This Slow Cooker Lemon Herb Chicken and Rice is a warm and comforting dish that’s super easy to make. The chicken gets tender and juicy while soaking up the refreshing lemony flavor!
I love how the rice cooks perfectly in the slow cooker, soaking up all those delicious juices. It’s like a hug in a bowl! Plus, it practically makes itself! 🍋🍗
Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect since they stay juicy during cooking. If you prefer, boneless thighs or chicken breasts work too, but adjust the cooking time as they cook faster.
Olive Oil: This adds great flavor and helps with searing. If you’re out of olive oil, vegetable oil or canola oil are good substitutes. Just choose oils with a high smoke point.
Lemon Juice: The fresh lemon juice brightens up the flavors. In a pinch, bottled lemon juice can be used. If you like a sweeter taste, a splash of white wine instead of lemon juice can also work.
Long-Grain White Rice: This type of rice works best for a fluffy texture. You can substitute it with jasmine or basmati rice, but cooking time may vary slightly.
Herbs: Thyme and rosemary are traditional but feel free to mix in herbs you enjoy, like oregano or Italian seasoning for extra flavor.
How Do I Get the Best Searing on Chicken Thighs?
Searing the chicken thighs is essential for adding flavor and texture. Here’s how to get that perfect golden skin:
- Use medium-high heat for the skillet. Allow the oil to heat until shimmering, then add the chicken skin-side down.
- Don’t overcrowd the skillet; cook in batches if necessary to achieve a good sear.
- Let the chicken cook undisturbed for 4-5 minutes until golden brown before flipping.
Feeling adventurous? Add garlic cloves to the pan while searing for even more flavor. Just be cautious not to burn them!
How to Make Slow Cooker Lemon Herb Chicken and Rice
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 cup olive oil
- 1 lemon, juiced (reserve lemon slices for garnish)
For the Rice:
- 1 cup chicken broth
- 1 cup long-grain white rice
- 2 cups water
For Garnish:
- Fresh thyme or parsley, for garnish (optional)
How Much Time Will You Need?
This delicious Slow Cooker Lemon Herb Chicken and Rice recipe will take about 15 minutes to prepare and then you can set your slow cooker to do the rest! Cooking on low will take 4-5 hours, or you can opt for the high setting which takes about 2-3 hours. Just let it cook and relax while the flavors meld together!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning your chicken thighs. In a bowl, combine the salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary. Rub this spice mixture all over the chicken to make sure it’s well coated.
2. Sear the Chicken:
Heat the olive oil in a skillet over medium-high heat. Once it’s hot, place the chicken thighs in the skillet skin-side down. Sear them for about 4-5 minutes until they turn a lovely golden brown. Flip the chicken and sear the other side for another 3-4 minutes. This step adds so much flavor!
3. Prepare the Slow Cooker:
In the bottom of your slow cooker, pour in the chicken broth and the freshly squeezed lemon juice. Give it a little stir to combine everything nicely.
4. Add Rice and Water:
Next, add the long-grain white rice and 2 cups of water into the slow cooker. Gently mix it to evenly distribute the rice in the broth and lemon mixture.
5. Add Chicken and Lemon Slices:
Carefully place the seared chicken thighs on top of the rice mixture, skin-side up. Don’t forget to arrange the reserved lemon slices around the chicken for a pop of flavor and color!
6. Cooking Time:
Cover your slow cooker with the lid and set it to cook on low for about 4-5 hours or on high for 2-3 hours. Keep an eye on it as it cooks until the chicken is cooked through and the rice is tender.
7. Fluff the Rice:
When the cooking time is up, carefully remove the chicken thighs to a plate. Use a fork to fluff the rice gently in the slow cooker, which will help separate any grains that got stuck together.
8. Serve and Enjoy:
Place the chicken on a serving platter, garnish with fresh thyme or parsley if you like, and serve the fluffy rice on the side. Enjoy this comforting and flavorful dish!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! If you prefer boneless chicken thighs, just be aware that they may cook faster. Adjust the cooking time to about 3–4 hours on low or 1.5–2 hours on high to ensure they stay juicy and tender.
What If I Don’t Have Chicken Broth?
No problem! You can substitute chicken broth with vegetable broth or even water, but for extra flavor, consider adding a teaspoon of bouillon or seasoning to the water.
Can I Use Brown Rice Instead of White Rice?
You can, but since brown rice takes longer to cook, you’ll need to increase the cooking time to about 6-8 hours on low or 3-4 hours on high. You may also want to use an additional cup of water to ensure it cooks through properly.
How Should I Store Leftovers?
Store leftover chicken and rice in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water to the rice to create steam, and microwave for even heating, stirring occasionally.
