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Busy weeknights just got so much easier with this dinner solution. This Slow Cooker Lemon Herb Chicken and Rice is a complete one-pot meal that cooks itself while you’re at work or running errands. The chicken comes out tender and flavorful with the perfect balance of tangy lemon and warm Italian seasoning, and the jasmine rice soaks up all those incredible flavors. Everything cooks together in your crock-pot, which means minimal cleanup and maximum flavor.
What makes this easy slow cooker lemon herb chicken and rice so special is how hands-off it is. You literally dump everything in the slow cooker, set it, and forget it. The lemon zest and juice create this bright, fresh flavor that keeps it from tasting heavy, and the fresh chopped parsley at the end adds a pop of color and freshness. This slow cooker lemon herb chicken and rice healthy version is perfect for Sunday night crockpot dinners or any time you want a flavorful chicken and rice recipe without spending hours in the kitchen.
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Why You’ll Love This Slow Cooker Lemon Herb Chicken and Rice
1. True One-Pot Meal – Everything cooks together in your slow cooker, including the rice. No need to make side dishes or dirty extra pans. The chicken, rice, and vegetables all cook perfectly at the same time, making this one of the best one-pot meals you’ll ever make.
2. Bright, Fresh Flavor – The combination of lemon zest and juice with Italian seasoning creates this amazing tangy, herbaceous flavor that’s light and refreshing. It doesn’t taste heavy or boring like some slow cooker meals. The lemon keeps everything bright and makes the whole house smell incredible.
3. Meal Prep Friendly – This recipe makes plenty for leftovers and reheats beautifully. Make it on Sunday for easy slow cook dinners all week long. It’s one of those healthy one pot rice meals that actually tastes better the next day when the flavors have had more time to develop.
Ingredients for Slow Cooker Lemon Herb Chicken and Rice
This slow cooker lemon chicken and rice recipe uses simple ingredients that create restaurant-quality flavor. You’re making a complete meal with protein, grains, and vegetables all in one pot.
What You’ll Need
For the Chicken and Rice:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1.5 cups long grain jasmine rice (or long grain brown rice)
- 3 cups low sodium chicken broth
- 1 large lemon (zest and juice)
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup frozen peas or diced carrots (optional)
For Garnish:
- 2 tablespoons fresh chopped parsley
- Extra lemon slices
- Grated Parmesan cheese (optional)
Why These Ingredients Matter
Jasmine Rice – This aromatic rice works perfectly in the slow cooker because it absorbs liquid beautifully and stays fluffy without getting mushy. You can substitute brown rice if you prefer, just add an extra 30 minutes of cooking time since brown rice takes longer to cook.
Low Sodium Chicken Broth – Using low sodium broth lets you control the saltiness of the dish. The rice absorbs a lot of liquid, so if you use regular broth it can end up too salty. Low sodium gives you better control over the final flavor.
Lemon Zest and Juice – This is what makes the dish special. The zest provides intense lemon flavor without adding liquid, while the juice adds brightness and helps tenderize the chicken. Together they create that perfect tangy flavor that keeps this from being just another bland chicken and rice dinner.
Instructions for Making Slow Cooker Lemon Herb Chicken and Rice
Step-by-Step Directions
Step 1: If you have time, sear the chicken first. Heat olive oil in a large skillet over medium-high heat and brown the chicken breasts for 2-3 minutes per side. This step is optional but creates extra flavor and helps the chicken keep its shape better.
Step 2: In your slow cooker, combine the jasmine rice, minced garlic, Italian seasoning, oregano, salt, and pepper. Stir to mix the seasonings with the rice.
Step 3: Pour in the low sodium chicken broth and add the lemon zest and juice from one whole lemon. Stir everything together to combine.
Step 4: Place the chicken breasts on top of the rice mixture. Don’t stir them in, just lay them on top. This helps them cook evenly and prevents them from overcooking.
Step 5: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours. The chicken should reach an internal temperature of 165°F and the rice should be tender and fluffy.
Step 6: About 15 minutes before serving, add any frozen vegetables like peas or carrots if using. They’ll cook through in that time without getting mushy.
