Slow Cooker Lemon Herb Chicken and Rice Delightful Meal

Looking for a hassle-free dinner that bursts with flavor? You’ve come to the right place! My Slow Cooker Lemon Herb Chicken and Rice is not only easy to make, but it also packs a punch of bright lemon and savory herbs. Imagine tender chicken paired with fluffy rice, all simmered to perfection. Let’s dive into this delightful meal that your family will love, and make dinner time a breeze!

Ingredients

To make Slow Cooker Lemon Herb Chicken and Rice, gather these simple ingredients:

– 4 boneless, skinless chicken thighs

– 1 cup long-grain white rice

– 2 cups low-sodium chicken broth

– 1 large onion, diced

– 3 cloves garlic, minced

– 1 lemon (zested and juiced)

– 2 teaspoons dried thyme

– 1 teaspoon dried rosemary

– 1 teaspoon dried oregano

– Salt and pepper to taste

– 1 cup frozen peas

– 2 tablespoons olive oil

– Fresh parsley, chopped, for garnish

These ingredients come together to create a warm and tasty meal. The chicken thighs are juicy and full of flavor. The rice absorbs the chicken broth and lemon juice, making it rich and zesty. Fresh herbs like thyme and oregano add a nice touch. Don’t forget the peas for color and sweetness!

Using low-sodium chicken broth is key for controlling salt levels. Fresh parsley adds a pop of color and freshness when you serve the dish.

Gather these items before you start cooking, and you’ll be ready for a delightful meal!

Step-by-Step Instructions

Sauté Aromatics

First, heat the olive oil in a skillet over medium heat. Add the diced onion and sauté it until it turns clear, about 3-4 minutes. Then, stir in the minced garlic and cook for another minute. You want the garlic to smell great.

Prepare Chicken

Next, take the chicken thighs and season them with salt and pepper. Also, add half of the lemon zest. Place the sautéed onion and garlic mixture at the bottom of the slow cooker.

Layer Ingredients

Now, put the seasoned chicken thighs on top of the onions. Pour the rice evenly over the chicken. Then, add the chicken broth, lemon juice, and the rest of the lemon zest. This will help keep the rice flavorful.

Add Herbs

Sprinkle the dried thyme, rosemary, and oregano over everything. Make sure the herbs are spread out well. They will add a nice touch to your dish.

Cook Chicken and Rice

Cover the slow cooker and set it on low for 4-5 hours or high for 2-3 hours. The chicken should be cooked through, and the rice will absorb all the liquid.

Add Peas

About 30 minutes before you are ready to serve, stir in the frozen peas. This will warm them up and add a pop of color.

Shred Chicken

When the cooking time is up, take out the chicken thighs. Use two forks to shred them. Then, return the shredded chicken back to the slow cooker. Mix everything well to combine the flavors.

Serve

Finally, spoon the chicken and rice onto plates. Garnish with fresh parsley for a bright finish. Enjoy this simple and tasty meal!

Tips & Tricks

Choosing the Right Chicken

For this dish, I prefer boneless, skinless chicken thighs. They stay juicy and tender. Thighs have more flavor than chicken breasts. If you want to use breasts, just keep an eye on cooking time.

Rice Varieties and Their Use

Long-grain white rice works best for this recipe. It cooks evenly and absorbs flavors well. You can use basmati or jasmine rice if you like. Just remember, cooking times may vary slightly.

Seasoning Suggestions

I use thyme, rosemary, and oregano for a fresh taste. You can add more herbs like dill or basil for a twist. If you like heat, sprinkle in some red pepper flakes. Always taste and adjust to your liking.

Ensuring Moisture Retention

To keep your chicken and rice moist, do not lift the lid while cooking. The steam helps cook everything evenly. If you want extra moisture, add a bit more broth. Just a half cup should do the trick.

Variations

Adding Vegetables

You can boost nutrition by adding vegetables. Carrots and bell peppers work well. Just chop them into small pieces. Add them to the slow cooker with the onion and garlic. They will cook nicely and add color to your dish. Frozen corn or green beans are also great choices. Feel free to mix and match your favorites.

Using Different Herbs

Switching herbs can change the flavor. Instead of thyme, try basil or cilantro. You can also use fresh herbs if you have them. Chop fresh herbs and add them at the end for a bright taste. Experimenting with herbs keeps the meal exciting. Each choice brings a unique twist.

Whole Grain Rice Option

Using whole grain rice adds fiber and nutrients. Brown rice is a great choice for this dish. Keep in mind, it will need more liquid. Use 2.5 cups of chicken broth instead of 2 cups. Also, cook it a bit longer, about 5-6 hours on low. This change makes the meal heartier and healthier.

Lemon Herb Chicken with Quinoa

Quinoa is a tasty and healthy swap for rice. It cooks faster and adds protein. Use 1 cup of rinsed quinoa with 2 cups of chicken broth. The cooking time remains the same, around 4-5 hours on low. Quinoa will soak up all the delicious flavors. Your meal will be light and satisfying.

Storage Info

Refrigeration Guidelines

After you make Slow Cooker Lemon Herb Chicken and Rice, let it cool down. Store leftovers in an airtight container. Keep it in the fridge. It will last for about 3 to 4 days. Make sure to label the container with the date. This helps you know when to use it.

Freezing Leftovers

You can freeze leftovers for later meals. Use freezer-safe containers or bags. Portion them into single servings for easy meals. The chicken and rice dish can stay good in the freezer for up to 2-3 months. When you are ready to eat, thaw it in the fridge overnight before reheating.

Reheating Instructions

To reheat, you can use the microwave or the stovetop. If using the microwave, place the chicken and rice in a bowl and cover it. Heat for 1-2 minutes, stirring halfway through. On the stovetop, add a splash of broth or water to a pan. Heat over low heat until warm. Stir to ensure even heating. Enjoy your meal just like it was fresh!

FAQs

Can I use frozen chicken thighs?

Yes, you can use frozen chicken thighs. Just make sure to add extra cooking time. If you cook on low, it may take about 5 to 6 hours. On high, it may take 3 to 4 hours to cook completely. Always check if the chicken is done before serving.

What can I serve with Slow Cooker Lemon Herb Chicken and Rice?

You can serve this dish with a simple green salad. A side of steamed vegetables works well too. Garlic bread is another great option to soak up the flavors. You could also serve it with a light lemon vinaigrette.

How do I know when the chicken is cooked through?

You can check the chicken with a meat thermometer. It should read 165°F (75°C) at the thickest part. If you do not have a thermometer, cut into the chicken. It should be white inside, not pink.

Can I make this dish ahead of time?

Yes, you can make this dish ahead of time. Cook it and store it in the fridge for up to three days. You can also freeze it for up to three months. Just make sure to cool it completely before storing.

Is it possible to cook on high instead of low?

Yes, you can cook on high instead of low. Cooking on high takes about 2 to 3 hours. Just keep an eye on it to avoid overcooking. The chicken should still be tender and juicy when done.

This recipe for Slow Cooker Lemon Herb Chicken and Rice is simple and tasty. You learned about the key ingredients, step-by-step cooking, and tips for best results. We also explored variations to make the dish your own. Finally, you now know how to store any leftovers. With these insights, you can create a delicious meal that your family will love. Enjoy your cooking adventur