Slow Cooker Lemon Herb Chicken and Rice

If you could smell this right now…

I have to tell you—this Slow Cooker Lemon Herb Chicken and Rice recipe is basically my go-to for those days when I know dinner needs to handle itself. My friend Sam actually gave me her version ages ago, and somewhere along the way, it turned into this slightly-messy but totally comforting meal. There’s something about the way the lemon sneaks through the rice—like a little surprise that makes your mouth go “oh!” even if you’ve made this a hundred times (which, genuinely, I probably have). Honestly, I once forgot the herbs—and it was… edible, let’s say, but never again.

Why I keep making this (even though I own too many slow cookers)

I make this when people are coming over and I’ve accidentally double-booked my day. My family goes absolutely wild for it, especially my kid who, I swear, could live off rice. Even my partner, who claims to hate lemon in anything “savory” (she’ll eat lemon cake like it’s going out of style though), requests this when the weather gets dreary. And, not to be dramatic, but it’s kind of a life-saver on those days where you want a hot meal but can’t bear to stand around in the kitchen any longer than necessary. If you’ve ever scorched rice on the stove, this one’s for you—let the slow cooker do the heavy lifting.

What goes in (with a few swaps and a family stubbornness or two)

• 4 chicken thighs (boneless or bone-in; I sometimes use breast if that’s all I’ve got—don’t tell my grandma)
• 1.5 cups uncooked long-grain rice (any brand works, though Uncle Ben’s was a household rule. Jasmine is good too if you like it a bit stickier)
• 2.5 cups chicken broth (when I’m feeling broke, I mix up bouillon with hot water… it’s fine, promise)
• 1 medium onion, chopped (red onions work too; once I used shallots because that’s all that was left)
• 3 cloves garlic, minced (or, you know, two healthy teaspoons of jarred)
• Zest and juice from 1 lemon (sometimes I use the bottled stuff if the last lemon has gone all wrinkly – apologetically)
• 1 teaspoon dried thyme (fresh if you’ve somehow kept it alive in the fridge, but dried is less judgy about your lifestyle)
• 1 teaspoon dried oregano or basil (sometimes I mix both; nobody ever notices)
• 1/2 teaspoon salt (or more, but go easy if your broth is salty)
• Black pepper, a generous shake
• 1 cup frozen green peas (optional—though my mum always says the green makes it “look correct”)
• 2 tablespoons butter (I only forget this step maybe once a year, then immediately regret it)
• Parsley or dill for topping (if you want to be fancy)

How I actually make it (plus where I usually get distracted…)

1. First, rinse your rice under cold water until the water’s less cloudy. Or, if you’re running late, just dump it in and pretend you always cook this way.
2. Grab your slow cooker and toss in the chopped onion, garlic, rice, herbs, lemon zest, salt and pepper. Pour in the chicken broth, then give it a quick stir. (This is where I wonder for the 10th time if I should have doubled the garlic. Usually yes.)
3. Nestle the chicken thighs right on top of the rice mixture. Sprinkle them with a little extra salt, squeeze over the lemon juice. Throw the butter on top—just dot it here and there, no art degree needed.
4. Pop the lid on, turn to low, and walk away for 5-6 hours. Alternatively, on high, it’s done in about 3 hours—but I rarely trust myself with the high setting, to be honest. (Don’t worry if it looks like rice soup halfway through. It kind of sorts itself out.)
5. If you’re adding peas, dump them in for the last 20 minutes or so. Sometimes I forget and stir them in at the end; nobody’s ever noticed.
6. Once it’s done, fluff the rice a bit (gently, so you don’t obliterate the chicken). Taste it—sometimes I add a bit more lemon or a smidge more salt here. Top with fresh parsley if you’re feeling optimistic about your fridge contents.

Stuff I’ve learned (after making this way too many times)

• If you use brown rice, it takes longer and sometimes gets a little gummy… I kind of like it, but it’s not for everyone.
• I once tried using quinoa instead, and it turned to mush. Would not recommend unless you really love mush.
• The leftover rice at the bottom sometimes gets crispy, like a lazy person’s tahdig. I love it; my partner doesn’t.
• Don’t skip the butter. It just feels sadder, somehow, without it.

