You know those days when you’re out the door at 7am and the thought of cooking dinner when you get home makes you want to cry?
This recipe exists for exactly those days. You literally dump everything in the slow cooker in the morning, turn it on, and walk away. When you come home, dinner is done. Tender, juicy chicken. Perfectly cooked rice. Fresh lemon and herb flavors. All in one pot.
I used to think slow cooker chicken and rice was a myth—like it would either be dry chicken with mushy rice, or raw rice with overcooked chicken. But after some trial and error (okay, a lot of error), I figured out the exact formula. Now this is my go-to busy weeknight savior, and it’s about to become yours too.
Why You’ll Love This Slow Cooker Lemon Herb Chicken and Rice Recipe
Actual set-it-and-forget-it. No babysitting, no stirring, no checking. Just put it in the slow cooker and go live your life.
Complete meal in one pot. Protein and starch together means no scrambling to make sides. Just add a quick salad or veggie and you’re done.
Incredibly tender chicken. Slow cooking makes the chicken fall-apart tender while keeping it juicy. No dry, sad chicken here.
Minimal morning prep. We’re talking maybe 10 minutes of work before you leave for the day. That’s it.
Perfect for busy people. Come home to a hot, home-cooked meal without actually cooking. It’s basically magic.
Leftovers are clutch. Tastes even better the next day, and the flavors have time to really develop. Lunch is sorted.
Ingredients
For the Chicken:
- 4-6 boneless, skinless chicken thighs (about 2 lbs) – thighs stay juicier than breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme – or Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon paprika – for color and subtle flavor
For the Rice and Liquid:
- 1½ cups long-grain white rice – uncooked, rinsed
- 2¼ cups chicken broth – low sodium preferred
- 3 tablespoons butter – cut into small pieces
- 1 medium onion, diced – yellow or white
- 4 cloves garlic, minced
For the Lemon Herb Flavor:
- 1 large lemon – zested and sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped – plus more for garnish
- 1 tablespoon fresh thyme leaves (optional) – or 1 teaspoon dried
Key Notes:
- Chicken thighs are crucial—breasts tend to dry out in the slow cooker.
- Rinse your rice to remove excess starch. This prevents mushiness.
- Don’t skip the butter—it keeps the rice from sticking and adds richness.
- Layer ingredients in the right order (rice on bottom, chicken on top).
Step-by-Step Instructions
Step 1: Season the Chicken
Pat chicken thighs dry with paper towels. This helps the seasoning stick better.
In a small bowl, mix together salt, pepper, garlic powder, onion powder, dried thyme, oregano, and paprika. Rub this seasoning all over both sides of each chicken thigh.
Set aside while you prep the slow cooker.
Step 2: Layer the Rice Base
Spray your slow cooker with cooking spray or lightly grease it. This prevents sticking and makes cleanup easier.
Add rinsed rice to the bottom of the slow cooker and spread it evenly. Top with diced onion, minced garlic, and scatter the butter pieces over everything.
Pour in the chicken broth and lemon juice. Give it a gentle stir to combine, but don’t worry about it being perfect.
Step 3: Add the Chicken and Lemon
Place seasoned chicken thighs on top of the rice mixture. Don’t stir them in—they need to sit on top so they don’t overcook.
Sprinkle lemon zest over the chicken. Tuck lemon slices between and around the chicken thighs. Add fresh thyme leaves if using.
Step 4: Cook Low and Slow
Cover with the lid and cook on LOW for 3-4 hours. Do not cook on high—the rice will get mushy and the chicken will be less tender.
You’ll know it’s done when the chicken reaches 165°F internal temp and the rice has absorbed all the liquid.
Step 5: Let It Rest
Once done, turn off the slow cooker and let it sit covered for 10 minutes. This allows the rice to finish steaming and the chicken to reabsorb its juices.
Don’t skip this step—it’s the difference between good and great.
Step 6: Fluff and Serve
Remove the chicken thighs and set aside on a plate. Use a fork to fluff the rice gently.
Place chicken back on top of the rice, sprinkle with fresh chopped parsley, and serve straight from the slow cooker or transfer to a serving dish.
Enjoy the fact that you barely did any work for this.
Serving Suggestions
Keep it simple: Serve with a side salad or steamed green beans. The chicken and rice are already a complete meal.
Add veggies: Roasted broccoli, asparagus, or Brussels sprouts make great sides and add color to your plate.
Make it a bowl: Serve over mixed greens with cherry tomatoes and a drizzle of balsamic vinaigrette for a lighter option.
Bread situation: Crusty bread or garlic bread for soaking up any extra sauce is never a bad idea.
Mediterranean twist: Serve with tzatziki sauce, cucumber salad, and warm pita bread.
Storage Tips
Refrigerator: Store chicken and rice together in an airtight container for up to 4 days. The flavors actually get better as they sit.
Freezing: The chicken freezes great for up to 3 months. The rice can get a little mushy when frozen, so if you’re meal prepping for the freezer, I’d freeze just the chicken and make fresh rice when you reheat.
Reheating: Microwave with a splash of chicken broth to keep it moist. Cover with a damp paper towel. Stovetop works too—add a little broth and heat over medium-low, stirring occasionally.
Meal prep: Portion into individual containers for grab-and-go lunches. Add a veggie on the side and you’re set for the week.
Final Thoughts
This is the recipe you pull out when adulting feels too hard and you just need dinner to handle itself.
Seriously, there’s something magical about coming home after a long day to a meal that’s already done. No scrambling, no stress, no last-minute “what’s for dinner” panic. Just open the slow cooker and boom—dinner’s ready.
Try it once and I guarantee it becomes part of your regular rotation. Future you is going to be so grateful.
Slow Cooker Lemon Herb Chicken and Rice (Set It & Forget It!)
Description
Tender, juicy lemon herb chicken cooked over perfectly seasoned rice in the slow cooker. This set-it-and-forget-it meal requires minimal prep and delivers maximum flavor. The chicken stays incredibly moist while the rice absorbs all the delicious lemon and herb flavors. Perfect for busy weeknights!
Ingredients
For the Chicken:
For the Rice and Liquid:
For the Lemon Herb Flavor:
Instructions
-
Season chicken: Pat chicken thighs dry. Mix salt, pepper, garlic powder, onion powder, dried thyme, oregano, and paprika in small bowl. Rub seasoning all over both sides of chicken. Set aside.
-
Layer rice base: Spray slow cooker with cooking spray. Add rinsed rice to bottom and spread evenly. Top with diced onion, minced garlic, and butter pieces. Pour in chicken broth and lemon juice. Stir gently to combine.
-
Add chicken and lemon: Place seasoned chicken thighs on top of rice mixture (don't stir in). Sprinkle lemon zest over chicken. Tuck lemon slices between and around chicken. Add fresh thyme if using.
-
Cook: Cover and cook on LOW for 3-4 hours until chicken reaches 165°F internal temperature and rice has absorbed all liquid. Do not cook on HIGH.
-
Rest: Turn off slow cooker and let sit covered for 10 minutes. This allows rice to finish steaming.
-
Serve: Remove chicken and set aside. Fluff rice with fork. Return chicken to slow cooker, sprinkle with fresh parsley, and serve.
Note
- Use chicken thighs, not breasts—thighs stay much juicier
- Must rinse rice to prevent mushiness
- Layer correctly: rice on bottom, chicken on top
- Cook only on LOW, not HIGH
- Don't skip the 10-minute rest period
- Butter prevents rice from sticking and adds flavor
- Store chicken and rice together for best results
