
Tender chicken and perfectly cooked rice slow-cooked with bright lemon and fragrant herbs — an effortless, family-friendly one-pot meal.

This Slow Cooker Lemon Herb Chicken and Rice became a weekday favorite the first winter I tried it. I was chasing something that felt light but comforting, bright but simple, and discovered that a handful of pantry staples—long-grain rice, lemon, garlic, and dried herbs—could produce a meal that tasted like a Sunday dinner with very little hands-on work. The citrus lifts the richness of the chicken while the garlic and thyme give the rice a savory backbone. It’s the sort of dish that fills the house with a warm, citrusy aroma and draws the whole family to the kitchen.
I first found the balance between chicken and rice when I was experimenting with slow-cooker timing: too long and the rice is mushy, too short and it’s undercooked. After testing, the sweet spot became six hours on low for the most tender texture and perfectly separated grains. I often sear the chicken first for color and extra flavor, but the slow cooker alone still produces excellent results. This dish is an ideal answer for busy nights, potlucks, or when you want a comforting, low-effort main that still tastes intentional.
When I first served this to my family, my spouse commented on how the lemon kept the dish unexpectedly fresh—perfect paired with a simple green salad. Guests often ask for seconds because the rice soaks up the aromatic broth, while the chicken stays moist. This combination of convenience and flavor is what keeps this recipe on my monthly rotation.
My favorite thing about this dish is how reliably it makes weeknights feel special. I often double it for gatherings and the lemon keeps the flavors lively even after reheating. Family members consistently praise how the rice absorbs the herb-infused broth, and the simplicity makes it a go-to when time is short but you want a wholesome dinner.
Store leftovers in shallow airtight containers to cool quickly and maintain quality—refrigerate within two hours of cooking. In the fridge, portions will remain good for 3–4 days. For longer storage, freeze in single-serving containers for up to 3 months; when freezing, leave a small headspace because liquids expand. Reheat gently on the stovetop with a splash of broth or in the microwave covered, stirring halfway through to ensure even warming. Avoid overheating, which can dry the chicken or make the rice gummy; aim for an internal temperature of 165°F (74°C) when reheating.
Want to swap items? Use brown rice for a nuttier flavor but increase liquid to 3 1/2 cups and cook on low for about 6–7 hours or high for 4–5 hours—timing may vary by slow cooker. Swap chicken breasts for boneless thighs for richer flavor and slightly shorter cooking times. If you need lower sodium, use water and bouillon to control salt. For a dairy-free dish, this recipe is naturally free from dairy; add a drizzle of extra-virgin olive oil at the end for richness without dairy.
Serve the chicken and rice with a crisp green salad tossed in a light vinaigrette, roasted vegetables, or steamed green beans for color and crunch. Garnish with chopped parsley, a few lemon slices, and freshly ground black pepper for a bright presentation. For a Mediterranean twist, add kalamata olives and a simple tomato-cucumber salad on the side. This dish pairs well with a light white wine like Pinot Grigio or a sparkling water with lemon for a family-friendly approach.
The idea of cooking chicken with rice in one pot is a global comfort-food motif, found in Mediterranean, Middle Eastern, and Latin cuisines. The lemon and herb profile leans toward Mediterranean flavors—think of bright, citrus-forward dishes that balance savory and fresh elements. Similar preparations use different grain bases or spice blends, but the principle of steaming grains beneath a protein to absorb flavor is a classic technique that spans cultures and centuries.
In spring and summer, add fresh herbs like chopped dill, basil, or parsley at the end for vibrant flavors. In cooler months, stir in a handful of roasted root vegetables for heartiness—carrots and parsnips work especially well. For holiday gatherings, multiply the recipe and finish with a pat of herb butter on the chicken for richness; for a lighter holiday option, serve with steamed broccoli and lemon wedges.
Portion into airtight containers for grab-and-go lunches—pair with a side salad or roasted vegetables. If you plan to freeze portions, cool completely before sealing and label with the date. To speed up weekday prep, mince the garlic and zest the lemons the night before; store these in small sealed containers in the fridge. If using pre-cooked rice, reduce the liquid and cook time accordingly, but be cautious—pre-cooked rice can turn mushy if overcooked.
There’s a particular satisfaction in serving a meal that required minimal fuss yet tastes curated. Whether you make this for a busy weeknight or a casual Sunday gathering, the lemon and herbs give it a freshness that keeps people coming back for seconds. Make it your own—add a pinch of red pepper flakes for heat, or a splash of white wine to the broth for deeper flavor.
Enjoy this slow-cooked, lemony comfort and feel free to share how you adapted it for your table—good food becomes better when it evolves with the people you cook for.
Rinse rice thoroughly to remove excess starch for separated grains.
Sear the chicken first for better color and deeper flavor; it’s optional but worth the extra 6–8 minutes.
Use an instant-read thermometer and remove chicken at 165°F (74°C) to ensure safety and juiciness.
Allow the finished dish to rest 5 minutes after cooking before fluffing rice so the liquid redistributes.
If reheating, add a splash of broth to refresh the rice and prevent drying.
This nourishing slow cooker lemon herb chicken and rice recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. The rice will be softest when cooked long on low. For firmer rice, check at 5 hours on low or reduce to 3 hours on high and test.
Use boneless thighs and reduce cook time slightly; check internal temperature for doneness.
This Slow Cooker Lemon Herb Chicken and Rice recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Rinse rice until water runs clear. Pat chicken dry, season with salt and pepper, zest lemons, and mince garlic. Trim any excess fat and pound thicker breasts lightly for even thickness.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden brown to develop flavor and color.
Spread rinsed rice in the slow cooker and pour in 3 cups low-sodium chicken broth. Stir gently to level the rice and avoid stirring after the chicken is placed on top.
Place seared or raw chicken breasts on top of the rice. Sprinkle minced garlic, lemon zest, dried thyme, dried oregano, salt, and pepper evenly over the chicken and rice.
Cover and cook on low for 6 hours or on high for 3–4 hours. Do not remove the lid during cooking. Confirm chicken reaches 165°F (74°C) with an instant-read thermometer.
Squeeze lemon juice over the cooked chicken and rice, let sit 5 minutes, fluff rice with a fork, adjust seasoning, and serve garnished with fresh herbs if desired.
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This recipe looks amazing! Can't wait to try it.
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