Slow Cooker Lemon Herb Chicken and Rice is a simple, comforting meal where tender chicken and fluffy rice come together with fresh lemon and a mix of herbs. The lemon adds a bright touch while the herbs give it a cozy, homey flavor. It’s the kind of dish that smells amazing while cooking and feels like a warm hug when you eat it.
I love making this recipe on busy days because you just put everything in the slow cooker and let it do its magic. The chicken turns out so juicy, and the rice so perfectly cooked in all those tasty juices. Plus, it’s great for leftovers the next day and even tastes better after some time in the fridge. I usually add a little extra lemon zest on top before serving to brighten it up.
My favorite way to enjoy this meal is with a simple green salad or some steamed veggies on the side. It’s hearty but still fresh, and easy to share with family or friends. Whenever I make this, it fills the house with such a warm, inviting smell that everyone knows dinner is ready and can’t wait to eat. It’s just one of those dishes that feels like comfort food without any fuss.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give great flavor and stay juicy in the slow cooker. You can use boneless thighs but reduce cooking time slightly. Chicken breasts work too but may dry out.
Rice: Long-grain white rice cooks well in the slow cooker without getting too mushy. Avoid quick-cooking rice types, as they may overcook. Brown rice can be used if you increase cooking time and liquid.
Lemon: Fresh lemon slices and zest provide a bright, fresh flavor. If you don’t have fresh lemon, a splash of lemon juice works, but add it toward the end of cooking to keep the flavor fresh.
Herbs: Fresh thyme, rosemary, and oregano make the dish aromatic. Dried herbs are fine; just use about 1/3 the amount of fresh herbs. Feel free to swap in basil or parsley based on your taste.
Green Olives (Optional): They add a nice salty hint but can be left out. If you prefer less salty, rinse them before adding or substitute with capers.
How Do You Get Crispy Skin on Chicken Thighs in a Slow Cooker?
Slow cookers don’t brown food well, so searing chicken first is key. Here’s how:
- Pat chicken thighs dry with paper towels to get rid of moisture.
- Heat olive oil in a skillet over medium heat.
- Place chicken skin-side down and cook without moving for 4-5 minutes until skin is golden and crispy.
- Flip and cook 1-2 minutes on the other side to seal flavors.
- Transfer chicken onto rice in the slow cooker, skin-side up to keep it crispy on top.
This simple step adds great color, flavor, and texture that wouldn’t happen if you cooked the chicken straight in the slow cooker.
Equipment You’ll Need
- Slow cooker – perfect for cooking the chicken and rice together slowly and evenly without much effort.
- Large skillet – great for searing the chicken to get crispy, golden skin before slow cooking.
- Knife and cutting board – for slicing lemon and chopping herbs easily.
- Measuring cups and spoons – to measure rice, broth, and spices accurately.
- Fork – for fluffing the rice before serving to keep it light and separate.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless chicken breasts if you want a leaner option; just reduce cooking time slightly.
- Add chopped bell peppers or zucchini in the slow cooker for extra veggies and color.
- Use feta cheese sprinkled on top before serving for a tangy, creamy contrast that pairs well with lemon and herbs.
- Add a pinch of crushed red pepper flakes for a little heat if you enjoy spicy flavors in your meal.
Slow Cooker Lemon Herb Chicken and Rice
Ingredients You’ll Need:
For the Chicken and Rice:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 ½ cups long-grain white rice (uncooked)
- 3 cups chicken broth
- 3 cloves garlic, minced
- 1 lemon, thinly sliced (plus zest of one lemon)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- 1 teaspoon dried oregano
- ½ cup green olives, sliced (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and sear the chicken. Then, you’ll cook everything together in the slow cooker for 4 to 5 hours on low or 2 to 3 hours on high. Easy hands-off cooking that makes a tasty, hearty meal!
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Pat chicken thighs dry with paper towels and season both sides with salt and pepper. Heat olive oil in a large skillet over medium heat. Place chicken skin-side down and cook 4-5 minutes, until golden and crispy. Flip and cook for 2 more minutes, then remove and set aside.
2. Mix Rice and Herbs in Slow Cooker:
Add uncooked rice, minced garlic, chicken broth, lemon zest, thyme, rosemary, and oregano into the slow cooker insert. Stir everything together evenly.
3. Combine and Cook:
Arrange the seared chicken thighs on top of the rice mixture with the skin-side facing up. Place lemon slices and optional green olives over the chicken. Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the rice is tender and chicken reaches an internal temperature of 165°F (74°C).
4. Finish and Serve:
When done, remove the chicken and fluff the rice with a fork. Garnish with fresh parsley before serving. Serve warm and enjoy the juicy, lemony, herby flavors!
Can I Use Frozen Chicken Thighs in This Recipe?
Yes, but be sure to fully thaw the chicken thighs in the refrigerator overnight before cooking. Using frozen chicken can increase cooking time and may affect even cooking, especially for the rice.
Can I Substitute Brown Rice for White Rice?
You can use brown rice, but it will require a longer cooking time and more liquid—about 3 ½ cups broth—and may need 6-7 hours on low. Make sure to adjust accordingly to avoid undercooked rice.
How Do I Store and Reheat Leftovers?
Store leftover chicken and rice in an airtight container in the fridge 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 Add Vegetables to This Slow Cooker Dish?
Absolutely! Adding veggies like bell peppers, zucchini, or peas about halfway through cooking works well and adds color and nutrition without changing the cooking time too much.
