Easy and comforting Slow Cooker Lemon Herb Chicken and Rice with tender chicken thighs, fluffy rice, zesty lemon, and fragrant herbs.

Scale

1.5 lbs boneless, skinless chicken thighs

1 cup long-grain white rice (Basmati or Jasmine)

4 cups chicken broth

2 fresh lemons (sliced, plus juice of one)

2 sprigs fresh rosemary

4–5 sprigs fresh thyme

4 cloves garlic, minced

1 small onion, diced

2 tbsp olive oil

Salt and black pepper to taste

Optional: fresh parsley for serving

1. Season chicken thighs with salt and pepper.

2. (Optional) In a skillet, heat olive oil. Sauté onion 3-4 minutes, then add garlic for 1 minute.

3. Spread half the rice in the slow cooker. Place chicken on top. Scatter onion-garlic mix, lemon slices, rosemary, and thyme.

4. Pour in chicken broth, then add remaining rice on top, making sure it’s mostly submerged.

5. Cover and cook on low 6-8 hours or high 3-4 hours, until chicken is tender and rice fluffy.

6. Remove lemon slices and herb sprigs. Fluff rice and serve with parsley.

Add sun-dried tomatoes or artichokes for Mediterranean flavor.

Stir in spinach or bell peppers near the end for extra veggies.

Try different herbs like oregano, dill, or sage.

Add grated Parmesan at the end for creaminess.

Use chicken breasts instead of thighs if preferred (watch doneness).

For vegetarian option: swap chicken with mushrooms, chickpeas, or tofu, and use vegetable broth.

Keywords: slow cooker chicken and rice, lemon herb chicken, crockpot recipe, easy dinner, meal prep