Slow Cooker Lemon Herb Chicken and Rice is a delightful fusion of tender chicken, fragrant herbs, and zesty lemon, all cooked to perfection in a convenient slow cooker. This dish is not only comforting but also a healthy option, making it ideal for weeknight dinners or meal prep. With the ease of a one-pot meal, the flavors meld beautifully, providing an aromatic experience that will surely please the whole family. The combination of succulent chicken and perfectly cooked rice creates a satisfying dish that can easily become a family favorite.
Ingredients
Scale:
4 boneless, skinless chicken breasts (about 1.5 to 2 pounds), preferably organic for best flavor
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1 large lemon (zest and juice)
1 cup long-grain white rice
1 ¾ cups chicken broth (low sodium preferred)
1 cup frozen peas and carrots mix
Fresh parsley, chopped for garnish
Lemon wedges for serving
Instructions
In a bowl, mix together olive oil, garlic powder, onion powder, thyme, oregano, salt, pepper, lemon zest, and lemon juice. Coat the chicken breasts in this mixture and let them marinate for at least 30 minutes.
Place the marinated chicken breasts at the bottom of the slow cooker.
Rinse the rice under cold water until the water runs clear. Sprinkle the rinsed rice evenly over the chicken.
Gently pour the chicken broth over the chicken and rice, ensuring that the rice is submerged. Add frozen peas and carrots on top without stirring.
Cover the slow cooker and set it to low for 6-7 hours or high for 3-4 hours.
At the end of cooking, check the chicken temperature with a meat thermometer; it should read 165°F (75°C). If the rice isn't fully cooked, add a splash more broth and cook for an additional 30 minutes on low.
Once everything is cooked, gently fluff the rice with a fork and serve hot, garnished with fresh parsley and lemon wedges.
