Slow Cooker Lemon Herb Chicken (Printable)
Slow-cooked chicken with lemon, Italian herbs and fluffy rice for an easy, comforting one-pot dinner.
# 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 and 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 smoked paprika
→ Other
13 - 2 tablespoons extra virgin olive oil
14 - Fresh parsley, roughly chopped (for garnish)
# How To Make:
01 - Heat olive oil in a large skillet over medium-high heat. Season chicken thighs lightly with salt and pepper, then sear for 2 to 3 minutes per side until a light golden crust forms. This step is optional but builds a deeper flavor base.
02 - Spread the rinsed rice in an even layer across the bottom of the slow cooker insert. Scatter diced onion, minced garlic, and diced carrots over the rice.
03 - Place the seared chicken thighs on top of the vegetable and rice layer, skin side up, spacing them evenly.
04 - Sprinkle the dried Italian herbs, kosher salt, black pepper, and smoked paprika evenly over the chicken thighs and surrounding vegetables.
05 - Pour the chicken broth over the entire contents of the slow cooker. Drizzle the fresh lemon juice and scatter the lemon zest evenly across the top.
06 - Cover with the lid and cook on the High setting for 4 hours or on the Low setting for 7 hours, until the chicken registers an internal temperature of 165°F and the rice is fully tender.
07 - Stir the frozen peas into the rice during the final 20 minutes of cooking, replacing the lid to allow them to heat through.
08 - Gently fluff the rice with a fork, transfer the chicken thighs to serving plates, and spoon the rice and vegetables alongside. Garnish generously with fresh chopped parsley.
# Expert Hints:
01 -
- Everything cooks in one pot so you get dinner on the table with almost no cleanup.
- The lemon zest seeps into the rice and transforms it into something bright and fragrant you will want to eat on its own.
02 -
- Do not skip rinsing the rice or you will end up with a gummy layer stuck to the bottom of the slow cooker.
- If you use chicken breasts instead of thighs, pull back the cooking time by about thirty minutes to keep them from drying out.
03 -
- Searing the chicken is optional but it adds a layer of caramelized flavor that makes the whole pot taste richer and more complex.
- Always check that your chicken broth is labeled gluten-free since some brands sneak in wheat-based flavorings.