Slow Cooker Lemon Herb Chicken (Print Page)

Bright lemon, garlic, and herbs slow-cooked with chicken and rice for a comforting, gluten-free one-pot meal.

# What You Need:

→ Meats

01 - 4 bone-in, skinless chicken thighs (about 6 oz each)

→ Vegetables

02 - 1 medium yellow onion, diced (about 1 cup)
03 - 3 cloves garlic, minced
04 - 2 medium carrots, peeled and diced (about ¾ cup)
05 - 1 cup frozen peas

→ Grains

06 - 1½ cups long grain white rice, rinsed and drained

→ Liquids

07 - 3 cups low-sodium chicken broth
08 - Zest and juice of 1 large lemon (about 3 tablespoons juice)

→ Herbs & Spices

09 - 2 teaspoons dried Italian herb blend (thyme, oregano, rosemary)
10 - 1 teaspoon kosher salt
11 - ½ teaspoon freshly ground black pepper
12 - ½ teaspoon sweet paprika

→ Pantry & Garnish

13 - 2 tablespoons extra virgin olive oil
14 - Fresh parsley, finely chopped (for garnish)

# Directions:

01 - Heat olive oil in a large skillet over medium-high heat. Season chicken thighs lightly with salt and pepper, then sear for 2 to 3 minutes per side until the skin develops a light golden crust. This step is optional but builds a deeper flavor base. Transfer chicken to a plate and set aside.
02 - Spread the rinsed rice in an even layer across the bottom of the slow cooker insert. Scatter the diced onion, minced garlic, and diced carrots over the rice.
03 - Place the seared chicken thighs on top of the vegetable and rice layer in a single even arrangement.
04 - Sprinkle the dried Italian herbs, kosher salt, black pepper, and sweet paprika evenly over the chicken thighs.
05 - Pour the chicken broth over the chicken and rice. Drizzle the lemon juice and scatter the lemon zest across the top of all the ingredients. Do not stir.
06 - Cover the slow cooker with its lid. Cook on the High setting for 4 hours or on the Low setting for 7 hours, until the chicken registers an internal temperature of 165°F and the rice is fully tender.
07 - Stir the frozen peas into the rice during the final 20 minutes of cooking. Re-cover and let the residual heat thaw and warm them through.
08 - Once cooking is complete, transfer the chicken thighs to a warm platter. Gently fluff the rice with a fork, spoon it onto plates, and top with the chicken. Finish with a generous scattering of fresh chopped parsley.

# Expert Tips:

01 -
  • Everything cooks in one pot so cleanup is almost nonexistent.
  • The rice absorbs all the lemony herb broth and turns incredibly flavorful.
  • It tastes like you spent all day cooking when you barely lifted a finger.
02 -
  • If using boneless chicken breasts reduce the cooking time by about 30 minutes or the meat will dry out.
  • Do not skip rinsing the rice or you will end up with a gummy sticky mess at the bottom of the pot.
03 -
  • Sear the chicken even if you are in a rush because those browned bits make the whole pot taste richer.
  • Layer ingredients exactly as described with rice on the bottom so nothing sticks and burns during the long cook.

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