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Description
An easy, hands-off slow cooker recipe for lemon herb chicken and rice. This flavorful and family-friendly dish is perfect for busy weeknights and meal prep.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup chicken broth
- 1/4 cup lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup white rice, uncooked
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Place chicken thighs in the slow cooker.
- In a bowl, whisk together chicken broth, lemon juice, olive oil, oregano, thyme, garlic powder, onion powder, salt, and pepper.
- Pour the liquid mixture over the chicken.
- Add carrots, celery, and onion to the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- About 30 minutes before serving, stir in the uncooked rice.
- Continue cooking until the rice is tender and has absorbed most of the liquid.
- Garnish with fresh parsley before serving.
Notes
- For a creamier texture, stir in 2-3 tablespoons of cream cheese or heavy cream at the end of cooking.
- Ensure the rice is fully submerged in liquid before cooking to prevent it from drying out.
- Adjust herbs and spices to your preference.
- Prep Time: 15 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg