Slow Cooker Lemon Herb Chicken and Rice Recipe

This Slow Cooker Lemon Herb Chicken and Rice recipe is the perfect comfort meal that practically cooks itself. Juicy chicken breasts simmer in a fragrant lemon-garlic broth with herbs, then mix with tender rice for a creamy, flavorful dish the whole family will love. For another cozy, slow-cooked dinner, check out our Hearty Sausage and Tortellini Comfort Soup .

Why You’ll Love It

Hands-off cooking: Set it and forget it — your slow cooker does the work.
Bright flavor: Fresh lemon juice and herbs bring out the best in the chicken.
One-pot meal: Rice and protein cook together for easy cleanup.
Family-friendly: Mild, comforting flavors everyone enjoys.

Ingredients

4 boneless, skinless chicken breasts (about 1½ lb)
1 cup long-grain white rice, rinsed
2 ½ cups low-sodium chicken broth
2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 lemon, juiced and zested
1 tsp dried thyme
½ tsp dried rosemary
1 tsp salt (adjust to taste)
½ tsp black pepper
½ cup grated Parmesan cheese (optional, for creaminess)
Fresh parsley, chopped (for garnish)

Instructions

Lightly grease your slow cooker with olive oil or nonstick spray.
Place chicken breasts at the bottom of the slow cooker.
Add onion, garlic, thyme, rosemary, salt, and pepper on top.
Pour in chicken broth and fresh lemon juice. Sprinkle lemon zest for added flavor.
Cover and cook on Low for 5–6 hours or High for 2½–3 hours, until chicken is tender.
Stir in rice, making sure it’s submerged in the liquid. Continue cooking on High for 45–60 minutes, until rice is cooked.
Fluff rice gently with a fork. Stir in Parmesan if desired for extra creaminess.
Top with fresh parsley before serving.

For a flavorful twist, you can use Chicken Piccata with Lemon and Capers inspiration by adding capers or white wine to the broth.

close-up of lemon herb chicken and rice showing creamy texture and parsley garnish

Tips & Variations

Use boneless thighs: For juicier results, swap breasts with chicken thighs.
Add veggies: Toss in carrots, spinach, or peas for a complete meal.
Rice texture: For fluffier rice, add it halfway through cooking instead of at the beginning.
Lemon flavor: For stronger citrus notes, use both lemon juice and thin slices of lemon on top of the chicken.

Substitutions

Rice: Try brown rice, but add ½ cup extra broth and increase cooking time by 30 minutes.
Broth: Vegetable broth works well for a lighter flavor.
Herbs: Swap thyme and rosemary with Italian seasoning for convenience.
Cheese: Replace Parmesan with Asiago or Pecorino Romano.

Serving Suggestions

Serve this Slow Cooker Lemon Herb Chicken and Rice with a side of Cucumber Carrot Salad or a warm slice of Greek Yogurt Garlic Breadsticks to soak up the savory lemon broth.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Cool completely, then freeze in portions for up to 2 months.
Reheat: Warm gently in the microwave or on the stovetop with a splash of broth to restore moisture.

FAQs

Can I use instant rice?

No — instant rice will overcook and turn mushy. Stick to long-grain white rice.

Can I make it dairy-free?

Yes! Simply skip the Parmesan or use nutritional yeast for a cheesy flavor.

Can I prep this the night before?

Absolutely. Combine everything (except rice) in the slow cooker insert, cover, and refrigerate overnight.

More to Try

Conclusion

This Slow Cooker Lemon Herb Chicken and Rice is a fuss-free meal perfect for busy nights. It’s light yet satisfying, filled with fresh lemony flavor and herby goodness. Once you make it, you’ll want it in your weekly dinner rotation!