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Slow Cooker Lemon Herb Chicken And Rice is a delicious and easy one-pot meal, perfect for a weeknight dinner.

Easy Slow Cooker Lemon Herb Chicken and Rice

This recipe delivers tender, flavorful lemon herb chicken and perfectly cooked rice, all in one pot using a slow cooker. Searing the chicken beforehand and resting the dish after cooking are key to achieving optimal texture and flavor. Fresh herbs and lemon zest add a bright, vibrant touch to this comforting meal.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs about 6-8 thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain rice, rinsed well
  • 2 cups chicken broth low sodium
  • 1/2 cup dry white wine optional
  • 1/4 cup lemon juice, freshly squeezed
  • 2 tbsp lemon zest
  • 2 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1/4 cup grated Parmesan cheese optional, for serving
  • Lemon wedges, for serving

Equipment

  • Slow cooker
  • skillet
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • Spoon
  • fork

Method
 

  1. Heat olive oil in a skillet over medium-high heat.
  2. Sear chicken thighs on both sides for 2-3 minutes per side, until lightly browned.
  3. In the same skillet, add chopped onion and cook until softened, about 5 minutes.
  4. Add minced garlic and cook for another minute until fragrant.
  5. Transfer the sautéed onion and garlic to the bottom of the slow cooker. Spread evenly.
  6. Sprinkle the rinsed rice over the onion and garlic mixture.
  7. Arrange the seared chicken thighs over the rice.
  8. Pour in chicken broth and white wine (if using).
  9. Add lemon juice, lemon zest, thyme, rosemary, parsley, salt, and pepper.
  10. Cover the slow cooker and cook on low for 2.5-3 hours, or until the chicken is cooked through and the rice is tender. The internal temperature of the chicken should reach 165°F (74°C).
  11. Once cooked, let the slow cooker sit, covered, for 10-15 minutes before opening.
  12. Fluff the rice with a fork.
  13. Serve hot, garnished with grated Parmesan cheese (if using) and lemon wedges.

Notes

Searing the chicken is highly recommended for added flavor and moisture retention. Using long-grain rice is crucial to prevent mushy rice. Rinsing the rice removes excess starch. Let the slow cooker rest for 10-15 minutes after cooking to allow the rice to fully absorb any remaining liquid. For best flavor, use fresh herbs and lemon zest.