Slow cooker lemon herb chicken and rice is basically the ultimate comfort food hack—tender, juicy chicken perfectly cooked with fluffy rice in a bright, herb-infused broth that makes your whole house smell like you’ve been cooking all day when you literally just dumped everything in a pot and walked away. I’m talking about chicken so tender it falls apart with a fork, rice that’s absorbed all those incredible lemon and herb flavors, and the kind of meal that makes people think you’re way more domestic than you actually are.
I discovered this slow cooker lemon herb chicken and rice magic during one of those hectic weeks when I needed dinner to basically cook itself while I dealt with everything else life was throwing at me. What started as a “please just work” moment became our family’s most requested weeknight meal. The best part? It’s a complete dinner in one pot, uses simple ingredients you probably already have, and somehow manages to taste both fresh and comforting at the same time.
Why This Slow Cooker Lemon Herb Chicken Will Save Your Sanity
• Complete one-pot meal – Protein, starch, and vegetables all in one convenient package • Set-and-forget perfection – 10 minutes prep, then 4-6 hours of hands-off cooking • Fresh, bright flavors – Lemon and herbs make this feel light despite being comfort food • Budget-friendly – Uses affordable ingredients to create an impressive, satisfying meal • Meal prep champion – Makes great leftovers and scales up easily for batch cooking
What You’ll Need (Ingredients)
For the Chicken and Rice:
- 4-6 boneless, skinless chicken thighs (2 lbs/900g) – thighs stay more tender
- 1½ cups long-grain white rice (300g) – jasmine or basmati work great
- 3 cups chicken broth (720ml) – low sodium preferred
- 1 large onion, diced (about 2 cups)
- 3 carrots, sliced (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 4 cloves garlic, minced
For the Lemon Herb Seasoning:
- ¼ cup fresh lemon juice (60ml) – from about 2 lemons
- 2 tbsp lemon zest (from those same lemons)
- 2 tbsp olive oil (30ml)
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
For Finishing Touches:
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh dill (optional but amazing)
- Extra lemon wedges for serving
- Freshly cracked black pepper
Essential Equipment
- 6-quart slow cooker (minimum)
- Sharp knife and cutting board
- Measuring cups and spoons
- Zester or fine grater for lemon
- Large spoon for stirring
Step-by-Step Instructions for Perfect Slow Cooker Lemon Herb Chicken
Prep Your Ingredients (10 Minutes Max!)
- Prep vegetables – Dice onion, slice carrots, and chop celery into bite-sized pieces. Keep them roughly the same size for even cooking.
- Season chicken – Pat chicken thighs dry and season with salt, pepper, and garlic powder. This base seasoning helps build flavor layers.
- Mix herb blend – In a small bowl, combine lemon juice, lemon zest, olive oil, oregano, thyme, rosemary, and remaining salt and pepper.
Layer for Success
- Layer vegetables – Add diced onion, carrots, and celery to the bottom of your slow cooker. These need more cooking time, so they go on the bottom where it’s hottest.
- Add rice – Sprinkle rice evenly over the vegetables. Don’t stir yet—layering is important for proper cooking.
- Nestle chicken – Place seasoned chicken thighs on top of the rice, spacing them evenly. Pour the lemon herb mixture over everything.
Let the Magic Happen
- Add broth and garlic – Pour chicken broth around (not directly over) the chicken. Sprinkle minced garlic over everything.
- Cook low and slow – Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours. Don’t lift the lid—every peek adds 15-20 minutes to cooking time!
- Check for doneness – Chicken should be tender and rice should be fluffy and have absorbed most of the liquid. If rice seems undercooked, add ½ cup more broth and cook 30 minutes longer.
Finish Like a Pro
- Shred chicken – Remove chicken and shred with two forks, then return to slow cooker and gently stir everything together.
- Add fresh herbs – Stir in fresh parsley and dill (if using). The fresh herbs brighten the entire dish and add amazing color.
