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–+ servings
Slow Cooker Lemon Herb Chicken served with rice and fresh herbs

Lemon Herb Chicken and Rice

This comforting slow cooker recipe features tender chicken cooked over fragrant rice, brightened with lemon and herbs, making it a perfect effortless meal.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken and rice
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup long-grain white or jasmine rice Rinsed for best texture
  • 2 cups chicken broth Use low-sodium for a healthier version
  • 1 piece lemon Juiced and zested
  • 2 tablespoons olive oil
  • 2 cloves garlic Minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. Place the chicken breasts in the bottom of the slow cooker in a single layer.
  2. Sprinkle the rinsed rice evenly over the chicken.
  3. Pour the chicken broth over the rice so it settles around the chicken.
  4. Add the lemon juice and lemon zest.
  5. Drizzle the olive oil over everything.
  6. Add minced garlic, dried thyme, dried rosemary, and a generous pinch of salt and pepper.
  7. Gently stir the rice into the broth around the chicken to make sure it’s submerged.
Cooking
  1. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
  2. The chicken is done when it reaches 165°F (74°C) and the rice is tender and fluffy.
  3. Remove the chicken and shred it with two forks.
  4. Return the shredded chicken to the rice and stir to distribute evenly.
  5. Taste and adjust seasoning with more salt, pepper, or lemon if desired.
Serving
  1. Serve hot with a sprinkle of fresh parsley for color and brightness.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 1gSugar: 1g

Notes

Cool leftovers quickly and refrigerate within two hours. Store in airtight containers for 3–4 days. Reheat gently on the stovetop or in the microwave until piping hot. For freezing, cool completely and freeze up to 3 months.

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