Four chicken thighs are seasoned, seared until golden, and set on top of rice that cooks in chicken broth with lemon juice, lemon zest, thyme, garlic powder and paprika. The slow cooker does the rest on low heat, and chopped parsley goes in at the end. It makes 4 servings, with the rice and chicken cooked in the same pot.
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The searing is the only stovetop step. Everything else goes straight into the slow cooker, so prep is 15 minutes and the cooking time is 4 to 5 hours.
What Goes in the Slow Cooker
The full amounts are in the recipe card at the bottom. These are the ingredients that shape the dish.
- Chicken thighs (4 pieces): they stay juicy through a long cook and hold up against the lemon and herbs.
- White rice (1 cup) and chicken broth (2 cups): the rice soaks up the broth and the lemony juices as it cooks.
- Lemon juice (¼ cup) and lemon zest (1 tablespoon): the juice gives the tang that cuts through the richness of the chicken, and the zest adds the citrus aroma.
- Dried thyme (2 teaspoons), garlic powder (1 teaspoon) and paprika (½ teaspoon): thyme is earthy, garlic powder adds savory depth without fresh garlic, and paprika brings mild smokiness and color.
- Salt (1 teaspoon), black pepper (½ teaspoon) and olive oil (1 tablespoon): the salt and pepper go on the chicken, and the oil is for searing.
- Parsley (¼ cup, chopped): stirred in just before serving for a fresh finish.
Searing and Cook Time
Searing the thighs in olive oil over medium heat, on both sides until golden brown, gives them a crust and adds flavor to the finished dish. Do not skip it.
Cook on low for 4 to 5 hours, until the chicken is cooked through. Slow cookers vary. If you are short on time you can cook on high for about 2 to 3 hours, but watch the chicken so it does not overcook, and check that it reaches an internal temperature of 165°F.
Swaps and Add-Ins
- Vegetables: carrots, bell peppers or green beans can go in with the rice and broth. Peas, carrots or bell peppers can also be added during the last hour so they stay tender.
- Other protein: boneless chicken breasts or turkey thighs work. Breasts cook faster and dry out more easily, so adjust the time. For a vegetarian version, use chickpeas or tofu and adjust the cooking time as needed.
- More flavor: a splash of soy sauce or a tablespoon of Dijon mustard in the broth adds an umami note. Fresh basil or cilantro can go in too, and chopped fresh parsley or thyme right before serving adds color.
What to Serve With It
Steamed broccoli, green beans or carrots go well with it, and a squeeze of lemon over the vegetables ties them to the dish. A simple mixed greens salad with a tangy vinaigrette balances the richness of the chicken, with cherry tomatoes, cucumbers or avocado if you like. Warm crusty bread, garlic bread or a baguette soaks up the juices on the plate.
Timing and Nutrition
Prep takes 15 minutes, which covers seasoning and searing the chicken and measuring the rest. Cooking takes 4 to 5 hours, so the total is 5 hours 15 minutes. If you measure the ingredients the night before, you can put everything in the slow cooker in the morning.
Each serving (one plate) has about 350 calories, 30 grams of protein, 10 grams of fat (2 grams saturated), 40 grams of carbohydrates, 1 gram of fiber, 0 grams of sugar and 600 milligrams of sodium. The recipe is gluten-free as long as the chicken broth you use is labeled gluten-free.
FAQ
Can I use chicken breasts instead of thighs?
Yes. Adjust the cooking time slightly, since breasts cook faster and can dry out more easily.
Can I store leftovers?
Keep them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth if needed to keep the rice moist.
Can I add more vegetables?
Yes. Peas, carrots or bell peppers can go in during the last hour of cooking so they stay tender.
Is this recipe gluten-free?
Yes, as long as the chicken broth is labeled gluten-free, because some brands may contain gluten.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Slow Cooker Lemon Herb Chicken and Rice
Ingredients
Instructions
Season the chicken thighs with salt and black pepper.
Heat the olive oil in a skillet over medium heat, then sear the chicken on both sides until golden brown.
In the slow cooker, add the rice, broth, lemon juice, lemon zest, thyme, garlic powder, and paprika.
Place the seared chicken on top of the rice mixture.
Cover and cook on low for 4-5 hours or until the chicken is cooked through.
Once done, stir in the chopped parsley before serving.
Notes
This dish pairs well with steamed vegetables.
Leftovers can be stored in the fridge for up to 3 days.
Nutrition
| Serving Size | 1 plate |
|---|---|
| Calories | 350 calories |
| Sugar Content | 0g |
| Sodium Content | 600mg |
| Fat Content | 10g |
| Saturated Fat Content | 2g |
| Unsaturated Fat Content | 8g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 40g |
| Fiber Content | 1g |
| Protein Content | 30g |
| Cholesterol Content | 100mg |