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A steaming crockpot filled with tender lemon herb chicken and rice, ready to serve as a complete one-pot meal.

Ultimate Crockpot Lemon Herb Chicken and Rice

A foolproof slow-cooker recipe that delivers perfectly tender chicken and fluffy, flavorful rice by using a strategic two-stage cooking method. The dish is brightened with lemon and herbs, avoiding the common pitfalls of mushy texture and bland flavor.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon kosher salt, plus more for seasoning
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 ½ cups low-sodium chicken broth
  • Juice of 2 large lemons approx. ⅓ cup
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 ½ cups long-grain white rice like Jasmine or Basmati
  • 1 cup frozen peas
  • ⅓ cup fresh parsley, chopped
  • Zest of 1 lemon

Equipment

  • 4-6 quart slow cooker
  • Large Skillet
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife
  • Mixing Spoon
  • Citrus juicer
  • Zester or fine grater
  • Forks (for shredding)

Method
 

  1. Pat chicken thighs dry and season generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear thighs for 3-4 minutes per side until deeply golden brown. Transfer to the slow cooker.
  3. In the same skillet, sauté onion until softened, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
  4. Pour ½ cup of the chicken broth into the skillet to deglaze, scraping up all the browned bits. Pour this entire onion-garlic mixture over the chicken in the slow cooker.
  5. To the slow cooker, add the remaining 1 cup of broth, lemon juice, mustard, oregano, thyme, and bay leaf. Stir gently to combine.
  6. Cover and cook on LOW for 3-5 hours, until the chicken is tender enough to shred easily with a fork.
  7. Remove the chicken to a plate and shred it. Discard the bay leaf.
  8. Add the rinsed rice and frozen peas to the liquid in the slow cooker, stirring to submerge the rice.
  9. Place the shredded chicken back on top of the rice (do not stir it in).
  10. Cover and cook on HIGH for 45-60 minutes, or until the rice is tender and has absorbed the liquid.
  11. Turn off the cooker. Gently fluff the rice and fold in the chicken, fresh parsley, and lemon zest.
  12. Taste and adjust seasoning with salt and pepper. Let stand for 5 minutes before serving.

Notes

For best results, do not skip searing the chicken or rinsing the rice. The two-stage cooking (low for chicken, high for rice) is crucial for perfect texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For a creamier version, stir in ¼ cup of heavy cream or grated Parmesan at the end. Chicken breasts can be used but may dry out slightly; reduce the initial low-cook time to 2.5-3.5 hours.