Things I’ve swapped in (with varying levels of success)

• Swapped half the broth for coconut milk once—tasted odd with the lemon, but maybe you’d like it?
• Used pre-cooked rotisserie chicken (tossed in at the end); super fast, less flavor up front, but nobody complained.
• No green peas? Throw in spinach at the end. Or just skip it. (My kid doesn’t notice either way.)
• I once tried adding capers but it got a bit too tart for my liking—maybe just a teaspoon if you’re curious.

Wait, but what if I don’t have a slow cooker?

So, I’ll say this quietly…but you can make this in a heavy pot in the oven at 160°C (320F) for about 2.5 hours. Cover tightly with foil or a lid (I’ve used a baking tray in a pinch) and stir halfway through. It’s not exactly the same but honestly, close enough for a Tuesday.

Storage (theoretically, anyway)

Officially this keeps well for about 3 days in the fridge, in an airtight tub. In reality, it’s usually gone by lunchtime the next day. It actually tastes a touch brighter on day two, but the rice might get a little denser. If you reheat, a splash of extra broth or water helps revive it a bit.

How we eat it (and one small family tradition)

We pile it into bowls and sometimes add a dollop of plain yogurt on the side—especially if it’s a little too lemony (I get carried away). Once a year, we eat it sitting around on the living room floor, picnic-style, because my son thinks it tastes “more adventurous” that way. I usually serve with a simple salad or sometimes this Greek salad I found online. If you want a fancier dessert, those lemon bars from Sally’s are outrageous.

Lessons learned (sometimes the hard way)

• Don’t try to “speed up” by putting it on high from the start—my rice got crunchy and my chicken a bit stringy. Patience, grasshopper.
• Actually, add the lemon juice after it’s mostly cooked if you want less tang (learned this form too much zest-ing excitement one time).
• Taste before adding extra salt: some broths are sneakily salty.

Some real-life Q&A

• Can I use instant rice? Eh, technically yes, but it’ll get very soft. If that’s what you like, go for it. I just haven’t loved the texture myself.
• Can I make this dairy-free? Yep—ditch the butter or swap for olive oil (it’ll still taste great, promise). I once forgot the butter and didn’t even notice for three bites.
• Does this freeze well? Sort of. The rice is a little squishier when thawed but honestly, still delicious. If you’re fussy about texture, fresh is better.
• Can I double the recipe? You bet. Just maybe check your slow cooker size first—I once got overambitious and had a small avalanche on my hands. Clean-up was…memorable.
• Do I have to use thighs? Actually, breasts are fine. They dry out more easily though, so keep an eye (or a nose) on it. Plus thighs are usually cheaper!

And look, if you’re still reading, you’re probably about to make this. If so, send me a note tellin’ me what wild ingredient you swapped in—I’d genuinely love to hear. Actually, here’s a fun rabbit hole: if you want to geek out on slow cooker tips, The Kitchn has a great how-to.

★★★★★ 4.80 from 25 ratings

Slow Cooker Lemon Herb Chicken and Rice

yield: 4 servings

prep: 15 mins

cook: 20 mins

total: 50 mins

A comforting slow cooker dish featuring tender chicken breasts, aromatic herbs, fresh lemon, and fluffy rice, perfect for an easy dinner.

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Ingredients

• 4 boneless, skinless chicken breasts
• 1 1/2 cups long-grain white rice, rinsed
• 3 cups low-sodium chicken broth
• 2 tablespoons olive oil
• 2 teaspoons dried Italian herbs
• 1 teaspoon garlic powder
• 1 large lemon, juiced and zested
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup frozen peas
• Fresh parsley, chopped (for garnish)

Instructions

1. 1
   Lightly grease the slow cooker insert with olive oil. Place rinsed rice in the bottom of the slow cooker.
2. 2
   Arrange the chicken breasts on top of the rice. Season with salt, pepper, Italian herbs, and garlic powder.
3. 3
   Pour chicken broth evenly over the chicken and rice. Add the lemon juice and zest.
4. 4
   Cover and cook on low for 4 hours, or until the rice is tender and the chicken is cooked through.
5. 5
   During the last 20 minutes of cooking, stir in the frozen peas. Continue cooking until heated through.
6. 6
   Fluff rice with a fork. Serve chicken and rice garnished with chopped fresh parsley and extra lemon wedges, if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 430cal

Protein: 33 gg

Fat: 10 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 50 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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