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Slow Cooker Lemon Herb Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 74 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 4-6 hours (low) or 2-3 hours (high)
  • Total Time: 4 hours 15 minutes to 6 hours 15 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Salt

Description

This Slow Cooker Lemon Herb Chicken and Rice recipe offers a flavorful and comforting one-pot meal that’s perfect for busy days. Juicy chicken breasts are gently cooked with aromatic herbs, lemon zest, and garlic alongside tender, fluffy rice. The slow cooker makes it effortless to prepare, allowing the ingredients to meld beautifully for a delicious, hearty dinner.

Ingredients

Scale

Chicken and Rice

  • 4 boneless, skinless chicken breasts
  • 1 cup long-grain white rice
  • 1 ½ cups low-sodium chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced

Seasonings and Garnish

  • 1 lemon, juiced and zested
  • 2 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep Ingredients: Dice the onion, mince the garlic, and zest and juice the lemon carefully to prepare all your ingredients for layering in the slow cooker.
  2. Sear the Chicken (Optional): Heat olive oil in a skillet over medium heat and sear the chicken breasts about 3 minutes per side until golden brown. This step adds extra flavor and sealing in juices but can be skipped if short on time.
  3. Layer Ingredients: In the slow cooker, spread the diced onion and minced garlic evenly. Place the seared chicken breasts on top of the aromatics.
  4. Add Rice: Sprinkle the uncooked rice evenly over the chicken breasts in the slow cooker, ensuring even distribution for proper cooking.
  5. Prepare Broth Mixture: In a bowl, mix together the chicken broth, lemon juice, lemon zest, dried thyme, dried rosemary, salt, and black pepper. Stir well for the herbs and seasonings to distribute evenly.
  6. Pour Mixture: Pour the prepared broth and herb mixture gently over the layered ingredients in the slow cooker, covering the rice and chicken completely.
  7. Slow Cook: Cover the slow cooker with a lid and cook on low for 4-6 hours or on high for 2-3 hours until the chicken reaches an internal temperature of 165°F (75°C) and the rice is tender and fluffy.
  8. Check for Doneness: Use a meat thermometer to ensure chicken is fully cooked and check rice texture for tenderness.
  9. Shred Chicken (Optional): For a mixed texture, shred the chicken breasts with two forks and stir it into the rice, combining flavors thoroughly.
  10. Garnish and Serve: Sprinkle freshly chopped parsley over the finished dish before serving to add a fresh burst of color and flavor.

Notes

  • Searing the chicken before slow cooking is optional but enhances flavor and texture.
  • If you prefer, use low sodium broth to better control salt content.
  • Adjust cooking time based on your slow cooker model; check doneness accordingly.
  • Shredding the chicken is optional and creates a more homogenous dish with rice.
  • Leftovers keep well refrigerated for up to 3 days.
  • This recipe can be adapted with other herbs like oregano or basil according to taste.

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Find it online: https://strickideen.com/slow-cooker-lemon-herb-chicken-and-rice-recipe/