Classic Lemon Herb Chicken & Rice Crockpot
This comforting crockpot recipe features tender chicken infused with lemon and herbs, slow-cooked to perfection with fluffy rice, making for an effortless and flavorful meal.
Equipment
- Skillet
- 6-quart crockpot
- Knife
- Cutting Board
- Measuring Cups and Spoons
- Stirring Spoon
Ingredients
Main Ingredients
- 2-3 pounds chicken thighs or breasts bone-in, skin-on (or boneless for convenience)
- 1.5 cups long-grain white rice
- 1/4 cup fresh parsley chopped
- 1 tablespoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
- 1 large fresh lemon (zest and juice)
- 4 cups chicken broth low-sodium
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
Instructions
- Heat olive oil in a skillet, sear chicken for 2-3 minutes per side until lightly browned. Remove chicken and set aside, then sauté minced garlic for 30 seconds until fragrant.
- Add rice, chicken broth, onion powder, salt, black pepper, and paprika to the bottom of a 6-quart crockpot and stir.
- Arrange the seared chicken pieces over the rice mixture, then sprinkle with fresh parsley, thyme, and rosemary.
- Cook on low for 3-4 hours or on high for 2-2.5 hours, ensuring the chicken is cooked through and the rice is tender.
- Remove chicken from the crockpot; if bone-in, shred the meat from the bones and discard bones and skin.
- Return the shredded chicken to the crockpot and gently stir it with the rice to combine all flavors evenly.
- Stir in the lemon zest and the juice from half of the lemon.
- Serve hot, garnished with your preferred toppings.
Notes
Consider using a crockpot liner for easier cleanup. Adjust seasoning to taste. For extra flavor, you can marinate the chicken briefly before searing.