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Imagine coming home after a long day to the comforting aroma of a home-cooked meal that has been simmering away in your slow cooker, waiting just for you. The dish we’re diving into today is the delightful Slow Cooker Lemon Herb Chicken and Rice—a meal that embodies warmth, flavor, and simplicity. This dish features tender chicken thighs cooked to perfection alongside fluffy rice, all infused with the bright, zesty notes of lemon and aromatic herbs.

Slow Cooker Lemon Herb Chicken and Rice

Savor the deliciousness of Slow Cooker Lemon Herb Chicken and Rice! This easy recipe combines juicy chicken thighs with aromatic herbs, zesty lemon, and fluffy rice, all cooked to perfection in your slow cooker. With just a few simple steps, you can create a comforting meal that’s full of flavor. Ideal for busy weeknights, it’s a family-friendly dish that everyone will love. Don’t forget to garnish with fresh parsley for that extra touch! Enjoy this delightful one-pot wonder!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

1 large onion, diced

4 cloves garlic, minced

2 cups chicken broth

1 lemon (zested and juiced)

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried oregano

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

1 cup frozen peas (optional)

1/4 cup grated Parmesan cheese (optional)

Instructions
 

Prepare the Chicken: In a bowl, combine olive oil, lemon juice, lemon zest, thyme, rosemary, oregano, salt, and pepper. Add the chicken thighs and coat them well in the marinade. Let it sit for about 15-30 minutes for the flavors to develop.

    Sauté the Aromatics: In a skillet over medium heat, add a splash of olive oil and sauté the diced onion until it’s translucent, about 3-4 minutes. Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.

      Layer in the Slow Cooker: In the slow cooker, add the sautéed onion and garlic mixture at the bottom. Then, spread the rice evenly over the onion and garlic. Place the marinated chicken thighs on top of the rice.

        Add the Broth: Pour the chicken broth over the chicken and rice. Ensure the rice is submerged in the broth. If using, sprinkle the frozen peas over the top.

          Cook: Cover and cook on low for 4–6 hours or on high for 2–3 hours. The chicken should be tender and the rice cooked through.

            Finishing Touches: Before serving, fluff the rice with a fork and mix well to incorporate the chicken and herbs. If desired, sprinkle grated Parmesan cheese for an extra rich flavor.

              Serve: Garnish with freshly chopped parsley, and serve hot.

                Prep Time, Total Time, Servings: 30 minutes | 6 hours | 4 servings