If you’re craving a cozy, comforting meal that feels like a warm hug from the inside, this Slow Cooker Lemon Herb Chicken and Rice Recipe is exactly what you need. Tender, juicy chicken thighs infused with bright lemon zest and a blend of fragrant herbs slow-cooked atop perfectly fluffy rice create a meal that’s not only fuss-free but irresistibly flavorful. Every bite brings together the perfect balance of citrusy brightness, savory depth, and homey goodness that makes weeknights feel special without any extra stress.
Ingredients You’ll Need
The magic of this Slow Cooker Lemon Herb Chicken and Rice Recipe lies in its simple, fresh ingredients that work harmoniously. Each item adds its own layer of flavor, texture, or color, creating a dish that feels vibrant yet comforting.
- 4 bone-in, skin-on chicken thighs: These provide juicy, flavorful meat and crispy skin when seared properly.
- 1 cup long grain white rice (uncooked): The base of our dish, it soaks up the delicious chicken broth and lemon juices.
- 1 ¾ cups low-sodium chicken broth: Adds moisture and depth without overpowering the brightness of lemon.
- 1 small onion, finely chopped: Delivers a subtle sweetness and soft texture after slow cooking.
- 3 garlic cloves, minced: Offers a punch of savory aroma that complements the herbs.
- 1 teaspoon dried thyme: Brings a gentle earthiness that pairs beautifully with lemon.
- 1 teaspoon dried basil: Adds a sweet, slightly peppery note to the herb mix.
- ½ teaspoon dried oregano: Gives a hint of Mediterranean flavor that uplifts the whole dish.
- 1 teaspoon salt: Enhances every ingredient’s natural flavor.
- ½ teaspoon black pepper: Adds warmth and mild heat.
- Zest and juice of 1 lemon: The star of the show—providing fresh citrus brightness that enlivens the chicken and rice.
- 2 tablespoons olive oil: Helps crisp the chicken skin while adding richness.
- 1 tablespoon butter: Deepens flavor and creates a luscious finish on the chicken skin during searing.
- ½ cup frozen peas (optional): Introduces a pop of color and a sweet, tender bite.
- Chopped fresh parsley for garnish: A fresh, herbal touch that finishes the dish beautifully.
How to Make Slow Cooker Lemon Herb Chicken and Rice Recipe
Step 1: Prepare the Chicken with Herb and Lemon Rub
In a small bowl, combine the dried thyme, basil, oregano, salt, pepper, lemon zest, and half of the lemon juice. This fragrant mixture is what makes the chicken so deliciously bright and herbaceous. Carefully rub it under the chicken skin as well as on top to infuse maximum flavor.
Step 2: Sear the Chicken Thighs
Heat olive oil and butter in a skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear for about 3 to 4 minutes until the skin turns a gorgeous golden brown. This step locks in the juices and gives you a crispy texture that’s hard to beat. Once done, remove the chicken from the skillet and set it aside.
Step 3: Prepare the Rice Base in the Slow Cooker
At the bottom of your slow cooker, combine the uncooked rice, chicken broth, finely chopped onion, minced garlic, and the remaining lemon juice. Stir everything to evenly distribute the flavors and ensure the rice cooks perfectly tender alongside the chicken.
Step 4: Layer the Chicken and Cook Low and Slow
Place the beautifully seared chicken thighs right on top of the rice mixture. Cover the slow cooker and set it to cook on low for 5 to 6 hours, or on high for 2 ½ to 3 hours. This low, gentle heat lets the rice soak up all the lemony, herb-infused juices while cooking the chicken to tender, falling-off-the-bone perfection.
Step 5: Stir in Peas and Finish Cooking
About 10 minutes before serving, if you’re using frozen peas, stir them gently into the rice. This keeps them bright green and slightly crisp without overcooking. Once done, fluff the rice gently with a fork and get ready to serve.
How to Serve Slow Cooker Lemon Herb Chicken and Rice Recipe
Garnishes
A sprinkle of freshly chopped parsley over the top not only adds a burst of color but also lends a fresh, slightly peppery note that cuts through the richness of the chicken and butter beautifully. If you want a little extra zing, a few thin lemon slices on the side can brighten each bite.
Side Dishes
This dish stands strong on its own, but pairing it with a crisp green salad or roasted seasonal vegetables offers a wonderful contrast in texture and freshness. Think light arugula with lemon vinaigrette or oven-roasted carrots and zucchini to keep the meal balanced and wholesome.
