The slow cooker really does work its magic when it comes to this Lemon Herb Chicken and Rice. As the hours pass, the chicken becomes so tender that it practically falls apart with just a fork, and the rice soaks up all those delicious, zesty flavors. The lemon isn’t overpowering but adds a refreshing burst that cuts through the richness of the chicken. It’s a harmony of bright citrus and earthy herbs, with a subtle hint of garlic that lingers in the background, making each bite feel like a warm hug. The best part? The rice. It transforms into a creamy, comforting base, infused with all the juices from the chicken, making every spoonful a little piece of heaven. It’s the kind of dish that fills your kitchen with mouthwatering aromas that tease you long before it’s ready to serve. And trust me, the leftovers are just as good, if not better, the next day—if they last that long!
Key Ingredients in Slow Cooker Lemon Herb Chicken and Rice
Each ingredient in this dish plays a unique role, bringing out the perfect balance of flavors and textures. Here’s a breakdown of the key ingredients and what they do to elevate the dish:
* Chicken breasts
The star of the dish! Chicken breasts are lean and cook to perfect tenderness in the slow cooker, absorbing all the lovely flavors from the herbs, lemon, and broth.
* Olive oil
A simple but essential ingredient. Olive oil helps sauté the onions and garlic before slow cooking, bringing out their sweetness and richness, which infuses the dish with deep flavor.
* Onion
Diced and sautéed, the onion softens and caramelizes, adding a savory, slightly sweet base to the dish. Its flavor becomes more mellow as it cooks down, complementing the chicken perfectly.
* Garlic
Minced garlic adds a fragrant, savory kick without overwhelming the dish. It’s the kind of flavor that lingers in the background, enhancing the overall aroma of the chicken and rice.
* Long-grain white rice
The rice is the canvas that soaks up all the wonderful flavors from the chicken, broth, and seasonings. It turns into a creamy, comforting side that makes this dish truly irresistible.
* Chicken broth
A key ingredient for moisture, chicken broth infuses the rice with a rich, savory flavor while keeping the chicken tender. It also helps meld all the flavors together as it cooks.
* Dried thyme
Thyme brings an earthy, herby flavor that enhances the richness of the chicken. It’s one of those herbs that feels cozy and comforting, providing a subtle depth of flavor throughout the dish.
* Dried rosemary
Rosemary adds a fragrant, piney note that pairs beautifully with the lemon and garlic. Just a teaspoon is enough to lend that distinct herbal punch without overpowering the dish.
* Lemon zest
The lemon zest is where the magic happens—bright, aromatic, and full of citrusy goodness. It adds a refreshing burst of flavor that cuts through the richness of the chicken and brings balance to the dish.
* Fresh lemon juice
The juice gives an extra pop of freshness, enhancing the lemony notes and adding a little tang to brighten everything up. It’s like a squeeze of sunshine!
* Salt
Salt brings all the flavors together, enhancing the savory notes and making every bite more satisfying. It’s the unsung hero of the seasoning lineup.
* Black pepper
A dash of black pepper adds a gentle spice, balancing the richness of the chicken and giving the dish a bit of warmth without being too bold.
* Frozen peas
Frozen peas add a pop of color and a slight sweetness, which contrasts nicely with the savory chicken and the zesty lemon. They also bring a nice textural element to the dish.
* Fresh parsley
Chopped fresh parsley is the finishing touch—bright, fresh, and a little herby. It adds a burst of color and a fresh, peppery note that contrasts beautifully with the warm, slow-cooked flavors.
How to Make Slow Cooker Lemon Herb Chicken and Rice
1. Heat the olive oil in a skillet over medium heat.
Allow the oil to warm up, ensuring it coats the bottom of the pan before adding the onions.
2. Add the diced onion to the skillet and sauté for about 3-4 minutes, until softened and translucent.
Stir occasionally to prevent burning and to help the onions caramelize, bringing out their sweetness.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Be sure to stir the garlic around the skillet to avoid it burning, as garlic cooks quickly and can turn bitter.
4. Transfer the cooked onion and garlic mixture to the bottom of the slow cooker.
Scrape the skillet with a spatula to get every bit of flavor from the sautéed onions and garlic.
5. Place the chicken breasts on top of the onion and garlic mixture.
Lay the chicken breasts flat, ensuring they sit comfortably on the onion and garlic base.
6. Sprinkle the dried thyme, dried rosemary, lemon zest, salt, and black pepper evenly over the chicken breasts.
Make sure the seasonings cover the chicken well, allowing the flavors to infuse as it cooks.
7. Add the uncooked rice around the chicken in the slow cooker.
Scatter the rice around the chicken, ensuring it’s spread out evenly, so it can soak up all the flavorful broth.
8. Pour the chicken broth over the rice and chicken, ensuring the rice is submerged in the liquid.
The liquid is key for cooking the rice and keeping the chicken moist. Give the mixture a little shake to make sure everything is covered.
9. Drizzle the fresh lemon juice over everything in the slow cooker.
The fresh lemon juice will add a tangy brightness that will shine through once it’s cooked.
10. Cover the slow cooker with the lid and set it to cook on low for 3-4 hours or on high for 1.5-2 hours, until the chicken is fully cooked and the rice is tender.
Check the chicken’s internal temperature (it should reach 165°F/74°C) and make sure the rice has absorbed all the broth.
