Hey there! Today, I want to share with you one of my all-time favorite weeknight recipes: Slow Cooker Lemon Herb Chicken and Rice. This dish is not only incredibly delicious, but it’s also super easy to prepare. Plus, the slow cooker does all the work for you, so you can just set it and forget it. It’s perfect for those busy evenings when you want a home-cooked meal without spending hours in the kitchen. Trust me, once you try this recipe, it will become a regular in your dinner rotation. So, let’s get cooking!

Why You’ll Love This

I make this when I want a comforting and flavorful meal that requires minimal effort. The combination of lemon and herbs gives the chicken and rice a refreshing and aromatic taste. My family goes crazy for this because it’s packed with flavors and always turns out incredibly tender and juicy. Plus, the slow cooker makes the chicken incredibly moist and infuses the rice with all the delicious flavors. It’s like a one-pot wonder that brings all the goodness together in a single dish. Trust me, you won’t be disappointed!

Ingredients

For this recipe, you’ll need:

– 4 boneless, skinless chicken breasts

– 1 cup long-grain white rice

– 1 lemon, sliced

– 4 cloves of garlic, minced

– 2 tablespoons fresh parsley, chopped

– 1 tablespoon fresh thyme leaves

– 1 teaspoon salt

– ½ teaspoon black pepper

– 2 cups chicken broth

– Optional: 1 teaspoon dried oregano

I sometimes use chicken thighs instead of breasts when I’m in the mood for a richer flavor. If you’re in a hurry, you can also use pre-cooked rotisserie chicken and add it to the slow cooker during the last hour of cooking. It adds a delicious twist to the dish. Additionally, feel free to swap the long-grain white rice for brown rice if you prefer a healthier option. The cooking time may vary slightly, so keep an eye on it.

Directions

1. Place the chicken breasts in the slow cooker and season them with salt, black pepper, and dried oregano (if using).

2. Add the minced garlic, chopped parsley, and thyme leaves to the slow cooker.

3. Arrange the lemon slices on top of the chicken breasts.

4. Pour the chicken broth over the chicken and lemon slices.

5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

6. After the chicken has cooked, remove it from the slow cooker and shred it using two forks. Set it aside.

7. Add the white rice to the slow cooker and stir it into the cooking liquid.

8. Cover the slow cooker again and cook on high for an additional 1-2 hours or until the rice is tender.

9. Once the rice is cooked, return the shredded chicken to the slow cooker and stir it into the rice.

10. Serve the Slow Cooker Lemon Herb Chicken and Rice hot, garnished with additional fresh parsley if desired.

Now, doesn’t that sound easy? This is where I usually sneak a taste to make sure everything is perfectly seasoned. Don’t worry if it looks a bit weird at this stage – it always does! The slow cooker works its magic by infusing the chicken and rice with all the delicious flavors, and the result is a mouthwatering meal that will have your family asking for seconds.

Notes

I’ve found that using boneless, skinless chicken breasts or thighs works best for this recipe. The slow cooking process ensures that the chicken remains tender and juicy. If you prefer a stronger lemon flavor, you can squeeze some lemon juice over the chicken before serving. It adds a refreshing zing to the dish.

Variations

I love experimenting with different variations of this recipe. One variation I’ve tried is adding a can of diced tomatoes to the slow cooker along with the chicken and rice. It gives the dish a slightly tangy and rich flavor. However, I found that the tomatoes released too much liquid, so I had to adjust the cooking time accordingly. Another variation I attempted was using quinoa instead of rice for a healthier twist. While it tasted great, the texture was slightly different. It’s all about personal preference and experimentation!

Equipment

For this recipe, you’ll need a slow cooker. If you don’t have one, you can also use a Dutch oven. Simply follow the same steps but cook the chicken and rice in the oven at 325°F for about 2-3 hours or until the chicken is cooked through and the rice is tender. It may take a bit longer, but the result will be just as delicious.

Storage

This Slow Cooker Lemon Herb Chicken and Rice can be stored in an airtight container in the refrigerator for up to 3 days. Though honestly, in my house, it never lasts more than a day! It’s so good that we always end up finishing it in no time. Just make sure to reheat it thoroughly before serving.

Serving Suggestions

I love serving this dish with a side of steamed vegetables or a fresh green salad. The vibrant colors and flavors complement the lemon herb chicken and rice perfectly. You can also pair it with some crusty bread to soak up all the delicious juices. It’s a complete meal that will satisfy your taste buds and leave you feeling satisfied.

Pro Tips

Through my cooking adventures, I’ve learned a few valuable lessons when it comes to making this Slow Cooker Lemon Herb Chicken and Rice. Firstly, make sure to season the chicken well before placing it in the slow cooker. This will ensure that the flavors penetrate every bite. Secondly, don’t be tempted to lift the lid of the slow cooker too often during the cooking process. This can cause the heat to escape, resulting in longer cooking times. Lastly, I once tried rushing the cooking time by increasing the heat, but I regretted it. The slow cooker works best on low heat, allowing the flavors to develop slowly. Trust the process, and you’ll be rewarded with a mouthwatering meal.

FAQ

Q: Can I use bone-in chicken for this recipe?

A: Absolutely! Bone-in chicken pieces, such as thighs or drumsticks, will work just as well. Just make sure to adjust the cooking time accordingly. The chicken is cooked through when it reaches an internal temperature of 165°F.

Q: Can I freeze the leftovers?

A: Yes, you can freeze the leftovers for up to 3 months. Simply transfer them to a freezer-safe container and thaw them in the refrigerator overnight before reheating. The flavors will still be amazing!

Q: Can I use other herbs instead of parsley and thyme?

A: Of course! Feel free to experiment with different herbs, such as rosemary or basil. Just keep in mind that some herbs have a stronger flavor, so you may need to adjust the quantities accordingly.

Well, there you have it – my recipe for Slow Cooker Lemon Herb Chicken and Rice. I hope you give it a try and enjoy it as much as I do. Remember, cooking is all about having fun and adding your own personal touch. So don’t be afraid to get creative and make this recipe your own. Happy cooking!