This Slow Cooker Lemon Herb Chicken and Rice is warm and comforting with every bite! The chicken is juicy and packed with flavor, while the rice soaks up that zesty goodness.
Honestly, who can resist the combo of lemon and herbs? My kitchen smells amazing when this is cooking. Plus, it’s super easy—just toss it all in and let the slow cooker do the work!
I love how this dish is perfect for busy days. I just set it up in the morning and come home to a delicious meal waiting for me. It really takes the stress out of dinner time!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in and skin-on thighs are perfect for juicy flavor. If you prefer, skinless chicken thighs or breasts can work, but they may dry out faster, so watch the cooking time carefully.
Rice: Long-grain white rice is traditional, giving a lovely texture. If you have brown rice, you can use that, but increase the broth and cooking time as it needs longer to cook. Quinoa is another alternative that adds protein and a nutty flavor.
Broth: Chicken broth enhances the flavor. If you’re on a low-sodium diet or vegetarian, opt for low-sodium vegetable broth instead, but check for taste adjustments during cooking.
Herbs: The mix of thyme, rosemary, and oregano brings a warm herby taste. You can swap fresh herbs if you have them, just use more! If you want something different, parsley or dill can be lovely alternatives.
How Do I Achieve Perfectly Sear and Save Time?
Searing the chicken is a critical step that adds deep flavor. Here’s how to get it right:
- Use medium-high heat to get a nice golden color. Make sure your skillet is hot before adding the chicken.
- Don’t overcrowd the pan; sear in batches if needed. This prevents steaming.
- Keep the skin-on for extra flavor. The fat renders out beautifully, making the chicken juicy.
- Let the chicken rest for a few minutes before serving. It locks in the juices.
Slow Cooker Lemon Herb Chicken and Rice
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs (bone-in, skin-on)
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Rice and Flavor:
- 1 cup long-grain white rice
- 2 1/2 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lemon (zested and juiced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
For Garnish:
- Fresh thyme
- Lemon slices
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and then a leisurely 5-6 hours to cook in the slow cooker. You’ll spend a little time searing the chicken and mixing everything together before letting the slow cooker do its magic. Perfect for a busy day!
Step-by-Step Instructions:
1. Sear the Chicken:
Start by heating the olive oil in a skillet over medium-high heat. While the oil warms, season the chicken thighs with salt and pepper. When the oil is shimmering, place the chicken thighs in the skillet. Sear them for about 3-4 minutes on each side until they are golden brown. Once done, transfer the chicken to the slow cooker.
2. Sauté Onion and Garlic:
In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until they become fragrant and the onion is translucent. After that, add this mixture to the slow cooker on top of the chicken.
3. Prepare the Rice:
Rinse the long-grain white rice under cold water to remove excess starch. Spread the rice evenly over the chicken in the slow cooker.
4. Add Remaining Ingredients:
Next, pour the chicken broth over the rice in the slow cooker. Add the lemon zest, lemon juice, thyme, rosemary, and oregano. Stir everything gently to combine, making sure the rice is covered by the liquid.
5. Slow Cook the Dish:
Cover the slow cooker and set it to cook on low for about 5-6 hours. This will allow the chicken to become tender and the rice to absorb all the delicious flavors. Check occasionally to make sure everything is cooking well!
6. Fluff and Serve:
Once the cooking time is up, use a fork to fluff the rice gently and check if any additional seasoning is needed. If everything tastes just right, you’re ready to serve!
7. Garnish and Enjoy:
Transfer the chicken and rice to a serving platter. Garnish with fresh thyme and lemon slices for a lovely presentation. Enjoy your flavorful meal!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! They will cook faster, so check for doneness after about 4-5 hours on low. Since they lack skin, you might want to add a bit more oil to the skillet when searing for added moisture.
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth, vegetable broth or water can be used as substitutes. For more flavor, consider adding a splash of soy sauce or a touch of seasoning to the water to enhance the taste of the dish.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the chicken and rice for up to 2 months. Just make sure to let it cool completely before transferring to freezer-safe containers!
Can I Make This Dish in a Regular Pot?
Absolutely! You can make this dish on the stovetop. In a large pot, follow the same steps to sauté the chicken and aromatics, then add the rice and broth. Bring to a boil, reduce to a simmer, cover, and cook for about 20-25 minutes until the rice is tender and chicken is cooked through.
