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- 4 boneless, skinless chicken breasts - 1 cup long-grain white rice - 2 cups low-sodium chicken broth - 1 large onion, diced - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 lemon, zested and juiced - 1 teaspoon paprika - Salt and pepper to taste These main ingredients create the base for your dish. The chicken provides protein, while the rice absorbs all the flavors. The chicken broth adds depth. Onions and garlic give a sweet aroma, and herbs add freshness. - 1 cup frozen peas Frozen peas are a great choice for added color and texture. They bring a sweet note to the dish. Feel free to add them in the last 30 minutes of cooking. This way, they stay bright and tender. - Fresh parsley for garnish Fresh parsley not only adds color but also a hint of brightness. Just sprinkle it on top before serving. It makes your meal look beautiful and appetizing. This dish is simple yet packed with flavor. You can easily adjust the ingredients to suit your taste. Enjoy cooking! {{ingredient_image_1}} To start, get your slow cooker ready. Spray the inside with non-stick cooking spray. This makes cleanup much easier later. Next, chop your onion and mince the garlic. These will add great flavor. Now, let’s layer the ingredients. First, place the diced onion and minced garlic at the bottom of the slow cooker. After that, add the chicken breasts on top of the onion and garlic. Make sure they are evenly spaced. Sprinkle thyme, rosemary, paprika, salt, and pepper over the chicken. This is where the flavor starts to build! Evenly spread the rice over the chicken. It will soak up all the tasty juices. Pour the chicken broth over the rice and chicken. Make sure the rice is fully covered. Squeeze the lemon juice directly onto the mixture. Then, add the lemon zest for extra zing. Cover your slow cooker and set the heat. Cook on low for 6-7 hours or high for 3-4 hours. Check if the chicken is tender and fully cooked when time is up. If you want to add peas, do this in the last 30 minutes of cooking. Mix them in gently. Once done, shred the chicken with two forks right in the slow cooker. Stir everything to mix the flavors well. Finally, serve the chicken and rice in bowls, garnished with fresh parsley. Enjoy your meal! To boost the flavor of your dish, use fresh herbs. Fresh thyme and rosemary add more taste than dried ones. You can also add a splash of white wine for a rich layer of flavor. Make sure to squeeze the lemon juice right before you serve. This keeps the taste bright and fresh. To get tender chicken, use low heat. Cooking on low for 6-7 hours helps keep the chicken juicy. Use long-grain white rice, as it cooks best in the slow cooker. Rinse the rice before adding it to remove excess starch. This step helps make the rice fluffy and not sticky. One common mistake is overcrowding the slow cooker. Make sure there is enough space for the heat to circulate. Another mistake is skipping the seasoning. Don’t forget to season the chicken well with salt and pepper. Lastly, avoid overcooking the rice. Check at the end of the cooking time to ensure it’s just right. Pro Tips Use Fresh Herbs: For the best flavor, consider using fresh thyme and rosemary instead of dried. Add them during the last hour of cooking to retain their vibrant taste. Check Chicken Temperature: Ensure your chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Use a meat thermometer for accuracy. Customize the Veggies: Feel free to add other vegetables like carrots or bell peppers, which can be added at the same time as the peas for a colorful and nutritious dish. Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave for best results. {{image_2}} You can switch the chicken for other proteins. Try using turkey or pork. Both will soak up the lemon and herb flavors well. For seafood lovers, shrimp works great too, but add it later. Cook shrimp for only the last 30 minutes to keep it tender. You can also use firm tofu for a plant-based option. Just cube the tofu and add it in with the rice. If you like heat, add some spice! Mix in red pepper flakes or cayenne pepper to the chicken. One teaspoon is a good start, but you can adjust to your taste. You could also add diced jalapeños or serrano peppers. For a smoky flavor, try adding smoked paprika instead of regular. This will give your dish a warm kick while keeping the lemony goodness. To make this dish vegetarian, swap the chicken for beans or lentils. Chickpeas are a great choice too. Use vegetable broth instead of chicken broth for flavor. Add in some chopped vegetables like bell peppers, zucchini, or spinach to boost nutrients. Ensure to cook the rice separately if using lentils, as they may need a different cooking time. This adaptation keeps the recipe fresh, tasty, and full of flavor. To store your leftover chicken rice, first let it cool. Place it in an airtight container. Make sure to cover it well to keep it fresh. You can keep it in the fridge for up to four days. If you want to enjoy it later, freezing is a great option. To reheat your chicken rice, use the microwave or stovetop. If using the microwave, place the rice in a bowl. Add a splash of broth or water to keep it moist. Heat it for one to two minutes, stirring halfway. If using the stovetop, add the rice to a pan. Heat on low, stirring often until warmed through. To freeze your chicken rice, let it cool completely. Place it in a freezer-safe container or bag. Make sure to remove as much air as possible. Label it with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. This keeps the flavors fresh and tasty. Yes, you can use brown rice. Brown rice takes longer to cook. You will need to add more liquid and time. Use 2 ½ cups of chicken broth and cook for 7-8 hours on low. This gives the brown rice time to soften. Check the chicken with a meat thermometer. It should reach 165°F (75°C). You can also cut into the chicken. The meat should be white with no pink inside. If it looks pink, cook it longer until done. You can serve this dish with a fresh salad or steamed vegetables. Roasted broccoli or green beans pair well, too. For a light touch, add a slice of lemon on the side. Enjoy with some crusty bread to soak up the flavors. In this article, we explored how to make Slow Cooker Lemon Herb Chicken Rice. You learned about the key ingredients, step-by-step cooking instructions, and helpful tips to ensure perfect results. I shared variations to suit different tastes and storage methods for leftovers. Cooking doesn’t need to be hard. With this guide, you can create a tasty meal with ease. Enjoy your cooking adventures and impress your family and friends with this delicious dish!

Slow Cooker Lemon Herb Chicken Rice

A flavorful and easy slow cooker dish featuring chicken, rice, and herbs with a hint of lemon.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 piece lemon, zested and juiced
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup frozen peas (optional)
  • for garnish fresh parsley

Instructions
 

  • Prepare the Slow Cooker: Start by spraying the inside of your slow cooker with a bit of non-stick cooking spray for easy cleanup.
  • Layer Ingredients: Place the diced onion and minced garlic at the bottom of the slow cooker. Next, layer the chicken breasts on top.
  • Season and Add Rice: Sprinkle the chicken with thyme, rosemary, paprika, salt, and pepper. Then, add the rice evenly over the chicken.
  • Add Liquid: Pour the chicken broth on top of everything, ensuring the rice is submerged. Squeeze the lemon juice over the mixture and then add the lemon zest for extra flavor.
  • Cook: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender, and the rice has absorbed the liquid.
  • Optional Add-in: During the last 30 minutes of cooking, add the frozen peas to the slow cooker if using, mixing gently to combine.
  • Finish and Serve: Once cooked, shred the chicken directly in the slow cooker using two forks. Stir everything together to combine flavors.
  • Garnish: Serve the chicken and rice in bowls, garnished with freshly chopped parsley for a burst of color.

Notes

Add peas for extra color and nutrition.
Keyword chicken, herbs, lemon, rice, slow cooker