Get ready for a cozy meal with this Easy Slow Cooker Lemon Herb Chicken and Rice! Juicy chicken and fluffy rice soak up zesty lemon and fragrant herbs, making every bite yummy.
This dish is like a warm hug on a plate. I love how the slow cooker does all the work. Just toss everything in, and let it do its magic while you relax. Easy peasy!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs work best for flavor and moisture. If you prefer, you can use chicken breasts, but they may dry out quicker. Thighs often yield a juicier result.
Rice: I like using long grain white rice for this dish as it cooks nicely in the slow cooker. If you need a substitute, try jasmine rice or even basmati rice for a hint of different flavors, but be mindful of cooking times.
Lemon: Fresh lemon brings brightness to the dish. If you’re out of fresh lemons, use bottled lemon juice sparingly, about 1-2 tablespoons as it’s more concentrated.
Herbs: Dried thyme and oregano are easy and flavorful. Fresh herbs are a great substitution if you have them—just remember, you’ll need about three times more fresh herbs than dried.
How Do You Perfectly Brown Chicken for Your Recipe?
Brown the chicken before adding it to the slow cooker for extra flavor and texture. This step helps develop a rich, golden color and enhances the taste. Here’s how to do it:
- Heat olive oil in a skillet on medium-high.
- Place chicken thighs skin-side down. Don’t crowd the pan; work in batches if needed.
- Cook for 5 minutes until the skin is crispy and golden. Flip for another 2 minutes. Remove and set aside.
Perfect browning creates a lovely crust and adds depth to your dish. Trust me, it’s worth the extra step!
Easy Slow Cooker Lemon Herb Chicken and Rice
Ingredients You’ll Need:
For the Chicken:
- 4-5 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 tablespoon olive oil
For the Rice and Flavoring:
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 1/2 cups long grain white rice, rinsed
- 2 cups chicken broth
- 1 lemon, thinly sliced (plus extra lemon wedges for garnish)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried oregano
For Garnish:
- Fresh parsley or thyme, chopped, for garnish
How Much Time Will You Need?
This delicious meal takes about 15 minutes of prep time and 3 to 4 hours of cooking time in the slow cooker. Perfect for a day when you want a hearty meal but don’t want to spend all day in the kitchen!
Step-by-Step Instructions:
1. Prep the Chicken:
Start by seasoning the chicken thighs generously with salt and pepper on both sides. This will help to enhance the flavor of the chicken as it cooks.
2. Brown the Chicken:
In a skillet over medium-high heat, heat the olive oil. Carefully add the chicken thighs skin-side down to the pan. Cook them until the skin is golden brown and crispy, about 5 minutes. Flip the chicken and cook for an additional 2 minutes. Once browned, remove them from the heat.
3. Prepare the Slow Cooker:
In your slow cooker, place the rinsed rice evenly at the bottom. Then, spread the chopped onions and minced garlic over the rice. This base will flavor the rice as it cooks.
4. Add Liquids and Seasoning:
Next, pour the chicken broth over the rice. Give it a gentle stir to combine, then add the lemon slices on top along with the dried thyme and oregano. Season with a bit of salt and pepper.
5. Place the Chicken:
Now, arrange the browned chicken thighs on top of the rice and seasoning mixture, skin-side up. Do not stir after placing the chicken.
6. Cook:
Cover the slow cooker and cook on low for 3 to 4 hours. Check to ensure the rice is tender and the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
7. Serve:
Carefully remove both the chicken and the rice from the slow cooker. Fluff the rice with a fork and you can discard the lemon slices if you prefer. Garnish with fresh herbs and lemon wedges for extra flavor.
8. Enjoy!
Dig into the tender, flavorful lemon herb chicken and rice. It’s a delightful, comforting dish perfect for sharing with family or enjoying as leftovers!
FAQ
Can I Use Skinless Chicken Thighs?
Yes, you can use skinless chicken thighs if you prefer. However, keep in mind that the skin adds flavor and moisture during cooking. You may need to consider adding a bit more oil or broth to prevent drying out the chicken.
What Can I Substitute for Rice?
If you need a rice substitute, quinoa works well and has a similar cooking time. You can also use cauliflower rice for a lower-carb option; just add it in during the last hour of cooking to avoid overcooking.
Can I Make This Recipe Without a Slow Cooker?
Yes! You can make this dish in the oven. Follow the same steps for preparation and then bake in a covered casserole dish at 375°F (190°C) for about 45-50 minutes, or until the chicken is fully cooked and the rice is fluffy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stovetop with a splash of chicken broth to keep the rice moist.
