Why You'll Love It
- Hands-off cooking means more free time
- The lemon keeps everything feeling fresh and light
- Herbs infuse the entire dish with garden-fresh flavor
- Perfect for busy weeknights or lazy Sundays
*"My family requests this weekly! The lemon brightness cuts through the richness perfectly."*
Essential Ingredient Guide
- Chicken thighs: They stay moist during long cooking. Look for skinless, bone-in for best flavor, or boneless for easier eating.
- Fresh lemon: Both zest and juice are used. Choose firm, heavy lemons with bright yellow skin for the most flavor.
- Long-grain white rice: Holds up well to slow cooking. Rinse it to remove excess starch for fluffier results.
- Fresh herbs: Thyme and rosemary are classic. Use fresh for the best aroma—they'll perfume the whole dish.
- Chicken broth: Provides the cooking liquid for the rice. Low-sodium lets you control the salt level.
- Garlic: Mince it finely so it distributes evenly throughout the dish as it cooks.
Complete Cooking Process
-
Ingredient Readiness:
Pat the chicken dry so it browns nicely. Zest the lemon before juicing it—much easier that way.
-
Flavor Development:
The herbs and lemon meld with the chicken juices over hours, creating a deeply infused broth that the rice cooks in.
-
Texture Control:
The rice absorbs liquid gradually, becoming tender without turning mushy if you don't stir it during cooking.
-
Finishing Touches:
A final squeeze of fresh lemon juice right before serving brightens all the flavors beautifully.
-
Serving Timing:
Let it rest for 10 minutes after cooking—the rice will absorb any remaining liquid and set up perfectly.
- Don't peek! Keeping the lid on ensures even cooking
- Use room temperature broth for more consistent results
- Toast the rice lightly in the slow cooker before adding liquid for nuttier flavor
- Fresh herbs are worth it—they hold up better than dried in slow cooking
Pro Tips
I remember when I first tried this method, honestly, I was skeptical about cooking rice right with the chicken. But wow, the way the rice soaks up all those lovely juices? It's become my go-to method now. The key is really just leaving it alone to do its thing. You might be tempted to stir, but resist! That undisturbed cooking is what gives you those perfect, separate grains. And you know, if you're looking for something similar but different, this Greek lemon chicken has that same bright character but with a different preparation.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Chicken thighs work better than breasts for slow cooking—they won't dry out
- The rice-to-liquid ratio is crucial—too much liquid makes it soupy
- Fresh lemon juice added at the end makes all the difference
- Let it rest before serving for the best texture
Frequently Asked Questions
→ Can I use chicken breasts instead of thighs?
You can, but they may dry out more easily. If using breasts, reduce cooking time by about an hour and check for doneness earlier. Thighs really are better for slow cooking.
→ What if my rice is still crunchy?
Add 1/4 cup more broth, stir gently, and cook for another 30 minutes. Different rice varieties and slow cooker temperatures can vary.
→ Can I use dried herbs instead of fresh?
Yes, use 1/3 the amount of dried herbs. The flavor will be more concentrated but less bright. Fresh really is worth it here though.
→ How do I prevent the rice from getting mushy?
Don't stir during cooking, use long-grain rice, and make sure your liquid measurement is precise. Let it rest after cooking to absorb excess moisture.
→ Can I make this ahead of time?
Absolutely. It reheats well, though the rice may soften a bit. Add a splash of broth when reheating to refresh it.
→ What goes well with this dish?
A simple green salad or steamed vegetables balance the richness. Crusty bread is nice for soaking up the delicious juices.
Chef's Tips
Rinsing the rice removes excess starch and prevents gumminess,Browning the chicken first adds depth of flavor but can be skipped if you're short on time,Fresh herbs make a big difference—dried herbs will work but use only 1/3 the amount,Letting it rest after cooking allows the rice to absorb any remaining liquid
Nutrition Facts
per serving
420
Calories
32g
Protein
38g
Carbs
15g
Fat
Taste Profile
Bright and savory with herbal notes
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Adjust cooking time—breasts may cook faster and dry out more easily
Use 1/3 the amount of dried thyme and rosemary
Increase cooking time by 1-2 hours and add more liquid as needed
Recipe Variations
Try these delicious twists on the original
Creamy Version
Stir in 1/2 cup of heavy cream during the last 30 minutes of cooking for a richer dish. You might also like this creamy smothered chicken for another comforting option.
