Your Weeknight Dinner Hero is Here!
The struggle is real. Finding time for healthy, flavorful dinners on busy evenings is tough. We all want comforting, easy meals that don’t take hours to prepare. This recipe is your solution.
The Promise of Effortless Flavor
Meet the star of the show: Lemon Herb Chicken & Rice Crockpot. It delivers amazing taste without any fuss. Get ready for a truly delightful and stress-free cooking experience!
Why You’ll Love This Lemon Herb Chicken & Rice Crockpot Recipe
Unbeatable Flavor Profile
Enjoy bright, fresh lemon notes in every bite. Aromatic herbs add great taste. The chicken is tender and the rice is perfectly cooked. This is a very savory meal.
Effortless Weeknight Solution
With slow cooking, you set it and forget it. Prep time is minimal, and cooking is hands-off. This is the ultimate solution for your busy schedule.
One-Pot Wonder, Easy Cleanup
This is a single pot meal, which is super convenient. You will have less washing up, leaving you more time for family or relaxation.
Wholesome & Satisfying
The ingredients are nutritious and comforting. This is a complete meal that will leave everyone feeling full and happy.
Ingredients of : Lemon Herb Chicken & Rice Crockpot
Fresh & Flavorful Produce
- 2 lemons (for zest and juice)
- 2 sprigs fresh rosemary, chopped
- 4 sprigs fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
Pantry Staples & Proteins
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 1.5 cups long-grain white rice (do not use instant rice)
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1 tablespoon butter, 1 tablespoon all-purpose flour (for thickening)
Directions of : Lemon Herb Chicken & Rice Crockpot
Prep Your Ingredients
Cut chicken into 1-inch pieces. Mince garlic. Chop onion. Zest lemons first, then juice them. This makes prep easy.
Sauté (Optional, but Recommended for Flavor)
Heat olive oil in a large skillet over medium-high heat. Brown the chicken pieces for 2-3 minutes per side. Remove chicken and set aside. Add onion to the skillet and cook until soft, 3-5 minutes. Add garlic and cook for 1 minute more until fragrant. This step adds a lot of flavor.
Combine & Cook
Put the browned chicken at the bottom of your crockpot. Sprinkle rice over the chicken. Add chopped fresh herbs, lemon zest, and lemon juice. Pour in chicken broth. Add salt and black pepper.
Cook on low for 3-4 hours or on high for 2-3 hours. The rice should be tender and the chicken cooked through.
The Finishing Touch
When cooking is done, fluff the rice gently with a fork. Garnish with extra fresh parsley. Taste and add more salt or pepper if needed.
how to serve Lemon Herb Chicken & Rice Crockpot
Simple Sides that Shine
Serve with steamed green beans or asparagus. A crisp green salad with a light dressing also goes well. Crusty bread is great for soaking up the delicious sauce.
Heartier Pairings
For a bigger meal, pair with roasted root vegetables. Roasted Brussels sprouts on the side are also a good choice.
how to store Lemon Herb Chicken & Rice Crockpot
Store leftovers in an airtight container in the refrigerator for 3-4 days.
how to make Lemon Herb Chicken & Rice Crockpot
Make your Lemon Herb Chicken & Rice Crockpot by first preparing ingredients. Sauté chicken and aromatics for better flavor. Layer chicken, rice, herbs, lemon, and broth in the crockpot. Cook until tender. Finish by fluffing rice and garnishing.
tips to make Lemon Herb Chicken & Rice Crockpot
Don’t Overcrowd Your Crockpot
Give ingredients space to cook evenly. Do not fill the crockpot too much.
The Right Rice Matters
Use long-grain white rice for the best results. Do not use instant rice.
Browning for Flavor
Searing the chicken first adds a deeper flavor to your dish. Do not skip this step for best results.
Zest Before You Juice
Always zest the lemon before you cut and juice it. You get more zest this way.
Adjusting Liquids
Check your crockpot. Some cook hotter or cooler. Add a little more broth if the rice looks too dry during cooking.
Variations & Customizations
Spice it Up!
Add a pinch of red pepper flakes for a little heat. Or, a dash of smoked paprika gives a nice smoky flavor.
Veggie Boost
Add chopped carrots, celery, or mushrooms to the crockpot at the start. For extra greens, stir in spinach or kale at the very end until it wilts.
Herb Swaps
Try different fresh herbs like dill or oregano. You can also use dried herbs; just remember to use less, as dried herbs are stronger.
Creamy Indulgence
Stir in a splash of heavy cream or a sprinkle of Parmesan cheese at the end for a richer dish.
FAQs
Can I use brown rice in this Lemon Herb Chicken & Rice Crockpot recipe?
Yes, you can use brown rice. However, brown rice needs more liquid and a longer cooking time. You might need to add an extra cup of broth and cook for an additional 1-2 hours on low. Check for tenderness.
How long does Lemon Herb Chicken & Rice Crockpot last in the refrigerator?
Your Lemon Herb Chicken & Rice Crockpot will last for 3-4 days in the refrigerator. Make sure to store it in an airtight container once cooled.
Can I freeze leftover Lemon Herb Chicken & Rice Crockpot?
Yes, you can freeze it. However, the rice texture may change a little after freezing and thawing, becoming softer. Store in freezer-safe containers for up to 3 months.
What kind of chicken is best for Lemon Herb Chicken & Rice Crockpot?
Boneless, skinless chicken thighs are excellent for this recipe because they stay very moist and tender. Boneless, skinless chicken breasts also work well, but they can dry out if overcooked.
My Lemon Herb Chicken & Rice Crockpot turned out a little dry, what went wrong?
This can happen if there wasn’t enough liquid, or if it cooked too long. Next time, add an extra 1/2 cup of broth. Also, check your crockpot; some cook hotter. Make sure your lid fits tightly to keep moisture in.
Effortless Lemon & Rosemary Chicken with Fluffy Rice
Equipment
- Skillet
- Crockpot
- Fork
Ingredients
Fresh & Flavorful Produce
- 2 lemons for zest and juice
- 2 sprigs fresh rosemary chopped
- 4 sprigs fresh thyme chopped
- 1/4 cup fresh parsley chopped
- 1 medium onion chopped
- 4 cloves garlic minced
Pantry Staples & Proteins
- 1.5 pounds boneless, skinless chicken thighs
- 1.5 cups long-grain white rice do not use instant rice
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter Optional
- 1 tablespoon all-purpose flour Optional, for thickening
Instructions
Instructions
- Cut chicken into 1-inch pieces; mince garlic, chop onion, and zest then juice lemons.
- Heat olive oil in a large skillet over medium-high heat. Brown chicken for 2-3 minutes per side, then remove. Cook onion until soft for 3-5 minutes, then add garlic and cook for 1 more minute until fragrant.
- Place browned chicken in the crockpot, sprinkle rice over it, then add chopped fresh herbs, lemon zest, lemon juice, chicken broth, salt, and black pepper. Cook on low for 3-4 hours or on high for 2-3 hours.
- Once cooked, gently fluff the rice with a fork, garnish with extra fresh parsley, and adjust seasoning if needed.