If you are on the hunt for a comforting, hassle-free meal that bursts with vibrant flavors, the Slow Cooker Lemon Herb Chicken and Rice Recipe is exactly what you need. This dish brings together tender, juicy chicken infused with zesty lemon and fragrant herbs, nestled atop perfectly cooked, fluffy rice. It’s the kind of recipe that feels like a warm hug from the inside, delivering freshness, heartiness, and ease all in one pot. Whether you’re coming home after a busy day or entertaining friends, this chicken and rice combo will quickly become your new go-to favorite.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you; each one plays a crucial role in creating the depth and charm of this dish. From the bright lemon zest to the earthy herbs, every element enhances the texture, aroma, and taste. Plus, the pantry staples mean you’re likely ready to get started right away!
- 4 boneless, skinless chicken breasts: Provides lean protein that stays tender during slow cooking.
- 1 cup long-grain white rice: Cooks up fluffy and soaks in all the delicious juices.
- 1 ½ cups chicken broth: Adds savory depth and moisture to the rice and chicken.
- 1 large lemon, zested and juiced: Brings bright citrus notes that balance the herbs beautifully.
- 2 cloves garlic, minced: Offers a subtle spicy sweetness that melds with the herbs.
- 1 tablespoon olive oil: Helps to blend the marinade ingredients and keeps chicken moist.
- 1 teaspoon dried thyme: Introduces a mild, earthy herbaceousness.
- 1 teaspoon dried rosemary: Adds a fragrant pine-like aroma that complements the lemon.
- 1 teaspoon dried oregano: Infuses the dish with a touch of Mediterranean warmth.
- Salt and pepper to taste: Enhances all the natural flavors.
- 1 cup fresh or frozen peas (optional): Adds a pop of color and a sweet burst of freshness toward the end of cooking.
- 2 tablespoons fresh parsley, chopped (for garnish): Elevates the presentation and adds a mild, grassy note.
How to Make Slow Cooker Lemon Herb Chicken and Rice Recipe
Step 1: Prepare the Lemon Herb Marinade
Begin by mixing olive oil, fresh lemon juice, lemon zest, minced garlic, and the dried herbs together in a bowl. This marinade is your flavor powerhouse, setting the tone for the tenderness and vibrant citrus-herb balance you’re about to enjoy. The olive oil helps carry these flavors deeply into the chicken.
Step 2: Marinate the Chicken
Season your chicken breasts with salt and pepper, then generously coat each piece in the marinade you just made. If you have time, letting the chicken rest in this mixture for at least 20 minutes will make a noticeable difference, but for truly robust flavor, a few hours or overnight in the fridge will work wonders.
Step 3: Prepare the Rice Base
While the chicken marinates, layer the rice evenly in the slow cooker and pour the chicken broth over it. Give it a gentle stir to make sure the rice can absorb the broth evenly, ensuring a consistent, fluffy texture when cooked.
Step 4: Add the Chicken
Place the marinated chicken breasts right on top of the rice, allowing the juices and flavor-packed marinade to drip down, infusing the rice throughout the cooking process. This layering technique helps everything cook perfectly together.
Step 5: Slow Cook Until Perfect
Cover your slow cooker and set it to low heat, allowing the magic to happen over 4 to 5 hours. The chicken will become tender and juicy, while the rice turns soft and fully infused with lemon and herb notes. If you are using peas, toss them in during the last half hour so they maintain their color and sweetness.
Step 6: Finish and Fluff the Rice
Once cooking is complete, carefully remove the chicken to a plate briefly, then fluff the rice gently with a fork. This step helps separate the grains and mixes in any remaining lemon herb goodness. Return the chicken to the slow cooker for a few minutes to soak in extra juices before serving.
Step 7: Garnish and Serve
Just before enjoying your meal, sprinkle the chopped fresh parsley over the top for a final burst of color and fresh, bright flavor that makes the dish pop visually and in taste.
How to Serve Slow Cooker Lemon Herb Chicken and Rice Recipe
Garnishes
Adding freshly chopped parsley is a simple but effective way to brighten the dish both visually and in flavor. You can also consider a light drizzle of extra virgin olive oil or a few lemon wedges on the side for an extra touch of freshness that guests can customize to their liking.
