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Mouth-watering Slow Cooker Lemon Herb Chicken and Rice in a rustic bowl with fresh lemon and thyme.

Slow Cooker Lemon Herb Chicken and Rice

This easy one-pot slow cooker recipe features tender lemon herb chicken cooked with fluffy rice, making it a perfect hassle-free meal for any day of the week.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 boneless, skinless chicken thighs (or breasts)
  • 1 cup long grain white rice (uncooked)
  • 2 ¼ cups chicken broth (low sodium)
  • 2 tablespoons lemon juice
  • 1 lemon zest
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • ½ cup diced onion
  • 1 cup chopped fresh spinach or frozen peas (optional)
  • fresh parsley for garnish

Equipment

  • Skillet
  • Slow cooker
  • Fork

Method
 

Cooking Steps
  1. Heat olive oil in a skillet. Season chicken with salt and pepper, then sear for 2–3 minutes per side until golden for extra flavor, or skip this step.
  2. In the slow cooker, combine uncooked rice, diced onion, lemon zest, lemon juice, oregano, thyme, garlic powder, onion powder, salt, pepper, and chicken broth, stirring well.
  3. Place the chicken thighs on top of the rice mixture in the slow cooker.
  4. Cover and cook on low for 4-5 hours or high for 2.5-3 hours until chicken is tender and rice is fluffy; do not stir during cooking.
  5. During the last 15–20 minutes, gently stir in spinach or peas (if using), then cover to allow them to wilt.
  6. Remove chicken, fluff rice, and serve garnished with fresh parsley and an optional extra squeeze of lemon.

Notes

Searing the chicken beforehand adds extra flavor, but is optional for a quicker preparation. Avoid stirring the rice during cooking to ensure it remains fluffy and doesn't become mushy.