Description
Bright, comforting slow cooker chicken and rice scented with fresh lemon, rosemary, and thyme — a cozy one-pot dinner that practically cooks itself.
Ingredients
1.5 lbs boneless, skinless chicken thighs or breasts
1 cup long-grain white rice (jasmine or basmati)
3 cups chicken broth or stock
2 lemons (zest of 1, juice of both)
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
3–4 cloves garlic, minced
1 medium onion, diced
1 tbsp olive oil
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Optional: 1 tbsp butter, for richness
Optional: 1 cup frozen peas or a few handfuls of fresh spinach
Instructions
1. Pat chicken dry; if using breasts, halve horizontally or cube. Season with salt, pepper, and some of the chopped rosemary and thyme (a squeeze of lemon optional).
2. Heat olive oil in a skillet over medium heat; sauté diced onion 3-5 minutes until softened. Add minced garlic and cook 1 minute more. Transfer aromatics to the slow cooker.
3. Place seasoned chicken over the onion and garlic; sprinkle remaining rosemary and thyme on top.
4. Add uncooked rice around the chicken. Pour in chicken broth and lemon juice; add lemon zest. Gently stir to submerge most of the rice while keeping chicken mostly on the bottom.
5. Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2.5 hours, until rice is tender and chicken reaches 165°F/74°C.
6. Stir in peas or spinach during the last 15-20 minutes of cooking.
7. Shred chicken into the rice mixture or leave pieces whole. Taste and adjust salt and pepper.
8. Serve garnished with chopped parsley and lemon wedges.
Notes
Add a pinch of red pepper flakes with the herbs for gentle heat.
For extra veggies, add diced carrots, celery, or bell peppers at the start; stir in tender greens near the end.
For creaminess, stir in a splash of heavy cream, softened cream cheese, or a dollop of Greek yogurt just before serving (off heat for yogurt).
Swap grains: brown rice needs more liquid and time; quinoa or farro also work with adjusted liquid.
Herb swaps: try dill or an Italian herb blend; protein swap: turkey tenderloins.
Stir in chopped artichoke hearts or sun-dried tomatoes for a Mediterranean twist.
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mediterranean
Keywords: slow cooker, lemon herb chicken, chicken and rice, one pot, easy weeknight, comfort food