Name: Slow Cooker Lemon Herb Chicken
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Cuisine: American
Ingredients: 4 chicken thighs; 1 cup rice; 2 cups chicken broth; 1 lemon (juiced and zested); 2 tablespoons olive oil; 3 cloves garlic (minced); 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste; Fresh parsley for garnish

Jump to Recipe·Print Recipe

SEO keywords:

slow cooker lemon herb chicken (main)
lemon herb chicken recipe
chicken and rice slow cooker
easy slow cooker chicken
fluffy rice in slow cooker
slow cooker dinner recipes
one pot chicken and rice

This slow cooker lemon herb chicken is the sort of weeknight comfort food I turn to when I want effortless flavor and minimal babysitting. Tender chicken thighs soak up bright lemon, garlic, and herbs while the rice cooks fluffy right in the slow cooker—perfect for busy evenings, cozy family dinners, or a no-fuss Sunday meal. If you like simple slow cooker dinners, you might also enjoy the 5-star pot roast for another hands-off comfort option.

Why you’ll love this dish

This recipe delivers juicy, herb-scented chicken and tender, fluffy rice with almost no hands-on time. It’s budget-friendly (chicken thighs and rice stretch a meal), family-approved, and forgiving—perfect if you’re new to slow-cooker cooking. The lemon keeps things bright so the dish never feels heavy, even on chilly nights.

“So easy and flavorful—my whole family asked for seconds. The rice turned out perfectly fluffy every time!”

How this recipe comes together

You’ll start by mixing a simple lemon-herb marinade and coating the chicken. The slow cooker braises the thighs in chicken broth for hours until fall-apart tender. Adding rice toward the end prevents it from overcooking and yields light, separate grains that soak up the lemony juices. Total active time is about 10–15 minutes.

Ingredients

4 chicken thighs, 1 cup rice, 2 cups chicken broth, 1 lemon (juiced and zested), 2 tablespoons olive oil, 3 cloves garlic (minced), 1 teaspoon dried thyme, 1 teaspoon dried rosemary, Salt and pepper to taste, Fresh parsley for garnish

Substitutions and notes:

Bone-in, skin-on thighs give extra flavor; boneless works fine but may cook faster—check doneness earlier.
Use long-grain white rice for best fluffy results; brown rice will need more liquid and a longer cook time.
If you don’t have fresh lemon, 2 tablespoons bottled lemon juice plus 1 teaspoon zest substitute in a pinch.
Swap olive oil for avocado oil or melted butter for a richer finish.

Directions

In a slow cooker, whisk together olive oil, minced garlic, lemon juice, lemon zest, thyme, rosemary, and a generous pinch of salt and pepper.
Add the chicken thighs to the cooker and turn them so each piece is well coated in the lemon-herb mixture.
Pour 2 cups of chicken broth over the chicken, covering the pieces as much as possible.
Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is tender and registers 165°F.
About 30 minutes before you plan to serve, stir in 1 cup of rice, spreading it evenly over the chicken. Replace the lid and continue cooking until the rice is tender.
When everything is cooked, fluff the rice gently with a fork, garnish with chopped fresh parsley, and serve.

Serving suggestions

Best ways to enjoy it: spoon the chicken and fluffy rice onto plates and top with extra parsley and a squeeze of lemon.
Pair with a crisp green salad (mixed greens with a lemon vinaigrette), roasted asparagus, or steamed green beans for texture contrast.
Add a crunchy element like toasted almonds or pita crisps on the side. For a spicier dinner night, try a Cajun twist inspired by Cajun chicken and rice.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 3–4 days.
To freeze: cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat gently on the stove over low heat with a splash of broth or water to loosen the rice, or microwave in 1-minute intervals until warmed through. Avoid high heat to prevent drying the chicken.

Pro Tips

Pat the thighs dry before seasoning to help the marinade cling better.
If your slow cooker runs hot, check rice after 20 minutes to avoid mush.
For extra depth, sauté the garlic in olive oil for 1 minute before adding to the slow cooker.
Use a thermometer: thighs are done at 165°F; for fall-apart texture, aim for 180°F.
Make it a one-dish dinner: layer thinly sliced carrots or mushrooms under the chicken for added veggies.

Variations

Mediterranean: swap rosemary and thyme for oregano and add sliced olives and sun-dried tomatoes.
Creamy lemon: stir in 1/2 cup sour cream or Greek yogurt off heat for a silky sauce.
Low-carb: omit rice and serve over cauliflower rice (add it in the last 20 minutes).
Spicy: add 1/2 teaspoon red pepper flakes or a splash of hot sauce when mixing the marinade.

FAQs

Q: Can I use boneless chicken breasts instead of thighs?
A: Yes. Boneless breasts cook faster and can dry out, so check them earlier—about 2.5–3 hours on low—and consider removing them once they hit 165°F to avoid overcooking.

Q: Will the rice absorb enough liquid?
A: With 2 cups broth to 1 cup rice and the moisture released from the chicken, white long-grain rice should cook perfectly in 25–30 minutes. If using brown rice, add 1/2 cup more liquid and increase cooking time.

Q: Can I cook the rice from the start?
A: It’s not recommended. Rice added at the beginning will overcook and become mushy. Adding rice about 30 minutes before serving gives best texture.

Q: How can I make the dish more flavorful without extra salt?
A: Use extra lemon zest, fresh herbs, or a splash of low-sodium soy sauce or Worcestershire to deepen flavor without relying on salt.

Internal link suggestions (anchor text only):
5-Star Pot Roast: Slow Cooker, Fast & Easy
Cajun Chicken and Rice