Slow Cooker Lemon Herb Chicken and Rice is a simple, comforting dish that’s full of fresh flavors from lemon and herbs. The chicken turns out juicy and tender, and the rice soaks up all that delicious lemony broth. It’s one of those meals that feels like a warm hug on a plate.
I love making this when I want an easy dinner that practically cooks itself while I’m busy doing other things. Just toss everything in the slow cooker in the morning, and by dinner time, you have a bright, flavorful meal waiting for you. The lemon adds just the right amount of zing without being overpowering, and the herbs make it taste fresh and homemade.
My favorite way to serve this is with a simple green salad on the side, which adds a little crunch and keeps the meal light. It’s perfect for cozy weeknights or when you want to impress guests without a lot of effort. Plus, leftovers reheat beautifully, so I often have extra for the next day’s lunch!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs keep the meat juicy and flavorful in the slow cooker. If you prefer, boneless thighs also work but may cook faster, so adjust time accordingly.
Long-Grain White Rice: Rinsing rice removes extra starch for fluffier texture. You can swap with jasmine or basmati rice for more aroma, but avoid brown rice as it needs longer cooking time.
Lemon: Thin lemon slices add fresh citrus notes and a beautiful look. If you don’t have fresh lemons, a tablespoon of lemon juice plus zest can work well, just add toward the end of cooking for brightness.
Dried Herbs: Thyme, rosemary, and oregano give a lovely earthy flavor. Fresh herbs can be used too but add at the end as they cook faster and lose potency.
Green Olives: These add a mild salty tang that balances the lemon. If you’re not a fan, capers or sliced black olives can be tasty alternatives.
How Can I Make Sure the Rice Cooks Perfectly in the Slow Cooker?
Cooking rice in a slow cooker isn’t as tricky as it seems, but it does require attention to liquid amounts and layering.
- Use the right rice: Long-grain white rice cooks well in 4-5 hours on low in the slow cooker.
- Layer ingredients carefully: Put the rinsed rice on the bottom and add broth and water, then onions and garlic, with chicken on top. This keeps rice evenly cooked and prevents burning.
- Avoid lifting the lid: Resist opening the slow cooker during cooking to keep the heat steady and steam inside.
- Check liquid amounts: The recipe uses equal parts broth and water to give flavor and enough moisture for the rice.
If the rice isn’t quite tender at the end, return the lid and cook a bit longer. This tip has saved me a few times!
Equipment You’ll Need
- Slow cooker – this is the heart of the recipe and lets the chicken and rice cook slowly together for tender results.
- Large skillet – great for searing the chicken to add color and extra flavor before slow cooking.
- Cutting board and sharp knife – for chopping onion, garlic, and slicing lemon thinly with ease.
- Measuring cups and spoons – to keep the seasoning and liquid amounts accurate for perfect rice texture.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless skinless chicken breasts if you prefer leaner meat; just reduce slow cook time slightly.
- Add chopped bell peppers or diced carrots along with the onions for a pop of color and extra nutrients.
- Stir in some sun-dried tomatoes or artichoke hearts for a Mediterranean twist that pairs well with lemon and herbs.
- Top with crumbled feta cheese and fresh basil before serving for a tangy, fresh finish that contrasts nicely with the warm rice.
How to Make Slow Cooker Lemon Herb Chicken and Rice?
Ingredients You’ll Need:
For The Chicken and Rice:
- 4 bone-in, skin-on chicken thighs
- 1 ½ cups long-grain white rice, rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup water
- 1 lemon, thinly sliced (plus extra for garnish)
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon dried oregano
- ¼ cup green olives, sliced
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This cozy dish takes about 15 minutes to prep, including seasoning and searing the chicken and prepping the rice and veggies. Then, you’ll let it cook in the slow cooker for 4-5 hours on low or 2-3 hours on high. A simple step that results in juicy chicken and tender, flavorful rice!
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Mix the dried thyme, rosemary, oregano, salt, and pepper in a small bowl. Rub this seasoning all over the chicken thighs. Heat olive oil in a skillet over medium-high heat and brown the chicken for about 3-4 minutes on each side. Set the chicken aside when done.
2. Sauté Onion and Garlic:
In the same skillet, add the chopped onion and minced garlic. Cook them until soft and fragrant, about 2 minutes. This will add extra flavor to your dish.
3. Assemble in Slow Cooker:
Spread the rinsed rice evenly across the bottom of your slow cooker. Pour over the chicken broth and water. Add the sautéed onion and garlic on top of the rice. Then place the seared chicken thighs evenly over everything. Arrange lemon slices and the sliced green olives on top.
4. Cook and Garnish:
Cover and cook on low for 4-5 hours or high for 2-3 hours until the rice is tender and the chicken is fully cooked. When ready, sprinkle chopped fresh parsley on top for a burst of color and freshness. Serve warm with extra lemon slices on the side if you like a bit more zing.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs, but be sure to thaw them completely in the fridge overnight before cooking. This helps ensure even cooking and keeps the rice from ending up mushy.
Can I Substitute Brown Rice for White Rice?
Brown rice takes longer to cook, so it’s not ideal for this recipe as written. If you want to use brown rice, cook it separately and add it to the slow cooker near the end or adjust cooking times accordingly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to keep the rice moist.
Can I Make This Recipe in an Instant Pot Instead?
Absolutely! Use the sauté function to brown the chicken and cook onions, then layer the ingredients in the pot. Cook on high pressure for about 10 minutes, then allow natural release.
