Slow Cooker Lemon Herb Chicken and Rice is a comforting and easy meal that brings together tender chicken, fluffy rice, and bright lemon flavors. The herbs add a fresh touch that makes every bite feel just right, perfect for a cozy family dinner without much fuss. It’s the kind of dish that slowly cooks all day and fills your house with the best smells.
I love how this recipe lets you set it and forget it—just add everything to the slow cooker in the morning, and by dinner time, you have a warm, ready-to-eat meal waiting for you. The lemon keeps the chicken juicy and bright, while the herbs give a nice pop of flavor that makes the dish special without any extra effort. It’s my go-to when I want something simple but tasty.
My favorite way to serve this is with a side of steamed veggies or a green salad to keep things fresh and light. It’s great for busy nights when you don’t want to worry about dinner. Plus, the leftovers reheat really well, so I always make a little extra so I can enjoy it the next day too!
Key Ingredients & Substitutions
Chicken thighs: Bone-in, skin-on thighs keep the meat juicy and add great flavor during slow cooking. If you prefer leaner meat, boneless skinless thighs or breasts work well too, just watch cooking time to avoid drying out.
Rice: Long grain white rice is perfect because it cooks up fluffy and separate. Avoid instant rice here, as it might get mushy. You can try jasmine or basmati for a subtle aromatic twist.
Lemon: Both lemon juice and slices brighten the dish and tenderize the chicken. If fresh lemons aren’t handy, bottled lemon juice works—just use less to avoid overpowering the taste.
Herbs: Dried thyme, rosemary, and oregano add earthy, herbal notes. Fresh herbs could be used, but add them closer to the end to keep their flavor bright and fresh.
Olives: Green olives bring a salty, briny contrast that cuts through the richness. If you prefer milder flavors, you can skip them or replace with capers for another punch of saltiness.
How Do I Get Perfect Cooked Rice Without It Turning Mushy in the Slow Cooker?
Slow cookers can sometimes make rice mushy if cooked too long or if extra liquid is used. Here’s what I do to avoid that:
- Rinse the rice before adding to remove excess starch—this helps keep grains separate.
- Add rice on top of onions without stirring it into the liquid; this keeps it from overcooking.
- Use 1 ¾ cups broth for 1 ½ cups rice to control moisture—too much liquid leads to mushiness.
- Place seared chicken on top; its juices drip down and flavor the rice without soaking it too much.
- Set the slow cooker on low for 4-5 hours or high for 2-3 hours for tender rice that isn’t mushy.
Following these tips helps ensure your rice stays fluffy and the chicken stays juicy and tender, making the whole dish just right every time.
Equipment You’ll Need
- Slow cooker – the essential tool for easy all-day cooking and tender chicken.
- Large skillet – to sear chicken thighs for extra flavor before slow cooking.
- Cutting board and sharp knife – for chopping onions, garlic, and slicing lemons neatly.
- Measuring cups and spoons – to get your rice, broth, and herbs just right.
- Wooden spoon or heat-safe spatula – for layering ingredients without stirring too much.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless skinless breasts if you want a leaner option; cook slightly less time to avoid drying out.
- Add chopped bell peppers or frozen peas to the slow cooker for a pop of color and sweetness.
- Stir in a handful of grated Parmesan cheese just before serving for a creamy, cheesy touch.
- Use fresh herbs like rosemary and thyme instead of dried, adding them in the last 30 minutes to keep flavor bright.
Slow Cooker Lemon Herb Chicken and Rice
Ingredients You’ll Need:
For The Chicken and Rice:
- 4 bone-in, skin-on chicken thighs
- 1 ½ cups long grain white rice, rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup green olives, sliced
- 2 lemons (1 sliced thinly, 1 juiced)
- 1 ¾ cups chicken broth
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 teaspoons dried oregano
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and sear the chicken, plus 4 to 5 hours cooking time on low (or 2 to 3 hours on high) in the slow cooker. It’s mostly hands-off cooking, perfect for busy days.
Step-by-Step Instructions:
1. Prep and Season the Chicken:
In a bowl, mix together the dried thyme, rosemary, oregano, salt, and pepper. Rub this herb mixture all over the chicken thighs, coating them well.
2. Sear the Chicken:
Heat olive oil in a large skillet on medium-high heat. Place chicken thighs skin-side down and cook until golden brown, about 4-5 minutes. Flip and cook the other side for 2 minutes. Remove from the heat.
3. Layer Ingredients in the Slow Cooker:
Put the chopped onion and minced garlic at the bottom of the slow cooker. Spread the rinsed rice evenly over the onions. Pour the chicken broth and lemon juice gently over the rice but do not stir. Place the seared chicken thighs on top of the rice. Add the lemon slices and olives over everything.
4. Cook and Serve:
Cover the slow cooker and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until chicken is cooked through and rice is tender. When ready, sprinkle chopped fresh parsley on top and serve warm, making sure each plate gets a nice portion of rice, a chicken thigh, and a lemon slice.
Can I Use Frozen Chicken Thighs in This Recipe?
Yes, you can! Just make sure to fully thaw the chicken thighs in the refrigerator overnight before cooking. This helps ensure even cooking and prevents food safety issues.
Can I Substitute Brown Rice for White Rice?
Brown rice can be used, but it requires a longer cooking time and more liquid. I recommend cooking the rice separately and adding it to the slow cooker later or adjusting cooking time accordingly to avoid undercooked or mushy rice.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth or water to keep the rice moist.
Can I Make This Recipe in an Instant Pot?
Absolutely! Sear the chicken using the sauté function, then layer the ingredients as outlined. Use the rice function or manual high pressure for about 8 minutes, followed by a natural pressure release for best results.
