I can’t wait to share my bright, zesty slow cooker lemon herb chicken with fluffy rice, featured among my Delicious Crock Pot Recipes that pair refreshing citrus and herbs with fluffy rice for a wholesome one-pot weeknight meal.

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I never thought a slow cooker could make something this bright, but here I am bragging about it. My Slow Cooker Lemon Herb Chicken And Rice looks like I spent hours, yet somehow it’s simple and surprising, with tender boneless skinless chicken thighs nestled right on top of fluffy long-grain white rice.

The flavors wake you up without being pretentious, and every time I pull it apart there’s a little steam cloud that smells like summer, which makes everyone ask questions. If you like recipes that feel effortless but impress, this one is a keeper for Easy Night Meals.

Ingredients

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Chicken thighs: Rich lean protein, keeps the dish moist and very satisfying.
Long grain white rice: Main carbohydrate, fluffy base that soaks up lemony broth.
Lemon juice and zest: Bright sour punch, adds acidity fresh citrus aroma and zip.
Garlic: Pungent savory bite, mellows when cooked and gives depth.
Olive oil and butter: Olive oil lends healthy fats, butter brings silky richness.
Chicken broth: Savory liquid backbone, seasons rice and keeps everything tender.
Thyme, rosemary, parsley: Fresh herbs add woodsy lemony notes and a pop of green.
Cornstarch slurry (optional): Quick trick to thicken pan juices into glossy clingy sauce.
Paprika (optional): Optional color boost, a faint sweet smokiness if you like.
Salt and pepper: Simple seasonings that wake up all the flavors, use sparingly.

Ingredient Quantities

1 1/2 lb boneless skinless chicken thighs, trimmed (about 6 small thighs)

1 1/2 cups long-grain white rice rinsed

3 cups low-sodium chicken broth

1/3 cup fresh lemon juice (about 2 lemons) and 1 tbsp lemon zest

3 garlic cloves, minced

1 small yellow onion, finely chopped

2 tbsp olive oil

2 tbsp unsalted butter, cut into pieces

1 tsp dried thyme or 1 tbsp fresh thyme leaves

1 tsp dried rosemary, crushed or 1 tbsp fresh chopped rosemary

2 tbsp fresh parsley, chopped plus extra for garnish

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

1/2 tsp paprika (optional, for color)

1 tbsp cornstarch mixed with 1 tbsp cold water, optional to thicken pan juices

How to Make this

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1. Rinse the rice until the water runs clear and drain; pat the chicken thighs dry with paper towels and season both sides with the kosher salt, black pepper and paprika.

2. Heat the 2 tbsp olive oil in a skillet over medium-high heat, brown the thighs 3 to 4 minutes per side until golden but not cooked through, then transfer to a plate.

3. In the slow cooker put the rinsed rice, chopped yellow onion, minced garlic, 1 tsp dried thyme or the fresh equivalent, 1 tsp dried rosemary or fresh chopped, the 1 tbsp lemon zest and 2 tbsp chopped parsley. Scatter the 2 tbsp butter pieces over the rice.

4. Pour in the 3 cups low-sodium chicken broth and the 1/3 cup fresh lemon juice, stir once gently so the rice is evenly moistened, don’t over-stir after this or the rice gets mushy.

5. Nestle the browned chicken thighs on top of the rice mixture, cover and cook on LOW for 2 to 3 hours or on HIGH for 1 to
1.5 hours, until the rice is tender and the chicken reaches 165F.

6. Resist lifting the lid during cooking, but check at the lower end of time if your cooker runs hot. If you used fresh herbs use the smaller cooking time because flavor is brighter and cooks faster.

7. If the pan juices seem thin, remove the chicken, whisk the 1 tbsp cornstarch with 1 tbsp cold water and stir that into the cooker; turn to HIGH and cook 5 to 10 minutes more until slightly thickened, or transfer juices to a saucepan and simmer to thicken.

8. Return the chicken to the cooker to warm through, taste and adjust salt and pepper if needed, sprinkle the remaining fresh parsley over top and add extra lemon wedges for serving.

9. Let the dish rest 5 minutes before serving so the rice firms up a bit, then serve spooned onto plates with plenty of the lemony pan juices.

