Lemon Herb Chicken and Rice
This slow cooker lemon herb chicken and rice features zesty, garlicky flavors with tender chicken and fluffy rice cooked in one pot for easy cleanup.
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken thighs Trim excess fat for a cleaner sauce.
- 1 cup Long-grain rice Rinse to remove excess starch.
- 2 cups Chicken broth Choose low sodium to control salt.
- 1 medium Lemon, juiced and zested Zest brings floral aroma, juice adds brightness without bitterness.
- 4 cloves Garlic, minced Infuses the whole pot with savory warmth.
- 1 tsp Dried thyme Classic herb that loves lemon.
- 1 tsp Dried rosemary Adds piney fragrance, use lightly so it does not overpower.
- to taste Salt and pepper Enhances all the flavors.
- 2 tbsp Fresh parsley, for garnish A clean, fresh finish and pop of color.
Instructions
Preparation
- Rinse the long-grain rice under cold water until the water runs mostly clear to limit gumminess.
- Pat chicken thighs dry, then season both sides with salt and pepper.
Cooking
- Add rice to the slow cooker, spreading into an even layer. Sprinkle in garlic, thyme, and rosemary.
- Stir lemon zest into the rice, then pour in chicken broth and lemon juice. Mix to evenly distribute aromatics.
- Nestle seasoned thighs on top of the rice. They will baste the grains as they cook.
- Cover and cook on Low for 2 hours.
- Gently stir the rice around the edges, keeping chicken on top. If the rice looks dry, add 2 to 4 tablespoons broth.
- Continue on Low for 60 to 90 minutes, until the rice is tender and the chicken is cooked through (internal temp should reach 165°F).
- Turn off heat and let stand for 5 to 10 minutes, then fluff the rice with a fork.
- Taste and adjust salt and pepper, and shower with chopped fresh parsley before serving.
Notes
Rinse rice to reduce excess starch and prevent clumping. Use low sodium broth, then season to taste at the end. Leftovers reheat best with a spoon of water or broth to loosen.