11. Once the cooking time is complete, remove the chicken breasts from the slow cooker and set them aside.
Use tongs or a fork to lift the chicken out, leaving the rice and broth behind.
12. Stir in the frozen peas into the rice and broth mixture, allowing them to warm through.
The peas will add a pop of color and a subtle sweetness to the dish, so don’t forget this step!
13. Shred or slice the chicken breasts and return them to the slow cooker, mixing everything together.
Use two forks to shred the chicken or slice it into bite-sized pieces—whatever you prefer. Stir the chicken back into the rice mixture.
14. Gently stir the mixture to combine the chicken, rice, peas, and broth.
Be careful not to stir too vigorously—just enough to ensure everything is well-mixed and evenly distributed.
15. Taste and adjust seasoning with additional salt or pepper if needed.
Taste the dish before serving to make sure it’s perfectly seasoned and add more salt or pepper if it needs a little extra flavor.
16. Sprinkle the chopped fresh parsley over the top just before serving.
The fresh parsley will add a burst of color and a fresh, herbaceous note to finish off the dish.
17. Serve the lemon herb chicken and rice hot, ensuring each plate gets a portion of both chicken and rice.
Ladle generous servings onto each plate, making sure everyone gets a balanced mix of chicken, rice, and peas for the ultimate comfort meal.
Serving Suggestions for Slow Cooker Lemon Herb Chicken and Rice
* Pair with a crisp, green salad
The bright, citrusy notes of this dish pair perfectly with a fresh, leafy salad. Try something simple with mixed greens, a light vinaigrette, and maybe a sprinkle of crumbled feta or sliced almonds for an added crunch.
* Serve with a side of roasted vegetables
Roasted carrots, asparagus, or broccoli would make an excellent complement to the hearty chicken and rice. The caramelized edges of the veggies will add a savory contrast to the zesty, tender chicken.
* Top with a dollop of sour cream or Greek yogurt
If you’re craving a little creaminess to balance the flavors, add a spoonful of sour cream or Greek yogurt on top of your serving. It’ll add a cool, tangy contrast that makes every bite even more delightful!
How to Store Slow Cooker Lemon Herb Chicken and Rice
If you’re lucky enough to have leftovers (or just want to plan ahead), here’s how to store your Slow Cooker Lemon Herb Chicken and Rice so it stays just as tasty the next day:
* In the fridge
Transfer any leftover chicken and rice to an airtight container. Stored in the fridge, it’ll stay fresh for up to 3-4 days. Just reheat it gently on the stove or in the microwave, adding a splash of broth if the rice needs a little moisture.
* In the freezer
Want to enjoy this dish later on? Freeze the chicken and rice in a freezer-safe container for up to 3 months. When you’re ready to eat, let it thaw overnight in the fridge, then reheat on the stove with a bit of extra chicken broth to bring back that creamy texture.
* Separate the chicken and rice
If you prefer to keep things separate for reheating, you can store the chicken and rice in individual containers. This will help you reheat them evenly, ensuring the chicken stays tender and the rice remains fluffy.
Conclusion
And there you have it—Slow Cooker Lemon Herb Chicken and Rice, a dish that’s as comforting as it is flavorful. The combination of tender chicken, creamy rice, and vibrant lemony herbs makes it the perfect meal for any day of the week. Whether you’re cooking for a busy family, a cozy dinner for two, or planning ahead for leftovers, this recipe never disappoints.
I hope you enjoy making (and eating!) this dish as much as I do. If you give it a try, I’d love to hear how it turns out for you—feel free to drop a comment or ask any questions. I’m always here to help if you need a hand in the kitchen!
Slow Cooker Lemon Herb Chicken and Rice
Description
Tender, juicy chicken slow-cooked to perfection with zesty lemon, fragrant herbs, and fluffy rice. Every bite is a burst of fresh, savory goodness that fills your kitchen with irresistible aromas. Simple, comforting, and absolutely delicious!
Ingredients
Instructions
-
Heat the olive oil in a skillet over medium heat.
-
Add the diced onion to the skillet and sauté for about 3-4 minutes, until softened and translucent.
-
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
-
Transfer the cooked onion and garlic mixture to the bottom of the slow cooker.
-
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 in the slow cooker.
-
Cover the slow cooker with the lid and set it to cook on low for 3-4 hours or on high for 1.5-2 hours, until the chicken is fully cooked and the rice is tender.
-
Once the cooking time is complete, remove the chicken breasts from the slow cooker and set them aside.
-
Stir in 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, mixing everything together.
-
Gently stir the mixture to combine the chicken, rice, peas, and broth.
-
Taste and adjust seasoning with additional salt or pepper if needed.
-
Sprinkle the chopped fresh parsley over the top just before serving.
-
Serve the lemon herb chicken and rice hot, ensuring each plate gets a portion of both chicken and rice.
Note
- Make sure the rice is fully submerged in the broth for even cooking.
- For extra flavor, sear the chicken breasts in the skillet before placing them in the slow cooker.
- If you prefer a creamier texture, add a splash of heavy cream or a dollop of sour cream before serving.
- Feel free to substitute the frozen peas with other vegetables like carrots or green beans.
- If using boneless, skinless chicken thighs, adjust the cooking time to ensure they don’t dry out.
