Slow Cooker Lemon Herb Chicken and Rice
A flavorful, easy-to-make one-pot meal that combines tender chicken and fluffy rice in a bright lemony broth, perfect for busy weeknights.
Ingredients
For the chicken and rice
- 4 pieces chicken thighs or breasts You can use frozen chicken directly.
- 1 cup rice (white or brown) Quinoa can be used as an alternative.
- 2 cups chicken broth Vegetable broth or water can be substituted if needed.
- 1 whole lemon (zested and juiced) Enhances flavor significantly.
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano Fresh herbs can be used for a brighter flavor.
- 1 teaspoon dried thyme Can substitute with fresh thyme.
- to taste Salt and pepper Season as desired.
- for garnish Fresh parsley Adds color and freshness.
Instructions
Preparation
- Start by combining the rice, chicken broth, lemon juice, minced garlic, oregano, thyme, salt, and pepper in your slow cooker. Stir well to blend the ingredients.
- Lay the chicken pieces on top of the rice mix and sprinkle lemon zest over the chicken.
Cooking
- Cover your slow cooker and set it to cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and the rice is fluffy.
- When everything is done, gently fluff the rice with a fork and mix it with the chicken to combine the flavors.
Serving
- Before serving, garnish with fresh parsley.
Notes
For added flavor, consider marinating the chicken in lemon juice for a couple of hours before cooking. This recipe can also be adapted with Mediterranean ingredients like olives and sun-dried tomatoes for a twist.