Description
This 5-Star Slow Cooker Lemon Herb Chicken and Rice recipe is a comforting one-pot meal bursting with fresh lemon flavor and aromatic herbs. Tender chicken thighs are seared to golden perfection and slow-cooked with fragrant rice, vegetables, and zesty lemon for an easy and flavorful dinner that’s perfect for busy weeknights.
Ingredients
Scale
Chicken and Seasonings
- 4 bone-in, skin-on chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
Rice and Vegetables
- 1 cup long-grain white rice (uncooked)
- 1 1/2 cups low-sodium chicken broth
- Juice and zest of 1 lemon
- 1 cup chopped carrots
- 1/2 cup diced onion
- 1/2 cup frozen peas (added at the end)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Season and Sear Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken thighs evenly with salt, pepper, garlic powder, onion powder, thyme, and oregano. Place chicken skin-side down in the skillet and sear for 3 to 4 minutes until the skin is golden brown. Remove the chicken from heat and set aside.
- Prepare Rice Mixture: In the bottom of a slow cooker, combine the uncooked rice, low-sodium chicken broth, lemon juice and zest, chopped carrots, and diced onion. Stir gently to mix all the ingredients thoroughly.
- Add Chicken to Slow Cooker: Arrange the seared chicken thighs on top of the rice mixture in the slow cooker with the skin side facing up. This layering will allow the chicken skin to stay crisp during cooking.
- Slow Cook: Cover the slow cooker with its lid and cook on low heat for 5 to 6 hours, or until the rice is tender and the chicken is cooked through, reaching an internal temperature of 165°F (75°C).
- Add Peas: Approximately 15 minutes before serving, gently stir in the frozen peas into the rice. Cover again and let them warm through in the residual heat of the slow cooker.
- Garnish and Serve: Before serving, sprinkle the chopped fresh parsley over the chicken and rice for a vibrant, fresh finish.
Notes
- For crispier chicken skin, place the cooked chicken thighs under a broiler for 2 to 3 minutes after slow cooking, watching carefully to avoid burning.
- Brown rice can be used as a healthier alternative; however, increase the chicken broth to 2 cups and extend the cooking time to 6 to 7 hours on low to ensure the rice is fully cooked.
