Slow Cooker Lemon Herb Chicken and Rice
Enjoy this Slow Cooker Lemon Herb Chicken and Rice, a harmonious blend of Mediterranean flavors.
Equipment
- Slow Cooker
- Skillet
Ingredients
- 4 pieces boneless, skinless chicken thighs or breasts
- 1 cup long grain white rice uncooked
- 2.25 cups chicken broth low sodium
- 2 tablespoons juice of lemon about 1 lemon
- 1 unit zest of lemon
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 tablespoon olive oil
- 0.5 cup diced onion
- 1 cup chopped fresh spinach or frozen peas, optional
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Lightly season the chicken with salt and pepper, and sear for 2–3 minutes on each side until golden.
- In the bottom of your slow cooker, add uncooked rice, diced onion, lemon zest, lemon juice, oregano, thyme, garlic powder, onion powder, salt, and black pepper. Pour in the chicken broth and stir to combine.
- Place the chicken thighs (seared or raw) on top of the rice mixture.
- Cover and cook on low for 4–5 hours or high for 2.5–3 hours, until the chicken is tender and the rice is fully cooked and fluffy. Avoid stirring during cooking to keep the rice from becoming mushy.
- In the last 15–20 minutes of cooking, gently stir in chopped spinach or peas if using. Cover again and let them wilt from the heat.
- Once done, remove the chicken, fluff the rice with a fork, and serve with fresh parsley and an extra squeeze of lemon if desired.
Notes
You can double the recipe for meal prep—just make sure your slow cooker is large enough to accommodate extra rice and liquid. Add a touch of butter or a drizzle of olive oil at the end for added richness.
Nutrition
Serving: 1servingCalories: 390kcal
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