Slow Cooker Lemon Herb Chicken and Rice

Slow Cooker Lemon Herb Chicken and Rice dish served in a bowl
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Slow Cooker Lemon Herb Chicken and Rice
A chilly October evening, the scent of cinnamon from the oven, and a slow cooker humming softly on the counter — that’s where this Slow Cooker Lemon Herb Chicken and Rice found its way into our dinner rotation. The recipe feels like a warm blanket: bright lemon, soothing herbs, tender chicken, and rice that soaks up all the cozy flavors. It’s a reader favorite because it’s forgiving for beginners, perfect for busy fall days, and makes the whole house smell like comfort.

Introduction
This Slow Cooker Lemon Herb Chicken and Rice is ideal for home bakers who love seasonal treats but also crave savory, one-pot comfort dinners. If you enjoy easy slow-cooker proteins, you might also like our guide to slow-cooker chicken breast, which offers tips on keeping poultry tender in low-and-slow cooking. In this post you’ll find a clear ingredients list, step-by-step instructions, helpful tips, variations for dietary needs, and storage advice so you can make this dish with confidence.

Ingredients

  • 4 bone-in, skin-on chicken thighs (about 2 pounds) — my go-to for juicy results
  • 1 1/2 cups long-grain white rice (or basmati)
  • 3 cups low-sodium chicken broth
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas or mixed fall vegetables (optional)
  • Fresh parsley, chopped, for garnish

Step-by-step Instructions

  1. Prep the chicken: Pat the chicken thighs dry and rub with olive oil, salt, pepper, and smoked paprika. Sprinkle half the lemon zest over the thighs.
  2. Sear (optional but recommended): In a skillet over medium-high heat, sear the thighs skin-side down for 3–4 minutes until golden. This step adds flavor and texture but can be skipped for a truly hands-off method.
  3. Layer the slow cooker: Place the chopped onion and garlic in the bottom of the slow cooker. Pour in the chicken broth and lemon juice, then stir in thyme, oregano, rosemary, and the remaining lemon zest.
  4. Add chicken and cook: Nestle the chicken thighs into the broth mixture skin-side up. Cover and cook on low for 2 hours.
  5. Add rice: After 2 hours on low, carefully remove the chicken and set aside on a plate. Stir the rice into the slow cooker, scraping any browned bits from the sides. Nestle the chicken back on top.
  6. Finish cooking: Cover and cook on low for another 1–1.5 hours, or until rice is tender and chicken reaches 165°F (74°C). If using high, reduce total time and add rice with 45–50 minutes remaining; check frequently.
  7. Add peas and rest: Stir in frozen peas (if using) during the last 10 minutes to defrost. Let the dish rest covered for 10 minutes before serving to allow the rice to absorb any remaining liquid.
  8. Serve: Garnish with chopped parsley and a squeeze of fresh lemon.

Tips for Success

  • Choose thighs for moisture: Bone-in thighs are forgiving and stay juicy. If you use breasts, check temperature earlier to avoid dryness.
  • Avoid mushy rice: Add rice later in the cook to prevent overcooking. Use long-grain rice or basmati for the best texture.
  • Layer flavors: Searing chicken and adding fresh lemon zest at the end brightens the whole dish.
  • Monitor liquid: Slow cooker models vary; if rice is still undercooked with liquid gone, add 1/4 cup hot broth and continue cooking.
  • For beginner comfort, check the internal temperature with an instant-read thermometer for safety.

Possible Variations

  • Gluten-free: Use certified gluten-free broth and, if adding a topping, a gluten-free breadcrumb or nut crumble to keep the dish safe for gluten-free diets.
  • Streusel-style topping (savory): For a crunchy finish, transfer the cooked mixture to an oven-safe dish, sprinkle with a savory lemon-parsley breadcrumb streusel (butter, breadcrumbs, lemon zest, herbs), then bake at 425°F for 8–10 minutes until golden. For a gluten-free version, swap in gluten-free panko.
  • Lighter version: Use skinless chicken breasts and low-sodium broth, and keep cooking times shorter to avoid drying the meat.
  • Veg-forward: Stir in roasted root vegetables during the last hour for added autumnal texture and flavor. For inspiration on creative slow-cooker combos, check this creamy corn and chicken twist in our collection: Slow Cooker Street Corn Chicken.

Storage Recommendations

  • Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of broth or in the microwave, covered, to keep the rice moist.
  • Freezer: Freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat covered on the stove with a bit of broth.
  • Reheating tip: Add a tablespoon or two of water or broth per serving when reheating to revive rice texture and keep chicken juicy.
    For more slow-cooker meal ideas and pairing suggestions, you may find this slow-cooker ribs recipe helpful for planning hearty menus: beef spare ribs slow-cooker recipe.

Conclusion

This Slow Cooker Lemon Herb Chicken and Rice is a simple, comforting fall favorite that pairs bright citrus with warm herbs for a dish your whole family will love. If you enjoy experimenting with one-pot lemon and herb combinations, you might appreciate this related One Pot Lemon Herb Chicken and Rice – Creme De La Crumb for additional technique ideas and flavor inspiration.

FAQs
Q: How long should I cook chicken and rice in a slow cooker?
A: Cook boneless chicken with rice for about 2–3 hours on low, adding rice with 1–1.5 hours remaining. Bone-in thighs typically need around 3–4 hours total on low when rice is added later as instructed.

Q: Can I use chicken breasts instead of thighs?
A: Yes, but check internal temperature earlier to avoid dryness. Add rice later and aim for an internal temp of 165°F (74°C) for breasts; reduce the final cooking time as needed.

Q: Will the rice get mushy in the slow cooker?
A: Rice can become mushy if added too early or if liquid ratios are too high. Add rice in the last part of cooking and use long-grain rice or basmati to keep a pleasant texture.

Q: Can I freeze Slow Cooker Lemon Herb Chicken and Rice?
A: Yes. Cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of broth to restore moisture.

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Slow Cooker Lemon Herb Chicken And Rice 2026 02 15 095959 1

Slow Cooker Lemon Herb Chicken and Rice

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  • Author: mateo
  • Total Time: 165 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free Option Available
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Description

A comforting one-pot meal featuring tender chicken thighs, fragrant herbs, and fluffy rice, all infused with bright lemon flavor, perfect for chilly fall evenings.

Ingredients

  • 4 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1 1/2 cups long-grain white rice (or basmati)
  • 3 cups low-sodium chicken broth
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas or mixed fall vegetables (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Pat the chicken thighs dry and rub with olive oil, salt, pepper, and smoked paprika. Sprinkle half the lemon zest over the thighs.
  2. In a skillet over medium-high heat, sear the thighs skin-side down for 3–4 minutes until golden, if desired.
  3. Place the chopped onion and garlic in the bottom of the slow cooker. Pour in the chicken broth and lemon juice, then stir in thyme, oregano, rosemary, and the remaining lemon zest.
  4. Nestle the chicken thighs into the broth mixture skin-side up. Cover and cook on low for 2 hours.
  5. After 2 hours, carefully remove the chicken, stir in the rice, and nestle the chicken back on top.
  6. Cover and cook on low for another 1–1.5 hours, or until the rice is tender and chicken reaches 165°F (74°C).
  7. Stir in frozen peas during the last 10 minutes to defrost. Let the dish rest covered for 10 minutes before serving.
  8. Garnish with chopped parsley and a squeeze of fresh lemon before serving.

Notes

For best results, use bone-in thighs for moisture and avoid adding rice too early to prevent mushiness.

  • Prep Time: 15 minutes
  • Cook Time: 150 minutes
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American

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