Step 7: Remove the chicken from the slow cooker and shred it with two forks, or slice it into pieces. Return it to the slow cooker and gently stir it into the rice.
Step 8: Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Garnish with fresh chopped parsley and serve with extra lemon slices.
Hint: This lemon herb chicken and rice crockpot recipe pairs beautifully with these Floriditas cheese scones for a complete meal, or serve it alongside marry me chicken pasta if you’re feeding a crowd and want variety.
Top Tip
Sear the Chicken First – While not required, taking 5 minutes to sear the chicken in a hot pan before adding it to the slow cooker creates better flavor and texture. The browning adds depth that you don’t get from just slow cooking alone.
Don’t Overcook – Check the chicken at the minimum time. Overcooked chicken gets dry and stringy even in a slow cooker. Once it hits 165°F internal temperature, it’s done. Rice takes about the same time, so they finish perfectly together.
Layer Correctly – Always put the rice on the bottom and the chicken on top. The rice needs to be submerged in the liquid to cook properly, while the chicken sitting on top stays moist from the steam.
Use Fresh Lemon – Bottled lemon juice doesn’t give you the same bright flavor as fresh. The zest is especially important because that’s where most of the lemon oil and flavor lives. Don’t skip it.
My Slow Cooker Lemon Herb Chicken and Rice Journey
I started making this recipe on crazy busy weeknights when I barely had time to think about dinner. I’d throw everything in the slow cooker before work and come home to the most amazing lemony, herby smell filling the house. The first time I made it, Grandma stopped by right as I was serving it. She took one bite and said, “Jazzy, this is what slow cook healthy recipes should taste like. Full of flavor, not just mushy chicken in water.”
She was right. So many crock pot recipes with rice end up bland or overcooked, but this one actually tastes like you put effort into it. The lemon makes all the difference, keeping everything bright and fresh instead of heavy. Now this is my go-to for Sunday night crockpot dinners when I want something easy but still impressive. Every time I make it, I think about that first evening when Grandma validated what I’d discovered, that slow cooker meals don’t have to be boring or tasteless.
Substitutions for Slow Cooker Lemon Herb Chicken and Rice
Oven Baked Lemon Chicken and Rice – If you don’t have a slow cooker, you can make oven baked lemon chicken and rice instead. Use a covered baking dish, bake at 350°F for 60-75 minutes until the chicken is cooked through and rice is tender. This gives you slightly crispier edges on the chicken.
Substitute Brown Rice – Use long grain brown rice for extra fiber and nutrients. Add an extra 30-45 minutes to the cooking time on LOW and increase the liquid to 3.5 cups since brown rice absorbs more liquid and takes longer to cook.
Lemon Chicken with Rice and Vegetables – Add more veggies like bell peppers, zucchini, green beans, or broccoli. Add heartier vegetables at the beginning and softer ones in the last 30 minutes. This makes it even more of a complete one pot baked chicken and rice meal.
Low Cal Chicken Crockpot Recipes – Use chicken breast instead of thighs and skip the olive oil for searing. This keeps it lean and low calorie while still being flavorful. You can also use cauliflower rice for the last hour of cooking instead of regular rice for an even lower carb option.
Variations on Slow Cooker Lemon Herb Chicken and Rice
Lemon Herb Chicken and Rice Instant Pot – Convert this to instant pot lemon herb chicken and rice by cooking on high pressure for 8 minutes with natural release for 10 minutes. The rice comes out perfectly fluffy and it’s done in under 30 minutes total.
Lemon Herb Chicken Thighs and Rice – Use boneless, skinless chicken thighs instead of breasts. Thighs stay juicier in the slow cooker and have more flavor. They’re also more forgiving if you accidentally cook them a bit too long.
Mediterranean Lemon Herb Chicken and Rice Pilaf – Add kalamata olives, sun-dried tomatoes, and feta cheese. Top with fresh dill instead of parsley for a Greek-inspired version. This mediterranean lemon herb chicken and rice pilaf is perfect for summer dinners.
Lemon Herb Chicken Rice Bowl – Serve the finished dish in bowls and top with avocado, cherry tomatoes, and a drizzle of tahini sauce for a lemon herb chicken rice bowl that feels fresh and modern.
