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Slow Cooker Lemon Herb Chicken & Rice, a flavorful and comforting one-pot meal, is beautifully displayed in this featured image.

Slow Cooker Lemon Herb Chicken and Rice

This recipe delivers perfectly cooked chicken and fluffy rice, all in your slow cooker. Searing the chicken and adding the rice at the right time are key to preventing dryness and mushiness, resulting in a flavorful and satisfying meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 oz each
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional
  • 1 lemon, thinly sliced
  • 1/2 cup chicken broth
  • 1 cup long-grain rice, rinsed
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons butter
  • Additional chicken broth as needed

Equipment

  • Slow cooker
  • skillet
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • Spoon
  • fork

Method
 

  1. Heat olive oil in a skillet over medium-high heat. Season chicken breasts with salt, pepper, garlic powder, oregano, thyme, and red pepper flakes (if using).
  2. Sear chicken breasts for 2-3 minutes per side, until lightly browned.
  3. Place lemon slices in the bottom of the slow cooker. Arrange seared chicken breasts on top of the lemon slices. Pour 1/2 cup chicken broth over the chicken.
  4. Cover and cook on low for 3-4 hours, or on high for 1.5-2 hours. Check the internal temperature of the chicken; it should reach 165°F (74°C).
  5. Remove chicken from the slow cooker and set aside to rest. Shred or slice the chicken.
  6. Add the rinsed rice to the slow cooker. Stir to combine with the remaining liquid.
  7. Cover and cook on high for 30-40 minutes, or until the rice is tender and the liquid is absorbed. Check the rice periodically and add a little more chicken broth if needed.
  8. Stir in parsley and butter.
  9. Add the shredded or sliced chicken back into the slow cooker. Stir gently to combine.
  10. Serve immediately. Garnish with extra parsley and lemon wedges, if desired.

Notes

For best results, use long-grain rice and rinse it thoroughly before adding it to the slow cooker. Sear the chicken to seal in the juices and add flavor. Cooking times may vary depending on your slow cooker. You can add other vegetables such as carrots, celery, or bell peppers for a more complete meal. Leftovers can be stored in the refrigerator for up to 3 days.