Slow Cooker Lemon Herb Chicken and Rice is a simple, comforting dish that fills your home with bright and fresh smells. Tender chicken slow-cooked with a blend of herbs and zesty lemon juice cooks right alongside fluffy rice, soaking up all those tasty flavors. It’s a one-pot meal that’s as easy as it is satisfying.
I love making this on busy days when I want dinner ready without much fuss. The slow cooker does all the work, and I can walk away knowing the chicken will be juicy and the rice perfectly cooked. The lemon gives it a nice touch of brightness that keeps the dish from feeling heavy, which I think makes everyone at the table happy.
My favorite way to serve it is just as it is, maybe with a simple green salad or some steamed veggies on the side. It’s the kind of meal that feels like a warm hug after a long day. I always tell friends it’s a must-try for anyone who loves easy, tasty dinners with a fresh twist!
Key Ingredients & Substitutions
Chicken thighs: I love using bone-in, skin-on thighs for juicy, flavorful meat. You can swap for boneless thighs or breasts if you prefer leaner cuts, but bones add great depth to the slow cooker broth.
Rice: Long-grain white rice works well here because it stays fluffy. Avoid quick-cooking or instant rice since it won’t hold up during slow cooking. You could try jasmine or basmati for a slightly different aroma.
Lemon: Fresh lemon slices give this dish a bright, fresh taste. If fresh lemons aren’t available, try using a bit of lemon zest and bottled lemon juice, but fresh is best for aroma and flavor.
Herbs: Dried oregano, thyme, parsley, and basil build a lovely herb flavor. Feel free to use fresh herbs if you have them handy; just double the amount and add toward the end of cooking for maximum freshness.
Green olives: These add a nice briny touch but are optional. You can leave them out or swap in capers for a similar salty pop.
How Do I Cook Rice and Chicken Together in a Slow Cooker Without a Mess?
One challenge is cooking rice and chicken together so that the rice is tender and the chicken juicy without turning mushy. Here’s how I do it:
- Rinse the rice well to remove excess starch; this helps keep it from getting sticky.
- Place rice evenly on the slow cooker base and pour broth on top—don’t stir after adding broth to prevent clumping.
- Place the herb-coated chicken on top. The chicken fat and juices slowly drip down, flavoring the rice.
- Cook on low for about 4 to 5 hours. Avoid lifting the lid early or stirring, as the slow cooker needs steady heat and moisture.
- If your slow cooker runs hot or rice ends up too soft, try reducing cook time slightly or use a slow cooker with a lower heat setting.
Following these steps means you get tender rice soaking up the lemony herb juices, and perfectly cooked chicken thighs that fall right off the bone.
Equipment You’ll Need
- Slow cooker – this is key! It gently cooks the chicken and rice together for hands-off cooking.
- Measuring cups and spoons – for precise herbs and liquid measurements to get balanced flavor and perfect rice texture.
- Sharp knife and cutting board – to slice the lemon and mince the garlic safely and easily.
- Mixing bowl – for combining the olive oil, herbs, and garlic into a marinade before rubbing the chicken.
- Nonstick spray or oil brush – helps prevent the slow cooker from sticking and makes cleanup easier.
Flavor Variations & Add-Ins
- Swap chicken thighs for skinless chicken breasts if you prefer leaner meat, but reduce cooking time slightly to keep them tender.
- Add chopped bell peppers or diced zucchini to the rice for a fresh veggie boost and extra color.
- Include a teaspoon of smoked paprika or cumin for a warm, earthy twist on the herb blend.
- Stir in a handful of chopped fresh spinach or kale just before serving to add nutrients and a pop of green.
Slow Cooker Lemon Herb Chicken and Rice
Ingredients You’ll Need:
For the Chicken and Herb Marinade:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Rice and Additional Ingredients:
- 1 ½ cups long-grain white rice, rinsed
- 1 ¾ cups chicken broth
- 1 lemon, thinly sliced (plus extra for garnish)
- 10–12 green olives, pitted (optional for garnish)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This meal takes about 15 minutes to prep, and then 4 to 5 hours to cook in the slow cooker on low. It’s a great hands-off dinner that you can start earlier in the day and come back to a perfect, flavorful meal.
Step-by-Step Instructions:
1. Prepare the Herb Marinade:
In a small bowl, combine olive oil, minced garlic, dried oregano, thyme, parsley, basil, salt, and black pepper. Mix well until everything is combined.
2. Coat the Chicken:
Rub the marinade all over the chicken thighs, making sure each piece is well covered. Set the chicken aside while you prep the slow cooker.
3. Prepare the Slow Cooker:
Spray or lightly oil the inside of your slow cooker to prevent sticking. Then, spread the rinsed rice evenly across the bottom of the slow cooker.
4. Layer Ingredients and Cook:
Pour the chicken broth evenly over the rice, but do not stir. Next, place the herb-coated chicken thighs on top of the rice, and arrange lemon slices over everything. Cover the slow cooker with the lid and cook on low for 4 to 5 hours, until the chicken is fully cooked and the rice is tender.
5. Add Olives and Finish:
About 15 minutes before serving, scatter green olives over the chicken and rice if you’re using them. Allow them to warm through.
6. Serve and Garnish:
Carefully transfer the chicken and rice to a serving dish. Garnish with extra lemon slices and fresh chopped parsley. Serve warm and enjoy your delicious lemon herb chicken and rice!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, but make sure to thaw them completely in the refrigerator overnight before cooking. Using frozen chicken may increase the cooking time and affect the texture of the rice.
Can I Substitute Brown Rice Instead of White Rice?
You can, but brown rice takes longer to cook—usually about 6 to 7 hours on low. If using brown rice, add extra chicken broth to ensure it cooks fully and adjust the cooking time accordingly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth to keep the rice moist.
Can I Add Vegetables to the Slow Cooker?
Absolutely! Bell peppers, zucchini, or spinach are great additions. Add hearty vegetables like peppers at the start, and softer greens like spinach during the last 15 minutes of cooking.