One Pan Lemon Herb Chicken and Rice – If you want stovetop version, this becomes one pan lemon herb chicken and rice. Sear chicken in a large skillet, remove, add rice and broth, nestle chicken back in, cover and simmer 25-30 minutes. Similar to how you’d make chicken fried steak in a single pan.
Equipment for Slow Cooker Lemon Herb Chicken and Rice
6-Quart Slow Cooker – This size is perfect for making this recipe for 4-6 people. A smaller 4-quart works if you’re halving the recipe, but you want enough room for the rice to expand and the chicken to sit on top without overcrowding.
Large Skillet (Optional) – If you’re searing the chicken first, a large skillet or sauté pan is helpful. Cast iron works great because it retains heat well and creates a beautiful brown crust on the chicken.
Meat Thermometer – Essential for making sure your chicken is cooked to a safe 165°F without overcooking. Chicken breast especially can go from perfectly done to dry very quickly.
Lemon Zester – A microplane or zester makes getting the lemon zest easy without getting the bitter white pith. If you don’t have one, use a vegetable peeler to remove strips of zest and mince them finely.
Storage Tips for Slow Cooker Lemon Herb Chicken and Rice
Refrigerator Storage – Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually improve overnight as everything marinates together. The rice might absorb more liquid as it sits, so you may want to add a splash of chicken broth when reheating.
Reheating Tips – Reheat in the microwave with a damp paper towel over the top to keep the chicken moist. Or reheat in a covered skillet over medium-low heat with a splash of chicken broth. The stovetop method gives you the best texture.
Freezer Storage – This freezes well for up to 3 months. Let it cool completely, then freeze in portions. Thaw overnight in the fridge and reheat gently. The rice texture changes slightly when frozen but it’s still delicious.
Meal Prep Portions – Divide into individual containers for easy grab-and-go lunches. This makes an excellent chicken one pot meals healthy option for meal prep Sundays when you want nutritious lunches ready for the week.
Grandma’s Secret for Slow Cooker Lemon Herb Chicken and Rice
Grandma taught me the most important trick for making this crockpot lemon herb chicken and rice perfectly. “Jazzy,” she said while watching me make it one day, “you need to add a little extra lemon zest right at the end, not just at the beginning. The zest you add at the start mellows out during cooking, but fresh zest at the end gives you that bright lemon punch that makes people say ‘wow.'” She was absolutely right. Now I always add the zest of half a lemon at the beginning and save the other half to add right before serving.
Her other secret is to toast the rice for 2-3 minutes in a dry skillet before adding it to the slow cooker. She says it adds a nutty flavor and helps the grains stay more separate instead of getting mushy. I don’t always have time for this step, but when I do, the texture is noticeably better. It’s one of those little things that separates good rice from great rice.
FAQ about Slow Cooker Lemon Herb Chicken and Rice
Can I cook chicken and rice together in a slow cooker?
Yes, you can absolutely cook chicken and rice together in a slow cooker! The key is using the right liquid-to-rice ratio (about 2:1) and placing the chicken on top of the rice rather than mixing it in. The chicken stays moist from the steam while the rice cooks submerged in the liquid. Cook on LOW for 4-5 hours or HIGH for 2-3 hours.
Can you just put raw chicken in a slow cooker?
Yes, you can put raw chicken directly in a slow cooker. It’s completely safe as long as it reaches an internal temperature of 165°F. While searing the chicken first adds flavor, it’s not necessary for food safety. Raw chicken releases juices as it cooks, which keeps it moist and adds flavor to the rice and broth.
How to cook lemon chicken in a slow cooker?
To cook lemon chicken in a slow cooker, add chicken breasts or thighs to the slow cooker with lemon juice, lemon zest, herbs, and liquid (broth or water). Cook on LOW for 4-6 hours or HIGH for 2-3 hours until the chicken reaches 165°F internally. Add fresh lemon juice or zest at the end for extra brightness since the lemon flavor mellows during long cooking.
Can you cook raw chicken and rice at the same time?
