Go Back
- 4 boneless, skinless chicken thighs - 1 cup long-grain white rice - 1 medium onion, finely chopped - 3 cloves garlic, minced To make this dish shine, I always choose boneless, skinless chicken thighs. They stay juicy and tender. Long-grain white rice is my go-to because it cooks perfectly and absorbs flavors well. I love adding onion and garlic for a rich base. They bring a wonderful aroma and depth to the dish. - 1 fresh lemon (zested and juiced) - 2 cups low-sodium chicken broth - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon dried rosemary The lemon juice and zest brighten up the dish. I use low-sodium chicken broth to control salt levels. The dried herbs—oregano, thyme, and rosemary—add layers of flavor. They make every bite feel special. - 1 cup frozen peas - 2 tablespoons fresh parsley, finely chopped for garnish - Salt and pepper to taste Frozen peas are a fun add-in. They bring color and sweetness. Fresh parsley on top adds a vibrant touch. Adjusting salt and pepper helps to balance the flavors just right. Feel free to skip or add any of these to suit your taste! {{ingredient_image_2}} To start, you need to marinate the chicken. Use four boneless, skinless chicken thighs. Squeeze the juice of half a fresh lemon over the chicken. Add a sprinkle of salt and pepper to taste. Don’t forget the lemon zest! Use half of it and sprinkle it on the chicken too. Let the chicken marinate for about 15 minutes. This helps the flavors mix well and makes the chicken tasty. Next, it’s time to sauté some aromatics. In a skillet, heat a splash of oil over medium heat. Add one finely chopped onion and three minced garlic cloves. Stir them for about 3 to 4 minutes. You want the onion to turn soft and clear. This step is key. Sautéing brings out the flavors and makes your dish even better. Now, let’s combine everything in the slow cooker. First, put the sautéed onion and garlic at the bottom. Spread them evenly. Then, lay the marinated chicken thighs on top. Next, add one cup of long-grain white rice over the chicken. Carefully pour two cups of low-sodium chicken broth over everything. Make sure the rice is covered with broth. Finally, sprinkle the rest of the lemon zest and the dried herbs: one teaspoon each of oregano, thyme, and rosemary. With everything in the slow cooker, secure the lid. Set it to low heat. Let it cook for about 4 to 6 hours. The chicken should reach an internal temperature of 165°F when done. This means it’s safe to eat and super tender. Checking the chicken's temperature is very important to ensure it is cooked properly. About 30 minutes before serving, it’s time for the peas. Take one cup of frozen peas and gently stir them into the slow cooker. Cover it again and let the peas heat up. They will turn bright green and add a nice touch to your dish. When the cooking time is up, use a fork to fluff the rice gently. This helps mix everything together nicely. Taste it and add more salt and pepper if needed. For a pretty presentation, garnish with fresh parsley. You can also add some lemon wedges on the side. Serve this colorful dish in shallow bowls for a lovely look. To make this dish shine, adjust the seasoning to match your taste. I often add more salt or herbs. The right amount can elevate the meal. For the best flavor, marinate the chicken for at least 15 minutes. This lets the lemon juice and zest soak in well. You can even marinate overnight if you plan ahead. To get the perfect rice texture, rinse the rice before cooking. This removes excess starch and helps keep the grains separate. If you want fluffy rice, avoid stirring too much while it cooks. Also, be careful not to overcook the chicken. It should be tender but not mushy. Aim for that juicy bite! For this recipe, a slow cooker that holds at least 4 quarts works best. If you have a smaller cooker, reduce the chicken and rice. Cooking on low is ideal for tender chicken. It takes about 4 to 6 hours. If you’re short on time, you can set it to high. Just remember, cooking on high will take about 2 to 3 hours. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 15 minutes, or even longer if possible, to enhance the flavor profile of the dish. Rice Consistency: Make sure to use long-grain rice for the best texture, as it separates easily and absorbs the flavors well during cooking. Customize Your Herbs: Feel free to mix and match fresh or dried herbs based on your preference, such as using fresh thyme or tarragon for a unique twist. Check for Doneness: Always check that the chicken has reached an internal temperature of 165°F for safe consumption, and adjust cooking time if necessary. {{image_4}} You can switch chicken thighs for chicken breasts in this recipe. Chicken thighs give more flavor and stay moist. Chicken breasts can dry out but are a leaner option. You may also try brown rice or quinoa instead of white rice. Brown rice has a nutty flavor and takes longer to cook. Quinoa is gluten-free and adds protein. Adjust cooking time to match the grain you choose. Want to change flavors? You can add lime or orange juice instead of lemon. Lime gives a fresh twist. Orange adds a sweet note to the dish. Use different herbs or spices, too. Try basil or cilantro for a unique taste. You can also add a pinch of red pepper flakes for a kick. You can mix in other veggies to boost nutrition. Consider adding carrots, bell peppers, or broccoli. These add color and crunch to the dish. When using hearty vegetables, add them early in the cooking process. This allows them to soften and absorb flavor. Quick-cooking veggies, like spinach or zucchini, can be added later. This keeps them vibrant and fresh. After cooking, let the dish cool down for about an hour. This step helps keep the chicken and rice fresh. Use airtight containers to store the leftovers. Glass containers work great, but any plastic container will do. Make sure to seal them well to avoid air exposure. You can keep it in the fridge for up to 3 days. If you want to save some for later, freezing is a great option. Let the dish cool completely before freezing. Portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When you're ready to eat, thaw it in the fridge overnight. Reheat it in the microwave or on the stove, adding a splash of broth to keep it moist. For the best taste, eat the dish within 3 days if refrigerated. If frozen, it can last up to 3 months. Look for signs of spoilage like an off smell or discoloration. If the rice seems mushy or the chicken looks dry, it's best to throw it away. Always trust your senses when it comes to food safety. Yes, you can use brown rice. However, brown rice takes longer to cook than white rice. You will need to adjust the cooking time. Instead of 4 to 6 hours, cook for about 6 to 8 hours on low. Brown rice absorbs more liquid too. Make sure to add extra broth or water to keep it moist. Cooking in a slow cooker varies by the setting. On low, it takes about 4 to 6 hours. If you use high, the cooking time drops to about 2 to 3 hours. Always check the chicken's internal temperature. It should reach 165°F to ensure it is safe to eat. Yes, you can add more vegetables! Great choices include carrots, bell peppers, or zucchini. Just chop them into small pieces. Add firmer veggies like carrots at the start. Softer ones like bell peppers can go in about an hour before serving. This way, they stay tender and tasty. This dish pairs well with many sides. A fresh salad adds crunch. You can also serve steamed broccoli or green beans. For a lighter meal, try a lemon vinaigrette dressing on greens. A slice of crusty bread works too, soaking up all the yummy flavors! This recipe for Slow Cooker Lemon Herb Chicken and Rice combines simple ingredients for great flavor. You use chicken thighs, rice, onions, and garlic, seasoned with herbs and lemon. Marinating adds zest, while sautéing enhances taste. The slow cooker makes it easy, yielding tender chicken and fluffy rice. For best results, tweak the seasonings to your liking. Add vegetables for extra nutrition. Storing leftovers correctly maintains freshness. Experiment with variations to keep meals exciting. Enjoy your cooking journey!

