Slow Cooker Lemon Herb Chicken and Rice
Everyone keeps asking me for this recipe, so here goes nothing. I’ve probably made this Slow Cooker Lemon Herb Chicken and Rice dish about fifty times in the past year, and I’m still tweaking little things here and there. But my family devours it every single time, so I guess I’m doing something right?
Look, I’m gonna be honest with you—I used to be terrified of cooking rice in the slow cooker. Like, genuinely scared. The first time I tried it was back in 2019, and it turned into this weird, mushy catastrophe that nobody would touch. My husband took one bite and said, “Maybe we should just order pizza?” Brutal.
But this version? This actually works. And it’s become my go-to dinner when I don’t want to think too hard about what to make.
Table of Contents
How I Stumbled Into This Slow Cooker Lemon Herb Chicken Recipe
So this whole thing started because I was desperately trying to use up some lemons before they went bad. You know how you buy a bag of lemons with the best intentions, and then suddenly they’re sitting there on your counter for three weeks, getting all sad and wrinkly?
I think I got the base idea from my mom… or maybe it was something I saw on Pinterest during one of those late-night scrolling sessions. Honestly can’t remember. But I’ve changed it so much from the original that it’s basically become my own thing now.
The key is—oh wait, I forgot to mention—you absolutely have to use jasmine rice for this. I tried it with brown rice once because I was feeling all healthy, and it was a complete disaster. The timing was all wrong, and it came out crunchy in the worst possible way.
Why This Slow Cooker Lemon Herb Chicken and Rice Actually Works
Here’s the thing about slow cooker chicken and rice dishes—most of them are garbage. There, I said it. The rice turns to mush, the chicken gets all stringy, and everything tastes like bland sadness.
But this version? I think… no, I know this works better because we’re layering everything strategically. The chicken stays on top, the rice gets just enough liquid but not too much, and that lemon herb combo keeps everything from tasting like cardboard.
And can we talk about how your house smells when this is cooking? It’s like someone bottled up Sunday dinner and sprayed it everywhere. My neighbor mentioned it the other day when I was getting the mail. Apparently the smell drifts through the windows.
What You Need for This Slow Cooker Magic
Shopping for this is pretty straightforward, which I love because complicated ingredient lists make me want to give up before I even start:
The Chicken Situation:
- 2 pounds boneless, skinless chicken thighs (trust me, thighs are way better than breasts for this)
- Salt and pepper (the basics, but don’t skip them)
The Rice and Liquid:
- 1½ cups jasmine rice (not brown, not basmati—jasmine or bust)
- 2½ cups chicken broth (I use the low-sodium Swanson kind because it’s reliably good)
- ½ cup white wine (or more chicken broth if you don’t do wine, but wine makes it better)
The Flavor Heroes:
- 1 large lemon, juiced and zested (please use fresh lemon, the bottled stuff tastes weird)
- 3 cloves garlic, minced (I’m obsessed with garlic, so I usually use more)
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed up a bit
- 2 tablespoons olive oil
The Vegetables:
- 1 medium onion, diced
- 1 red bell pepper, chopped (sometimes I use yellow if red looks sad at the store)
- 1 cup frozen peas (added at the end, don’t overthink this)
Good luck finding decent bell peppers this time of year, by the way. I swear they’re either expensive or terrible or both. But they add such good color and crunch that I usually suck it up and buy them anyway.
How to Make This Slow Cooker Lemon Herb Chicken and Rice
Okay, here we go. And please don’t judge me for how simple this is—sometimes the best recipes are the ones that don’t require a culinary degree.
Step 1: Get Your Chicken Ready Season the chicken thighs with salt and pepper. Nothing fancy here, just make sure both sides get some love. I usually do this while I’m prepping everything else because multitasking is life.
Step 2: Layer Like You Mean It This is where the magic happens, and the order actually matters (learned this the hard way). First, spray your slow cooker with cooking spray. Then add the diced onion to the bottom. Next, add the rice—don’t rinse it first, just dump it in there.
Pour the chicken broth and wine over the rice. The liquid should just barely cover the rice. If it doesn’t, add a little more broth.
