How do I keep rice from turning mushy in the slow cooker?

Rinse the rice thoroughly before adding it to the slow cooker, and use long-grain varieties like jasmine or basmati. Avoid lifting the lid frequently, as this disrupts the cooking process and releases moisture.

Can I make Slow Cooker Lemon Herb Chicken and Rice with frozen chicken?

Yes, but for best results, thaw chicken first to ensure even cooking. If using frozen chicken directly, increase cook time slightly and confirm the chicken reaches 165°F before serving.

What vegetables can I add to this recipe?

Carrots, peas, spinach, broccoli, and zucchini all pair beautifully. Add firmer vegetables like carrots at the beginning, while delicate ones like spinach should be stirred in near the end.

Can I prepare this recipe ahead of time?

Absolutely. You can chop vegetables, measure spices, and prep chicken the night before. Store everything in the fridge, then dump it into the slow cooker the next morning for a stress-free dinner.

Slow Cooker Lemon Herb Chicken and Rice : 5 Easy Comfort Tips

Name: Slow Cooker Lemon Herb Chicken and Rice
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 4 chicken thighs or breasts; 1 large onion, finely chopped; 3 cloves garlic, minced; 2 carrots, diced (optional); 1 1/2 cups long-grain rice (jasmine or basmati); 3 1/2 cups chicken broth; 2 lemons, juiced; 1 tsp dried thyme; 1 tsp dried oregano; 2 tbsp fresh parsley, chopped; 1 tbsp olive oil; 1 tbsp butter; Salt and pepper, to taste; Optional: peas, spinach, or other vegetables

Description

Slow Cooker Lemon Herb Chicken and Rice is a bright, comforting dish featuring tender chicken, fragrant herbs, tangy lemon, and fluffy rice that soaks up every drop of flavor.

Ingredients

4 chicken thighs or breasts
1 large onion, finely chopped
3 cloves garlic, minced
2 carrots, diced (optional)
1 1/2 cups long-grain rice (jasmine or basmati)
3 1/2 cups chicken broth
2 lemons, juiced
1 tsp dried thyme
1 tsp dried oregano
2 tbsp fresh parsley, chopped
1 tbsp olive oil
1 tbsp butter
Salt and pepper, to taste
Optional: peas, spinach, or other vegetables

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Instructions

Season chicken with salt, pepper, and dried herbs.
Optional: Sear chicken in a skillet with olive oil for 2–3 minutes per side.
Place chicken in the slow cooker and add onion, garlic, and carrots (if using).
Pour in chicken broth and fresh lemon juice, then stir in thyme and oregano.
Rinse rice until water runs clear, then add to the slow cooker, making sure it’s submerged.
Drizzle with olive oil, cover, and cook on low for 5–6 hours or high for 2½–3 hours.
About 20 minutes before serving, check rice tenderness and adjust seasoning.
Once done, fluff rice with a fork, sprinkle with parsley, and serve hot.

Notes

Rinse rice thoroughly before cooking for the best texture. For stronger lemon flavor, add lemon slices on top during cooking. Leftovers store well and can be frozen for up to three months.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: American