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Slow Cooker Lemon Herb Chicken and Rice
Avatar photoDavis Janet

Lemon Herb Chicken and Rice

This easy slow cooker recipe creates a comforting dish with tender chicken, fluffy rice, and bright, zesty lemon and herb flavors. It's a beginner-friendly, mostly hands-off meal perfect for a busy day.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Chicken breasts (Chicken & Base)
  • 1 tbsp Olive oil (For sautéing aromatics) (Chicken & Base)
  • 1 medium Onion, diced (Chicken & Base)
  • 3 cloves Garlic, minced (Chicken & Base)
  • 1 cup Long-grain white rice (Uncooked) (Rice & Liquid)
  • 4 cups Chicken broth (Ensure rice is submerged) (Rice & Liquid)
  • 1 tsp Dried thyme (Seasoning)
  • 1 tsp Dried rosemary (Seasoning)
  • 1 tsp Lemon zest (Seasoning)
  • 1 tsp Salt (Seasoning)
  • 2 tbsp Fresh lemon juice (Seasoning)
  • 0.5 tsp Black pepper (Seasoning)
  • 1 cup Frozen peas (Finishing)
  • 2 tbsp Fresh parsley, chopped (For garnish) (Finishing)

Equipment

  • slow cooker (or Crockpot)
  • skillet for sautéing aromatics

Method
 

  1. Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for $3text{–}4text{ minutes}$ until softened and translucent. Stir in the minced garlic and cook for another $1text{–}2text{ minutes}$ until fragrant. Transfer the cooked onion and garlic mixture to the bottom of the slow cooker.
  2. Place the chicken breasts on top of the onion and garlic mixture. Sprinkle the dried thyme, dried rosemary, lemon zest, salt, and black pepper evenly over the chicken breasts. Add the uncooked rice around the chicken in the slow cooker. Pour the chicken broth over the rice and chicken, ensuring the rice is submerged in the liquid. Drizzle the fresh lemon juice over everything.
  3. Cover the slow cooker with the lid. Set it to cook on **LOW for $3text{–}4text{ hours}$** or **HIGH for $1.5text{–}2text{ hours}$**. Cook until the chicken is fully cooked ($165^{circ}text{F}$ or $74^{circ}text{C}$) and the rice is tender and has absorbed the broth.
  4. Remove the cooked chicken breasts from the slow cooker and set them aside. Stir the frozen peas into the rice and broth mixture, allowing them to warm through. Shred or slice the chicken breasts and return them to the slow cooker, gently stirring to combine the chicken, rice, and peas. Taste and adjust seasoning with additional salt or pepper if needed. Sprinkle the chopped fresh parsley over the top just before serving.

Notes

For an extra creamy dish, stir in a splash of heavy cream or a dollop of sour cream before serving. Leftovers can be frozen in an airtight container for up to $3text{ months}$; reheat gently with a splash of broth to maintain moisture. Pairing with a crisp green salad or roasted vegetables is highly recommended.