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Slow Cooker Lemon Herb Chicken and Rice

Slow Cooker Lemon Herb Chicken and Rice

This Slow Cooker Lemon Herb Chicken and Rice is a bright, cozy, one-pot comfort meal made with tender slow-cooked chicken breasts, fluffy seasoned rice, fresh lemon, and aromatic herbs. Perfect for busy weeknights, this dish combines the easy convenience of slow cooker chicken recipes with the wholesome flavor of a classic chicken-and-rice dinner. Each bite is creamy, citrusy, and full of comforting herbs — a lighter twist on favorites like slow cooker chicken stew, slow cooker chicken and gravy, and chicken broccoli rice. Just toss everything in the crockpot and let it cook into the perfect effortless family meal.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Chicken & Rice
  • 2 lbs boneless skinless chicken breasts
  • 1 ½ cups long-grain white rice uncooked, rinsed
  • 3 cups chicken broth
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 3 cloves garlic minced
  • 1 small onion finely chopped
  • 2 tbsp butter or olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • ½ tsp dried rosemary
  • 1 tsp salt or to taste
  • ½ tsp black pepper
  • 1 cup frozen peas optional
  • 1 ½ cups steamed broccoli optional for chicken broccoli rice twist

Method
 

  1. Prepare the Crockpot
  2. Add the rinsed rice to the bottom of the slow cooker and spread it out evenly.
  3. Season the Chicken
  4. Season chicken breasts with salt, pepper, thyme, parsley, and rosemary. Place them on top of the rice.
  5. Add Liquids & Flavor
  6. Pour in the chicken broth, lemon juice, and melted butter or olive oil. Add garlic, chopped onion, and lemon zest.
  7. Slow Cook
  8. Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until chicken is tender and rice is fully cooked.
  9. Shred or Slice Chicken
  10. Once cooked, remove the chicken, shred it, then return it to the pot. Mix gently to combine with the rice.
  11. Add Veggies (Optional)
  12. Stir in frozen peas or steamed broccoli. Let stand for 5 minutes.
  13. Serve
  14. Fluff with a fork, garnish with fresh parsley, and add an extra squeeze of lemon before serving if desired.

Notes

Rice choice matters: Use long-grain white rice only. Brown rice requires additional liquid + longer cooking time.
For creamier rice: Add ¼ cup extra broth.
Prefer thighs? Substitute with boneless chicken thighs for extra tenderness.
Thicker consistency: Let the stew sit for 10 minutes before serving.
Chicken broccoli rice version: Add steamed broccoli at the end to keep it fresh and vibrant.
Storage: Refrigerate 3–4 days or freeze up to 3 months.