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Slow Cooker Lemon Herb Chicken and Rice

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Prep Time 10 minutes
Cook Time (High) 3 hours
Total Time 3 hours 10 minutes
Course Main Course
Cuisine American
Servings 4
Calories 420 kcal

Ingredients
  

  • 4 boneless, skinless chicken thighs
  • 1 cup long-grain white rice (uncooked)
  • 2 cups low-sodium chicken broth
  • 1 lemon, juiced and zested
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 tbsp olive oil or butter (optional, for richness)
  • Fresh parsley, chopped for garnish

Optional Add-ins:

  • 1 cup sliced mushrooms or chopped spinach (stir in during last 30 minutes)
  • ¼ cup grated Parmesan for a creamier finish

Instructions
 

  • Prep the base: In the slow cooker, combine the rice, chicken broth, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper. Give it a quick stir so everything’s evenly mixed.
  • Add the chicken: Place the chicken thighs directly on top of the rice mixture. Drizzle with olive oil or dot with butter if you want extra depth of flavor.
  • Let it slow cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and the rice is soft but not mushy.
    (Pro tip: Try not to open the lid during cooking — it releases steam and can affect the rice texture.)
  • Fluff and serve: Once done, use a fork to fluff the rice and mix in any juices from the chicken. Garnish with chopped fresh parsley.