Slow Cooker Lemon Herb Chicken with Rice
A delightful and comforting recipe featuring tender chicken infused with zesty lemon and fragrant herbs, perfect for family gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Juicy and tender; feel free to swap thighs for more richness.
- 2 cups chicken broth Opt for low-sodium for better control over the saltiness.
- 1 cup long-grain white rice Perfect for absorbing all those flavors; brown rice works too but may need more cooking time.
- 1 medium onion, chopped Adds sweetness; shallots are a lovely alternative.
- 3 cloves of garlic, minced Fresh garlic elevates the dish; jarred garlic can be a time-saving substitute.
- 2 pieces lemons, zest and juice These are key for that refreshing zing; limes can be used in a pinch.
- 2 teaspoons dried oregano A staple herb; thyme or rosemary would also work well.
- Salt and pepper to taste Freshly cracked pepper offers depth; adjust as per your preference.
- Fresh parsley for garnish A sprinkle at the end adds a lovely touch; basil can also brighten the dish.
Instructions
Preparation
- Place the chicken breasts in the base of the slow cooker. Season them generously with salt, pepper, and the dried oregano.
- Scatter the chopped onion and minced garlic over the chicken, followed by the lemon zest and juice.
- Carefully scoop the rice around and on top of the chicken mixture.
- Gently pour the chicken broth over everything, ensuring the rice is submerged.
Cooking
- Cover and cook on low for 4-6 hours, or on high for 2-3 hours.
- About 15 minutes before serving, check to ensure the chicken is cooked through (165°F internal temperature) and the rice is fully absorbed.
Serving
- After cooking, fluff the rice with a fork and garnish with fresh parsley before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months. Reheat on the stovetop over low heat, adding chicken broth if necessary. Use fresh herbs for extra brightness.