Slow Cooker Lemon Herb Chicken

This slow cooker lemon herb chicken and rice recipe transforms simple ingredients into a comforting, zesty meal that's perfect for busy weeknights. The bright lemon flavor combined with aromatic herbs creates a dish that's both satisfying and refreshing.

I first made this recipe during a particularly hectic week when I needed something that could cook while I was working from home. The aroma of lemon and herbs filled the house, and my family was genuinely disappointed when there weren't any leftovers for the next day.

Ingredients

• Chicken breasts: the star protein that becomes wonderfully tender in the slow cooker. Look for plump, even-sized pieces for consistent cooking
• Olive oil: creates the flavor base when sautéing the aromatics. Use a good quality extra virgin for best results
• Medium onion: adds sweetness and depth to the dish. Choose firm onions without soft spots
• Garlic cloves: provides essential aromatic flavor. Fresh is always preferable to pre-minced
• Long-grain white rice: absorbs all the wonderful flavors while cooking. Rinse it first for fluffier results
• Chicken broth: forms the cooking liquid and adds richness. Homemade or low-sodium store-bought both work well
• Dried thyme and rosemary: classic herbs that pair beautifully with lemon and chicken. Crush them between your fingers to release more flavor
• Lemon zest and juice: brings brightness and acidity that makes this dish special. Use organic lemons when possible
• Frozen peas: adds color, sweetness, and texture. They require no prep and cook perfectly in residual heat
• Fresh parsley: provides a pop of color and fresh flavor. Always add at the end to preserve its brightness

Step-by-Step Instructions

Sauté The Aromatics:

Heat olive oil in a skillet over medium heat until it shimmers but doesn't smoke. Add diced onion and cook for 3-4 minutes, stirring occasionally, until they become soft and translucent with slightly golden edges. This creates a flavor foundation for the entire dish.

Add The Garlic:

Once onions are softened, add minced garlic to the skillet and cook for just 1-2 minutes until you can smell its wonderful aroma. Watch carefully as garlic burns quickly and becomes bitter. It should turn slightly golden but not brown.

Transfer To Slow Cooker:

Scrape the entire onion and garlic mixture into your slow cooker, making sure to get all the flavorful oil too. Spread it evenly across the bottom to create a flavorful bed for the chicken.

Layer The Chicken:

Place chicken breasts directly on top of the onion mixture in a single layer if possible. If using larger pieces, make sure they don't overlap too much for even cooking.

Season The Chicken:

Sprinkle dried thyme, dried rosemary, lemon zest, salt, and black pepper evenly over the chicken breasts. Try to distribute the seasonings as evenly as possible so every bite will be flavorful.

Add The Rice:

Sprinkle uncooked rice around the chicken, not on top of it. Make sure the rice is distributed evenly around the edges of the slow cooker to ensure even cooking.

Pour In Liquid:

Gently pour chicken broth over the rice and chicken, ensuring all the rice grains are submerged in the liquid. This is crucial for properly cooked rice without any crunchy bits.

Add Lemon Juice:

Drizzle fresh lemon juice evenly over everything in the slow cooker. The acid from the lemon helps tenderize the chicken while adding brightness to the dish.

Cook Until Tender:

Cover the slow cooker with the lid and set to cook on low for 3-4 hours or high for 1.5-2 hours. The chicken is done when it reaches 165°F internally and the rice is tender with no liquid remaining.

Remove Chicken:

Once cooking is complete, carefully remove the chicken breasts from the slow cooker and set aside on a cutting board. The chicken should be very tender but still hold its shape.

Add Peas:

Stir the frozen peas directly into the hot rice mixture. The residual heat will warm them through perfectly without overcooking and maintaining their bright green color.

Shred The Chicken:

Using two forks, shred or slice the chicken into bite-sized pieces. The chicken should pull apart easily if it's properly cooked.

Combine Everything:

Return the shredded chicken to the slow cooker and gently fold it into the rice mixture until evenly distributed. Be careful not to overmix or the rice may become mushy.

Final Seasoning:

Taste a small portion and adjust the seasoning with additional salt or pepper if needed. The flavors should be balanced with a noticeable but not overwhelming lemon flavor.

Garnish And Serve:

Sprinkle fresh chopped parsley over the top just before serving for a pop of color and fresh flavor. Serve hot, making sure each portion includes both chicken and rice.

Save

The lemon zest is absolutely my secret weapon in this recipe. I've found that without it, the dish lacks that special brightness that makes it stand out from ordinary chicken and rice. My daughter once helped me prepare this dish and accidentally added double the lemon zest. We were worried it would be too strong, but it actually created the perfect amount of citrus flavor that we've used ever since.

Recipe FAQs

→ Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but it requires longer cooking time. Add an extra 1/2 cup of broth and expect to cook for about 5-6 hours on low instead of 3-4 hours. The texture will be chewier but with added nutritional benefits.

→ What if my rice comes out too mushy?

If your rice turns out too soft, try reducing the liquid by 1/4 cup next time. Another tip is to add the rice during the last 45-60 minutes of cooking rather than at the beginning, which gives more control over the rice texture.

→ Can I use frozen chicken breasts?

For food safety reasons, it's not recommended to use frozen chicken in a slow cooker as it may remain in the temperature danger zone too long. Always thaw chicken completely before adding it to your slow cooker.

→ How do I store leftovers?

Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to prevent the rice from drying out.

→ What vegetables can I add besides peas?

This dish works well with many vegetables. Try adding diced carrots at the beginning with the onions, or stir in chopped spinach, asparagus tips, or bell peppers during the last 30 minutes of cooking time.

→ Can I make this dish dairy-free?

This recipe is naturally dairy-free! If you choose to add cream as suggested in the notes, you can substitute coconut cream or a dairy-free creamer for a similar richness without dairy.