This Slow Cooker Lemon Herb Chicken and Rice is a simple, tasty dish. With juicy chicken, fresh lemon, and fragrant herbs all cooked together, it’s a real winner for dinner!
Honestly, it practically cooks itself while you relax! I love coming home to the delicious smell and just serving it with a side of veggies. It’s comfort food at its best! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work best for this dish. If you prefer, you can use thighs for a richer flavor. They are juicier and won’t dry out as easily.
Rice: Long-grain white rice is the star here. However, you could swap it for brown rice; just remember that it may require extra cooking time and more liquid.
Lemon Juice: Fresh lemon juice gives bright flavor. If you’re in a pinch, bottled juice works too, but fresh is always preferred for the best taste.
Herbs: The mixture of thyme, rosemary, and oregano adds a lovely depth. If you don’t have dried herbs, use fresh ones — just double the amount since they’re milder.
Peas: Feel free to leave the peas out if you’re not a fan. You could use other veggies like carrots or green beans as another option.
How Do You Ensure the Rice and Chicken Cook Perfectly?
The key to perfect chicken and rice lies in cooking time and liquid. Here’s how to nail it:
- Layer the rice first so it absorbs all that delicious broth as it cooks. Make sure the rice is rinsed; this helps prevent stickiness!
- The chicken breasts need to be tucked in the liquid, allowing them to stay moist. Cover well to keep the steam in.
- Check for doneness after the cooking time. Chicken should reach 165°F (75°C) internally, and rice should be tender and fluffy.
- If the rice looks too watery, you can leave the lid off in the last few minutes to let some liquid evaporate.
Following these steps will help you achieve a perfectly cooked, delightful meal. Enjoy cooking! 🍽️
How to Make Slow Cooker Lemon Herb Chicken and Rice
Ingredients You’ll Need:
For the Main Dish:
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice, rinsed
- 2 cups low-sodium chicken broth
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
For Seasoning:
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
For Optional Additions:
- 1 cup frozen peas (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
How Much Time Will You Need?
Total time: about 4-5 hours on low heat or 2-3 hours on high heat. Prep time is around 15 minutes, making it easy to toss everything together and let the slow cooker do the work. Enjoy the wonderful aroma while it cooks!
Step-by-Step Instructions:
1. Prepare the Seasoning Mixture:
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, thyme, rosemary, oregano, paprika, salt, and black pepper. This mixture will bring tons of flavor to your chicken!
2. Set Up the Slow Cooker:
Place the rinsed rice at the bottom of your slow cooker. This helps it absorb all the delicious broth while cooking. Pour in the chicken broth, then gently stir to mix the rice and broth.
3. Add the Chicken:
Lay the chicken breasts on top of the rice in the slow cooker. This way, they’ll soak up the lemony goodness while cooking!
4. Pour on the Seasoning:
Evenly pour the lemon herb mixture over the chicken breasts, making sure to cover them well.
5. Cook:
Cover the slow cooker and set it to cook on low for 4-5 hours or on high for 2-3 hours. Check to ensure the chicken is cooked through and the rice is nice and tender.
6. Add Peas (If Using):
About 30 minutes before the cooking time is up, stir in the frozen peas, letting them heat through without overcooking.
7. Garnish and Serve:
Once everything is done cooking, sprinkle fresh parsley over the dish for a pop of color. Add lemon slices as a garnish for a lovely touch and extra flavor. Serve hot and savor the delightful taste!
Enjoy your delicious Slow Cooker Lemon Herb Chicken and Rice! It’s comforting and bursting with flavor! 🌟
FAQ for Slow Cooker Lemon Herb Chicken and Rice
Can I Use Frozen Chicken Breasts in This Recipe?
Yes, you can use frozen chicken breasts! Just be aware that you may need to increase the cooking time by 1-2 hours. Make sure that the chicken is thoroughly cooked to an internal temperature of 165°F (75°C) when done.
How Can I Make This Dish Low-Carb?
If you’re looking to reduce carbs, consider substituting the rice with cauliflower rice. Simply mix in cooked cauliflower rice about 15 minutes before serving, allowing it to heat through without overcooking.
What Herbs Can I Substitute If I Don’t Have Fresh Ones?
Dried herbs work great in this recipe! If you don’t have dried thyme, rosemary, or oregano, you can substitute with Italian seasoning as it contains a mix of herbs that will work beautifully. Use about 1 tablespoon in place of each individual herb.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of broth if needed to refresh the rice.
