Slow Cooker Lemon Herb Chicken and Rice is the kind of meal that feels like a warm hug on a plate. Tender chicken cooked perfectly in a slow cooker, with bright lemon notes and a mix of fragrant herbs, all mingling with fluffy, perfectly cooked rice. It’s simple, comforting, and has a fresh, zesty twist thanks to the lemon that wakes up all the flavors.
I love making this dish on busy days because it’s nearly hands-off. You just throw everything in the slow cooker, walk away, and when you come back, you’ve got a delicious meal waiting for you. The lemon and herbs make it special without much effort, and the rice cooks right in with the chicken, soaking up all the tasty juices. It’s one of my go-to dinners because it feels fresh but still cozy.
The best part is serving it straight from the slow cooker, maybe with a simple side salad or some steamed veggies. The lemon gives it a bright flavor that goes great with green beans or roasted carrots. I also find that leftovers taste even better the next day, so it’s perfect for lunch the day after. It’s a meal that fits well into any week and always makes me look forward to dinner time.
Key Ingredients & Substitutions
Chicken Thighs: Using bone-in, skin-on thighs keeps the meat juicy and flavorful. If you prefer white meat, boneless skinless chicken breasts work but may cook faster, so keep an eye on them.
Rice: Long-grain white rice holds up well in the slow cooker, staying fluffy. Avoid instant or quick-cooking rice as they can get mushy. You can substitute with jasmine or basmati for extra aroma.
Lemon: Fresh lemon slices brighten the whole dish. If fresh lemon isn’t available, use 2-3 teaspoons of lemon juice, but fresh always tastes better here.
Herbs: Dried oregano, thyme, and parsley bring the herbal notes. Fresh herbs work great too, added at the start or as a garnish. Experiment with rosemary or basil if you like.
How Do You Get Perfectly Cooked Rice and Chicken Together in a Slow Cooker?
The key is layering and cooking time. Putting uncooked rice at the bottom and topping it with broth, then placing seared chicken on top helps the rice cook evenly while keeping chicken moist.
- Don’t stir after adding broth and rice—this helps the rice cook without getting sticky.
- Brown the chicken first to seal in juices and add flavor; it also keeps the skin from getting soggy.
- Cook on LOW for 4–5 hours so both the rice and chicken cook gently and finish at the same time.
- Try not to open the lid during cooking. Slow cookers lose heat and steam quickly, which affects cooking time and texture.
Equipment You’ll Need
- Slow cooker – essential for hands-off cooking and slow, even heat.
- Skillet or frying pan – for browning the chicken to get crispy skin and added flavor.
- Knife and cutting board – to slice lemons and chop herbs easily.
- Measuring cups and spoons – to get exact amounts of rice, broth, and spices.
- Wooden spoon or spatula – to fluff the rice gently after cooking without mushing it.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless, skinless chicken breasts when you want leaner meat; just reduce cooking time slightly.
- Add a cup of chopped mushrooms or diced bell peppers for extra veggies and color.
- Stir in some grated Parmesan cheese just before serving for a creamy, cheesy twist.
- Mix in some crushed red pepper or smoked paprika to add a subtle kick and warmth.
Slow Cooker Lemon Herb Chicken And Rice
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- 1 ½ cups long-grain white rice
- 2 ½ cups chicken broth
- 1 lemon, thinly sliced (plus extra lemon wedges for serving)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped, plus more for garnish)
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Salt and black pepper to taste
How Much Time Will You Need?
This meal takes about 15 minutes to prepare, including browning the chicken and arranging everything in the slow cooker. Then, you’ll set it to cook on low for 4 to 5 hours. It’s a great hands-off recipe that’s perfect for busy days!
Step-by-Step Instructions:
1. Season and Brown the Chicken:
Pat the chicken thighs dry with paper towels. Sprinkle both sides generously with salt, pepper, paprika, oregano, thyme, and parsley. Heat olive oil in a skillet over medium-high heat. Place chicken skin-side down and brown for 4-5 minutes until golden and crispy. Flip and cook for another 2 minutes. Take the chicken off the heat.
2. Prepare the Slow Cooker:
Spray the slow cooker’s inside with nonstick spray. Evenly spread the uncooked rice on the bottom. Sprinkle the minced garlic over the rice. Pour the chicken broth carefully over the rice and garlic – don’t stir.
3. Assemble and Cook:
Place the seared chicken thighs on top of the rice in a single layer. Arrange the lemon slices over and around the chicken. Cover and cook on LOW for 4 to 5 hours, until the chicken is fully cooked (internal temperature 165°F) and the rice is tender. Avoid opening the lid during cooking, so the steam stays trapped.
4. Finish and Serve:
When done, gently fluff the rice with a fork. Sprinkle freshly chopped parsley on top, and add extra lemon wedges if you like. Serve warm, scooping rice onto plates with a chicken thigh and lemon slices for garnish.
Can I Use Frozen Chicken Thighs in This Recipe?
Yes, you can use frozen chicken thighs, but make sure to thaw them completely in the refrigerator overnight before cooking. This helps ensure even cooking and the best texture.
Can I Substitute Brown Rice for White Rice?
You can, but brown rice will require a longer cooking time and more liquid. If using brown rice, cook on LOW for about 6-7 hours and increase the broth by ½ cup to ensure the rice cooks properly.
How Should I Store Leftovers?
Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth to keep it moist.
Can I Add Vegetables to the Slow Cooker?
Absolutely! Adding vegetables like diced carrots, bell peppers, or peas about halfway through cooking works well. Just be mindful that some veggies cook faster, so timing is key to avoid overcooking.
