbs liquid while stored.
Freeze portions for up to 3 months, though rice texture changes slightly.
Never use frozen chicken, always thaw completely for food safety and best results.
Different slow cookers vary in heat, check at minimum cooking time first.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours (LOW) or 2-3 hours (HIGH)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 445
- Sugar: 2g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 125mg
Keywords: slow cooker chicken and rice, lemon herb chicken, easy chicken dinner, one pot meal, chicken thighs recipe, set it and forget it dinner