Description
A flavorful and comforting Slow Cooker Lemon Herb Chicken and Rice recipe featuring tender chicken breasts cooked with aromatic herbs, lemon zest, and garlic, combined with fluffy rice and sweet peas for a complete one-pot meal.
Ingredients
Scale
Chicken and Aromatics
- 2 pounds chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
Rice and Broth
- 1 cup long-grain white rice
- 4 cups chicken broth
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables and Garnish
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Instructions
- Heat Olive Oil: Heat the olive oil in a skillet over medium heat to prepare for sautéing the aromatics.
- Sauté Onion: Add the diced onion to the skillet and sauté for about 3-4 minutes until softened and translucent, releasing sweetness and flavor.
- Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant, enhancing the aromatics.
- Transfer Aromatics: Transfer the cooked onion and garlic mixture to the bottom of the slow cooker as the flavor base for the dish.
- Place Chicken: Place the chicken breasts on top of the onion and garlic mixture in an even layer.
- Season Chicken: Sprinkle dried thyme, dried rosemary, lemon zest, salt, and black pepper evenly over the chicken breasts for a zesty herb flavor.
- Add Rice: Add the uncooked long-grain white rice around the chicken breasts in the slow cooker, distributing it evenly.
- Pour Broth: Pour the chicken broth over the rice and chicken, making sure the rice is fully submerged to properly cook.
- Add Lemon Juice: Drizzle the fresh lemon juice over the contents in the slow cooker for a bright citrus note.
- Cook: Cover with the slow cooker lid and cook on low for 3-4 hours or on high for 1.5-2 hours until chicken is fully cooked and rice is tender.
- Remove Chicken: When cooking is complete, remove the chicken breasts and set aside temporarily.
- Add Peas: Stir frozen peas into the rice and broth mixture in the slow cooker to warm through.
- Shred Chicken: Shred or slice the cooked chicken breasts and return the pieces to the slow cooker, combining with the rice and peas.
- Combine Ingredients: Gently stir everything together to evenly mix the chicken, rice, peas, and broth.
- Adjust Seasoning: Taste the mixture and adjust salt or black pepper as needed to suit your preference.
- Garnish: Sprinkle chopped fresh parsley over the top for freshness and color just before serving.
- Serve: Serve the lemon herb chicken and rice hot with balanced portions of chicken and rice on each plate.
Notes
- For best results, use fresh lemon zest and juice to enhance the flavor brightness.
- You can substitute chicken thighs for breasts if you prefer darker meat; adjust cooking time accordingly.
- If you like a bit of spice, add a pinch of red pepper flakes when seasoning the chicken.
- Make sure the rice is fully submerged in the broth to avoid uneven cooking.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently with a splash of broth.
