Description

Craving a bright, flavorful meal that’s both comforting and effortless to prepare? Look no further than Slow Cooker Lemon Herb Chicken and Rice! This one-pot dish combines juicy chicken thighs with fluffy, herb-infused rice, all brightened by zesty lemon and aromatic garlic.

Ingredients

Boneless, Skinless Chicken Thighs (4): Juicy and forgiving, perfect for slow cooking.
- Substitution: Chicken breasts (lean but may be less juicy), or tofu for a vegetarian option (adjust cooking time).
Long-Grain Rice (1 cup): Absorbs the flavors and provides a hearty base.
- Substitution: Jasmine rice, basmati rice, or brown rice (increase liquid by ¼ cup and cooking time by 1 hour).
Chicken Broth (2 cups): Adds savory depth and cooks the rice.
- Substitution: Vegetable broth or water with a bouillon cube.
Lemon (1, juiced and zested): Brings bright, citrusy flavor and aroma.
- Substitution: Lime or orange for a different citrus note, or 2 tbsp bottled lemon juice (no zest).
Garlic (4 cloves, minced): Infuses the dish with warm, aromatic depth.
- Substitution: 1 tsp garlic powder if fresh isn’t available.
Dried Thyme (1 tsp): Provides earthy, herbal notes.
- Substitution: Fresh thyme (1 tbsp) or dried oregano.
Dried Rosemary (1 tsp): Adds woody, aromatic flavor.
- Substitution: Fresh rosemary (1 tbsp, finely chopped) or dried sage.
Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
Fresh Parsley (for garnish): Adds a fresh, vibrant finish.
- Substitution: Cilantro, chives, or no garnish.

Why They’re Important: The chicken thighs are the protein-packed star, rice creates a hearty base, and lemon and herbs deliver bright, Mediterranean-inspired flavor. Garlic adds depth, and parsley elevates the dish with a fresh, colorful touch.

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Instructions

Step 1: Prepare the Rice Mixture

In the slow cooker, combine 1 cup long-grain rice, 2 cups chicken broth, the juice and zest of 1 lemon, 4 minced garlic cloves, 1 tsp dried thyme, 1 tsp dried rosemary, a pinch of salt, and a pinch of pepper. Stir to mix well.
- Tip: Rinse the rice under cold water until clear to remove excess starch and prevent stickiness. Use a microplane or fine grater for lemon zest to avoid the bitter pith.

Step 2: Add the Chicken

Place 4 boneless, skinless chicken thighs on top of the rice mixture, nestling them slightly into the liquid but keeping them mostly on the surface.
- Tip: Pat the chicken dry with paper towels for better flavor absorption, and season lightly with extra salt and pepper if desired.

Step 3: Cook

Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through (internal temperature of 165°F/74°C) and the rice is tender and has absorbed the liquid.
Check at the lower end of the time range to avoid overcooking; the rice should be fluffy, not mushy, and the chicken should be tender.
- Tip: If the rice looks dry before it’s fully cooked, add ¼ cup more broth and continue cooking for 15-30 minutes.

Step 4: Serve

Remove the chicken thighs from the slow cooker and set aside. Fluff the rice with a fork to separate the grains and incorporate the flavors.
Place a portion of rice on each plate, top with a chicken thigh (whole or sliced), and spoon any remaining juices from the slow cooker over the top.
Garnish with chopped fresh parsley for a vibrant, fresh finish.
- Tip: For a brighter flavor, squeeze a bit of extra lemon juice over the dish just before serving.