This slow cooker lemon herb chicken and rice fills your kitchen with bright citrus and warm herbs while it simmers all day. The chicken becomes tender and juicy, the rice soaks up lemony broth, and a pop of sweet peas adds color and texture. It’s an easy weeknight meal that smells amazing and feels like comfort food with a fresh twist. If you enjoy simple one-pot dinners, you might also like this cozy roast pairing I found: Caramelized Maple Dijon Roasted Apples and Carrots.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 4–6 hours (low)
- Total Time: 5 hours 10 minutes (using 5 hours as average cook time)
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 500 kcal
- Protein: 50 g
- Carbohydrates: 40 g
- Fat: 12 g
- Fiber: 3 g
- Sugar: 2 g
- Sodium: 550 mg
Why Make This Slow Cooker Lemon Herb Chicken And Rice
This recipe is perfect when you want hands-off cooking with a bright, homey flavor. The lemon lifts the savory herbs and garlic, while slow cooking gives the chicken a silky texture and lets the rice absorb all the juices. The dish looks inviting with specks of parsley and peas, and it fills your home with a fresh, herb-scented aroma. It’s great for busy days, feeding a family, or bringing to a casual potluck.
How to Make Slow Cooker Lemon Herb Chicken And Rice
This recipe relies on simple timing and a good balance of liquid and rice so the grains cook through without turning mushy. Use low heat for gentle cooking and avoid lifting the lid early. Add frozen peas near the end so they stay bright and slightly crisp. If you want more color, finish with chopped fresh parsley and a little lemon zest.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas
- Fresh parsley for garnish
Directions:
Step 1: Preparation
In a slow cooker, combine the chicken, rice, chicken broth, olive oil, lemon juice and zest, garlic, thyme, rosemary, salt, and pepper.
Step 2: Mixing
Stir to combine so the rice lies evenly under and around the chicken and the seasonings distribute through the liquid.
Step 3: Cooking
Cover and cook on low for 4–6 hours or until the chicken is cooked through and the rice is tender. About 15 minutes before serving, stir in the frozen peas so they heat through but stay bright.
Step 4: Finishing
Once done, shred the chicken in the slow cooker and mix well with the rice. Garnish with fresh parsley before serving.
How to Serve Slow Cooker Lemon Herb Chicken And Rice
Serve this dish hot straight from the slow cooker. Spoon onto plates and add extra lemon wedges for squeezing. It pairs well with a crisp green salad, roasted vegetables, or crusty bread to mop up any sauce. For a lighter meal, serve over a bed of mixed greens. For a heartier plate, add a side of roasted carrots or steamed broccoli.
How to Store Slow Cooker Lemon Herb Chicken And Rice
- Refrigerator: Store in an airtight container for up to 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stove with a splash of chicken broth or in the microwave, covered, until heated through. Stir occasionally to restore creaminess.
Expert Tips for Perfect Slow Cooker Lemon Herb Chicken And Rice
- Use long-grain rice and measure liquid carefully. Too much liquid makes mush; too little leaves rice undercooked.
- Place rice under the chicken so it cooks evenly and soaks up juices.
- Keep the lid closed during cooking. Lifting releases heat and lengthens cook time.
- If your slow cooker runs hot, check at 4 hours. If it runs cool, you may need the full 6 hours.
- For more texture, brown the chicken in a skillet first for 2–3 minutes per side before adding to the slow cooker.
- Substitute brown rice only if you increase the liquid and extend cooking time; brown rice needs more water and longer cooking.
- Fresh herbs: replace dried thyme and rosemary with 1 tablespoon each of fresh chopped herbs near the end for brighter flavor.
Delicious Variations
- Mediterranean: Add chopped sun-dried tomatoes, olives, and a pinch of oregano. Finish with crumbled feta.
- Creamy Lemon Herb: Stir in 1/2 cup plain Greek yogurt or 1/4 cup cream at the end for a silky sauce.
- Veggie Boost: Add diced carrots and bell peppers at the start for more color and nutrition.
- Spicy Kick: Add 1/4 teaspoon red pepper flakes or a diced jalapeño for heat.
- Mushroom & Herb: Sauté 8 oz sliced mushrooms and add them in at mixing for extra umami.
Frequently Asked Questions
Q: Can I use bone-in chicken instead of boneless breasts?
A: Yes. Bone-in pieces add flavor but may need slightly longer cook time. Check that the internal temperature reaches 165°F (74°C) and that rice is tender.
Q: Can I substitute brown rice?
A: You can, but brown rice needs more liquid and longer cooking time (about 2–2.5 times the liquid and 6–8 hours). It’s easier to cook brown rice separately and stir it in at the end.
Q: What if my rice is still hard after the timer ends?
A: Add 1/4 to 1/2 cup hot chicken broth, stir gently, cover, and cook another 20–30 minutes on low. Avoid overcooking the chicken — shred and return to the rice if the chicken is done.
Q: How can I make this dairy-free and gluten-free?
A: The recipe is naturally dairy-free. Use gluten-free chicken broth to ensure it stays gluten-free.
Q: Can I prepare this on high instead of low?
A: High may cook faster but can dry chicken and make rice mushy. If using high, check at 2–3 hours and expect more hands-on checking.
Q: Is it safe to shred chicken in the slow cooker?
A: Yes. Use two forks to shred inside the cooker and stir back into the rice so the meat soaks up flavor.
Q: How can I reduce sodium?
A: Use low-sodium chicken broth and reduce added salt. Taste before serving and adjust as needed.
Conclusion
This slow cooker lemon herb chicken and rice is a bright, comforting meal that’s easy to make and satisfying to eat. It delivers tender chicken, fragrant lemon-herb flavor, and cozy rice — all with very little hands-on time. For another one-pot lemon-herb chicken rice idea and extra inspiration, check out One Pot Lemon Herb Chicken and Rice – Creme De La Crumb: https://www.lecremedelacrumb.com/one-pot-lemon-herb-chicken-rice/. Give this recipe a try — it’s a lovely, low-effort dish that feels like a warm, homemade hug.
Print
Slow Cooker Lemon Herb Chicken and Rice
- Total Time: 310 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free, Dairy-free
Description
A bright and comforting one-pot meal featuring tender chicken, flavored rice, and sweet peas, perfect for a hands-off cooking experience.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas
- Fresh parsley for garnish
Instructions
- In a slow cooker, combine the chicken, rice, chicken broth, olive oil, lemon juice and zest, garlic, thyme, rosemary, salt, and pepper.
- Stir to combine so the rice lies evenly under and around the chicken and the seasonings distribute through the liquid.
- Cover and cook on low for 4–6 hours or until the chicken is cooked through and the rice is tender. About 15 minutes before serving, stir in the frozen peas so they heat through but stay bright.
- Once done, shred the chicken in the slow cooker and mix well with the rice. Garnish with fresh parsley before serving.
Notes
Use long-grain rice and ensure liquid measurements are accurate to avoid mushy rice. Keep the lid closed during cooking for best results.
- Prep Time: 10 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 80mg
