Slow Cooker Lemon Herb Chicken (Print Version)
Tender lemon-herb chicken with rice and vegetables, slow-cooked into a comforting one-pot meal.
# What You'll 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 and 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 smoked paprika
→ Other
13 - 2 tablespoons extra virgin olive oil
14 - 2 tablespoons fresh parsley, chopped (for garnish)
# How to Make It:
01 - Heat olive oil in a large skillet over medium-high heat. Pat the chicken thighs dry with paper towels and sear for 2 to 3 minutes per side until lightly golden. This step is optional but builds a deeper, richer flavor in the finished dish.
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, skin side up, spacing them evenly.
04 - Sprinkle the dried Italian herbs, salt, black pepper, and paprika evenly over the chicken thighs.
05 - Pour the chicken broth, lemon juice, and lemon zest over all the ingredients. Ensure the liquid distributes evenly around the chicken and through the rice layer.
06 - Cover the slow cooker and 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 last 20 minutes of cooking. Gently fold them in so the chicken portions remain intact.
08 - Remove the chicken thighs temporarily. Fluff the rice gently with a fork, then return the chicken to the slow cooker. Garnish each portion with fresh chopped parsley and serve warm.
# Expert Advice:
01 -
- Everything cooks in one pot so cleanup is almost nothing, which matters more than we like to admit on busy weeknights.
- The lemon brightens the whole dish without making it taste acidic or sharp, and the rice soaks up every bit of that herby broth.
02 -
- Opening the slow cooker lid more than once can add thirty minutes or more to your cooking time because the trapped steam escapes each time.
- Rinsing the rice is the single step that separates a creamy risotto like result from a gummy clump, so do not skip it even if you are in a hurry.
03 -
- Boneless chicken breasts work fine but reduce the cooking time by thirty minutes and check early because they dry out faster than thighs.
- Always verify the labels on your chicken broth and any packaged seasonings for hidden gluten or allergens, even when a recipe claims to be gluten free.