This Lemon Herb Chicken & Rice is engineered specifically for the slow cooker so the chicken stays juicy and the rice cooks through without turning mushy. The workflow is staged: aromatics and broth start first to heat the crock and build flavor; chicken goes in to gently poach to 74°C / 165°F; and the rice is added later with a precise liquid ratio so it finishes tender and fluffy in the final window. Bright lemon, garlic, and a trio of herbs keep the profile clean and savory, while a small butter finish delivers a glossy, restaurant-style texture.
Ingredients & Measurements
- Yield: 6 servings (about 1¼–1½ cups each)
- Chicken & Seasoning
- 900 g (2 lb) boneless, skinless chicken thighs (juiciest) or breasts, trimmed and patted dry
- 1½ tsp fine sea salt, divided
- ¾ tsp freshly ground black pepper, divided
- 1 tsp garlic powder
- ½ tsp sweet paprika (color and depth)
- Aromatics
- 1 small yellow onion, finely diced (about 150 g)
- 3 garlic cloves, very finely minced (about 1 Tbsp)
- Zest of 1 large lemon (about 2 tsp, finely grated)
- Liquid & Herbs
- 960 ml (4 cups) low-sodium chicken broth, divided
- 60 ml (¼ cup) fresh lemon juice (from 1–2 lemons)
- 1½ tsp dried oregano
- 1 tsp dried thyme
- ½ tsp dried rosemary, crumbled between fingers (or 1½ tsp fresh, chopped)
- 1 bay leaf
- Rice & Vegetables
- 300 g (1½ cups) long-grain white rice, rinsed until water runs clear and drained well
- 1 cup (140 g) frozen peas, thawed
- 1 cup (130 g) small-dice carrots (fresh or frozen)
- Finish & Garnish
- 2 Tbsp unsalted butter (gloss)
- 2–3 Tbsp chopped fresh parsley or dill
- Lemon wedges, for serving
Rice options: Standard long-grain white delivers a tender, fluffy result with proper staging. Parboiled (converted) rice is extra-forgiving if your slow cooker runs hot; use the same weight/volume and timings below.
Step-by-Step Instructions
- Season and load the base (5 minutes). In the crock of a 6–7 L slow cooker, combine onion, garlic, lemon zest, 3 cups broth, lemon juice, oregano, thyme, rosemary, bay leaf, ¾ tsp salt, and ¼ tsp pepper. Stir to distribute aromatics.
- Add chicken to poach gently (2 minutes). Season chicken with remaining ¾ tsp salt, ½ tsp pepper, garlic powder, and paprika. Nestle the pieces into the liquid in an even layer so they’re mostly submerged.
- Slow-cook, first stage (2½–3½ hours). Cover and cook on LOW 2½–3 hours (or HIGH 1½–2 hours) until chicken is just cooked through (74°C / 165°F at the thickest point). Slow cookers vary; start checks at the early time mark. Meanwhile, rinse and drain the rice thoroughly and set aside to dry (important for non-gummy grains).
- Shred or cube the chicken (5 minutes). Transfer chicken to a board. Discard the bay leaf. Roughly shred into large, bite-size pieces (or cube). Skim any foam from the surface of the broth if present; taste the liquid—it should be pleasantly lemony and savory.
- Set the rice/liquid ratio (1 minute). Stir rinsed rice into the hot broth along with the carrots. Add the remaining 1 cup broth; if your cooker tends to run cooler, add ¼ cup hot water as a buffer. Return the chicken and its juices to the crock, distributing evenly.
- Slow-cook, rice stage (45–75 minutes). Cover and cook on HIGH 45–60 minutes (or LOW 60–75 minutes), without lifting the lid for the first 40 minutes. At 45 minutes, quickly check a few grains: they should be tender with a light bite. If still firm, cook in 10-minute increments. Avoid vigorous stirring—fold gently from the edges to the center if needed to prevent clumping.
- Finish and brighten (3 minutes). When rice is just tender and most liquid is absorbed to a creamy, spoonable consistency, fold in peas and butter until melted and glossy. Taste and adjust with salt in pinches and a few grinds of pepper. For extra brightness, add 1–2 tsp additional lemon juice.
- Garnish and serve. Sprinkle with parsley or dill. Serve hot with lemon wedges. The texture should be creamy but not soupy, with distinct grains and juicy chicken throughout.
- Hold and reheat safely. Switch to WARM for up to 30 minutes; rice will continue to absorb liquid, so stir in 2–4 Tbsp hot water or broth if needed. Refrigerate leftovers airtight up to 3 days. Reheat gently (stovetop over low) with a splash of broth; avoid boiling to prevent rice breakage.
Cooking Notes
- Why stage the rice: Rice that cooks the entire time turns gluey. Adding it after the chicken reaches temp lets it absorb seasoned broth while retaining structure.
- Liquid control: Different slow cookers evaporate at different rates. If your cooker runs hot or vents more steam, you may need 2–4 Tbsp additional hot water near the end to reach a creamy, spoonable finish.
- Chicken choice: Thighs are most forgiving and stay succulent with carryover heat. Breasts work well when you pull at 74°C/165°F and avoid overcooking during the rice stage.
- Parboiled rice swap: If you often get uneven results, use parboiled (converted) rice. It’s pre-steamed and dried, so grains resist breaking. Cook on HIGH ~45 minutes after adding; begin checks at 35–40 minutes.
- Brown rice version: Use 300 g (1½ cups) brown long-grain rice, add 1 extra cup broth (total 5 cups), and cook the rice stage on HIGH 1½–2 hours. Add shredded chicken back in the final 30 minutes so it doesn’t dry out.
- Vegetable options: Swap peas for sweet corn; add diced zucchini in the last 10 minutes; or stir in 2 cups baby spinach off heat to wilt. For a heartier dish, add ½ cup rinsed, drained chickpeas in Step 5.
- Herb management: Dried herbs withstand long cooking; fresh parsley/dill go in at the end for aroma. For a Mediterranean note, add 2 Tbsp chopped fresh dill + 1 tsp lemon zest just before serving.
- Silky finish: The 2 Tbsp butter emulsifies the starchy broth for a glossy texture. For dairy-free, use 1 Tbsp extra-virgin olive oil instead.
- Salt discipline: Low-sodium broth plus staged seasoning gives control. Lemon enhances perceived saltiness; always taste after the butter and peas are in.
- Food safety: Don’t leave cooked rice at room temperature more than 2 hours. Cool leftovers quickly (shallow containers) before refrigerating.
- Freezer note: Rice changes texture when frozen. If you plan to freeze, freeze the chicken + broth base without rice up to 2 months. Reheat, then add fresh rice and cook as in Steps 5–7.
Nutrition Facts (per serving)
- Calories: 395 kcal
- Total fat: 12 g
- Saturated fat: 4 g
- Carbohydrates: 43 g
- Dietary fiber: 3 g
- Total sugars: 3 g
- Protein: 28 g
- Sodium: 760 mg (varies by broth and salt)
Conclusion
Designed for slow-cooker reliability, this Lemon Herb Chicken & Rice uses a staged method to keep chicken juicy and rice perfectly tender. The lemon–garlic–herb profile stays bright through low, steady heat, while a final butter fold gives the dish a cohesive, glossy finish. Respect the timing windows, resist lifting the lid during the rice stage, and adjust liquid in small increments—you’ll plate a consistent, comforting dinner with minimal hands-on work.
