Crockpot Lemon Chicken & Rice – Tender & Flavorful
A bright and comforting slow cooker meal made with juicy chicken thighs, fluffy rice, fresh lemon, and fragrant herbs. Perfect for meal prep or easy dinners.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours
- Total Time: 4–6 hours
- Yield: 4-6 servings 1x
Ingredients
Scale
- 1½ lbs boneless, skinless chicken thighs
- 1½ cups uncooked long-grain white rice
- 3½ cups low-sodium chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced (optional)
- 2 celery stalks, sliced (optional)
- Zest and juice of 1 lemon
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- Salt and black pepper to taste
- 1 tablespoon olive oil
- ½ cup frozen peas or chopped spinach (optional)
- Fresh parsley or Parmesan (optional for serving)
Instructions
- Rub chicken thighs with olive oil, salt, pepper, and half the dried herbs.
- Add onion, garlic, carrots, and celery to the slow cooker.
- Pour in rice, chicken broth, lemon juice, and zest. Stir lightly.
- Place chicken on top, sprinkle with remaining herbs.
- Cover and cook on LOW for 4–6 hours, until chicken is tender and rice is cooked.
- Fluff rice, shred or leave chicken whole. Stir in peas or greens if using.
- Adjust seasoning and serve hot.
Notes
- Use long-grain rice only to prevent mushiness.
- Add more lemon at the end if desired for brightness.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.