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Creamy Slow Cooker Lemon Herb Chicken and Rice is pictured, showcasing a delicious and easy weeknight meal.

BEST CREAMY SLOW COOKER LEMON HERB CHICKEN AND RICE

This recipe delivers restaurant-quality Creamy Lemon Herb Chicken and Rice with minimal effort. By searing the chicken, layering the ingredients strategically, and adding cream at the end, you'll avoid dryness, mushy rice, and curdled cream. This foolproof technique results in a flavorful, easy, and satisfying meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • Juice of 1 lemon
  • 1 tablespoon cornstarch
  • 1 cup long-grain rice, uncooked
  • 2 tablespoons cold water

Equipment

  • Slow cooker
  • Skillet
  • Measuring cups and spoons
  • Fork
  • Knife
  • Cutting board

Method
 

  1. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side, until lightly browned. Season with salt, pepper, garlic powder, and onion powder.
  2. Place uncooked rice in the bottom of the slow cooker.
  3. Place seared chicken breasts on top of the rice. Pour chicken broth over the chicken and rice.
  4. Cover and cook on low for 3-4 hours, or on high for 2-3 hours, or until the chicken is cooked through and the rice is tender. Cooking times may vary depending on your slow cooker.
  5. Remove chicken breasts from the slow cooker and shred with two forks.
  6. Return shredded chicken to the slow cooker. Stir in heavy cream, parsley, chives, and lemon juice.
  7. Whisk cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the slow cooker and cook on high for 10-15 minutes, or until the sauce has thickened to your desired consistency.
  8. Serve immediately, garnished with extra parsley or chives, if desired.

Notes

For a dairy-free version, substitute heavy cream with full-fat coconut milk. Searing the chicken is optional but recommended for added flavor and moisture. Be careful not to overcook the chicken, as it can become dry. Add the cream at the very end to prevent curdling. Store leftovers in an airtight container in the refrigerator for up to 3 days.