This Slow Cooker Lemon Herb Chicken and Rice is so easy to make! Just throw in juicy chicken, fragrant herbs, and zesty lemon, and let your slow cooker work its magic.
It’s like a warm hug in a bowl! I love how the chicken becomes tender and the rice soaks up all that tasty flavor. Perfect for busy days when you want comfort food without the fuss!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect for this recipe as they keep the chicken juicy and flavorful. If you’re looking for a healthier option, boneless, skinless thighs or chicken breasts can be substituted, but adjust the cooking time as they may cook faster.
Rice: Long-grain white rice provides a nice texture. In a pinch, you can use jasmine rice for a slight floral aroma or brown rice for added nutrition, but remember that brown rice will require more liquid and a longer cooking time.
Lemon: Fresh lemon slices add brightness to the dish. If you don’t have fresh lemons, bottled lemon juice can work, but start with a smaller amount and adjust to taste. Lime can also be a zesty alternative.
Herbs: Dried thyme and rosemary are wonderful for flavor. If you have fresh herbs, use them! They can elevate the dish, but use about three times the amount as dried since fresh herbs are less potent.
Onion and Garlic: Fresh onion and garlic bring depth of flavor. However, if you’re in a rush, you could use onion powder and garlic powder instead—just remember to adjust the quantities since powders are more concentrated.
How Do I Get the Chicken Skin Extra Crispy?
Searing the chicken before putting it in the slow cooker is key to achieving a crispy skin. Here’s how to do it right:
- Heat the olive oil in a skillet over medium heat and make sure it’s hot before adding the chicken.
- Place the chicken skin-side down and avoid overcrowding the pan, which can steam the chicken. Sear until golden brown (about 5-7 minutes) and then flip to brown the other side for another 3 minutes.
- This not only crisps the skin but also adds an extra depth of flavor through caramelization.
Be patient and don’t skip this step—the crispy skin is worth it!
How to Make Slow Cooker Lemon Herb Chicken and Rice
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp olive oil
For the Rice:
- 1 cup long-grain white rice
- 1 3/4 cups chicken broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 lemon, sliced
For Garnish:
- Fresh thyme (optional)
- Additional lemon slices (optional)
How Much Time Will You Need?
This recipe will take about 20 minutes of active prep time and then 4 to 5 hours for cooking in the slow cooker. You can set it and forget it while you do other things, making it a very convenient choice for a delicious meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken thighs. Sprinkle salt, pepper, dried thyme, and dried rosemary all over the chicken, making sure to rub the seasonings under the skin for extra flavor. This will make the chicken taste amazing!
2. Sear the Chicken:
Next, heat up the olive oil in a skillet over medium heat. Once the oil is hot, carefully place the chicken thighs skin-side down in the pan. Sear them for about 5 to 7 minutes until they are golden brown. Flip them over and brown the other side for another 3 minutes, then remove the chicken from heat.
3. Layer the Ingredients in the Slow Cooker:
Now, it’s time to layer everything in the slow cooker. Start by adding the chopped onion and minced garlic to the bottom of the pot. Next, sprinkle the uncooked rice evenly on top. Then pour the chicken broth over the rice, making sure everything is spread out nicely.
4. Add Lemon and Chicken:
Place the lemon slices over the rice layer evenly. Finally, set the seared chicken thighs right on top of everything. This will let the chicken flavors mix beautifully with the rice and broth.
5. Cook!
Cover the slow cooker with its lid and set it to low heat. Let it cook for 4 to 5 hours. The chicken should be cooked through and the rice should have soaked up the delicious broth when it’s done.
6. Serve:
Once it’s time to eat, fluff the rice gently with a fork. Serve the chicken on top, and if you like, garnish with fresh thyme and extra lemon slices for a pop of color and flavor. Enjoy your hearty and flavorful dish!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! Just make sure to adjust the cooking time to about 3-4 hours on low since boneless thighs cook faster. This will help ensure they stay juicy and tender!
What Can I Substitute for Long-Grain White Rice?
If you don’t have long-grain white rice, you can substitute it with jasmine or basmati rice, which have similar cooking times. Just note that the liquid ratio might slightly change, so observe the texture of the rice as it cooks!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth or water to keep the rice moist, and warm gently in the microwave or on the stovetop, stirring occasionally.
Can I Add Vegetables to This Dish?
Absolutely! You can add vegetables such as peas, carrots, or bell peppers. If using fresh veggies, layer them on top of the rice before adding the chicken. Frozen veggies can be stirred in during the last hour of cooking to keep them bright and tender!
