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Slow Cooker Lemon Herb Chicken and Rice Recipe for Busy Weeknights

Slow Cooker Lemon Herb Chicken and Rice in slow cooker
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Tender chicken breasts slow-cooked with lemon, herbs, and fluffy rice for a bright, comforting one-pot meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 ½ cups long-grain white rice
  • 2 cups chicken broth
  • 1 cup lemon juice (freshly squeezed)
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 lemon, sliced (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions

1. Season the chicken breasts with salt, pepper, garlic powder, and onion powder.

2. In a skillet, heat olive oil over medium-high heat. Sear the chicken for about 2–3 minutes on each side until browned, then transfer to the slow cooker.

3. In a separate bowl, mix the uncooked rice, chicken broth, lemon juice, dried thyme, and oregano.

4. Carefully pour the rice mixture over the chicken in the slow cooker.

5. Place lemon slices on top of the rice for added flavor.

6. Cover the slow cooker with the lid and set it to cook on low for 6–7 hours or on high for 3–4 hours.

7. About 30 minutes before serving, check if the chicken is cooked through (internal temperature should be 165°F).

8. Once done, remove the chicken and fluff the rice with a fork. Stir in any additional seasonings if desired.

9. Shred the chicken or serve whole over the rice, garnished with fresh parsley.

Notes

For extra depth of flavor, marinate the chicken in lemon juice and herbs for 30 minutes before cooking.

If rice appears too soft, reduce liquid slightly next time. Brown rice can be substituted, but increase the cooking time accordingly.

Nutrition

Find it online: https://paulakitchen.com/slow-cooker-lemon-herb-chicken-and-rice/