Step 3: Make the Herb Mixture In a small bowl, mix together the lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, and olive oil. It’ll smell amazing—this is where you know you’re on the right track.
Step 4: Add the Good Stuff Scatter the chopped bell pepper over the rice. Then nestle the seasoned chicken thighs on top of everything. Finally, pour that herb mixture all over the chicken.
Step 5: The Waiting Game Cover and cook on LOW for 3-4 hours. I usually set it for 3½ hours and then check it. The chicken should be cooked through (165°F if you’re being all precise about it), and the rice should be tender but not mushy.
Step 6: Final Touches About 10 minutes before it’s done, stir in the frozen peas. They’ll cook just enough in the residual heat. Let everything rest for about 5 minutes before serving—this helps the rice finish absorbing any remaining liquid.
My Random Tips That Actually Matter for This Slow Cooker Recipe
Timing is everything with this dish. I always set my timer for 3 hours and then start checking every 20 minutes. Some slow cookers run hotter than others, and nobody wants crunchy rice or mushy rice. Both are equally tragic.
The lemon situation is non-negotiable. I’ve tried this with bottled lemon juice, and it just tastes flat and weird. Fresh lemons are like $1 each—just buy the real thing. Your taste buds will thank you.
Oh, and another thing—don’t lift the lid too often while it’s cooking. I know it’s tempting because it smells so good, but every time you peek, you let out steam and mess with the cooking time. Trust the process.
Actually, you know what? Sometimes I add a handful of cherry tomatoes in the last hour. It’s not in the original recipe, but they get all soft and sweet and add this nice pop of color. My 8-year-old refuses to eat anything green, but somehow loves picking out the tomatoes.
When Things Go Wrong (And They Sometimes Do)
Let me save you some frustration here. If your rice comes out too wet, just let it sit uncovered for a few minutes after cooking. It’ll firm up. If it’s too dry, add a splash more broth next time.
If the chicken looks pale and sad, you can always throw it under the broiler for a couple minutes to get some color. Not necessary, but it makes it look more appetizing.
And if you forget to add the peas? Whatever. This dish is totally fine without them. I’ve served it both ways, and nobody’s ever complained.
The Real Talk About This Slow Cooker Lemon Herb Chicken and Rice
Is this the fanciest dinner you’ll ever make? Definitely not. Will it win any cooking contests? Probably not. But is it delicious, filling, and makes your house smell like heaven? Absolutely.
My kids ask for this at least once a week. My husband, who usually needs hot sauce on everything, eats this plain and asks for seconds. That’s high praise from someone who puts Tabasco on his cereal. (Okay, not really, but you get the idea.)
The best part is that it’s basically a complete meal in one pot. You’ve got protein, starch, vegetables—everything you need. And cleanup is just the slow cooker insert and whatever bowls you serve it in.
Why I Keep Making This Recipe
Look, I’m not saying this will change your life or solve all your dinner problems. But it’s reliable, it’s tasty, and it gives me one less thing to stress about during busy weekdays.
Plus, there’s something really satisfying about throwing a bunch of ingredients into a pot in the morning and coming home to a fully cooked dinner. It’s like having a cooking assistant who never complains or judges your questionable ingredient choices.
The leftovers are fantastic too. Sometimes I think it tastes even better the next day after all the flavors have had time to get acquainted. I usually make enough for dinner plus lunch the next day—efficiency at its finest.
Final Thoughts on This Slow Cooker Winner
This recipe has become my answer to “What’s for dinner?” on those days when I can’t think straight. It’s comfort food without being too heavy, it’s healthy without being boring, and it uses ingredients that are actually available at regular grocery stores.
If you try this Slow Cooker Lemon Herb Chicken and Rice, let me know how it turns out! Seriously, I’m always curious about how recipes work in other people’s kitchens because every slow cooker has its own personality.
And if you discover some amazing variation or substitution, I want to hear about it. Maybe you’ll be the one to inspire version 2.0 of this recipe.
Happy slow cooking! (And may your rice never turn to mush.)
Serves: 4-6 people
Prep Time: 15 minutes
Cook Time: 3½-4 hours
Total Time: About 4 hours
Pro tip: This reheats beautifully in the microwave with a splash of chicken broth to loosen it up.
