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Slow Cooker Lemon Herb Chicken And Rice is shown as a delicious and easy meal in a featured image.

Perfect Slow Cooker Lemon Herb Chicken and Rice

This slow cooker recipe delivers perfectly cooked chicken and fluffy, flavorful rice in one pot. The lemon and herb combination creates a bright and zesty flavor profile, making it a refreshing and satisfying one-pot meal. Searing the chicken and using parboiled rice are key to achieving optimal texture and taste.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain rice converted or parboiled recommended
  • 2 cups chicken broth
  • 1/2 cup dry white wine optional, can substitute with more broth
  • 1/4 cup lemon juice, freshly squeezed
  • 2 tbsp lemon zest
  • 2 tbsp fresh herbs, chopped parsley, thyme, rosemary – a mix is great!
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 1 tbsp butter

Equipment

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

Method
 

  1. Heat olive oil in a skillet over medium-high heat.
  2. Sear chicken thighs for 2-3 minutes per side, until lightly browned.
  3. Sauté chopped onion in the same skillet until softened, about 5 minutes.
  4. Add minced garlic and cook for another minute until fragrant.
  5. Transfer the onion and garlic mixture to the slow cooker.
  6. Add rice, chicken broth, white wine (if using), lemon juice, lemon zest, herbs, salt, pepper, and red pepper flakes (if using).
  7. Nestle the seared chicken thighs (or breasts) on top of the rice mixture. Ensure the chicken is mostly submerged in the liquid.
  8. Cover the slow cooker and cook on low for 3-4 hours, or until the chicken is cooked through and the rice is tender. Cooking time may vary depending on your slow cooker model.
  9. Once cooked, remove the chicken from the slow cooker and let it rest for a few minutes.
  10. Fluff the rice with a fork.
  11. Stir in butter for added richness.
  12. Shred the chicken with two forks or slice it.
  13. Return the chicken to the slow cooker and stir to combine.
  14. Serve hot, garnished with extra fresh herbs and a squeeze of lemon juice, if desired.

Notes

Chicken thighs are more forgiving in the slow cooker than chicken breasts, as they stay moister. If using chicken breasts, consider reducing the cooking time to prevent them from drying out. Converted or parboiled long-grain rice is recommended as it holds its shape better in the slow cooker. Avoid using instant rice, as it will become mushy. If you find the rice is too dry, add a little more chicken broth during the last hour of cooking. If it's too wet, remove the lid for the last 30 minutes to allow some of the liquid to evaporate. Feel free to add other vegetables to the slow cooker, such as chopped carrots, celery, or bell peppers. Add them along with the onion and garlic. Experiment with different herbs to customize the flavor. Dill, oregano, or chives would also be delicious additions.