Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slow Cooker Lemon Herb Chicken and Rice

5-Star Slow Cooker Lemon Herb Chicken and Rice : One Pot, Full of Flavor

  • Author: Lyndy
  • Total Time: 4 hours 10 minutes
  • Yield: 4 to 6 servings 1x
  • Diet: Gluten Free

Description

If you’re craving a healthy, hearty, and hands-off dinner option that fills your kitchen with incredible aroma and flavor, this Slow Cooker Lemon Herb Chicken and Rice is for you. With tender, juicy chicken, perfectly cooked rice, and vibrant lemon-herb seasoning, this dish is the definition of weeknight comfort food. It’s simple, satisfying, and made in just one pot—perfect for busy families or anyone looking for easy crock pot dinner ideas.

Ingredients

Scale

  • 4 boneless, skinless chicken breasts (or thighs), about 680g

  • 1 cup uncooked long-grain white rice

  • 2¼ cups low sodium chicken broth

  • 1 medium onion, diced

  • 3 garlic cloves, minced

  • 1 tablespoon lemon zest

  • 2 tablespoons fresh lemon juice

  • 1½ teaspoons dried Italian herbs or 1 tablespoon fresh chopped thyme, rosemary, or parsley

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 tablespoon olive oil

  • Optional: ½ teaspoon paprika or crushed red pepper flakes

  • Optional garnish: chopped fresh parsley, lemon slices, grated Parmesan cheese

Instructions

 

  1. Season the chicken breasts with salt, pepper, and Italian herbs.

  2. Add uncooked rice to the bottom of the slow cooker. Top with diced onion and minced garlic.

  3. Place the seasoned chicken on top of the rice and vegetables.

  4. In a bowl, combine chicken broth, lemon juice, and lemon zest. Pour over the chicken and rice.

  5. Drizzle with olive oil. Cover and cook on LOW for 3.5 to 4.5 hours.

  6. Avoid opening the lid during cooking.

  7. Once done, rest for 10 minutes, fluff rice, and garnish before serving.

Notes

For brown rice, use 2¾ cups broth and cook for 6–7 hours on LOW.

Add peas or spinach in the last 15 minutes for extra veggies.

Avoid using cold broth; bring to room temperature first.

Do not stir while cooking.

Let rest uncovered before serving for ideal texture.

Great for meal prep—store up to 4 days in the fridge or freeze individual portions for up to 2 months.

  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 4 to 6 servings
  • Calories: 365
  • Sugar: 2g
  • Fat: 12g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 35g

Keywords: Slow Cooker Lemon Herb Chicken and Rice

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://lyndyskitchen.com/slow-cooker-lemon-herb-chicken-and-rice/