Slow Cooker Lemon Herb Chicken (Printable Version)
Juicy chicken thighs simmered with lemon and herbs, paired with fluffy, citrus-infused rice.
# What You'll Need:
→ Protein
01 -
4 boneless, skinless chicken thighs (approximately 1 lb)
→ Grains
02 -
1 cup long-grain white rice
→ Liquids
03 -
2 cups chicken broth
→ Produce
04 -
1 lemon, juiced and zested
05 -
4 garlic cloves, minced
06 -
Fresh parsley, chopped (for garnish)
→ Herbs & Spices
07 -
1 teaspoon dried thyme
08 -
1 teaspoon dried rosemary
09 -
Salt and black pepper, to taste
# Step-by-Step Guide:
01 -
Rinse 1 cup of long-grain rice under cold water until clear. In the slow cooker, combine the rinsed rice, 2 cups chicken broth, juice and zest of 1 lemon, minced garlic, dried thyme, dried rosemary, salt, and pepper. Stir to blend evenly.
02 -
Pat chicken thighs dry and season lightly with salt and pepper. Place them in a single layer on top of the rice mixture, ensuring partial submersion in the liquid.
03 -
Cover and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours until chicken reaches an internal temperature of 165°F (74°C) and rice is tender with absorbed broth. Avoid opening the lid during cooking to maintain heat.
04 -
Remove chicken and set aside. Fluff rice with a fork to separate grains, mixing in any remaining liquid. Plate rice and top with chicken. Garnish with chopped fresh parsley and serve hot.
# Additional Notes:
01 -
Use fresh lemon for optimal brightness. Rinsing rice removes excess starch, preventing stickiness. If rice is too wet after cooking, cook uncovered on high for 10–15 minutes to evaporate excess moisture.