Mediterranean cooks discovered that slow-cooking chicken at 200°F breaks down collagen into gelatin, creating self-basting rice underneath.
Slow Cooker Lemon Herb Chicken and Rice
Indulge in the zesty goodness of our Slow Cooker Lemon Herb Chicken and Rice! Succulent chicken thighs soak in a vibrant blend of fresh herbs and tangy lemon, while fluffy rice soaks up all those delicious flavors. Let your slow cooker do the magic as you create a mouthwatering meal that’s as easy as it is satisfying!
Prep
10
min
Cook
360
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 4 cloves garlic, chopped
- 1 lemon (juice + zest)
- Lemon slices (optional)optional
- Fresh parsley for garnishoptional
🥩Meat & Seafood(2)
- 2 cups chicken broth (480 ml)
- 4 skinless, boneless chicken thighs
🫙Pantry Staples(1)
- 1 cup long-grain rice (240 ml)
🧂Spices & Seasonings(3)
- 1 tsp rosemary (dried) (5 ml)
- Salt & pepper
- 1 tsp thyme (dried) (5 ml)
👨🍳 Instructions
- 1
Add rice, broth, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper to the slow cooker and stir well.
- 2
Place the chicken thighs on top - do not stir.
- 3
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is tender and the rice is soft.
- 4
Fluff the rice with a fork, serve the chicken on top, and garnish with parsley.
💡 Pro Tips
- ✓Use a 2:1 liquid-to-rice ratio (2 cups broth to 1 cup rice) for slow cooker rice, as the sealed environment prevents evaporation unlike stovetop cooking.technique2:1 ratio
- ✓Add lemon juice in the final 30 minutes of cooking because prolonged acid exposure breaks down rice starches and creates mushy texture.timing30 minutes
- ✓Place chicken skin-side up without stirring so rendered fat bastes the meat while steam from below rice creates a self-basting environment.technique
- ✓Use bone-in, skin-on thighs because collagen converts to gelatin at 160-180°F during the long cook, creating natural sauce for the rice below.ingredient160-180°F
- ✓Let the dish rest 10 minutes after cooking before fluffing rice - this allows steam to redistribute moisture evenly and prevents clumping.timing10 minutes
Share this recipe
Prep
10
min
Cook
360
min
Serves
4
people
Level
beginner
Share this recipe
Mediterranean cooks discovered that slow-cooking chicken at 200°F breaks down collagen into gelatin, creating self-basting rice underneath.
Slow Cooker Lemon Herb Chicken and Rice
Indulge in the zesty goodness of our Slow Cooker Lemon Herb Chicken and Rice! Succulent chicken thighs soak in a vibrant blend of fresh herbs and tangy lemon, while fluffy rice soaks up all those delicious flavors. Let your slow cooker do the magic as you create a mouthwatering meal that’s as easy as it is satisfying!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 4 cloves garlic, chopped
- 1 lemon (juice + zest)
- Lemon slices (optional)optional
- Fresh parsley for garnishoptional
🥩Meat & Seafood(2)
- 2 cups chicken broth (480 ml)
- 4 skinless, boneless chicken thighs
🫙Pantry Staples(1)
- 1 cup long-grain rice (240 ml)
🧂Spices & Seasonings(3)
- 1 tsp rosemary (dried) (5 ml)
- Salt & pepper
- 1 tsp thyme (dried) (5 ml)
👨🍳 Instructions
- 1
Add rice, broth, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper to the slow cooker and stir well.
- 2
Place the chicken thighs on top - do not stir.
- 3
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is tender and the rice is soft.
- 4
Fluff the rice with a fork, serve the chicken on top, and garnish with parsley.
💡 Pro Tips
- ✓Use a 2:1 liquid-to-rice ratio (2 cups broth to 1 cup rice) for slow cooker rice, as the sealed environment prevents evaporation unlike stovetop cooking.technique2:1 ratio
- ✓Add lemon juice in the final 30 minutes of cooking because prolonged acid exposure breaks down rice starches and creates mushy texture.timing30 minutes
- ✓Place chicken skin-side up without stirring so rendered fat bastes the meat while steam from below rice creates a self-basting environment.technique
- ✓Use bone-in, skin-on thighs because collagen converts to gelatin at 160-180°F during the long cook, creating natural sauce for the rice below.ingredient160-180°F
- ✓Let the dish rest 10 minutes after cooking before fluffing rice - this allows steam to redistribute moisture evenly and prevents clumping.timing10 minutes