Slow Cooker Lemon Herb Chicken and Rice is a delicious, comforting dish that combines tender chicken thighs with fluffy rice and a bright, fresh burst of lemon and herbs. It’s the kind of meal that fills your kitchen with a lovely, inviting aroma while cooking, making your whole home feel warm and cozy. The chicken gets perfectly cooked and juicy, soaking up all the zesty flavors without any fuss.
I love making this in the slow cooker because it’s so easy — you just toss all the ingredients in, set the timer, and forget about it until dinner time. I always use a good mix of fresh herbs like parsley and thyme, and the lemon adds just the right amount of zing without being overpowering. It feels light enough for a weeknight but special enough to serve when friends come over.
My favorite way to enjoy this meal is with a simple side of steamed veggies or a crisp green salad. It’s a balanced dinner that feels both nourishing and satisfying. Whenever I make this, everyone asks for seconds because the rice is perfectly flavored by the juices from the chicken and the herby lemon sauce. It’s one of those recipes that’s simple but always feels like a treat at the end of a busy day.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs bring great flavor and stay juicy during slow cooking. You can swap for boneless thighs, but watch cooking time—they can dry out faster.
Rice: Long grain white rice is best here for its fluffy texture. Avoid brown rice as it takes longer to cook. If needed, jasmine rice works well.
Chicken Broth: Using low-sodium broth helps control the salt level. If you don’t have broth, water with a bouillon cube works in a pinch.
Lemon & Herbs: Fresh lemon slices add brightness that balances the rich chicken. I like using a mix of dried Italian herbs, but fresh thyme or oregano gives a nice taste too.
Green Olives: They bring a salty, tangy note. If you prefer, you can skip or replace them with capers for a similar flavor.
How Do You Make Sure the Rice Cooks Perfectly in the Slow Cooker?
Cooking rice in a slow cooker can be tricky because it can turn mushy or dry. Here’s how to get it just right:
- Rinse the rice first to remove excess starch; this helps avoid stickiness.
- Use the right broth-to-rice ratio—about 1 2/3 cups liquid per cup rice is a good guide.
- Layer ingredients as stated—rice on the bottom, chicken on top—this allows steam and juices to cook the rice gently.
- Don’t lift the slow cooker lid while cooking; it lets out heat and affects cooking time.
- If the rice is not tender after cooking time, add a splash more broth and cook a bit longer on low.
Following these tips means the rice will be fluffy, separate, and soaked with all those lovely lemon-herb flavors from the chicken.
Equipment You’ll Need
- Slow cooker – perfect for hands-off cooking and keeps everything tender and flavorful.
- Measuring cups and spoons – for accurate ingredients to get the rice texture right.
- Sharp knife and cutting board – you’ll need these to chop onions, garlic, and slice lemons neatly.
- Mixing bowl – handy if you want to season the chicken before placing it in the slow cooker.
- Fork – to fluff the rice gently when cooking is finished.
Flavor Variations & Add-Ins
- Use boneless skinless chicken breasts for a leaner option; just check cooking time to avoid drying out.
- Swap green olives with sun-dried tomatoes to add a sweet, tangy twist to the rice.
- Add chopped fresh spinach or kale in the last 30 minutes for extra green veggies and color.
- Stir in ½ cup crumbled feta cheese after cooking for a creamy, salty finish that pairs well with lemon.
Slow Cooker Lemon Herb Chicken and Rice
Ingredients You’ll Need:
For the Chicken and Rice:
- 4 bone-in, skin-on chicken thighs
- 1 ½ cups long grain white rice, rinsed
- 2 ½ cups chicken broth (low sodium preferred)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lemon, thinly sliced (plus more for garnish)
- 2 tablespoons olive oil
- 2 teaspoons dried Italian herbs (or a mix of thyme, oregano, basil)
- 1 teaspoon dried parsley (or 2 tablespoons fresh chopped parsley)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup green olives, pitted and sliced
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This meal takes about 10-15 minutes to prepare, then you’ll let the slow cooker do its magic. Cook the dish on low for 5-6 hours or on high for 2-3 hours, until the chicken is cooked through and the rice is tender.
Step-by-Step Instructions:
1. Season the Chicken:
Pat the chicken thighs dry using paper towels. Rub each piece with olive oil, then sprinkle evenly with salt, pepper, and dried Italian herbs. This step adds flavor and helps the chicken brown slightly as it cooks.
2. Prepare the Rice and Vegetables:
Place the rinsed rice at the bottom of the slow cooker. Add the chopped onion, garlic, sliced green olives, and dried parsley. Stir gently to combine the ingredients evenly.
3. Add Broth and Chicken:
Pour the chicken broth over the rice mixture so it’s evenly distributed. Carefully place the seasoned chicken thighs on top of the rice, making sure they sit evenly.
4. Add Lemon Slices:
Layer thin lemon slices evenly on top of the chicken. The lemon will infuse the dish with a bright, fresh flavor as it cooks.
5. Cook:
Cover the slow cooker with its lid and cook on low for 5-6 hours or on high for 2-3 hours. Check that the chicken is fully cooked by ensuring the internal temperature reads 165°F (74°C) and that the rice is tender.
6. Finish and Serve:
Once cooked, carefully fluff the rice around the chicken with a fork to separate the grains. Garnish with freshly chopped parsley and extra lemon slices for a pretty, fresh finish. Serve the chicken thighs atop the lemony rice, including some of the olives and herbs in each serving.
Can I Use Frozen Chicken Thighs in This Recipe?
Yes, you can use frozen chicken thighs, but make sure to thaw them completely in the fridge before cooking. This helps ensure even cooking and food safety.
Can I Substitute Brown Rice for White Rice?
Brown rice takes longer to cook and might not become tender in the same time frame. If using brown rice, increase the cooking time and liquid accordingly, or cook the brown rice separately and add it toward the end.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water if the rice seems dry.
Can I Add Vegetables to This Recipe?
Absolutely! You can add chopped veggies like bell peppers or spinach during the last 30 minutes of cooking to keep them fresh and flavorful without overcooking.
