Slow Cooker Lemon Herb Chicken and Rice is a simple and comforting meal that brings together tender chicken, fluffy rice, and a bright lemony flavor with fresh herbs. The slow cooker gently cooks everything together, making the chicken juicy and the rice perfectly soft as it soaks up all those delicious juices.
I love how easy this dish is to prepare — just toss all the ingredients into the slow cooker and let it do the work while you go about your day. The lemon adds a fresh, tangy twist that keeps the flavors lively, and the herbs give it a nice earthy touch that feels like home. It’s one of those meals where the smells fill the whole house and make you smile.
My favorite way to serve this is with a simple side salad or some steamed veggies to keep it fresh and light. It’s great for busy weeknights or anytime you want a comforting dinner without a lot of fuss. I always make extra because the leftovers taste just as good the next day — sometimes even better!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give the juiciest results and great flavor. Boneless thighs work too but may cook a bit faster. I prefer skin-on for extra richness.
Rice: Long-grain white rice cooks well in the slow cooker and stays fluffy. Avoid instant or quick-cook rice here—it might get mushy.
Lemon: Fresh lemon slices brighten the dish with tangy aroma. You can swap fresh lemon for lemon juice if needed, but slices add nice texture and look.
Herbs: Dried or fresh parsley, thyme, oregano, and rosemary are key to that herby flavor. Fresh herbs are wonderful if you have them, but dried works perfectly and is easy to keep on hand.
Green Olives: Optional but they add a nice salty touch that pairs beautifully. Kalamata or Castelvetrano olives are good options. Leave out if you prefer milder flavors.
How Do You Cook Rice Perfectly in a Slow Cooker Without It Becoming Mushy?
Getting the rice just right in a slow cooker can feel tricky, but these tips help:
- Use long-grain white rice and rinse it before cooking to remove extra starch.
- Layer the rice at the bottom so it absorbs the broth evenly.
- Pour chicken broth gently to keep rice undisturbed—no stirring yet!
- Cook on low heat to allow rice to cook slowly and soak up flavor.
- Avoid frequently lifting the lid—steam helps rice cook fluffy.
- Fluff rice gently with a fork after cooking to separate grains.
With this approach, you’ll get tender, separate rice grains perfect for soaking up all the lemon and herb flavors.
Equipment You’ll Need
- Slow cooker – this is the heart of the recipe, cooking chicken and rice gently and hands-free.
- Skillet (optional) – great for searing chicken to add extra flavor before slow cooking.
- Measuring cups and spoons – for precise amounts of rice, broth, and herbs.
- Knife and cutting board – to chop onion, garlic, and slice lemon safely and easily.
- Fork – to fluff the rice gently after cooking without mashing it.
Flavor Variations & Add-Ins
- Use boneless, skinless chicken breasts if you prefer leaner meat; just reduce cooking time slightly.
- Add chopped bell peppers or zucchini for extra color and gentle sweetness.
- Swap green olives for kalamata olives to bring a richer, fruitier taste.
- Stir in a handful of fresh spinach or kale at the end for added nutrients and color.
Slow Cooker Lemon Herb Chicken and Rice
Ingredients You’ll Need:
For the Chicken and Rice:
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- 1 ½ cups long-grain white rice, rinsed
- 3 cups chicken broth (low sodium)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lemon, sliced thinly (plus extra for garnish)
- 2 tablespoons olive oil
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary (or 1 sprig fresh rosemary)
- ½ cup green olives, sliced (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare, especially if you decide to sear the chicken first for extra flavor. Then, it cooks in the slow cooker on low heat for 4 to 5 hours. Altogether, plan for about 5 hours from start to finish, but most of that time is hands-off cooking.
Step-by-Step Instructions:
1. Prepare the Chicken:
Pat your chicken thighs dry using paper towels. Then sprinkle salt, black pepper, dried parsley, thyme, oregano, and rosemary evenly on both sides to season well.
2. Sear the Chicken (Optional Step):
If you want extra flavor, heat olive oil in a skillet over medium-high heat. Place the chicken skin-side down in the hot pan and cook for about 4 minutes until golden brown. Flip and cook another 3 minutes. If you’re short on time, you can skip this and go straight to the slow cooker.
3. Layer the Ingredients in the Slow Cooker:
Spread the rinsed rice evenly at the bottom of your slow cooker. Sprinkle the chopped onion and minced garlic evenly over the rice. Carefully pour the chicken broth over the rice, trying not to stir so the rice stays layered.
4. Add Chicken and Lemon:
Place the seasoned (and seared if you like) chicken thighs on top of the rice and onion. Arrange lemon slices and green olives (if using) scattered around and on top of the chicken for flavor and a fresh look.
5. Cook Low and Slow:
Cover the slow cooker and cook on low heat for 4 to 5 hours. This slow cooking lets the chicken become tender and the rice perfectly absorb all the lemony, herby flavors. Try not to lift the lid while cooking to keep the heat steady.
6. Finish and Serve:
When done, remove the chicken thighs carefully, then fluff the rice gently with a fork to separate the grains. Return the chicken on top of the rice, then sprinkle freshly chopped parsley and add extra lemon slices for a pretty, fresh garnish.
7. Enjoy!
Serve this bright, tasty dish warm and enjoy the juicy chicken with fragrant herbs and tender, flavorful rice. It’s a family-friendly favorite that’s simple to make and full of comforting flavors.
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken thighs, but make sure to thaw them fully in the fridge overnight before cooking. This helps the chicken cook evenly and ensures the rice absorbs the flavors properly.
Can I Use Brown Rice Instead of White Rice?
Brown rice can be used, but it will require a longer cooking time—around 6 to 7 hours on low. You might want to add a bit more broth to keep it from drying out and check for doneness before serving.
Is It Necessary to Sear the Chicken Before Slow Cooking?
Searing is optional but recommended. It adds extra flavor and appealing color to the chicken skin. However, if you’re short on time, you can skip this step and still get a delicious, tender result.
How Should I Store Leftovers and Reheat Them?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth or water to keep the rice moist.