Equipment Needed

1. Slow cooker (4 to 6 qt), for cooking the rice and chicken together
2. Large skillet or frying pan, for browning the thighs first
3. Tongs or a slotted spoon, to transfer the browned chicken to a plate and back to the cooker
4. Measuring cups and spoons (1/3 cup, 1 tbsp, 1 tsp etc)
5. Chef’s knife and cutting board, for chopping onion, herbs and trimming chicken
6. Wooden spoon or silicone spatula, to gently stir the rice once when you add the liquids (dont over stir)
7. Small bowl and whisk or fork, to mix the cornstarch slurry if you need to thicken the juices
8. Instant-read meat thermometer, to confirm the chicken reaches 165 F
9. Microplane or zester and a citrus juicer or reamer, for lemon zest and juice
10. Plate and paper towels, to rest and pat dry the chicken before seasoning

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, but breasts dry out faster so check them early. Cook boneless skinless breasts on low for about 2 to 2 1/2 hours, or until internal temp reaches 165°F (74°C). You can also cut them into large chunks so they cook more evenly.

Q: Do I add the rice raw or should I pre-cook it? A: Add the long grain white rice raw, rinsed, right into the slow cooker with the broth. Do not use quick or instant rice. If you want to use brown rice you need more liquid and more time, so I usually cook brown rice separately.

Q: My rice turned out mushy or too wet how can I fix it? A: If it's mushy it's usually from too much liquid or cooking too long. Try draining excess liquid, then let it sit covered 10 to 15 minutes so rice absorbs some moisture. If it's still soupy you can spoon off liquid or transfer to a pot and simmer uncovered until thicker.

Q: The rice is still hard what should I do? A: Add 1/2 cup boiling chicken broth or water, stir, then cook on high for 15 to 30 more minutes until tender. You can also finish it on the stove over low heat with the lid on until done.

Q: How do I thicken the pan juices for a sauce? A: Stir the 1 tbsp cornstarch into 1 tbsp cold water to make a slurry, then whisk it into the juices. Turn the slow cooker to high and cook 5 to 10 minutes until it thickens. Or pour juices into a saucepan and simmer while whisking in the slurry.

Q: Can I make this ahead, freeze or store leftovers? A: Yes. In the fridge store covered 3 to 4 days. For freezing, cool quickly and freeze up to 3 months in airtight containers. Rice texture can change after freezing so I usually reheat gently and add a splash of broth while reheating, and make sure it gets to 165°F before eating.

Slow Cooker Lemon Herb Chicken And Rice Recipe Substitutions and Variations

Chicken thighs → boneless skinless chicken breasts (same weight). Breasts cook faster and can dry out so check them around 3 to 4 hours on low, or add an extra tablespoon of olive oil or butter. You can also use bone in thighs for more flavor but add about 30 to 60 minutes cooking time.
Long-grain white rice → jasmine or basmati rice (use same amount). If you want brown rice swap 1.5 cups white for 1.5 cups brown but use about 3 3/4 to 4 cups broth and expect longer cook time 2 to 3 hours on low.
Chicken broth → vegetable broth or water plus 1 to 2 teaspoons chicken bouillon (adjust salt). Dry white wine or a light vegetable stock also work but reduce any added salt.
Fresh lemon juice → lime juice or 1 to 2 tablespoons white wine vinegar plus extra lemon zest for brightness. Bottled lemon juice is fine in a pinch but taste and adjust salt, it can be a bit sharper.

Pro Tips

– Brown the thighs good but not all the way, you want color not dryness. Pat them very dry first and don’t crowd the pan, work in batches if you gotta. The browned bits left in the skillet are flavor gold, scrape them into the cooker or pour a splash of broth over the pan and deglaze it before adding to the rice.

– Rinse the rice till the water runs clear, that really helps the texture. Scatter the butter over the rice instead of stirring it in, and after you add the liquids try not to stir again or it gets gluey. Let the dish rest 5 minutes after cooking so the rice firms up, then fluff gently with a fork.

– Fresh lemon and herbs make this sing but they’re fragile. Zest before juicing so you don’t waste any oil, add most fresh herbs at the end for brightness and save a little parsley for garnish. If the lemon tastes too sharp at the end, a small knob of butter or a quick pinch of sugar will calm it down.

– For silky pan juices use the cornstarch trick but do it off the heat for more control. Pull the chicken out, whisk the slurry into a cup of the cooker juices first then stir back in and simmer on the stove till it thickens, then return the chicken. And always check the chicken temp with a probe, 165F is the safe goal so you don’t overcook the rice trying to be sure.