Slow Cooker Lemon Herb Chicken And Rice Recipe

I’m sharing my bright, zesty slow cooker lemon herb chicken with fluffy rice, a wholesome one-pot dinner that blends lemon and fresh herbs with rice in a simple, family-friendly recipe and it’s one of my favorite Delicious Crock Pot Recipes.

I first tossed boneless skinless chicken thighs into my slow cooker on a rainy Tuesday, curious if the dish could feel bright instead of heavy. The idea of fluffy long grain white rice soaking up the pan juices made me stop scrolling, I had to try it.

Sometimes it turns out better than my plans, sometimes I underseason, but this one surprised me, clean and zingy yet filling. If you want a simple one pot dinner that still feels lifted, this is the recipe I reach for when time is short.

Weeknight Family Dinner Ideas Healthy

Ingredients

• chicken thighs: rich in protein, moist and forgiving, adds savory depth and keep rice tender.
• long grain white rice: light fluffy carbs energy, soaks up lemony broth and herbs nicely.
• lemon (zest and juice): bright acidic tang, cuts richness, gives a fresh sour lift.
• garlic: pungent aromatic, adds savory umami, small amount goes a long way.
• low sodium chicken broth: savory liquid base, adds minerals and depth without too much salt.
• olive oil: healthy fats silkier mouthfeel and helps herbs bloom when warmed.
• thyme: earthy herbal notes, pairs well with lemon and chicken, subtle savory perfume.

Ingredient Quantities

• 1 1/2 lbs boneless skinless chicken thighs, trimmed (about 4 to 6 pieces)
• 1 1/2 cups long grain white rice
• 2 1/2 cups low sodium chicken broth
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)
• 1 tablespoon butter (optional)

How to Make this

1. Trim any excess fat from the chicken thighs, pat them dry, then season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon thyme and 1 teaspoon oregano.

2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the thighs 2 to 3 minutes per side until golden, dont worry about cooking through, just get color. Transfer chicken to a plate.

3. In the same skillet lower heat to medium, add the chopped onion and cook 3 to 4 minutes until soft, add the minced garlic and cook 30 seconds more until fragrant.

4. Pour the lemon juice and about 1/4 cup of the chicken broth into the skillet to deglaze, scraping up any browned bits, then remove from heat.

5. In the slow cooker add 1 1/2 cups long grain white rice, the remaining chicken broth (about 2 1/4 cups left), the lemon zest, the onion/garlic mixture, and a pinch more salt and pepper. Stir gently to combine so rice is evenly distributed.

6. Nestle the browned chicken thighs on top of the rice, cover and cook with the lid closed: on low for 3 to 3 1/2 hours or on high for 2 to 2 1/2 hours. Dont lift the lid while it cooks unless you must.

7. Check doneness: rice should be tender and liquid absorbed, chicken should reach 165°F. If rice is still a little firm add 10 to 15 minutes; if too wet, remove lid and cook on high 10 minutes to evaporate excess liquid.

8. Remove the chicken, stir 1 tablespoon butter (optional) and 2 tablespoons chopped fresh parsley (optional) into the rice and fluff with a fork. Taste and adjust salt and pepper.

9. Return the chicken to the top, let rest 5 minutes, then serve spooning rice around the thighs. Leftovers reheat great and the lemon flavor actually gets better after a day.

Equipment Needed

1. Large heavy skillet or frying pan
2. Slow cooker or crockpot
3. Cutting board
4. Chef’s knife
5. Measuring cups and measuring spoons
6. Microplane or fine zester
7. Tongs or a sturdy spatula
8. Instant read thermometer
9. Plate for resting chicken and a fork or wooden spoon for fluffing rice

FAQ

Slow Cooker Lemon Herb Chicken And Rice Recipe Substitutions and Variations

• Chicken thighs → boneless skinless chicken breasts (1:1 swap). Breasts cook faster so check early to avoid drying, or use bone‑in thighs if you want richer flavor but expect longer cook time.
• Long grain white rice → jasmine or basmati rice (use same amounts and timing). If you want whole grain, use brown rice but add more liquid and time or cook it separately since it can get mushy in a slow cooker.
• Low sodium chicken broth → vegetable broth or regular chicken broth, or dilute 1 cube bouillon in water. If you switch to a saltier broth, cut back on the kosher salt in the recipe.
• Lemon (zest + juice) → lime for a similar bright tang, bottled lemon juice in a pinch, or 1 to 2 tablespoons white wine vinegar for acidity (flavor will be sharper).

Pro Tips

– dont overcrowd the skillet when you brown the thighs, do it in batches if you need to. Good browning = more flavor, and scraping those browned bits into the liquid when you deglaze makes the whole dish taste way better.

– rinse the rice until the water runs clear to cut surface starch, that helps keep the rice from turning gummy in the slow cooker. also use hot broth so the cooker doesnt have to heat cold liquid the whole time.

– even out the chicken pieces so they cook the same, either trim or gently press/pound thicker parts. nestle the thighs on top of the rice so steam can circulate instead of burying them and overcooking the bottom.

– test the chicken with an instant read thermometer for 165°F, then let it rest 5 to 10 minutes before serving. finish the rice off the heat with a little butter or good olive oil and fresh parsley or extra lemon zest for brightness.