Yes, raw chicken and rice cook perfectly together in a slow cooker. The chicken needs to reach 165°F, which takes about the same time as rice needs to become tender (4-5 hours on LOW). The chicken juices flavor the rice as they cook, creating a complete one-pot meal. Just make sure the rice is submerged in liquid and the chicken sits on top.
Conclusion
This Slow Cooker Lemon Herb Chicken and Rice has become one of my most-made recipes because it’s truly foolproof and incredibly flavorful. It’s the perfect answer to busy weeknights when you want a healthy, homemade meal without spending hours in the kitchen. The combination of tender chicken, fluffy rice, and bright lemon flavor is absolutely unbeatable.
If you love easy chicken and rice recipes, check out this Lemon Chicken and Rice Casserole from Allrecipes for an oven-baked version that’s equally delicious. And if you’re in the mood for more comfort food, this San Giorgio lasagna is another family favorite.
Give this slow cooker lemon herb chicken and rice recipe a try and let me know what you think. Grandma and I love hearing about your slow cooker successes!
Grandma’s Slow Cooker Lemon Herb Chicken and Rice
Equipment
- 1 6-quart slow cooker This size gives the rice enough room to cook without getting mushy.
- 1 Large skillet Optional, but Grandma always used her cast iron skillet for searing the chicken first.
- 1 Meat thermometer The best way to ensure your chicken is perfectly cooked and juicy.
Ingredients
- 2 tbsp olive oil For searing the chicken.
- 1.5 lbs boneless, skinless chicken breasts or thighs Grandma preferred thighs for extra flavor, but breasts are leaner.
- 1.5 cups long grain jasmine rice Do not use instant rice; it will turn to mush.
- 3 cups low sodium chicken broth Lets you control the saltiness.
- 1 large lemon You'll need both the zest and the juice.
- 3 cloves garlic Minced finely.
- 1 tbsp Italian seasoning
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper Freshly ground if you can.
- 1 cup frozen peas or diced carrots Optional, for a pop of color and extra veggies.
- 2 tbsp fresh chopped parsley For garnish.
- Extra lemon slices For garnish.
Instructions
- This step is optional, but Grandma always said, "Flavor begins in the pan, Jazzy." Heat the [olive oil] in a large skillet over medium-high heat. Brown the [boneless, skinless chicken breasts or thighs] for 2-3 minutes per side. They don't need to be cooked through, just nicely golden.
- In the bottom of your slow cooker, combine the [long grain jasmine rice], [minced garlic], [Italian seasoning], [dried oregano], [salt], and [black pepper]. Give it a quick stir. I can still smell this combination from Grandma’s kitchen—it’s the scent of a good dinner coming.
- Pour in the [low sodium chicken broth]. Zest the entire [large lemon] directly into the pot, then squeeze in its juice. Grandma always did it this way to catch all the fragrant oils from the zest. Stir everything together.
- Gently lay the seared chicken on top of the rice mixture. Don’t stir it in. Grandma said to let it rest on top so it steams perfectly and keeps the rice from getting packed down.
- Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. Your house will start to smell absolutely incredible. The chicken should reach an internal temperature of 165°F, and the rice should be tender.
- About 15 minutes before you're ready to serve, stir in the [frozen peas or diced carrots] if you're using them. They'll cook through perfectly without getting mushy.
- Carefully remove the chicken from the slow cooker and place it on a cutting board. You can shred it with two forks or slice it into pieces. Return the chicken to the slow cooker and gently stir it into the rice, soaking up all those amazing juices.
- This is Grandma’s final secret touch. Stir in the [fresh chopped parsley] to add a burst of freshness. Taste and adjust the seasoning if needed. Serve warm with [Extra lemon slices] on the side. Every time I do this, I feel like she's right there with me.
Notes
- Grandma’s Secret for Fluffier Rice: For the best texture, Grandma would sometimes toast the dry rice in a skillet for 2-3 minutes before adding it to the slow cooker. It gives it a wonderful, nutty flavor and helps the grains stay separate.
- For Extra Brightness: Just like Grandma taught me, add a little extra fresh lemon zest right before serving. The heat mellows the zest added at the beginning, so a fresh sprinkle at the end really wakes up the flavors.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors get even better the next day! Reheat gently in the microwave or on the stovetop with a splash of broth.
