Slow Cooker Lemon Herb Chicken and Rice
A comforting and flavorful one-pot meal featuring tender chicken thighs, zesty lemon, and fragrant herbs over fluffy rice, perfect for family gatherings or busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 cup long-grain white rice Rinsed until the water runs clear
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 cups chicken broth Low-sodium recommended for better seasoning control
- 2 pieces lemons, juiced and zested
- 1 tablespoon olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- to taste salt and pepper Adjust based on your preference
- for garnish fresh parsley, chopped
Instructions
Preparation
- Rinse the rice under cold water until the water runs clear.
- In a large bowl, toss the chicken thighs with olive oil, lemon juice, lemon zest, thyme, oregano, salt, and pepper until well coated.
Cooking
- In your slow cooker, place the chopped onion and minced garlic at the bottom. Spread the rinsed rice evenly over the onions and garlic.
- Pour in the chicken broth, ensuring the rice is fully submerged.
- Lay the seasoned chicken thighs on top of the rice mixture.
- Cover the slow cooker with the lid and cook on low for about 4 to 5 hours, or until the chicken is tender and the rice is fully cooked.
- Once done, remove the chicken thighs and let them rest for a few minutes. Fluff the rice with a fork and mix it well. Adjust the seasoning with salt and pepper, if needed.
- Slice the chicken into pieces or shred it, then place it back on top of the rice for serving.
Serving
- Garnish with freshly chopped parsley before serving for a touch of color and flavor.
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Notes
For variations, consider adding vegetables like carrots or using brown rice for a nuttier flavor. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Thaw and reheat thoroughly before serving.