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Easy Slow Cooker Lemon Herb Chicken and Rice Recipe for Busy Weeknights - Featured Image

Easy Slow Cooker Lemon Herb Chicken and Rice Recipe for Busy Weeknights

Learn how to make delicious Slow Cooker Lemon Herb Chicken and Rice. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients—fresh, vibrant herbs and juicy lemons make all the difference. I always reach for organic lemons when I can, because that bright, tangy flavor truly lifts the whole meal. Choosing bone-in, skinless chicken thighs adds extra moisture and richness, making the chicken tender and flavorful after hours of slow cooking. And for the rice, jasmine or basmati works beautifully to soak up the savory broth without getting mushy.

  • 4 bone-in, skinless chicken thighs
  • 1 ½ cups jasmine rice, rinsed
  • 3 cups low-sodium chicken broth
  • 1 lemon, zested and juiced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
  • Salt and freshly ground black pepper, to taste
  • 1 cup chopped carrots (optional)
  • Fresh parsley, chopped, for garnish

If you don’t have fresh herbs on hand, dried herbs work well here, but I encourage you to use fresh when possible—it really elevates the flavor. For a gluten-free version, make sure your chicken broth is certified gluten-free. You can also swap carrots for peas or green beans depending on what your family likes.

Instructions

  1. Start by rinsing the jasmine rice under cold water until the water runs clear. This helps prevent the rice from becoming sticky during cooking.
  2. In a small bowl, combine the minced garlic, lemon zest, lemon juice, olive oil, thyme, rosemary, salt, and pepper. Rub this mixture all over the chicken thighs, making sure they’re well coated. This step infuses the chicken with bright, herby flavor right from the start.
  3. Lightly spray the slow cooker insert with cooking spray or brush with olive oil to prevent sticking.
  4. Place the rinsed rice evenly in the bottom of the slow cooker. Pour the chicken broth over the rice, then gently place the chicken thighs on top.
  5. Add the chopped carrots around the chicken for a pop of color and natural sweetness.
  6. Cover the slow cooker and cook on low for 4-5 hours, or until the chicken is tender and the rice is fluffy. Avoid opening the lid too often to keep the heat steady.
  7. Once cooked, gently fluff the rice with a fork and sprinkle fresh parsley over the top before serving.

From personal experience, I find that the slow cooker timing is forgiving, which is a blessing when life gets hectic. The rice absorbs so much flavor that even picky eaters in my family are happy to dig in.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Slow Cooker Lemon Herb Chicken and Rice, recipe, cooking, food