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Slow Cooker Lemon Herb Chicken and Rice

A flavorful slow cooker meal featuring tender chicken, rice, and a zesty lemon herb blend, all cooked in one pot.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds chicken breasts (boneless and skinless)
  • 1 tablespoon olive oil (for sautéing)
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 1 cup long-grain white rice (uncooked) Use long-grain white rice for best texture.
  • 4 cups chicken broth (for moisture) Ensure it's gluten-free if necessary.
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt (to taste)
  • 1/2 teaspoon black pepper (to taste)
  • 1 cup frozen peas (for added color and sweetness)
  • 2 tablespoons chopped fresh parsley (for garnish)

Method
 

Preparation
  1. Drizzle olive oil into a skillet over medium heat. Let it warm up for about a minute.
  2. Add the diced onion to the skillet, cooking for 3-4 minutes until softened and translucent.
  3. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  4. Gently place the onion and garlic mixture at the bottom of your slow cooker.
  5. Place the chicken breasts on top of the onion and garlic.
  6. Sprinkle dried thyme, rosemary, lemon zest, salt, and black pepper evenly over the chicken.
  7. Pour uncooked rice around the chicken.
  8. Carefully add chicken broth over the chicken and rice.
  9. Squeeze fresh lemon juice over the mixture.
Cooking
  1. Cover the slow cooker and set to low for 3-4 hours or high for 1.5-2 hours until chicken is cooked through.
  2. Remove chicken breasts and let cool slightly.
  3. Mix in frozen peas into the rice and broth mixture.
  4. Return the chicken to the slow cooker, shredding or slicing it into bite-sized pieces.
  5. Adjust seasoning with extra salt or pepper as needed.
  6. Sprinkle chopped fresh parsley over the top before serving.

Notes

Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Let cool completely before freezing.