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

Scale

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)

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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.