This Slow Cooker Lemon Herb Chicken and Rice is a simple dish bursting with flavor! The chicken stays tender, soaking up all the tangy lemon and fresh herbs while the rice cooks perfectly alongside.
I love how easy it is to throw everything in the slow cooker and let it do the work. Plus, it makes the whole house smell amazing! Who can resist a cozy meal like this? 😄
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs offer juiciness and flavor. If you want a leaner option, boneless, skinless chicken thighs or breasts work well, too. Just adjust the cooking time to avoid dryness.
Rice: Long grain white rice is perfect for this dish. You can substitute with jasmine or basmati rice for a slightly different flavor. If you prefer a whole grain, brown rice is an excellent choice, but it will need more liquid and longer cooking time.
Chicken Broth: Store-bought broth is convenient, but homemade adds a richer flavor. For a lighter dish, use vegetable broth instead. If you’re low on broth, water can work as a last resort, just add more seasoning.
Herbs: Dried herbs are handy, but fresh herbs provide a brighter flavor. If fresh herbs are unavailable, remember that the ratio is generally three times more dried than fresh. If you don’t have thyme or rosemary, try Italian seasoning as an alternative.
How Do You Achieve Perfectly Searing the Chicken?
Searing the chicken is crucial as it locks in flavor and creates a delicious crust. Here are steps to get it just right:
- Heat your skillet to medium-high before adding oil. This helps the chicken to sear quickly.
- Add the chicken skin side down. Let it sit without moving it for about 4-5 minutes until it turns golden brown.
- Flip the thighs carefully and sear the other side for 2 minutes. This step adds a lovely depth to the flavor.
- Once seared, remove the chicken and let it rest briefly before adding it to the slow cooker.
How to Make Slow Cooker Lemon Herb Chicken and Rice
Ingredients You’ll Need:
For the Chicken and Rice:
- 4 bone-in, skin-on chicken thighs
- 1 1/2 cups long grain white rice, rinsed
- 3 cups chicken broth
- 1 lemon, thinly sliced, plus extra for garnish
- 3 cloves garlic, minced
For Seasoning:
- 2 teaspoons dried thyme (or 1 tablespoon fresh thyme)
- 2 teaspoons dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
How Much Time Will You Need?
This delicious dish takes about 15 minutes of prep time and then cooks for 4-5 hours on low or 2-3 hours on high in your slow cooker. It’s perfect for a busy day, as you can set it and forget it until dinner time!
Step-by-Step Instructions:
1. Season the Chicken:
Start by lightly seasoning the chicken thighs with salt, black pepper, and half of the thyme, rosemary, and parsley. This will give your chicken a great flavor base.
2. Sear the Chicken:
Heat the olive oil in a skillet over medium-high heat. Once the oil is hot, place the chicken thighs skin side down in the skillet. Sear them until they are golden brown—this should take about 4-5 minutes. Flip the chicken over and sear the other side for about 2 minutes. Once seared, remove the chicken from the skillet and set it aside.
3. Prepare the Rice in the Slow Cooker:
In your slow cooker, pour in the rinsed rice and the chicken broth. Add the minced garlic and give it a good stir to combine everything.
4. Add the Chicken:
Place the seared chicken thighs on top of the rice in the slow cooker. Make sure they are nestled nicely!
5. Add Lemon:
Place the thin lemon slices over and around the chicken and rice. The lemon will infuse a bright, zesty flavor into the dish.
6. Season Again:
Sprinkle the remaining thyme, rosemary, and parsley over the chicken and rice to add extra flavor.
7. Cook:
Cover the slow cooker with its lid and cook on low for 4-5 hours, or on high for 2-3 hours. The chicken should be fully cooked and the rice tender.
8. Garnish:
Once done, remove the lid and garnish with extra fresh lemon slices and chopped parsley, if you like.
9. Serve and Enjoy:
Serve the chicken hot, spooning some of the flavorful rice alongside each chicken thigh. Enjoy your hearty, aromatic Slow Cooker Lemon Herb Chicken and Rice!
Can I Use Skinless Chicken for This Recipe?
Yes, you can use skinless chicken thighs or breasts for a lighter dish. Just be mindful that they may cook faster, so check for doneness a little earlier to avoid dryness.
How Do I Adjust Cooking Time for Different Rice Types?
If you’re using brown rice, increase the cooking time by about 1-1.5 hours on low or 30-45 minutes on high, as it takes longer to cook than white rice. You may also need to add a little more broth for moisture.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare everything in the slow cooker the night before and store it in the fridge. In the morning, just plug in the slow cooker and let it cook while you’re out. Just make sure it’s well-sealed to keep ingredients fresh.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave or warm gently on the stove, adding a splash of broth if the rice is dry. This will help revive the flavors!