Creative Ways to Present
For a stunning presentation, serve the chicken pieces atop a bed of the fluffy lemon herb rice, garnished with parsley and a wedge of lemon for guests to squeeze. Alternatively, spoon the rice into individual bowls and nestle the chicken on top, creating a rustic yet elegant look that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and refrigerate for up to 3 days. The flavors deepen over time, making it just as delicious, if not better, the next day!
Freezing
This Slow Cooker Lemon Herb Chicken and Rice Recipe freezes very well. Portion the chicken and rice into freezer-safe containers and freeze for up to 3 months. Just make sure to cool completely before sealing to preserve texture and freshness.
Reheating
When you’re ready to enjoy leftovers, reheat gently in a microwave or on the stovetop with a splash of chicken broth to prevent drying out. Cover the dish to keep moisture locked in, and if you like, broil the chicken skin briefly to bring back some crispiness.
FAQs
Can I use boneless chicken thighs for this recipe?
Yes, boneless thighs can work, but bone-in skin-on chicken thighs add more flavor and moisture. If you use boneless, be mindful to reduce cooking time slightly as they cook faster.
Is it necessary to sear the chicken before slow cooking?
Searing the chicken is highly recommended because it develops a delicious crust and locks in moisture, making the final dish much more flavorful. But if you’re short on time, you can skip this step and still get tasty results.
Can I substitute brown rice in this recipe?
Absolutely! Just remember to increase the chicken broth to 2 cups and extend the cooking time by about one hour, since brown rice takes longer to become tender.
What if I don’t have lemon zest? Can I still make this?
Yes, you can still make it. Using fresh lemon juice adds brightness, but zest enhances the lemon flavor even more. If you don’t have zest, consider adding a little extra lemon juice or a splash of lemon extract.
Is this dish gluten-free?
Yes, this Slow Cooker Lemon Herb Chicken and Rice Recipe is naturally gluten-free, making it a fantastic option for those avoiding gluten without sacrificing flavor.
Final Thoughts
This Slow Cooker Lemon Herb Chicken and Rice Recipe has quickly become one of my go-to comfort foods for busy nights. The balance of lemony brightness, herbs, and tender chicken with perfectly cooked rice is simply unbeatable. I hope you enjoy making and savoring it as much as I do—it’s the kind of meal that makes your home smell amazing and your whole family smile.
Print
Slow Cooker Lemon Herb Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Slow Cooker Lemon Herb Chicken and Rice is a comforting and flavorful American main course featuring tender, juicy chicken thighs infused with fresh lemon and a blend of aromatic herbs. Cooked slowly with long grain white rice and savory chicken broth, this dish offers an easy, hands-off meal perfect for busy days, with optional peas for added color and nutrients.
Ingredients
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- Zest and juice of 1 lemon (juice divided)
Rice and Cooking Base
- 1 cup long grain white rice (uncooked)
- 1 ¾ cups low-sodium chicken broth
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- Remaining half of lemon juice
Cooking Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
Optional and Garnish
- ½ cup frozen peas (optional)
- Chopped fresh parsley for garnish
Instructions
- Prepare the Herb Rub: In a small bowl, mix together the dried thyme, basil, oregano, salt, black pepper, lemon zest, and half of the lemon juice. This aromatic blend will infuse the chicken with vibrant citrus and herb flavors.
- Season the Chicken: Rub the herb mixture thoroughly under and over the skin of the chicken thighs to ensure every bite is flavorful.
- Sear the Chicken: Heat the olive oil and butter together in a skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 3 to 4 minutes, until the skin develops a golden brown color. Remove the chicken from the skillet and set aside.
- Prepare the Slow Cooker Base: In the bottom of a 6-quart slow cooker, combine the uncooked rice, chicken broth, finely chopped onion, minced garlic, and the remaining lemon juice. Stir well to distribute all the ingredients evenly.
- Assemble and Cook: Nestle the seared chicken thighs on top of the rice mixture in the slow cooker. Cover and cook on low for 5 to 6 hours or on high for 2 ½ to 3 hours, until the chicken is completely cooked and the rice is tender.
- Add Peas (Optional): If using frozen peas, stir them in during the last 10 minutes of cooking to heat through without losing their bright color and texture.
- Garnish and Serve: Before serving, sprinkle chopped fresh parsley over the dish for a burst of freshness and color. For crispier skin, optionally place the cooked chicken thighs under the broiler for 3 to 4 minutes.
Notes
- For crispier skin, place cooked chicken thighs under the broiler for 3 to 4 minutes before serving.
- Brown rice can be substituted for white rice, but increase the liquid to 2 cups and extend the cooking time by 1 hour.
- This dish pairs wonderfully with a light salad or roasted vegetables for a complete meal.