Vegetable Addition
Add chopped carrots, celery, or peas during the last hour of cooking for more vegetable content.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overcrowding the pan when browning chicken—cook in batches for proper sear
- Stirring during cooking—disturbs the rice cooking process
- Using too much liquid—makes the rice soupy
- Skipping the browning step—loses flavor depth
Meal Prep & Storage
Make Ahead Tips
You can prep the onions, garlic, and herb sprigs the day before. The chicken can be browned ahead and refrigerated. Combine everything in the slow cooker when ready to cook.
Leftover Ideas
Reheat gently in a covered dish in the oven or on the stovetop with a splash of broth. The rice may soften but will still taste delicious. You could also repurpose it into a creamy chicken soup by adding more broth.
Perfect Pairings
Serve this with...
Cooking Timeline
Prep ingredients—chop onion, mince garlic, zest and juice lemon
Brown chicken thighs in batches if needed
Layer rice, vegetables, chicken, and herbs in slow cooker
Cook on HIGH (or 5-6 hours on LOW)—no peeking!
Rest with lid off—rice absorbs remaining liquid
Slow Cooker Lemon Herb Chicken and Rice Recipe
This comforting slow cooker meal fills your kitchen with the most wonderful aroma of lemon and fresh herbs as it cooks low and slow. The chicken becomes fork-tender while the rice soaks up all those bright, savory flavors.
Timing
Prep Time
15 Minutes
Cook Time
4 Hours
Total Time
4 Hours 15 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 6 bone-in, skinless chicken thighs (about 2 lbs)
- 02 1 1/2 cups long-grain white rice, rinsed
- 03 1 medium yellow onion, chopped
- 04 4 cloves garlic, minced
- 05 3 cups low-sodium chicken broth
Herbs and Seasonings
- 01 2 lemons (zest and juice)
- 02 3 sprigs fresh thyme
- 03 2 sprigs fresh rosemary
- 04 1 tsp salt
- 05 1/2 tsp black pepper
- 06 2 tbsp olive oil
Instructions
Pat the chicken thighs dry with paper towels. This helps them brown better. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Brown the chicken thighs for 3-4 minutes per side, just until golden. You're not cooking them through, just searing for flavor.
Spread the rinsed rice evenly in the bottom of your slow cooker. Scatter the chopped onion and minced garlic over the rice.
Arrange the browned chicken thighs on top of the rice mixture. Tuck the fresh thyme and rosemary sprigs around the chicken.
Zest both lemons directly over the chicken, then squeeze the juice from one lemon over everything. Pour the chicken broth evenly over the contents.
Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours. Do not stir during cooking. The rice should be tender and liquid absorbed.
Let stand for 10 minutes with the lid off. Squeeze the second lemon's juice over everything, discard herb stems, and fluff the rice gently before serving.
Notes & Tips
- 1 Rinsing the rice removes excess starch and prevents gumminess
- 2 Browning the chicken first adds depth of flavor but can be skipped if you're short on time
- 3 Fresh herbs make a big difference—dried herbs will work but use only 1/3 the amount
- 4 Letting it rest after cooking allows the rice to absorb any remaining liquid
Tools You'll Need
-
6-quart or larger slow cooker
-
Large skillet for browning
-
Cutting board
-
Sharp knife
-
Measuring cups and spoons
-
Zester or fine grater
Must-Know Tips
- Don't overcrowd the pan when browning chicken - cook in batches if needed
- Let meat rest after cooking - allows juices to redistribute
- Taste as you go - adjust seasoning before serving
Professional Secrets
- Room temperature ingredients - ensures even cooking
- High heat for searing - creates the perfect crust
- Deglaze the pan - captures all the flavor
Recipe by
Sofia Marin“Dinner is where stories are shared and flavors shine. I craft comforting recipes perfect for family nights.” 🍷🍲
Get Delicious Recipes Weekly
Join 25,000+ home cooks getting our best recipes straight to their inbox.
Free forever • No spam • Unsubscribe anytime