Slow Cooker Lemon Herb Chicken with Fluffy Rice

ByMadison Rae
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why make this recipe

Slow Cooker Lemon Herb Chicken with Fluffy Rice is a perfect meal for busy days. You can prepare it in the morning and come home to a delicious, ready-to-eat dinner. The combination of lemon and fresh herbs adds a bright flavor to the chicken, while fluffy rice soaks up all the tasty juices. It’s not only easy to make, but it’s also a healthy option for the whole family.

how to make Slow Cooker Lemon Herb Chicken with Fluffy Rice

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups chicken broth
  • 1 cup rice
  • Fresh herbs (parsley or cilantro) for garnish

Directions

  1. In a small bowl, mix together lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper.
  2. Place the chicken breasts in the slow cooker and pour the lemon herb mixture over them.
  3. Pour chicken broth into the slow cooker.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  5. About 30 minutes before serving, add rice to the slow cooker.
  6. Serve the chicken and rice together, garnished with fresh herbs.

how to serve Slow Cooker Lemon Herb Chicken with Fluffy Rice

Serve the chicken and rice on a plate, making sure to drizzle some of the cooking juices over the top for extra flavor. Garnish with fresh herbs like parsley or cilantro for a pop of color and freshness. You can enjoy this meal with a side of steamed vegetables or a simple salad.

how to store Slow Cooker Lemon Herb Chicken with Fluffy Rice

To store leftovers, place the chicken and rice in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.

tips to make Slow Cooker Lemon Herb Chicken with Fluffy Rice

  • Make sure to use freshly squeezed lemon juice for the best flavor.
  • You can add other vegetables like carrots or bell peppers to the slow cooker for added nutrition and flavor.
  • Adjust the seasoning according to your taste. Feel free to add more herbs or spices if you like.

variation

For a creamy version of this dish, you can add a cup of cream or sour cream to the slow cooker in the last 30 minutes of cooking. This will give you a rich and delicious sauce to enjoy with the chicken and rice.

FAQs

Can I use bone-in chicken for this recipe?
Yes, but you may need to adjust the cooking time as bone-in chicken may take longer to cook.

Is there a gluten-free option for the rice?
Yes, you can use gluten-free rice such as basmati or jasmine rice. Just be sure to check the package for specific cooking instructions.

Can I make this dish without a slow cooker?
Yes! You can make it on the stove. Brown the chicken in a pot, add the rest of the ingredients, and simmer covered for about 30-40 minutes until the chicken is cooked through. Add rice during the last 20 minutes of cooking.

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Slow Cooker Lemon Herb Chicken with Fluffy Rice

  • Author: admin
  • Total Time: 255 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
Print Recipe

Description

A delicious and easy meal featuring tender chicken and fluffy rice, flavored with lemon and fresh herbs.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups chicken broth
  • 1 cup rice
  • Fresh herbs (parsley or cilantro) for garnish

Instructions

  1. In a small bowl, mix together lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper.
  2. Place the chicken breasts in the slow cooker and pour the lemon herb mixture over them.
  3. Pour chicken broth into the slow cooker.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  5. About 30 minutes before serving, add rice to the slow cooker.
  6. Serve the chicken and rice together, garnished with fresh herbs.

Notes

Use freshly squeezed lemon juice for the best flavor. You can add vegetables like carrots or bell peppers for added nutrition.

  • Prep Time: 15 minutes
  • Cook Time: 240 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 1g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 85mg

Keywords: slow cooker, chicken, rice, lemon, herbs, easy dinner

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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