Slow Cooker Lemon Herb Chicken with Fluffy Rice
A simple, comforting slow cooker meal featuring tender chicken infused with lemon and herbs served over fluffy rice.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Can substitute with chicken thighs for juiciness.
- 1 cup chicken broth Use gluten-free broth if needed.
- 2 pieces lemons, zested and juiced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano Can substitute with rosemary or dill.
- 1 teaspoon dried thyme
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Add red pepper flakes for heat.
For the Rice
- 1 cup long-grain white rice Can substitute with quinoa or cauliflower rice.
- 2 cups water
For Garnish
- to taste fresh parsley, chopped Add just before serving.
Instructions
Preparation
- Season the chicken: Sprinkle salt, pepper, oregano, and thyme evenly on both sides.
- Prepare the sauce: Mix chicken broth, lemon juice, lemon zest, olive oil, and garlic in a bowl.
- Assemble: Place chicken in the slow cooker and pour the lemon herb sauce over it.
Cooking
- Cover and cook on low for 6–7 hours or high for 3–4 hours.
- About 30 minutes before serving, cook the rice with water according to package instructions.
Serving
- Shred the chicken in the slow cooker, mix with the sauce, and serve over fluffy rice.
- Finish with fresh parsley before serving.
Notes
Store leftovers in airtight containers for up to 3 days. Freeze chicken and sauce for up to 3 months. Reheat gently with a splash of broth.