It is 5pm and your house smells amazing. You did not spend all day in the kitchen. This Crock-pot Lemon Chicken and Rice is a total lifesaver. It is bright, fresh, and perfect for busy weeknights. Spring is the perfect time for these bright, citrusy flavors. The sun is out and the days are longer. You want a meal that feels light and healthy. This dish brings that garden-fresh feeling to your table instantly.
Why You’ll Love This Crock-pot Lemon Chicken and Rice
You will love how simple this meal is. It uses fresh lemon and garlic for a zesty kick. The chicken stays incredibly tender in the slow cooker. It is a true one-pot wonder for any season. The rice soaks up all the savory chicken broth. Your family will ask for seconds every time. It is budget-friendly and uses common pantry items. Even picky eaters usually love chicken and rice. The mild lemon flavor is not too overpowering. It is a great way to introduce new herbs. Your kids will love the tender, shredded chicken pieces. It is a stress-free dinner for busy parents everywhere.
Simple Cooking Steps
This recipe comes together in two easy phases. First, you let the chicken get tender and juicy. Then, you add the rice to finish the dish. It is a foolproof method for any beginner cook. You do not even need to watch the stove. The slow cooker does all the hard work for you. Just set the timer and go about your day. If you are new to cooking, start here. Slow cookers are very forgiving for new chefs. You do not have to worry about burning anything. The liquid keeps everything moist and delicious. You will feel like a pro in the kitchen.
Ingredients You’ll Need
Using fresh ingredients makes a big difference here. Most of these are likely already in your pantry.
- 1.5 lbs boneless skinless chicken thighs
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 0.25 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Step-by-Step Directions
- Season chicken thighs with salt and pepper and place them in the bottom of the slow cooker.
- In a medium bowl, whisk together chicken broth, lemon juice, lemon zest, minced garlic, and dried oregano.
- Pour the broth mixture over the chicken.
- Cover and cook on High setting for 3 hours.
- Stir in the rinsed long-grain white rice, ensuring it is submerged in the cooking liquid.
- Cover and cook on High for an additional 45 to 60 minutes until rice is tender and liquid is absorbed.
- Shred the chicken into bite-sized pieces and stir to incorporate with the rice.
- Garnish with fresh parsley and serve immediately.
Best Ways to Enjoy It
Serve this dish in big, cozy bowls. It looks beautiful with a sprinkle of green parsley. Add a simple side of roasted asparagus or broccoli. A crisp green salad also pairs perfectly with lemon. Enjoy it warm with your favorite people tonight. This recipe is great for a quiet evening. Set the table with your nice plates today. Pour a glass of chilled white wine or tea. It turns a simple dinner into a special moment. The vibrant yellow lemon looks so cheerful. You can also serve it with warm pita bread. It is a complete meal that feels very light.
How to Store Leftovers
Store any leftovers in an airtight container quickly. It stays fresh in the fridge for three days. The rice might soak up more liquid as it sits. Add a splash of broth before you reheat it. Microwave until steaming for a quick, easy lunch. You can also freeze this for up to one month. Thaw it in the fridge overnight before heating. This is a fantastic option for your meal prep. Divide the portions into small glass containers for work. It keeps you full and energized all afternoon. The flavors actually deepen and improve the next day. It is much better than a boring sandwich.
Tips for Best Results
- Always rinse your rice to prevent it from sticking.
- Use fresh lemon juice for the brightest flavor.
- Chicken thighs stay much juicier than chicken breasts.
- Do not open the lid while the rice cooks.
- Submerge the rice fully so it cooks evenly.
- Double the garlic if your family loves bold flavors.
- Add a handful of spinach at the very end.
- Use a high-quality chicken broth for the best base.
- Zest the lemon before you juice it for ease.
- Check the rice at 45 minutes to avoid overcooking.
Ways to Switch It Up
- Swap white rice for quinoa for extra protein.
- Add frozen peas during the last ten minutes.
- Use dried thyme if you do not have oregano.
- Stir in some feta cheese for a salty finish.
- Add a pinch of red pepper flakes for heat.
- In summer, swap chicken for shrimp at the very end.
Common Questions
Can I use brown rice?
Brown rice takes much longer to cook than white. It might make the chicken too soft or dry. Stick with long-grain white rice for the best results.
Can I use frozen chicken?
It is best to thaw the chicken first. Frozen chicken releases a lot of extra water. This can make your rice too mushy or soggy.
How do I know the rice is done?
The rice should be tender but not falling apart. Check it at the 45-minute mark on high. All the liquid should be absorbed by the rice.
I hope this easy meal brings your family together. It is a fresh and sunny dish for any night. Give it a try and enjoy the simple flavors. Happy cooking!
— Lidia
Crock-pot Lemon Chicken and Rice
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 cup long -grain white rice, rinsed
- 2 cups chicken broth
- 0.25 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic , minced
- 1 teaspoon dried oregano
- 0.5 teaspoon sal t
- 0.25 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
- Season chicken thighs with salt and pepper and place them in the bottom of the slow cooker.
- In a medium bowl, whisk together chicken broth, lemon juice, lemon zest, minced garlic, and dried oregano.
- Pour the broth mixture over the chicken.
- Cover and cook on High setting for 3 hours.
- Stir in the rinsed long-grain white rice, ensuring it is submerged in the cooking liquid.
- Cover and cook on High for an additional 45 to 60 minutes until rice is tender and liquid is absorbed.
- Shred the chicken into bite-sized pieces and stir to incorporate with the rice.
- Garnish with fresh parsley and serve immediately.
