Slow Cooker Lemon Herb Chicken and Rice
A simple yet flavorful one-pot meal featuring tender chicken, fluffy rice, and a refreshing touch of lemon and herbs, all cooked in a slow cooker.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice Rinsed until water runs clear
- 2 cups chicken broth Can substitute with vegetable broth
- 1 piece lemon (zested and juiced)
- 2 cloves garlic (minced) Can be omitted for allergies
- 1 piece onion (chopped) Can substitute with onion powder for milder flavor
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
Preparation
- Gather all ingredients and rinse the rice under cold water until the water runs clear. Set aside.
- Chop the onion and mince the garlic while you zest and juice the lemon.
Cooking
- In your slow cooker, combine the chicken, rinsed rice, chicken broth, lemon zest, lemon juice, minced garlic, chopped onion, dried thyme, dried rosemary, salt, and pepper. Stir gently.
- Cover and set the slow cooker to cook on low for 6-7 hours or on high for 3-4 hours.
- Check that the chicken reaches an internal temperature of at least 165°F (75°C) and the rice is tender.
Finishing Touches
- Once done, shred the chicken in the slow cooker using two forks.
- Mix the shredded chicken back into the rice mixture, stir gently, and let sit for a few minutes.
- Adjust seasoning as needed before serving.
- Ladle the mixture onto plates or bowls and garnish with fresh parsley.
- Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in portions for up to 3 months, thaw overnight before reheating.