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Slow Cooker Lemon Herb Chicken and Rice

A zesty and comforting one-pot meal featuring tender chicken thighs and creamy, herb-infused rice cooked together in the slow cooker.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4-6 pieces chicken thighs bone-in, skin-on preferred
  • 1.5 cups long-grain white rice rinsed well
  • 3.5 cups chicken broth low sodium
  • 2 lemons juiced and zested, plus slices
  • 4 tbsp unsalted butter divided
  • 4 cloves garlic minced
  • 1 small onion finely diced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley chopped, for garnish
  • 1 tbsp olive oil for searing (optional)
  • 1 pinch salt and pepper to taste

Equipment

  • Slow cooker
  • Skillet (optional)
  • Cutting board
  • Knife

Method
 

  1. Pat chicken thighs dry and season generously with salt, pepper, dried oregano, and dried thyme.
  2. (Optional) Heat olive oil in a skillet over medium-high heat. Sear chicken skin-side down for 3-4 minutes until golden. Remove from heat.
  3. Grease the slow cooker insert lightly. Add diced onion, minced garlic, rinsed rice, lemon zest, lemon juice, and chicken broth. Stir to combine.
  4. Place the chicken thighs on top of the rice mixture. Top with half of the butter (cubed) and lemon slices.
  5. Cover and cook on High for 3-4 hours or Low for 6-7 hours. Check at the 3-hour mark (High) to ensure rice doesn't overcook.
  6. When rice is tender and chicken reaches 165°F, stir the remaining butter into the rice for creaminess.
  7. Garnish with fresh parsley and serve hot.

Notes

Rinsing the rice is critical to prevent it from becoming gummy. Do not use Minute Rice.