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- 4 boneless, skinless chicken thighs - 1 cup long-grain rice - 2 cups low-sodium chicken broth - 1 medium onion, diced - 3 cloves garlic, minced - 1 lemon (zested and juiced) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1/2 teaspoon black pepper - 1/2 teaspoon salt - 1 cup frozen peas - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) These ingredients make a delightful meal. The chicken thighs provide rich flavor and moisture. Long-grain rice absorbs the broth well, creating a creamy texture. The chicken broth adds depth, while the lemon brightens the dish. Fresh herbs like thyme and oregano give it a fresh taste. - Substitutes for chicken: You can use turkey thighs or breasts if you prefer. - Types of rice: Jasmine or basmati rice will also work great. - Broth choices: Homemade broth provides a fresh taste, but store-bought is fine too. Adjusting ingredients makes this recipe versatile. You can customize it based on what you have at home. This way, you can enjoy a great meal anytime! {{ingredient_image_2}} - Seasoning the chicken thighs Start by seasoning the chicken thighs. Use salt, black pepper, dried thyme, and dried oregano. Make sure to cover both sides. This step adds great flavor and helps the chicken taste amazing. - Sautéing onions and garlic In a skillet, heat olive oil over medium heat. Add the diced onion and cook it for 3-4 minutes. You want the onion to turn translucent. Then, add minced garlic and cook for one more minute. The garlic should smell good but not burn. This mix will add depth to your dish. - Layering the ingredients in the slow cooker In your slow cooker, place the seasoned chicken thighs at the bottom. Spread the sautéed onions and garlic over the chicken. This layering helps the flavors meld together as it cooks. - Cooking times and temperature settings Pour uncooked long-grain rice over the chicken. Then, add low-sodium chicken broth, lemon juice, and lemon zest. Stir gently, but don’t disturb the chicken layer. Cover and cook on low for 6-7 hours or high for 3-4 hours. The chicken should reach an internal temperature of 165°F (75°C). - Adding peas and optional chicken shredding About 30 minutes before serving, add frozen peas to the slow cooker. Fold them gently into the mix. If you want a different texture, you can shred the chicken using two forks. This step is optional but makes the dish more uniform. - Garnishing before serving When ready to serve, dish out the chicken and rice. Top it with freshly chopped parsley. This adds a nice pop of color and fresh taste. Enjoy your meal! Seasoning is key to great taste. Use salt, pepper, thyme, and oregano on the chicken. Rub the spices in well. This step ensures the chicken is flavorful. Marinating the chicken overnight can add even more depth. When sautéing onions, start with medium heat. Add olive oil and let it warm up. Then, toss in diced onions. Cook them until they turn clear, about 3-4 minutes. This brings out their sweet flavor. After that, add minced garlic. Stir for just one minute to avoid burning it. Garlic should smell good, not brown. Using low heat takes longer but makes meat tender. Aim for 6-7 hours. High heat is faster at 3-4 hours, but it might dry out the chicken. Choose wisely based on your time. Many make the mistake of lifting the lid to peek. This lets heat escape. Keep the lid on for best results. Also, avoid adding too much liquid. The rice absorbs broth. Too much can make it mushy. Shredding the chicken can make the dish better. Use two forks to pull it apart. This helps mix the chicken with rice and peas. It also makes each bite juicy. When stirring, be gentle. You want to mix the rice with the chicken without breaking it. Use a spoon to fold the rice over the chicken. This keeps everything intact and delicious. Pro Tips Marinate the Chicken: For an extra layer of flavor, consider marinating the chicken thighs in lemon juice, olive oil, and herbs for a few hours or overnight before cooking. Use Fresh Herbs: While dried herbs work well, using fresh thyme and oregano can elevate the dish even further with more vibrant flavors. Rinse the Rice: Rinsing the rice before adding it to the slow cooker can help remove excess starch, resulting in fluffier rice. Serve with Lemon Wedges: Adding fresh lemon wedges to the table allows guests to brighten up their servings with extra zest, enhancing the dish's flavor profile. {{image_4}} You can easily change up the recipe with different veggies. Adding chopped carrots or bell peppers gives it a nice crunch. These swaps add color and taste, making the dish even more fun. Mix in some spinach or zucchini for extra nutrition. You can also try using fresh herbs like basil or cilantro instead of dried ones. They bring fresh flavors that brighten the meal. If you want a quicker option, try the Instant Pot. Just follow the same steps but cook for about 10-12 minutes at high pressure. Make sure to let the steam release naturally for about 10 minutes. This keeps the chicken moist and tender. You can also cook it on the stovetop. Just simmer all the ingredients in a pot for about 30-40 minutes. Stir occasionally to prevent sticking. For gluten-free options, choose rice that is labeled gluten-free. You can also use quinoa or cauliflower rice as a base. If you want to cut sodium, use homemade broth or low-sodium broth. You can skip the added salt, as the broth and chicken already add flavor. This way, you can still enjoy the dish without worrying about extra salt. To keep your slow cooker lemon herb chicken and rice fresh, use airtight containers. After the meal, allow it to cool for about 30 minutes before storing. This helps prevent moisture build-up. Refrigerate the leftovers within two hours of cooking. You can store them in the fridge for up to three days. When reheating, the microwave is quick and easy. Place a portion in a bowl and cover it with a damp paper towel. This keeps the chicken moist. Heat for about two minutes, stirring halfway through. For the oven, preheat it to 350°F (175°C) and place the dish in for about 15-20 minutes. Cover it with foil to retain moisture and flavor. To freeze, let the chicken and rice cool completely first. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It can last for up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned above, ensuring it's hot all the way through. How long do you cook slow cooker lemon herb chicken & rice? You cook this dish for 6-7 hours on low or 3-4 hours on high. This time allows the chicken to get tender and tasty. Can I use frozen chicken thighs? Yes, you can use frozen chicken thighs. Just add a bit more time to cook them. They will still get tender and flavorful in your slow cooker. What can I serve with lemon herb chicken & rice? You can serve this dish with a fresh salad or steamed veggies. A side of crusty bread also pairs nicely. Can I double the recipe? Yes, you can double the recipe. Just be sure your slow cooker is big enough to hold all the ingredients. What are the signs that chicken is cooked through? Chicken is cooked when it reaches 165°F (75°C) internally. It should look white and not pink. Is this dish suitable for meal prep? Yes, this dish is great for meal prep. You can store leftovers in the fridge for up to 4 days. Can I make it low-carb? Yes, you can make it low-carb. Replace the rice with cauliflower rice for a lighter option. This blog post covered how to make lemon herb chicken and rice using simple ingredients. We explored the steps for preparation, cooking, and final touches. I shared tips to enhance flavor and texture, along with storage options for leftovers. You have various ways to swap or adapt ingredients to your taste. In closing, this dish balances flavor and ease. It’s perfect for busy days. Enjoy crafting this meal, and feel free to experiment with your favorite herbs and sides!