Slow Cooker Lemon Herb Chicken and Rice

A flavorful and tender chicken dish cooked with rice, herbs, and lemon in a slow cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 1 cup long-grain white rice
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 fresh lemon (zested and juiced)
  • 2 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste Salt and freshly ground black pepper
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley, finely chopped for garnish

Instructions
 

  • Prepare the Chicken: Season the chicken thighs generously with salt, pepper, and the juice of half the lemon. Sprinkle half of the lemon zest over the chicken as well. Allow the chicken to marinate for approximately 15 minutes so the flavors can meld together.
  • Sauté Aromatics: While the chicken is marinating, heat a splash of oil in a skillet over medium heat. Add the finely chopped onion and minced garlic to the pan, sautéing until they become fragrant and the onion is translucent, about 3-4 minutes.
  • Combine in Slow Cooker: Transfer the sautéed onion and garlic into the slow cooker, spreading them evenly. Lay the marinated chicken thighs on top of the onion mixture.
  • Add Rice and Broth: Evenly distribute the long-grain rice over the chicken. Carefully pour the chicken broth over the entire mixture, ensuring that the rice is submerged. Sprinkle the remaining lemon zest along with the dried oregano, thyme, and rosemary over the top.
  • Cook: Secure the lid on the slow cooker and set it to the low heat setting. Cook for approximately 4 to 6 hours, or until the chicken is fully cooked (reaching an internal temperature of 165°F) and tender, and the rice has absorbed the majority of the broth.
  • Incorporate Peas: About 30 minutes prior to serving, gently stir in the frozen peas. Re-cover the slow cooker and continue to cook until the peas are heated through and vibrant in color.
  • Serve: When the cooking time has elapsed, use a fork to fluff the rice gently, stirring to combine. Taste and adjust seasoning with additional salt and pepper if desired. Garnish with finely chopped fresh parsley prior to serving for a burst of color and freshness.

Notes

Serve with lemon wedges and extra parsley for garnish.
Keyword chicken, herbs, lemon, rice, slow cooker