Lemon Herb Chicken and Rice Crockpot Dinner
Tender chicken thighs, zesty lemon, and fragrant herbs simmer slowly with rice and vegetables in this cozy, one-pot slow cooker dinner.
- Prep Time: 15 minutes
- Cook Time: 5–6 hours (Low)
- Total Time: 6 hours
- Yield: 4–6 servings 1x
Ingredients
-
1.5–2 lbs chicken thighs (bone-in or boneless)
-
1 cup long grain white rice, rinsed
-
2 1/2 cups low-sodium chicken broth
-
Juice and zest of 1 lemon
-
1/2 cup diced onion
-
2 cloves garlic, minced
-
1/2 cup chopped carrots
-
1/2 cup chopped celery
-
1 tsp dried thyme (or 2 sprigs fresh)
-
1 tsp dried rosemary (or 1 sprig fresh)
-
2 tbsp olive oil or melted butter
-
Salt and pepper to taste
-
2 tbsp chopped fresh parsley (for garnish)
Instructions
-
Rinse rice until water runs mostly clear.
-
(Optional) Sear chicken thighs in a skillet for 3–4 minutes per side.
-
Spread rice in bottom of slow cooker. Add onion, garlic, carrots, celery, thyme, and rosemary.
-
Pour in chicken broth, lemon juice, and zest. Season lightly with salt and pepper.
-
Place chicken thighs on top of the rice mixture.
-
Cover and cook on Low for 5–6 hours or High for 2.5–3.5 hours, until chicken is cooked through and rice is tender.
-
Garnish with parsley and fluff rice before serving.
Notes
Use brown rice for more fiber, but increase cooking time. Add spinach at the end for extra greens. Leftovers store well for 4 days in the fridge.