This Slow Cooker Lemon Herb Chicken and Rice is a easy dish that fills your home with delicious smells. Tender chicken, zesty lemon, and fragrant herbs come together perfectly!
I love how the rice absorbs all the tasty juices, making each bite a treat. Plus, you just set it and forget it—perfect for busy days or lazy weekends!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are juicy and flavorful. If you’re looking for a leaner option, chicken breasts work too, but they may dry out faster. Alternatively, bone-in thighs add even more flavor.
Rice: Long-grain white rice, like jasmine, is perfect as it stays fluffy. If you’re out of jasmine, basmati or even brown rice can be used, though you may need to adjust the cooking time and liquid.
Lemon: Fresh lemon gives the best zing. If you don’t have fresh lemons, try using bottled lemon juice, but start with less since it’s more concentrated. I always keep some on hand for last-minute flavor boosts!
Herbs: Dried thyme and rosemary add great flavor. If you prefer fresh herbs, use three times the amount as dried. Alternatively, Italian seasoning can also work in a pinch.
Olive Oil: Use olive oil for flavor and healthy fat. Canola or avocado oil are good substitutes if you don’t have olive oil. Both will work wonderfully for searing your chicken.
How Do I Get the Chicken Perfectly Golden Brown?
Searing the chicken is key to locking in flavor and achieving a nice crust. It’s a simple technique but requires a bit of attention. Here’s how to do it right:
- First, heat your skillet until hot, then add olive oil.
- Place the seasoned chicken thighs in the skillet without crowding them—this helps them brown instead of steam.
- Sear for 3-4 minutes on each side until golden brown. Resist the urge to move them around; let them form a nice crust!
- Once browned, remove and set aside. This adds a delicious dimension to your slow-cooked meal.
How to Make Slow Cooker Lemon Herb Chicken and Rice?
Ingredients You’ll Need:
For the Chicken and Rice:
- 4 boneless, skinless chicken thighs
- 1 cup long-grain white rice (such as jasmine)
- 2 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lemon, sliced (plus zest)
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 2 tbsp olive oil
- Salt and pepper to taste
For Garnish:
- Fresh thyme (optional)
- Additional lemon slices (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and then cooks in your slow cooker for 4-6 hours on low or 2-3 hours on high. So, you can get everything ready and then let your slow cooker do the work!
Step-by-Step Instructions:
1. Seasoning the Chicken:
In a large bowl, take your boneless, skinless chicken thighs and sprinkle them with salt, pepper, paprika, thyme, and rosemary. Drizzle the olive oil over the chicken and mix everything together until the chicken is well coated with the seasoning. This will add lots of flavor!
2. Searing the Chicken:
Next, heat a skillet over medium-high heat. Once it’s hot, add the seasoned chicken thighs and sear them for about 3-4 minutes on each side, until they are golden brown. This step is important because it locks in the juices and adds a nice color. When done, remove them from the skillet and set aside.
3. Assembling in the Slow Cooker:
In your slow cooker, add the diced onion and minced garlic first. Then sprinkle the long-grain white rice on top. Place the seared chicken thighs on top of the rice, ensuring they are positioned evenly. To that, pour in the chicken broth and add the lemon slices and lemon zest. Gently stir everything together but be careful not to disturb the chicken too much.
4. Cooking:
Cover the slow cooker with its lid and set it to low for 4-6 hours, or high for 2-3 hours. You want to cook it until the chicken is completely cooked through and the rice is tender. The lovely lemony aroma will fill your kitchen!
5. Serving:
Once it’s done cooking, use a fork to fluff the rice right in the slow cooker. Then, carefully transfer the chicken and rice to a serving platter. Feel free to garnish with fresh thyme and extra lemon slices for a pop of color and flavor. Enjoy your delicious lemon herb chicken and rice!
Can I Use Bone-In Chicken for This Recipe?
Yes, you can use bone-in chicken thighs, but cooking times may vary slightly. Bone-in chicken will take longer to cook, so aim for about 6-8 hours on low or 3-4 hours on high. Make sure the internal temperature reaches 165°F for safe consumption!
What If I Don’t Have Long-Grain Rice?
No worries! You can substitute long-grain white rice with other types such as basmati or even brown rice. If using brown rice, you’ll need to increase the cooking time to about 6-8 hours on low or 3-4 hours on high and add an extra half cup of broth.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm it in the microwave or on the stove. Add a splash of chicken broth to help revive the moisture in the rice when reheating!
Can I Make This Dish Gluten-Free?
Absolutely! Just ensure that your chicken broth is gluten-free, as some brands may contain gluten. You can also season your dish with gluten-free herbs and spices, and it will taste just as delicious!