Side Dishes
This slow cooker chicken and rice dish shines as a meal on its own, but pairing it with a crisp green salad or steamed vegetables like asparagus or broccoli can add a welcome crunch and color contrast. For a heartier spread, roasted root vegetables or garlic bread are fantastic companions.
Creative Ways to Present
To impress your family or friends, serve this dish in rustic individual bowls topped with a sprig of fresh herbs. You could also plate the chicken breast sliced atop the bed of rice with a lemon wedge garnish. Adding a sprinkle of toasted almonds or pine nuts can introduce a delightful texture twist.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so the next-day meal is just as delicious!
Freezing
This Slow Cooker Lemon Herb Chicken and Rice Recipe freezes well. Portion out the chicken and rice into freezer-safe containers and enjoy within 2 months for best quality. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of water or broth to prevent the rice from drying out. Make sure to cover it to keep all the warmth and moisture locked in.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Just keep in mind brown rice takes longer to cook, so adjust the slow cooker time accordingly or soak the rice beforehand to avoid undercooked grains.
Is it necessary to marinate the chicken?
Marinating is highly recommended to allow the lemon and herbs to penetrate the chicken deeply, enhancing the tenderness and flavor. But if you’re in a rush, even a quick 20-minute marinate yields great results.
Can I add other vegetables to the slow cooker?
Yes! Vegetables like carrots, mushrooms, or bell peppers can be added for extra nutrition and flavor, but consider their individual cooking times to prevent overcooking or mushiness.
What if I don’t have a slow cooker?
You can adapt the recipe to a covered baking dish in the oven at 350°F, but be sure to check liquid levels and cooking progress frequently, as timing and moisture needs vary significantly outside the slow cooker.
How can I make this recipe dairy-free and gluten-free?
This recipe is naturally dairy-free and gluten-free as long as you use gluten-free chicken broth. It’s a great choice for various dietary preferences!
Final Thoughts
I can’t recommend the Slow Cooker Lemon Herb Chicken and Rice Recipe enough for anyone craving a meal that is both flavorful and fuss-free. It’s a genuine crowd-pleaser that feels special without requiring hours in the kitchen. Give it a try and you’ll find yourself reaching for this easy, delicious recipe over and over again.
Print
Slow Cooker Lemon Herb Chicken and Rice Recipe
- Prep Time: 0h 30m
- Cook Time: 4h 30m
- Total Time: 5h 0m
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Lemon Herb Chicken and Rice is a simple, flavorful one-pot meal perfect for busy days. Tender chicken breasts are marinated in a zesty lemon and herb mixture, then slow-cooked atop fragrant long-grain white rice infused with chicken broth and aromatic herbs. Optional peas add a pop of color and sweetness, while fresh parsley garnish finishes the dish beautifully. Effortless to prepare with minimal hands-on time, this dish offers a comforting, wholesome dinner that’s sure to please the whole family.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
Rice and Broth
- 1 cup long-grain white rice
- 1 ½ cups chicken broth
Marinade
- 1 large lemon, zested and juiced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and pepper to taste
Optional
- 1 cup fresh or frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare Marinade: In a mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, and dried oregano. Mix thoroughly to create a fragrant lemon herb marinade.
- Marinate Chicken: Season the chicken breasts generously with salt and pepper. Coat each piece thoroughly in the marinade. Let the chicken marinate for at least 20 minutes or cover and refrigerate overnight for enhanced flavor absorption.
- Assemble in Slow Cooker: Add the rice and chicken broth into the slow cooker. Stir to distribute the rice evenly across the base.
- Add Chicken: Position the marinated chicken breasts on top of the rice mixture inside the slow cooker.
- Slow Cook: Cover the slow cooker with its lid and cook on low heat for 4 to 5 hours, until the chicken is cooked through and the rice is tender. If using peas, add them during the last 30 minutes of the cooking time to warm through without overcooking.
- Finish: Carefully remove the chicken from the slow cooker. Fluff the rice with a fork to separate the grains. Return the chicken to the slow cooker, allowing it to soak in the remaining flavorful juices.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top for a bright, fresh finish before serving.
Notes
- Marinating the chicken overnight enhances the depth of flavor and tenderness.
- If you don’t have a slow cooker, this recipe can be adapted for a covered casserole dish baked in the oven at 350°F for about 45 minutes, though timing will vary.
- For added vegetables, consider stirring in chopped carrots or bell peppers along with the rice.
- Use low-sodium chicken broth to better control the salt content.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
