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- 4 boneless, skinless chicken breasts - 1 cup long-grain rice - 2 cups chicken broth - 1 medium onion, finely diced - 3 cloves garlic, minced - Zest of 1 lemon - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon dried rosemary - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - 1 cup frozen peas - ¼ cup fresh parsley, finely chopped (for garnish) - Fresh lemon slices (for garnish) - Use 4 boneless, skinless chicken breasts for lean protein. - Measure 1 cup of long-grain rice for a fluffy texture. - Add 2 cups of chicken broth to keep the dish moist. - Dice 1 medium onion and mince 3 cloves of garlic for flavor. - Use the zest of 1 lemon and juice from the same lemon for brightness. - Sprinkle in 1 teaspoon each of dried rosemary and thyme for aroma. - Season with salt and pepper to your taste. - Stir in 1 cup of frozen peas for color and sweetness. - Garnish with ¼ cup of chopped parsley and fresh lemon slices. - You can add a splash of white wine for depth. - Try adding bell peppers or carrots for crunch and color. - Consider fresh herbs like basil or cilantro for a twist. {{ingredient_image_2}} Start by placing 4 boneless, skinless chicken breasts in your slow cooker. Use salt, pepper, dried rosemary, and thyme to season the chicken. Make sure you coat each piece well. This adds great flavor. The herbs pair nicely with the lemon. You want the chicken to soak in all those tasty spices. In a medium bowl, combine 1 finely diced onion, 3 minced garlic cloves, the zest of 1 lemon, and 2 tablespoons of lemon juice. Mix these well until they blend into a fragrant paste. Pour this mixture evenly over the seasoned chicken. This adds a bright flavor and aroma to the dish. The lemon and herbs work together to create a refreshing taste. Now, pour 2 cups of chicken broth into the slow cooker. Be careful not to disturb the chicken. Then, add 1 cup of long-grain rice on top without stirring. This helps the rice absorb the broth as it cooks. Set your slow cooker to low for 4 to 5 hours or high for 2 to 3 hours. Cooking on low makes the chicken really tender. The rice will soak up all the broth by the end. About 30 minutes before serving, stir in 1 cup of frozen peas. This adds color and nutrition. When the cooking time is up, shred the chicken in the pot with two forks. Fluff the rice gently with a fork for a nice texture. To make this dish your own, adjust the seasonings as you like. Taste the chicken and rice before serving. If you want more zing, add more lemon juice. For stronger herbs, sprinkle in extra rosemary or thyme. Salt and pepper can also enhance the flavor. Don’t be afraid to experiment until it feels just right for you. To avoid mushy or undercooked rice, follow these tips. First, use long-grain rice as it holds its shape well. Make sure to measure the liquid correctly; too much can make it soggy. If you find the rice undercooked, add a little more broth and cook for a few extra minutes. Fluff the rice gently with a fork after cooking to keep it light and airy. Serving with style makes the meal special. Use rustic bowls for a cozy feel. Add generous portions of chicken and rice, making it look inviting. Top each bowl with fresh parsley and lemon slices for color. This not only adds charm but also enhances the fresh lemon flavor. Your guests will be impressed! Pro Tips Marinate for More Flavor: For an extra flavor boost, marinate the chicken in the lemon juice and herbs for at least 30 minutes before cooking. This will allow the flavors to penetrate the meat more deeply. Use Fresh Herbs: While dried herbs work well, using fresh rosemary and thyme can elevate the dish's flavor profile significantly. Consider adding them to the slow cooker just before serving for a fresh touch. Experiment with Rice Varieties: Feel free to substitute the long-grain rice with jasmine or basmati rice for a different texture and flavor. Just adjust the cooking time based on the rice variety used. Serve with a Side Salad: Pairing this dish with a light side salad will not only enhance flavors but also add a refreshing crunch to your meal. Consider a simple arugula salad with a lemon vinaigrette. {{image_4}} You can easily swap the chicken and rice for other proteins and grains. Try using turkey or even tofu for a vegetarian option. If you want a different grain, quinoa or farro work well too. These swaps can change the dish while still keeping it tasty. Herbs can change the flavor of your dish. Instead of rosemary and thyme, try basil and oregano for an Italian twist. For a fresh taste, you can use dill or cilantro. Each herb adds its own unique flavor, so feel free to experiment. Adding vegetables boosts nutrition and adds color. You can toss in carrots, bell peppers, or zucchini. They not only taste great but also make the dish more filling. For extra greens, try spinach or kale. Adding veggies is an easy way to make this meal even better. To keep your chicken and rice fresh, use airtight containers. This helps prevent drying out. Make sure to cool the dish to room temperature first. Store it in the fridge for up to three days. Label your containers with the date for easy reference. When reheating, use a microwave or stove. If using a microwave, place the chicken and rice in a bowl. Add a splash of broth or water to keep it moist. Cover the bowl with a lid or microwave-safe wrap. Heat in short bursts, stirring in between. On the stove, warm it over low heat. Stir often to prevent sticking. To freeze, pack the chicken and rice in freezer-safe bags or containers. Remove as much air as possible. Label with the date and contents. Your dish can stay frozen for up to three months. To thaw, move it to the fridge overnight. Reheat using the methods above for best results. Cooking this dish takes about 4 to 5 hours on low or 2 to 3 hours on high. The chicken will be tender, and the rice absorbs the broth well. The key is to check that the chicken is fully cooked and the rice is fluffy. Yes, you can use brown rice. However, brown rice requires more liquid and longer cooking time. Use 2 and a half cups of broth and cook on high for about 3 to 4 hours. The texture will be different, but it adds a nice nutty flavor. I love to pair this dish with a fresh salad or steamed veggies. A simple green salad with a lemon vinaigrette matches well. You could also serve it with crusty bread to soak up the delicious juices. This post covered the essential ingredients needed for Slow Cooker Lemon Herb Chicken and Rice. You learned how to prepare the chicken, mix the aromatics, and cook everything perfectly. I shared tips for flavor balance, rice consistency, and presentation. We also discussed variations and storage tips. In the end, this dish offers flexibility and convenience. I hope you find joy in cooking it your way. Trust me, it will taste great every time!

