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A close-up view of tender shredded chicken infused with lemon and herbs, served over fluffy white rice in a rustic white bowl. Garnished with fresh parsley and lemon slices, with steam rising, highlighting the vibrant yellow and green colors and the moist, flavorful textures of the dish.

Slow Cooker Lemon Herb Chicken and Rice

  • Author: Maria
  • Total Time: 4 hours 10 minutes to 6 hours 10 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free

Description

Discover a delicious and healthy Slow Cooker Lemon Herb Chicken and Rice recipe that’s perfect for busy weeknights. Juicy chicken breasts are cooked with fragrant herbs, zesty lemon, and fluffy rice, making it a flavorful and wholesome crockpot meal that everyone will love.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup long-grain rice (or instant rice for quick preparation)
  • 1 large lemon, juiced and zested
  • 3 cloves garlic, minced
  • 2 cups chicken broth or water
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken breasts with salt, pepper, dried thyme, and rosemary. Sear in a skillet with olive oil for 2-3 minutes per side until golden, then set aside.
  2. In a small bowl, combine lemon juice, lemon zest, minced garlic, and remaining olive oil to make the lemon herb marinade.
  3. Place uncooked rice in the bottom of the crockpot. Pour chicken broth over the rice and evenly distribute the lemon herb mixture on top. Nestle the seared chicken breasts on the rice.
  4. Cover and cook on low for 4-6 hours or high for 2-3 hours, until the rice is tender and chicken is cooked through.
  5. Gently fluff the rice with a fork, then serve the chicken sliced over the lemon-infused rice. Garnish with chopped parsley and a drizzle of olive oil or fresh lemon juice if desired.

Notes

  • For extra flavor, add chopped vegetables like broccoli or carrots during the last 30 minutes of cooking.
  • Use fresh lemon juice and zest for the best flavor.
  • Leftovers can be stored in airtight containers for up to 3 days in the refrigerator.
  • This dish freezes well and is great for meal prep.
  • Prep Time: 10 minutes
  • Cook Time: 4-6 hours on low
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 plate (about 1/4 of the dish)
  • Calories: 350 Kcal
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 85mg

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Find it online: https://recipeswonders.com/slow-cooker-lemon-herb-chicken-and-rice-4/