Ingredients
Scale
- 4 boneless, skinless chicken thighs (you can use breasts if preferred, but thighs stay juicier)
- 1 cup long-grain white rice (substitute with brown rice or jasmine rice for different textures)
- 2 ½ cups low-sodium chicken broth (or vegetable broth to keep it lighter)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary (optional, but adds great depth)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1 cup chopped vegetables like carrots or peas for added color and nutrition
Instructions
- Start by heating the olive oil in a skillet over medium heat. Brown the chicken thighs for about 3-4 minutes on each side until golden. This step adds flavor but feel free to skip it if you’re pressed for time—it still turns out great.
- Transfer the chicken to the slow cooker. Pour in the chicken broth, then add the rice, chopped onion, garlic, lemon zest, lemon juice, dried thyme, oregano, and rosemary. Stir gently to combine everything.
- Season with salt and freshly ground black pepper to your liking. Remember, you can always adjust seasoning at the end, so start light here if you’re watching sodium.
- Cover and cook on low for 4 to 5 hours, or on high for about 2 to 3 hours. The rice should be tender and the chicken cooked through (internal temperature should reach 165°F).
- About 30 minutes before the end of cooking, if you’re adding veggies like peas or carrots, stir them in so they soften but don’t get mushy.
- When ready, give everything a gentle stir to fluff the rice and coat the chicken in that lovely lemon-herb sauce.
- Sprinkle fresh parsley over the top before serving for a pop of color and brightness.
- 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
