Slow Cooker Lemon Herb Chicken and Rice is a simple, comforting meal that brings together juicy chicken, fluffy rice, and a bright splash of lemon with fresh herbs. The chicken slowly cooks until tender, soaking up all those zesty, herby flavors, while the rice turns soft and perfectly cooked, making this dish a real crowd-pleaser. It’s a hands-off recipe that fills your kitchen with a wonderful aroma as it cooks away all day.
I love making this meal when I want something filling but fuss-free. Just toss everything in the slow cooker in the morning, and by dinner, you’ve got a delicious dish ready without standing over the stove. Adding lemon gives it such a fresh taste that it never feels heavy, and the fresh herbs make it feel like a special home-cooked dinner. It’s one of those dishes that feels like a hug on a plate.
The best way I’ve found to serve it is with a simple side salad or some steamed veggies to keep it light and fresh. Sometimes, I sprinkle a little extra lemon zest on top before digging in for a bit more zing. This dish has become a favorite in my house for busy weeknights because everyone loves how tender and flavorful the chicken turns out with minimal effort on my part.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs add flavor and stay juicy when slow-cooked. You can use boneless thighs for faster cooking, but the skin adds great taste and texture.
Rice: Long-grain white rice works well here because it cooks evenly in the slow cooker. If you want, try jasmine or basmati rice for a fragrant twist. Avoid instant or quick-cooking rice, as they may turn mushy.
Lemon: Fresh lemon slices and juice give this dish a fresh, bright flavor. If lemons are unavailable, a little lemon zest or white wine vinegar can add some acidity.
Fresh Herbs & Spices: Dried oregano, thyme, and parsley build depth. Fresh herbs like rosemary and parsley added at the end brighten the dish. Feel free to swap in basil or tarragon if preferred.
Green Olives: They bring a salty, tangy pop. If olives are not your thing, capers or even chopped artichokes can work as alternatives.
How Can I Make Sure the Chicken and Rice Cook Perfectly Together in the Slow Cooker?
Cooking chicken and rice together in the slow cooker means balancing timing and moisture:
- Start by searing chicken skin-side down to lock in flavor and get crispy skin. This step adds great texture.
- Use rinsed long-grain rice so it cooks evenly and avoids being sticky.
- Add the rice and liquids to the slow cooker first, making sure the rice is underwater.
- Place chicken on top, skin side up, so it steams gently and stays juicy.
- Keep the slow cooker lid closed during cooking to maintain heat and steam.
- Check the chicken’s internal temperature (165°F) and the rice’s texture near the end of cooking to avoid overcooking.
These small steps help achieve tender chicken and fluffy rice that soak up all those lemon-herb flavors nicely.
Equipment You’ll Need
- Slow cooker – the essential appliance for hands-off, all-day cooking that makes chicken and rice tender and flavorful.
- Skillet or frying pan – for searing the chicken to get that crispy skin and rich flavor before slow cooking.
- Sharp knife – helps you finely chop onions, slice lemons, and prep ingredients neatly.
- Measuring cups and spoons – for accurate amounts of rice, broth, herbs, and spices.
- Wooden spoon or spatula – to mix rice and ingredients gently in the slow cooker without breaking the rice grains.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless skinless chicken breasts for a leaner option; add cooking time carefully to avoid drying out.
- Add chopped bell peppers or diced carrots for extra color and sweetness; they soften nicely in the slow cooker.
- Mix in feta cheese just before serving for a creamy, tangy twist that complements lemon and herbs.
- Try fresh dill or basil in place of or in addition to oregano and thyme for a different herb note that brightens the dish.
Slow Cooker Lemon Herb Chicken and Rice
Ingredients You’ll Need:
For The Chicken and Rice:
- 4 bone-in, skin-on chicken thighs
- 1 1/2 cups long-grain white rice, rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/3 cup green olives, pitted and halved
- 1 lemon, thinly sliced, plus juice of half a lemon
- 2 1/2 cups chicken broth
- 2 tablespoons olive oil, divided
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra fresh parsley for garnish)
- Salt and freshly ground black pepper, to taste
For Garnish:
- 1 sprig fresh rosemary
- Optional: fresh chopped parsley
How Much Time Will You Need?
Plan about 10-15 minutes for prepping and searing the chicken, then 2 to 5 hours cooking time in the slow cooker depending on your temperature setting (2-3 hours on high, or 4-5 hours on low). After cooking, add a few minutes for garnish and serving. This hands-off approach means you can set it and relax while the slow cooker works its magic.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Start by patting the chicken thighs dry with paper towels. Season them on both sides with salt, pepper, oregano, thyme, and dried parsley. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken skin-side down and cook until the skin is golden and crisp, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
2. Prepare the Rice Mixture in Slow Cooker:
Place the rinsed rice, finely chopped onion, minced garlic, and halved green olives into the slow cooker. Pour in the chicken broth, then stir in the juice from half the lemon. Make sure the rice is fully covered by liquid.
3. Assemble and Cook:
Place the seared chicken thighs on top of the rice mixture, with the skin side facing up. Arrange the thin lemon slices evenly over the chicken and rice. Drizzle the remaining tablespoon of olive oil over the top. Cover the slow cooker and cook on low for 4-5 hours or high for 2-3 hours, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
4. Garnish and Serve:
When cooked, garnish the dish with fresh parsley and a sprig of rosemary for a final pop of color and flavor. Serve warm, making sure to scoop some of the flavorful rice with each piece of chicken. Enjoy your delicious, hearty meal!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs, but it’s best to thaw them completely in the refrigerator overnight before cooking. This helps ensure even cooking and prevents excess moisture in the slow cooker.
Can I Substitute Brown Rice for White Rice?
Brown rice can be used, but it requires a longer cooking time and more liquid. If swapping, cook on low for 6 to 7 hours and increase the broth by about 1/2 cup. Keep an eye on the texture to avoid undercooked rice.
How Should I Store Leftovers?
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in the microwave or on the stove with a splash of broth or water to keep the rice moist.
Can I Add Vegetables to This Recipe?
Absolutely! Chopped bell peppers, carrots, or peas work well. Add them to the slow cooker along with the rice to cook evenly. Just keep in mind softer veggies may cook faster, so add them halfway through if possible.
