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Slow Cooker Lemon Herb Chicken and Rice

A comforting one-pot meal featuring bright lemon, fragrant herbs, and tender chicken, all slow-cooked with fluffy rice. Perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 thighs bone-in, skin-on chicken thighs (about 2 pounds) Can swap for boneless breasts; reduce cook time slightly.
  • 1.5 cups long-grain white rice Brown rice can be used; add 20–30 minutes to cook time.
  • 2.5 cups low-sodium chicken broth Use vegetable broth for a lighter flavor.
  • 1 medium onion, finely chopped Shallots are a delicate substitute.
  • 3 cloves garlic, minced Roasted garlic brings a sweeter note.
  • 1 whole lemon, zested and juiced Add extra slices on top for a festive treat.
  • 2 tablespoons olive oil or melted butter Butter makes it indulgent and silky.
  • 1 tablespoon fresh thyme leaves Or 1 teaspoon dried thyme.
  • 1 tablespoon chopped fresh parsley For finishing.
  • 1 teaspoon dried oregano Or 1 tablespoon fresh, chopped.
  • 0.5 teaspoon paprika For color and warmth.
  • to taste Salt and freshly ground black pepper
  • 1 cup frozen peas or chopped carrots Optional for a veggie boost.

Method
 

Preparation
  1. Pat the chicken dry and season generously with salt, pepper, and paprika. Searing is optional.
  2. In a skillet, warm the olive oil or butter over medium-high heat. Sear the chicken skin-side down for 3–4 minutes until golden brown. Flip and brown the other side briefly, then transfer to the slow cooker.
  3. In the same skillet, add more oil if needed and sauté the onion for 3 minutes until translucent. Add garlic and cook for 30 seconds more until fragrant.
Cooking
  1. Add the rice to the slow cooker, spreading it evenly around and under the chicken.
  2. Pour in the chicken broth and lemon juice, then sprinkle the lemon zest, thyme, oregano, and additional salt and pepper on top.
  3. Tuck lemon slices and any optional vegetables around the chicken. Cover and set the slow cooker to low for 3–4 hours or high for 1.5–2 hours.
  4. Ensure the chicken reaches 165°F (74°C) and the rice is tender with most of the liquid absorbed.
  5. When done, remove the chicken and fluff the rice with a fork. Stir in fresh parsley and taste for seasoning; add a squeeze of lemon for extra brightness.
  6. Return the chicken to the top and let it rest for 5 minutes before serving.

Notes

Refrigerate leftovers for up to 4 days. The rice will absorb more liquid; keep broth on hand for reheating. Can be frozen for up to 3 months.