Crockpot Lemon Herb Chicken and Rice
This bright, zesty Crockpot Lemon Herb Chicken and Rice transforms simple ingredients into a Mediterranean-inspired meal that cooks itself while you handle life's other demands. Tender chicken and fluffy rice infused with lemon and aromatic herbs create the perfect balance of convenience and nutrition for busy weeknights.
Equipment
- Slow Cooker/Crockpot
Ingredients
Chicken and Rice
- 2 pounds boneless, skinless chicken breasts or thighs thighs provide more moisture and flavor
- 1 1/2 cups long-grain white rice rinsed until water runs clear
- 3 cups low-sodium chicken broth
- 3 tablespoons fresh lemon juice approximately 1-2 lemons
- 2 tablespoons lemon zest
- 4 cloves garlic minced
- 1 medium yellow onion finely diced
- 2 tablespoons olive oil
Herbs and Seasonings
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried
- 2 tablespoons fresh rosemary chopped (or 2 teaspoons dried)
- 1 tablespoon fresh parsley chopped, plus more for garnish
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
Instructions
- In your crockpot, combine the diced onion, minced garlic, olive oil, thyme, rosemary, oregano, lemon zest, and bay leaf. Gently massage the herbs between your palms before adding to release their essential oils for maximum flavor.
- Place the chicken breasts or thighs on top of the herb and onion mixture. Season generously with salt and pepper on both sides.
- Rinse your rice thoroughly until the water runs clear. Sprinkle the rinsed rice around the chicken, ensuring it's evenly distributed in the slow cooker.
- Pour the chicken broth and fresh lemon juice over the rice and chicken. Make sure all rice grains are submerged in the liquid to promote even cooking.
- Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours. The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
- About 10 minutes before serving, remove the chicken and shred it using two forks. Return it to the crockpot, gently fluffing the rice and mixing the chicken throughout.
- Remove the bay leaf and stir in fresh parsley. Let it stand, covered, for 5-10 minutes to allow flavors to meld and excess moisture to absorb before serving.
Notes
- For a higher-fiber option, substitute brown rice, but add 30-45 minutes to the cooking time and an extra 1/2 cup of broth.
- If using chicken breasts, consider slicing thicker pieces horizontally to ensure even cooking.
- For meal prep, portion into individual containers for grab-and-go lunches throughout the week.
- At high altitude (above 3,000 feet), add an additional 1/4 cup of broth and extend cooking time by 30 minutes.
- Never leave the finished dish at room temperature for more than 2 hours for food safety.
- If using chicken breasts, consider slicing thicker pieces horizontally to ensure even cooking.
- For meal prep, portion into individual containers for grab-and-go lunches throughout the week.
- At high altitude (above 3,000 feet), add an additional 1/4 cup of broth and extend cooking time by 30 minutes.
- Never leave the finished dish at room temperature for more than 2 hours for food safety.
Nutrition
Calories: 385kcalCarbohydrates: 32gProtein: 35gFat: 12gSaturated Fat: 2gCholesterol: 90mgSodium: 470mgPotassium: 520mgFiber: 1.5gSugar: 2gVitamin A: 180IUVitamin C: 15mgCalcium: 42mgIron: 10mg
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