Slow Cooker Lemon Herb Chicken and Rice – Easy One-Pot Dinner

Welcome to a Delightful Dinner!

Hey there! If you’re looking for a simple and delicious dinner that practically cooks itself, you’re in the right place! Today, I’m excited to share my Slow Cooker Lemon Herb Chicken and Rice recipe. This meal is like a warm hug on a plate—super comforting, easy, and packed with flavor. I absolutely love making this dish because it not only fills the belly but also brightens up my kitchen with its lemony aroma. Are you ready to get started?

Nutritional Benefits of This Dish

One of the best parts about this lemon herb chicken and rice is how balanced it is! Chicken thighs are a fantastic source of protein, which is essential for building and repairing tissues. Plus, by using low-sodium chicken broth, you’re keeping things heart-healthy. The fresh lemon adds a burst of Vitamin C, supporting your immune system. And don’t forget the fresh herbs like thyme and parsley; they’re full of antioxidants and can enhance your overall well-being!

Adaptable Variations

This recipe is super flexible, so don’t worry if you want to switch things up a bit. Here are some easy variations you can try:

• Vegetable Add-ins: Toss in some vegetables like peas, carrots, or bell peppers in the last hour of cooking for an extra nutrition boost!
• Rice Options: If you want to try something different, brown rice or quinoa can also work. Just note that they might require different cooking times or more liquid.
• Herb Twist: Replace thyme with rosemary for a different herbal flavor. It pairs wonderfully with the lemon!
• Spice it Up: If you’re a fan of spice, add a pinch of red pepper flakes to the seasoning mix for a little kick.
• Chicken Alternatives: You can use boneless chicken breasts or even tofu for a vegetarian option. Just adjust cooking times accordingly.

Slow Cooker Lemon Herb Chicken and Rice Recipe

Ingredients

• 2-4 pieces of bone-in, skin-on chicken thighs
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 2 fresh lemons (one sliced, one for juice)
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme (or dried thyme)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste
• Fresh parsley for garnish

Step-by-Step Instructions

1. Prepare Chicken: Start by patting your chicken thighs dry with paper towels. This helps them get nicely browned if you decide to sear! Season both sides with salt, black pepper, garlic powder, onion powder, and thyme.
2. Sear Chicken (Optional): In a skillet over medium-high heat, add olive oil and sear the chicken thighs skin-side down for about 5-7 minutes until they’re golden brown. Flip and sear the other side for another 5 minutes. If you want an easier approach, feel free to skip this step and place the chicken directly into the slow cooker!
3. Prepare Rice and Liquid: Grab your slow cooker and dump in the uncooked rice, chicken broth, and the juice from one lemon. Stir gently to combine.
4. Add Chicken: Now, place the seared chicken thighs right on top of the rice mixture and lay those lovely lemon slices over the chicken.
5. Cook: Cover your slow cooker and set it on low for 4-6 hours or high for 2-3 hours. The chicken should be fully cooked and the rice nice and tender when it’s done.
6. Check Doneness: Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (75°C), and fluff up the rice before serving.
7. Garnish and Serve: Once everything is all cooked up, fluff the rice with a fork and sprinkle fresh parsley on top. Serve it warm, and don’t forget to plate some of those lovely lemon slices!

Practical & Valuable Tips

• Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat in the microwave or on the stove with a splash of chicken broth to keep the rice moist.
• Consider making a double batch to have some leftovers for lunches—this dish tastes just as great the next day!
• If you’d like a creamier texture, mix in a dollop of sour cream or Greek yogurt just before serving.
• For a beautiful presentation, serve it with a side salad or steamed vegetables to balance the meal.
• Make sure to taste the rice after cooking! If it’s a bit bland, add an extra squeeze of lemon or a pinch of salt to enhance the flavors.

Equipment Needed

To make this delicious dish, you’ll need a few simple tools:

• A slow cooker (of course!)
• A large skillet (if searing the chicken)
• A cutting board and knife for prepping the chicken and lemons
• A measuring cup for the rice and broth
• A meat thermometer to check the chicken’s doneness

Frequently Asked Questions

1. Can I use boneless chicken for this recipe? Yes, you can use boneless chicken thighs or breasts. Just adjust the cooking time since they cook faster!
2. What if I don’t have thyme? No worries! You can substitute with another herb like rosemary, basil, or even Italian seasoning.
3. Can I use brown rice instead of white rice? Yes, but make sure to increase the cooking time and the liquid as brown rice typically takes longer to cook.
4. How do I know when the chicken is done? Use a meat thermometer! It should read at least 165°F (75°C) to ensure it’s safe to eat.
5. Can I freeze leftovers? Yes! Just make sure to cool it completely and then store it in an airtight container. It should last up to 3 months in the freezer.

Final Thoughts

There you have it! A simple yet flavorful one-pot dinner that’s perfect for busy evenings. I hope this Slow Cooker Lemon Herb Chicken and Rice becomes a favorite in your home as it is in mine. If you give this recipe a try, I’d love to hear how it turns out for you! Feel free to share your cooking experience with me, and don’t forget to follow me on Pinterest for more delicious recipes and kitchen inspiration!