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Easy slow cooker lemon herb chicken and rice is shown, highlighting the dish's appealing texture and vibrant colors.

Slow Cooker Lemon Herb Chicken and Rice Perfection

This slow cooker lemon herb chicken and rice recipe transforms simple ingredients into a flavorful and comforting meal. The low, consistent heat of the slow cooker tenderizes the chicken and infuses it with the vibrant flavors of lemon and herbs, while the rice absorbs the delicious chicken broth for a creamy texture. It's a simple yet sophisticated dish that's perfect for busy weeknights.
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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: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 1.5 lbs
  • 1.5 cups long-grain rice, rinsed
  • 4 cups chicken broth
  • 1/4 cup lemon juice freshly squeezed is best
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon dried Italian herbs
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley, for garnish
  • 1 lemon, sliced into rounds, for garnish

Equipment

  • 6-quart slow cooker
  • Measuring cups and spoons
  • Citrus juicer (optional)
  • Cutting board
  • Knife
  • Fork
  • Serving Spoon

Method
 

  1. Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents clumping.
  2. In the slow cooker, combine the rinsed rice, chicken broth, lemon juice, olive oil, minced garlic, Italian herbs, dried thyme, salt, and pepper. Stir well to combine.
  3. Place the chicken breasts on top of the rice mixture, ensuring they are mostly submerged in the liquid.
  4. Cover the slow cooker 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. Check the chicken for doneness after 3 hours on low or 2 hours on high.
  5. Once the chicken is cooked, remove it from the slow cooker and shred it with two forks.
  6. Return the shredded chicken to the slow cooker and stir it into the rice.
  7. Let the mixture sit for 5-10 minutes to allow the rice to absorb any remaining liquid.
  8. Garnish with fresh parsley and lemon slices before serving.

Notes

For best flavor, use high-quality chicken broth, preferably homemade. If the rice is too dry after cooking, add a little more broth. If it's too wet, cook uncovered for the last 30 minutes to allow some of the liquid to evaporate. Store leftovers in an airtight container in the refrigerator for up to 3 days. A squeeze of fresh lemon juice before serving enhances the lemon flavor. For a richer flavor, brown the chicken breasts in a skillet before adding them to the slow cooker. You can substitute brown rice for long-grain rice, but you may need to increase the cooking time and the amount of liquid.