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Slow Cooker Lemon Herb Chicken and Rice - Image 3

Slow Cooker Lemon Herb Chicken and Rice

A simple yet delicious one-pot meal, this Slow Cooker Lemon Herb Chicken and Rice combines tender chicken, aromatic herbs, and zesty lemon for a comforting dish that's perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken broth
  • 1 lemon juiced and zested
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup frozen peas optional, added at the end

Equipment

  • Slow cooker (at least 4-quart capacity)
  • Measuring cups and spoons
  • Small mixing bowl

Method
 

  1. In the slow cooker, combine the chicken broth, lemon juice, and lemon zest. Stir well to mix.
  2. Add the uncooked rice to the slow cooker, ensuring it's evenly distributed in the liquid.
  3. In a small bowl, mix the olive oil, minced garlic, thyme, rosemary, oregano, salt, and pepper. Toss the chicken pieces in this mixture until well coated.
  4. Place the seasoned chicken on top of the rice in the slow cooker. Cover and cook on low for 4 hours or until the chicken is cooked through and the rice is tender.
  5. If using, stir in the frozen peas during the last 30 minutes of cooking. Serve hot, garnished with additional lemon slices and fresh herbs if desired.

Notes

Chef's Tips:
• For a richer flavor, you can use bone-in chicken thighs instead of breasts
• Avoid overcooking to prevent mushy rice; check after 3.5 hours
• Serve with a side salad for a complete meal
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) for safety
• Refrigerate leftovers promptly and consume within 3-4 days