Slow Cooker Lemon Herb Chicken and Rice – Easy, Cozy One-Pot Comfort
A cozy and citrusy one-pot slow cooker meal with juicy chicken, fluffy herb-infused rice, and zesty lemon—perfect for easy weeknights or comforting leftovers.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
Ingredients
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4 bone-in or boneless chicken thighs (or breasts)
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1 cup long-grain white rice
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1 medium onion, chopped
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3 garlic cloves, minced
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2 cups low-sodium chicken broth
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1 tablespoon olive oil or butter
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Juice and zest of 1 lemon
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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Salt and pepper, to taste
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2 tablespoons fresh parsley, chopped (for garnish)
Instructions
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Optional: In a skillet, heat oil and sear chicken on both sides until golden, about 3 minutes per side.
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In the slow cooker, layer uncooked rice, onion, garlic, lemon juice and zest, thyme, and rosemary.
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Pour in chicken broth and stir gently.
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Place chicken on top, season with salt and pepper.
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Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3.5 hours, until chicken is fully cooked and rice is tender.
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Garnish with chopped parsley and a fresh squeeze of lemon before serving.
Notes
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Use brown rice for a heartier version, but adjust liquid and time.
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Add peas or spinach in the last 30 minutes.
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Store leftovers in the fridge up to 4 days or freeze for 2 months.
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Serve with salad, green beans, or yogurt sauce.