Slow Cooker Lemon Herb Chicken (Printer-friendly)

Tender lemon-scented chicken and herbs cooked with fluffy rice in a slow cooker for an easy, comforting weeknight meal.

# What You Need:

→ Meats

01 - 4 bone-in, skinless chicken thighs (about 6 oz each)

→ Vegetables

02 - 1 medium yellow onion, diced (about 1 cup)
03 - 3 cloves garlic, minced
04 - 2 medium carrots, peeled and diced (about ¾ cup)
05 - 1 cup frozen green peas

→ Grains

06 - 1½ cups long grain white rice, rinsed and drained

→ Liquids

07 - 3 cups low-sodium chicken broth
08 - Zest and juice of 1 large lemon (about 3 tablespoons juice)

→ Herbs & Spices

09 - 2 teaspoons dried Italian herb blend (thyme, oregano, rosemary)
10 - 1 teaspoon kosher salt
11 - ½ teaspoon freshly ground black pepper
12 - ½ teaspoon sweet paprika

→ Other

13 - 2 tablespoons extra-virgin olive oil
14 - Fresh flat-leaf parsley, chopped (for garnish)

# How to Make It:

01 - Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 2 to 3 minutes per side until lightly golden brown. This step is optional but builds a deeper flavor base.
02 - Spread the rinsed rice evenly across the bottom of the slow cooker insert. Layer the diced onion, minced garlic, and diced carrots on top of the rice.
03 - Place the seared chicken thighs in a single layer over the vegetable and rice bed, nestling them gently into the mixture.
04 - Sprinkle the dried Italian herbs, kosher salt, black pepper, and sweet paprika evenly over the chicken thighs and surrounding vegetables.
05 - Pour the chicken broth evenly over all the ingredients. Drizzle in the fresh lemon juice and scatter the lemon zest across the top.
06 - Secure the lid and cook on the High setting for 4 hours or on the Low setting for 7 hours, until the chicken registers 165°F internally and the rice is fully tender.
07 - During the final 20 minutes of cooking, open the lid and gently stir in the frozen peas. Replace the lid and allow them to heat through.
08 - Once cooking is complete, transfer the chicken to a platter. Fluff the rice gently with a fork and spoon it alongside the chicken. Garnish generously with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • Everything cooks in one pot so cleanup is almost nonexistent, which is honestly half the reason I make it weekly.
  • The rice absorbs all the lemony broth and chicken juices, becoming almost risotto like without any stirring.
02 -
  • If you swap in boneless chicken breasts, reduce the cooking time by about thirty minutes or the meat will dry out and become chalky.
  • Do not skip rinsing the rice, because the extra starch will turn your beautiful fluffy grains into a gummy mess.
03 -
  • Searing the chicken takes only ten extra minutes but creates a flavor foundation that makes the whole dish taste like it came from a restaurant kitchen.
  • If your rice ever turns out slightly underdone, pour in a quarter cup of hot broth, cover, and let it sit on warm for fifteen more minutes.

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