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In the bustling world of meal preparation, finding a dish that marries convenience with vibrant flavors can feel like a daunting task. Enter the Zesty Slow Cooker Lemon Herb Chicken & Rice—a delightful recipe that not only satisfies the taste buds but also caters to the busy lifestyles of today’s families. This dish showcases the refreshing zing of lemon, the aromatic embrace of fresh herbs, and the comforting essence of slow-cooked chicken and rice, making it a standout choice for any weeknight dinner.

Slow Cooker Lemon Herb Chicken and Rice

Indulge in this zesty slow cooker lemon herb chicken and rice that's bursting with flavor! Perfect for busy days, this dish features tender chicken breasts, aromatic herbs, and fluffy rice all cooked to perfection in a savory lemon broth. With minimal prep and a cooking time of up to 7 hours, you’ll have a delicious, hassle-free meal waiting for you. Garnish with fresh parsley and lemon slices for a bright finish. Ideal for the whole family!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup long-grain white rice

1 medium onion, chopped

3 cloves garlic, minced

2 cups low-sodium chicken broth

1 cup fresh lemon juice (about 4 lemons)

2 tablespoons olive oil

1 tablespoon lemon zest

2 teaspoons dried oregano

1 teaspoon thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup frozen peas

Fresh parsley, chopped (for garnish)

Lemon slices (for garnish)

Instructions
 

Prepare the Chicken: Start by seasoning the chicken breasts with salt, pepper, paprika, oregano, and thyme on both sides.

    Sauté Aromatics: In a skillet over medium heat, add the olive oil. Once hot, sauté the chopped onion and garlic until fragrant and softened, about 3-4 minutes.

      Layer in the Slow Cooker: Place the seasoned chicken breasts in the slow cooker bottom, followed by the sautéed onion and garlic mixture.

        Add Rice and Broth: Sprinkle the long-grain rice evenly over the chicken, then pour in the chicken broth and fresh lemon juice. Add lemon zest on top.

          Cook: Cover the slow cooker with its lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the rice is cooked through.

            Add Peas: About 30 minutes before serving, stir in the frozen peas and allow them to heat through.

              Shred Chicken: Once cooked, carefully remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the pot and mix it well with the rice.

                Serve: Garnish with freshly chopped parsley and lemon slices. Serve hot and enjoy the zesty flavors!

                  Prep Time: 15 mins | Total Time: 7 hrs 15 mins | Servings: 4-6