Slow Cooker Lemon Herb Chicken & Rice

A delicious and easy slow cooker recipe featuring tender chicken thighs, flavorful rice, and fresh lemon and herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 1 cup long-grain rice
  • 2 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 whole lemon (zested and juiced)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon salt
  • 1 cup frozen peas
  • 1 tablespoon olive oil
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • Season both sides of the chicken thighs generously with salt, black pepper, dried thyme, and dried oregano.
  • In a skillet over medium heat, add olive oil. Once shimmering, add diced onions and sauté for 3-4 minutes until translucent. Add minced garlic and sauté for an additional minute until fragrant.
  • In your slow cooker, place the seasoned chicken thighs at the bottom. Top with the sautéed onion and garlic mixture.
  • Sprinkle uncooked long-grain rice over the chicken and onions. Pour in chicken broth, followed by lemon juice and lemon zest. Gently stir to combine without disturbing the chicken layer.
  • Cover the slow cooker and set it on low heat for 6-7 hours or high heat for 3-4 hours until the chicken is tender and cooked through.
  • Approximately 30 minutes before serving, add frozen peas directly into the slow cooker and gently fold them into the mixture.
  • For a more homogenous dish, shred the chicken thighs using two forks and fold the shredded meat back into the rice and vegetable mixture.
  • Serve hot, garnished with freshly chopped parsley.

Notes

Shredding the chicken is optional but enhances flavor distribution.
Keyword chicken, herb, lemon, rice, slow cooker