Lemon Infused Herb Chicken with Savory Rice Delight

A flavorful slow-cooked chicken dish infused with lemon and herbs, served with savory rice and peas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 zest lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • to taste salt and freshly ground black pepper
  • 1 cup frozen peas
  • 0.25 cup fresh parsley, finely chopped (for garnish)
  • as needed fresh lemon slices (for garnish)

Instructions
 

  • Begin by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. Season them generously with salt, pepper, dried rosemary, and thyme, ensuring they are well-coated.
  • In a medium mixing bowl, combine the diced onion, minced garlic, lemon zest, and freshly squeezed lemon juice. Stir this mixture well and then spread it evenly over the seasoned chicken.
  • Carefully pour the chicken broth into the slow cooker, taking care not to disturb the chicken or the seasoning. Next, sprinkle the dry long-grain rice evenly over the top without stirring, allowing it to sit on the broth.
  • Secure the lid on the slow cooker and set it to cook on low for 4 to 5 hours or on high for 2 to 3 hours. The chicken should be tender and thoroughly cooked, while the rice will have absorbed most of the liquid by the end of the cooking time.
  • Approximately 30 minutes before you plan to serve, stir in the frozen peas. Replace the cover to allow the peas to heat through and become tender.
  • Once the cooking time is complete, shred the chicken directly in the slow cooker using two forks, mixing it gently with the rice. Use a fork to fluff up the rice for an inviting texture.
  • Before serving, taste your creation and adjust the seasoning if needed, adding extra salt, pepper, or a splash more lemon juice for brightness.

Notes

Serve with fresh parsley and lemon slices for garnish.
Keyword chicken, herbs, lemon, rice, slow cooker