Slow Cooker Lemon Herb Chicken and Rice
A comforting and flavorful slow-cooked chicken and rice dish infused with lemon and herbs. Perfect for a hands-off weeknight meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 cup long-grain white rice uncooked
- 1 large lemon zested and juiced
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp onion powder
- ½ tsp salt or to taste
- ¼ tsp black pepper
- 2 tbsp butter cut into small pieces
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Step 1: Place chicken breasts in the bottom of a 6-quart slow cooker.
- Step 2: In a medium bowl, whisk together chicken broth, lemon juice, lemon zest, minced garlic, oregano, thyme, onion powder, salt, and black pepper.
- Step 3: Pour the broth mixture over the chicken in the slow cooker.
- Step 4: Dot the top with small pieces of butter.
- Step 5: Cover and cook on low for 4-5 hours or on high for 2-3 hours until chicken is cooked through and tender.
- Step 6: Remove chicken and shred with two forks. Set aside.
- Step 7: Stir uncooked rice into the remaining liquid in the slow cooker.
- Step 8: Return shredded chicken to slow cooker. Cover and cook on high for 30-45 minutes until rice is tender and has absorbed most liquid.
- Step 9: Stir together and garnish with fresh parsley before serving.
Notes
Use long-grain white rice for best results; brown rice requires longer cooking and more liquid. Avoid leaving rice on 'warm' for extended periods to prevent mushiness. Chicken and sauce (without rice) can be frozen for up to 3 months; thaw overnight and reheat before adding freshly cooked rice.
