This Easy Slow Cooker Lemon Herb Chicken and Rice is a winner! Tender chicken cooks slowly with fresh herbs and zesty lemon, making it super tasty and perfectly juicy.
Plus, the rice soaks up all those flavorful juices. I love tossing everything in the slow cooker and letting it do the work while I relax. Dinner has never been easier! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal as they stay tender while cooking. You could use thighs if you want a richer flavor, or even tofu for a plant-based option!
Long Grain White Rice: This rice works well because it cooks evenly in the slow cooker. If you want to switch things up, jasmine or basmati rice are great substitutes. Just keep in mind that cooking times may vary slightly.
Chicken Broth: Using chicken broth amplifies the flavor. You can use vegetable broth for a vegetarian version, or homemade broth if you have it handy. Just remember to adjust salt to your taste.
Lemon Juice: Fresh lemon juice brightens the dish. Bottled juice can work in a pinch, but fresh is always best for flavor. Try to use the juice of at least one good lemon!
Herbs: Dried herbs like thyme, rosemary, and oregano are perfect here. If you prefer fresh herbs, use three times the amount, as fresh herbs release oils differently than dried ones.
How Do You Ensure the Chicken Stays Juicy and the Rice is Fluffy?
Getting your chicken perfectly juicy and your rice fluffy is all about the slow cooking method. Here’s how to achieve it:
- Begin by mixing your liquids and herbs well. This helps ensure even flavor.
- Add uncooked rice first! This keeps it from becoming mushy.
- Make sure chicken breasts are not overcrowded. They should lay flat on the rice for even cooking.
- Monitor cooking time to avoid overcooking the chicken. It should reach an internal temperature of 165°F.
- After cooking, let the dish rest for a few minutes before fluffing the rice. This allows flavors to settle.
Easy Slow Cooker Lemon Herb Chicken and Rice
Ingredients You’ll Need:
For the Dish:
- 4 boneless, skinless chicken breasts
- 1 1/2 cups long grain white rice, uncooked
- 2 1/2 cups chicken broth
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried parsley (or 2 tbsp fresh parsley, chopped)
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Lemon slices for garnish (optional)
How Much Time Will You Need?
You’ll need about 10 minutes to prep everything, and then just let the slow cooker do its magic! Cook time is around 4–5 hours on low or 2–3 hours on high. So get ready for a tasty dinner with minimal effort!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, mix together the chicken broth, lemon juice, olive oil, minced garlic, thyme, rosemary, parsley, oregano, salt, and pepper. This delicious mixture will flavor the chicken and rice perfectly!
2. Set Up Your Slow Cooker:
Spray the inside of your slow cooker with nonstick spray or lightly grease it with a little oil. This will help with cleanup later.
3. Layer the Ingredients:
Pour the uncooked rice evenly into the bottom of the slow cooker. Then, pour that tasty lemon herb broth mixture over the rice, making sure it’s distributed evenly.
4. Add the Chicken:
Place the chicken breasts on top of the rice. This helps keep them juicy as they cook!
5. Cook:
Cover the slow cooker and cook on low for 4–5 hours or high for 2–3 hours. You’ll know it’s done when the chicken is cooked through (165°F) and the rice is tender.
6. Fluff and Serve:
Once cooked, carefully remove the chicken breasts from the slow cooker. Use a fork to fluff the rice, mixing it with all the flavorful juices. Serve the chicken over the rice, spooning some of those lovely cooking juices on top. Don’t forget to garnish with fresh lemon slices if you’d like!
Enjoy your delicious and easy slow cooker lemon herb chicken and rice! It’s a wonderful meal with great flavor and little fuss. 😊
FAQ for Easy Slow Cooker Lemon Herb Chicken and Rice
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to add an extra hour to the cooking time on low or about 30 minutes on high. The chicken should be fully cooked through (165°F) before serving.
How Can I Substitute the Rice?
If you don’t have long grain white rice on hand, jasmine or basmati rice are great alternatives. Just be aware that cooking times may vary slightly, so check for doneness; you may need to adjust the liquid accordingly.
Can I Make This Ahead of Time?
Absolutely! You can prep everything, including the chicken and rice, and store the dry ingredients and broth mixture separately in the fridge. Just combine and cook when you’re ready—no need for thawing if using fresh chicken!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm gently on the stove or in the microwave, stirring occasionally. Add a splash of chicken broth if the rice seems dry!
