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Slow Cooker Lemon Herb Chicken served with rice and fresh herbs

Slow Cooker Lemon Herb Chicken and Rice

A cozy dish of tender chicken and fluffy rice with a zesty lemon kick, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Use fresh or thawed
  • 1 cup rice (white or brown)
  • 2 cups chicken broth
  • 1 piece lemon (zested and juiced) For added zest, reserve some zest for garnish
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced) Toasting enhances flavor
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste Salt and pepper
  • to taste Fresh herbs (for garnish, optional)

Method
 

Preparation
  1. In the slow cooker, add the rice and pour the chicken broth over it.
  2. Season the chicken breasts with salt, pepper, thyme, and rosemary.
  3. Place the seasoned chicken on top of the rice.
  4. In a small bowl, mix olive oil, lemon juice, and garlic, then pour it over the chicken and rice.
Cooking
  1. Cover and cook on low for 4-6 hours or until the chicken is cooked through and the rice is tender.
  2. Once done, fluff the rice with a fork and serve the chicken on top, garnished with fresh herbs and lemon zest.

Notes

Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months. Reheat with extra broth for moisture.