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–+ servings

Slow Cooker Lemon Herb Chicken with Fluffy Rice

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A tender, juicy chicken dish infused with fresh herbs and zesty lemon, slow-cooked to perfection and served over fluffy rice.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken thighs (bone-in, skin-on) Can substitute with boneless, skinless thighs.
  • 1/4 cup Fresh lemon juice Adds brightness; can substitute with lime for variation.
  • 1 tablespoon Lemon zest
  • 4 cloves Garlic, minced Fresh is preferred; garlic powder can be an alternative.
  • 1 cup Chicken broth Vegetable broth can be used for a vegetarian version.
  • 1 cup Long-grain white rice Jasmine rice is also suitable.
  • 2 tablespoons Fresh herbs (thyme, rosemary, parsley) Dried herbs can be a substitute; adjust quantity.

Method
 

Preparation
  1. Rinse the chicken thighs and pat them dry with paper towels. Season generously with salt and pepper.
  2. In a small bowl, combine minced garlic, fresh lemon juice, lemon zest, and chopped herbs. Pour this mixture over the chicken in the slow cooker, ensuring each piece is well coated.
  3. Pour the chicken broth into the slow cooker, ensuring the chicken is partially submerged.
  4. Cover with the lid and cook on low for 6-8 hours or on high for 4-6 hours until the chicken is fully cooked and tender.
Rice Preparation
  1. Approximately 30 minutes before serving, cook the rice according to package instructions.
Serving
  1. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
  2. Fluff the rice with a fork and serve the chicken over a bed of rice. Optionally, garnish with fresh herbs and lemon slices.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 2gSugar: 1g

Notes

For added flavor, sear the chicken thighs before cooking them in the slow cooker. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently for best results.

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