- Serve immediately – Serve hot with extra lemon wedges and freshly cracked black pepper. The bright, fresh flavors are best enjoyed right away.
Smart Variations and Add-Ins
Vegetable additions: Green beans, peas, or zucchini added in the last hour create a more complete meal.
Mediterranean twist: Add Kalamata olives, sun-dried tomatoes, and feta cheese in the last 30 minutes.
Protein alternatives: Chicken breasts work but cook for less time (3-4 hours on low) to prevent drying out.
Herb variations: Try fresh basil, tarragon, or sage for different flavor profiles.
Spice it up: Add red pepper flakes or a diced jalapeño for some heat.
Pro Tips for Slow Cooker Success
• Use long-grain rice – Short-grain gets mushy in slow cookers. Jasmine or basmati hold their texture perfectly.
• Don’t lift the lid – Resist the urge to peek. Every time you lift the lid, you add 15-20 minutes to cooking time.
• Layer properly – Vegetables on bottom, rice in middle, chicken on top for even cooking throughout.
• Fresh herbs at the end – Add delicate herbs after cooking to preserve their bright flavor and color.
• Adjust liquid as needed – If rice seems dry, add more broth; if too wet, cook uncovered for 15-20 minutes.
Nutritional Info (Per Serving, Serves 6)
- Calories: 385
- Protein: 32g
- Carbohydrates: 42g
- Fat: 8g
- Fiber: 3g
- Vitamin C: 25% daily value
Slow Cooker Lemon Herb Chicken and Rice
Equipment
- 6-quart slow cooker
- Sharp Knife
- Cutting board
- Measuring cups and spoons
- Zester or fine grater
- large spoon
Ingredients
- 4–6 boneless, skinless chicken thighs (about 2 lbs / 900g)
- 1½ cups long-grain white rice (jasmine or basmati)
- 3 cups chicken broth (low sodium)
- 1 large onion, diced (about 2 cups)
- 3 carrots, sliced (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 4 cloves garlic, minced
- ¼ cup fresh lemon juice (from about 2 lemons)
- 2 tbsp lemon zest
- 2 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh dill (optional)
- extra lemon wedges, for serving
- freshly cracked black pepper, to taste
Instructions
- Dice onion, slice carrots, and chop celery into even pieces for even cooking.
- Pat chicken thighs dry and season with salt, pepper, and garlic powder.
- In a small bowl, combine lemon juice, zest, olive oil, oregano, thyme, rosemary, remaining salt, and pepper.
- Place onion, carrots, and celery in the bottom of the slow cooker.
- Sprinkle rice over the vegetables without stirring.
- Arrange chicken on top of the rice and pour lemon herb mixture over it.
- Pour chicken broth around the chicken and sprinkle minced garlic over all.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours without lifting the lid.
- Check doneness. If rice is undercooked, add ½ cup broth and cook 30 more minutes.
- Remove chicken, shred it, then return it to the slow cooker and mix well.
- Stir in fresh parsley and dill (if using) right before serving.
- Serve hot with lemon wedges and cracked pepper.
Notes
Nutrition
Your Key Questions Answered
Q: Can I use chicken breasts instead of thighs? A: Yes, but reduce cooking time to 3-4 hours on low to prevent drying out. Thighs are more forgiving and flavorful.
Q: What if my rice isn’t fully cooked? A: Add ½ cup more hot broth and cook another 30 minutes. Every slow cooker is different, so adjust as needed.
Q: Can I prep this the night before? A: You can layer ingredients in the slow cooker insert and refrigerate overnight, but add 30 minutes to cooking time for the cold start.
There you have it—slow cooker lemon herb chicken and rice that makes weeknight dinners feel effortless and delicious. This complete meal delivers fresh, bright flavors with zero stress and minimal cleanup. Whether you’re meal prepping or just want dinner to cook itself, this recipe delivers comfort food perfection every single time! :/
