Crockpot Lemon Herb Chicken & Rice

10-minute prep • 4-hour slow cooker (or 30-minute Instant Pot) • Light, kid-friendly

Lemon-garlic chicken melts into fluffy herbed rice—bright, comforting, and weeknight-easy with zero babysitting.

Why You’ll Love It

• Truly hands-off: Prep in 10 minutes, then let it ride—peak Lazy Dinners Crockpot.
• Kid-approved flavors: Mild lemon, soft rice, no spicy heat → Kid Friendly Crock Pot Recipes.
• Spring–summer light: Fresh lemon + herbs = ideal Spring Crockpot Meals and Slow Cooker Summer Recipes.
• Flexible cooking: Slow cooker or 30-minute Summer Instant Pot Recipes / Instant Pot Meal Prep.
• Game-night reliable: Scoop and serve in bowls → perfect Sports Night Dinners Quick Meals.

Ingredients (notes only)

Chicken & Aromatics

• Boneless skinless chicken thighs (juicier) or breasts—either hits 165°F/74°C safely
• Onion + garlic—savory backbone
• Olive oil or butter—flavor and sheen

Lemon-Herb Mix

• Lemon zest + juice—bright, not sour
• Dried oregano + thyme; fresh parsley (and optional dill)
• Low-sodium chicken broth—divided (see method)
• Kosher salt & black pepper

Rice & Veg

• Long-grain white rice (rinsed) or parboiled/converted rice (for true dump-and-go)
• Frozen peas or diced carrots; baby spinach for a green finish

Finish (optional)

• Butter knob or olive oil, extra lemon, grated parmesan (if you like)

Step-by-Step (Slow Cooker – “perfect rice” method)

1. Base: Lightly oil a 6-qt slow cooker. Add 1½ lb chicken, 1 small diced onion, 3 minced garlic cloves, 1 Tbsp olive oil, 1 tsp kosher salt, ½ tsp pepper, 1 Tbsp lemon zest, ¼ cup lemon juice, 1 cup broth, 1 tsp oregano, ½ tsp thyme.
2. Cook: HIGH 2½–3 hrs (or LOW 5–6 hrs) until chicken is nearly done (160–165°F).
3. Add rice: Stir in 1¼ cups rinsed long-grain rice, 2½ cups hot broth, and 1 cup peas/carrots. Press rice below liquid; do not add spinach yet.
4. Finish: Cook on HIGH 55–70 min until rice is tender and liquid mostly absorbed.
5. Green & rest: Fold in 2 cups baby spinach and 2 Tbsp chopped parsley; rest 10 min to steam and set.
6. Serve: Taste salt, add a 1 Tbsp butter knob and extra lemon if desired.

Dump-&-Go Option (Parboiled Rice): Start everything together with 1¼ cups parboiled rice + 3 cups broth; cook LOW 4–5 hrs or HIGH 2½–3½ hrs until rice is tender and chicken hits 165°F.

Pro Tips

• Rice timing is everything: Add regular long-grain late (Step 3) for fluffy grains.
• Use hot broth when adding rice—keeps the crock at temp.
• Breasts vs thighs: Thighs stay juicier; if using breasts, aim for the low end of time and avoid overcooking.
• Lemon control: Zest = aroma without acidity; add juice late for brighter notes.
• Meal-prep: Cool completely before boxing so rice doesn’t steam into mush.

Variations (mapped to interests)

• Sports-Night Bowls (Sports Night Dinners Quick Meals): Serve with shredded rotisserie-style lettuce, pico, and avocado.
• Herb-Garden Spring (Spring Crockpot Meals): Add asparagus tips in last 10 min.
• Summer Citrus (Crock Pot Summer Meals): Swap half the lemon for orange; add fresh basil at the end.
• Extra-Lemony (Crockpot Lemon Chicken): Finish with preserved-lemon paste (½ tsp) or more zest.
• Low-Carb: Skip rice; slow-cook chicken, then toss with steamed cauliflower rice right before serving.

How to Serve

Fluff rice, slice or shred chicken, spoon into bowls. Finish with parsley, lemon wedges, and a drizzle of olive oil. Add a simple cucumber-tomato salad on the side.

Make Ahead & Storage

• Prep ahead: Load the base ingredients (no rice) into the crock insert, cover, and refrigerate up to 24 hrs.
• Fridge: 4 days, airtight.
• Freeze: Best without rice—freeze chicken + sauce up to 2 months; thaw, reheat, then add fresh rice.
• Reheat: Splash of broth, gentle microwave or stovetop until hot.

FAQs

Can I use brown rice?
Yes—add 1 cup brown rice + 2½ cups hot broth and cook HIGH 90–110 min after Step 2.

My rice is too wet—help?
Vent the lid and cook 5–10 min more on HIGH; rest 10 minutes. Next time reduce broth by ¼–½ cup.

Can I skip onions/greens for picky kids?
Yes—keep lemon mild, add peas only, and finish with butter for kid-friendly creaminess.

Simple Nutrition (estimate, per of 6)

~400 kcal • 32g protein • 42g carbs • 9g fat • Sodium ~520mg

Sarah

Slow Cooker Lemon Herb Chicken and Rice

Bright lemon-garlic chicken with fluffy herbed rice — just 10 minutes of prep for a hands-off slow cooker dinner. Instant Pot and stovetop options included for flexible meal-prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

• 1½ lb (680 g) boneless skinless chicken thighs or breasts
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 Tbsp olive oil (or butter)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 Tbsp lemon zest (from 1–2 lemons)
• ¼ cup fresh lemon juice
• 3½ cups low-sodium chicken broth, divided
• 1 tsp dried oregano
• ½ tsp dried thyme
• 1¼ cups long-grain white rice, rinsed (or parboiled)
• 1 cup frozen peas or diced carrots
• 2 cups baby spinach
• 2 Tbsp chopped parsley
• 1 Tbsp butter (optional)
• extra lemon wedges (optional)

Equipment

• 6-qt slow cooker
• measuring cups
• Instant-read thermometer

Method

• Add chicken, onion, garlic, oil, salt, pepper, lemon zest, lemon juice, 1 cup broth, oregano, and thyme to a 6-qt slow cooker.
• Cook HIGH 2½–3 hrs (or LOW 5–6 hrs) until chicken nears 165°F/74°C.
• Stir in 1¼ cups rinsed rice, 2½ cups hot broth, and peas/carrots. Cook HIGH 55–70 min until rice is tender.
• Fold in spinach and parsley; rest 10 min. Add butter and extra lemon if desired. Season to taste and serve.

Nutrition

Calories: 400kcalCarbohydrates: 42gProtein: 32gFat: 9gSaturated Fat: 2.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.5gCholesterol: 95mgSodium: 600mgPotassium: 650mgFiber: 3gSugar: 2gVitamin A: 2000IUVitamin C: 18mgCalcium: 60mgIron: 2.2mg

Notes

Rice Options:
Dump-&-Go: Use parboiled/converted rice with 3 cups broth from the start; cook LOW 4–5 hrs or HIGH 2½–3½ hrs.
Brown rice: Add after Step 2; cook HIGH 90–110 min.

Dietary Notes:
Gluten-free: Ensure broth is GF.
Dairy-free: Skip butter or use olive oil.

Equipment: 6-qt slow cooker, measuring cups, instant-read thermometer.

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