Slow Cooker Lemon Herb Chicken and Rice
Discover the magic of Slow Cooker Lemon Herb Chicken and Rice, a comforting and flavorful dish that requires minimal effort for a delicious meal.
Equipment
- slow cooker
- skillet
Ingredients
Poultry
- 4 pieces boneless, skinless chicken thighs or breasts
Grains
- 1 cup long grain white rice uncooked
Liquids
- 2.25 cups chicken broth low sodium
- 2 tablespoons juice of lemon about 1 lemon
Vegetables
- 1 cup chopped fresh spinach or frozen peas (optional)
- ½ cup diced onion
Herbs and Spices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
Flavoring
- 1 unit zest of lemon
- 1 unit fresh parsley for garnish
Instructions
Cooking Steps
- Heat olive oil in a skillet over medium heat. Lightly season the chicken with salt and pepper, and sear for 2–3 minutes on each side until golden.
- In the bottom of your slow cooker, add uncooked rice, diced onion, lemon zest, lemon juice, oregano, thyme, garlic powder, onion powder, salt, and black pepper. Pour in the chicken broth and stir to combine.
- Place the chicken thighs (seared or raw) on top of the rice mixture.
- Cover and cook on low for 4–5 hours or high for 2.5–3 hours, until the chicken is tender and the rice is fully cooked and fluffy. Avoid stirring during cooking to keep the rice from becoming mushy.
- In the last 15–20 minutes of cooking, gently stir in chopped spinach or peas if using. Cover again and let them wilt from the heat.
- Once done, remove the chicken, fluff the rice with a fork, and serve with fresh parsley and an extra squeeze of lemon if desired.
Notes
You can double the recipe for meal prep—just make sure your slow cooker is large enough to accommodate extra rice and liquid. Add a touch of butter or a drizzle of olive oil at the end for added richness.
Nutrition
Serving: 1servingCalories: 390kcal
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