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
Scale
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.
