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–+ servings
Delicious slow cooker lemon herb chicken served with rice

Lemon Herb Chicken and Rice

An effortless one-pot meal featuring tender chicken infused with lemon, garlic, and fresh herbs, served over fluffy rice. Perfect for busy weeknights or lazy weekends.
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Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts (skinless, boneless)
  • 1 cup white rice (long-grain, jasmine or basmati)
  • 2 cups chicken broth
  • 1 piece lemon, juiced and zested
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • to taste salt and pepper
  • 1 cup peas (frozen or fresh) Add in the final half hour of cooking

Method
 

Preparation
  1. Season the chicken breasts generously with salt and pepper. Place them in a single layer at the bottom of the slow cooker.
  2. In a bowl, combine the rice, chicken broth, lemon juice, lemon zest, olive oil, minced garlic, chopped rosemary, and thyme. Stir to blend.
  3. Pour the rice mixture evenly over the chicken, making sure the rice is submerged in the liquid.
Cooking
  1. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The chicken should reach 165°F (74°C) when checked with a meat thermometer.
  2. About 30 minutes before the end of cooking, stir in the peas so they heat through without getting mushy.
  3. When done, remove the chicken briefly, fluff the rice with a fork, then return the chicken to serve. Spoon rice and peas alongside or under the chicken.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 45gProtein: 35gFat: 12gSaturated Fat: 2gSodium: 800mgFiber: 2gSugar: 1g

Notes

Swap chicken breasts for boneless thighs if you prefer darker meat; cooking time is similar. For a vegetarian version, swap chicken for hearty mushrooms and use vegetable broth.

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