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Slow cooker lemon herb chicken and rice served in a white bowl topped with fresh parsley

Slow Cooker Lemon Herb Chicken and Rice

Tender chicken breasts slow-cooked with fragrant rosemary, thyme, bright lemon, and fluffy white rice for an easy comforting one-pot dinner the whole family will love.
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Prep Time 10 minutes
Cook Time 4 hours
Rest Time 10 minutes
Total Time 4 hours 20 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken breasts boneless skinless
  • 1 tbsp olive oil extra virgin recommended
  • 1 medium onion diced
  • 3 cloves garlic minced fresh
  • 1 cup long-grain white rice uncooked, jasmine works great
  • 4 cups chicken broth low-sodium recommended
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp lemon zest freshly grated
  • 2 tbsp fresh lemon juice from about 1 lemon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup frozen peas
  • 2 tbsp fresh parsley chopped for garnish

Equipment

  • Slow cooker
  • Skillet
  • Tongs
  • Cutting board
  • Spatula

Method
 

  1. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent.
  2. Stir in the minced garlic and cook for 1 to 2 more minutes until fragrant. Keep stirring to prevent burning.
  3. Scrape the onion and garlic into the bottom of the slow cooker. Lay the chicken breasts flat on top in a single layer.
  4. Sprinkle the thyme, rosemary, lemon zest, salt, and pepper evenly over the chicken breasts.
  5. Scatter the uncooked rice around the chicken. Pour the chicken broth over everything, making sure the rice is fully submerged. Drizzle the fresh lemon juice over the top.
  6. Cover and cook on low for 3 to 4 hours or on high for 1.5 to 2 hours until the chicken reaches 165 degrees F internally and the rice is tender.
  7. Remove the chicken and set aside on a cutting board. Stir the frozen peas into the rice and let them warm through for 2 to 3 minutes.
  8. Shred or slice the chicken and return it to the slow cooker. Stir gently to combine everything. Taste and adjust seasoning with salt or pepper as needed.
  9. Top with chopped fresh parsley and serve hot, making sure each plate gets a good mix of chicken, rice, and peas.

Notes

Make sure the rice is fully submerged in broth before cooking to ensure even results. Searing the chicken in the skillet before adding to the slow cooker adds extra flavor. Add a splash of heavy cream before serving for a creamier texture. Frozen peas can be swapped for diced carrots or green beans added in the last 30 minutes of cooking. If using chicken thighs, keep the same cook time and verify they reach 165 degrees F.