Dinner

Slow Cooker Lemon Herb Chicken and Rice: Cozy Family Favorite

ByBiteJoyRecipes September 30, 2025

Let Me Tell You About This Chicken and Rice…

If you ever want your house to smell like you’ve actually got your life together (even when the laundry mountain says otherwise), you’ve got to try this slow cooker lemon herb chicken and rice. I started making it back when the kids were little and somehow everything happened at once around 5pm—homework, dog walks, trying not to forget dinner. One time, I even left out the rice — I mean the main star — and didn’t notice until the last hour. Rookie mistake. But truly, this recipe’s rescued me more times than I’d like to admit. Also, if I had a pound for every time someone asked for the recipe at a potluck, I could finally buy that random gadget from the late-night telly ads. But, enough of my rabbiting on!

Why I Keep Making This (Other than Sheer Laziness)

I make this when I’ve had one of those days and just can’t face another round of stovetop multitasking. My family goes absolutely bonkers for it — the sort of meal where nobody tries to sneak their vegetables to the dog (he’s a fussy little thing, anyway). Sometimes, if I’m out of fresh lemons, we get the bottled stuff, and you know what? Still gets demolished. And the best part? No hovering over the pot, no babysitting. Throw it all in, walk away, and come back to a proper meal. (Except that one time I nearly forgot to plug in the slow cooker… let’s not talk about it.)

What You’ll Need (Sort Of)

4 boneless, skinless chicken breasts (Sometimes I use thighs if they’re all I’ve got. Granddad swore by bone-in but honestly, whatever’s handy)
1 1/2 cups uncooked long grain white rice (If you’re feeling fancy, basmati works. One time I tried brown — took forever, bit chewy, but maybe that’s just me.)
2 1/2 cups chicken broth (Any old cube will do, but I like the low-salt chicken stock from BBC Good Food’s list)
Juice and zest of 2 lemons (In a pinch? Just use about 4 Tbsp bottled lemon juice…it’s fine, I promise!)
2 Tbsp olive oil (Or just use whatever’s lingering in the cupboard. I’ve even done it with butter, which is pretty great.)
3 garlic cloves, minced (Powder if you must, won’t call the food police!)
1 1/2 tsp salt (Heavy hand here, taste as you go)
1 tsp black pepper
2 tsp dried Italian herbs (Or ‘herbes de Provence’—I’ve yet to tell the difference, if we’re honest)
A handful of fresh parsley (Totally optional, but it looks lovely at the end)

How I Actually Make This (Don’t Stress!)

Coat or spray your slow cooker insert so nothing gets all stuck (ask me how I know…that cleanup is no fun)
Toss in the uncooked rice—that’s right, straight in! Add chicken broth, lemon juice, zest, olive oil, garlic, herbs, salt and pepper. Give it a gentle stir (the rice likes to cling to the sides, so nudge it down a bit).
Nestle those chicken breasts (or thighs, or whatever) over the rice. I’ve sometimes slid a lemon wedge or two right on top—the smell is bonkers good.
Lid on. Set your slow cooker: LOW for 4.5-5 hours or HIGH for about 2.5 hours. Some slow cookers run hot so maybe check by the 4 hour mark. The rice should be tender, and chicken—juicy (not shriveled and sad).
This is where I sneak a taste of the rice. If it’s a little thick, add a splash more broth. Too soupy? Let it cook a smidge longer, lid off. (Don’t worry if it looks a bit weird at this stage, it always pulls together in the last half hour)
Finish by grabbing a fork and fluffing the rice a little. Sprinkle fresh parsley over the lot if you fancy. And then just dig in—no need to be precious about plating!

What I’ve Learned (— Sometimes the Hard Way)

Keep an eye on the rice around the halfway point; sometimes it wants to stick, especially in older slow cookers
I’ve tried to double this recipe—once. The rice didn’t cook properly. Stick to the amounts or use a separate second cooker if you need more
Lemon size varies so much. If you love it punchy, add more juice just before serving
Picked this handy tip from Kitchn on cleaning slow cooker inserts—life saver, really

If You Want to Mix It Up

I once swapped in orange for lemon and, honestly, it was a bit weird (like Sunday lunch crashed a brunch party)
Fresh thyme is great if you have it lying around—sometimes I throw in a sprig or two
Add a handful of frozen peas in the last 30 minutes—looks pretty and sneaks in veg for the kids
For a dairy twist, stir a spoonful of cream cheese through the rice after cooking. Decadent city!

Don’t Have a Slow Cooker? No Problem, Sort Of

No slow cooker lying around? I did this in a Dutch oven last winter and just cooked it at 160C (that’s about 325F, I think) with the lid on for about 2 hours—wasn’t exactly the same, but still moreish. You may want to keep an eye on the liquid, though, as ovens run hot/cold (like my WiFi lately—don’t get me started).

How to Store Leftovers (If You Have Any…)

Supposedly, you let leftovers cool, pop them in an airtight container, and store in the fridge up to three days. But honestly, in my house this barely makes it to lunch the next day. Sometimes the rice soaks up extra juice overnight, but a quick splash of broth and a zap in the microwave sorts it right out.

How I Like to Serve It (My Family’s Way)

Usually I stick a big serving spoon straight into the slow cooker and let everyone help themselves—barefoot, because why not. We always have a side of steamed broccoli and sometimes a dollop of Greek yoghurt on the chicken. Oh, and crusty bread to mop up the lemony bits; that’s non-negotiable, apparently.

Learn From My (Many) Blunders!

Don’t try to rush the rice by cranking it to HIGH, it’ll scorch before you blink; tried that once, regretted it—smelled like burnt popcorn for days
Leave the lid on as much as you can; each time you peek, it loses heat and then, well, everything gets thrown off
Actually, I find it works better if you shred the chicken at the end into the rice instead of slicing; makes it all extra comforting

Questions Folks Have Actually Asked Me

Can I use brown rice? Sure, but it’ll need more time—and more liquid. One time I tried it and the texture was a bit chewy…not my fave.
Do you have to pre-cook the rice? Nope! Straight in it goes. If you do pre-cook, the whole thing goes mushy, which isn’t the vibe we’re after.
What if my slow cooker is small? Just halve the recipe. Or, cram it in and hope for the best—kidding! But seriously, watch the liquid level.
Could I add veg? Absolutely. Pops of spinach or peas are great towards the end, just don’t overload it or the texture goes a bit odd.
Is it freezer friendly? Sort of! Chicken freezes well, the rice is okay, though sometimes goes a little grainy. We do it anyway.

Anyway, hope you give it a go! And if your slow cooker has seen better days, have a chinwag with me about repairs—I’m no expert, but always up for sharing kitchen battle tales. If you want more slow cooker recipes, I’ve personally found Crockpot Ladies has loads of ideas that don’t require a dozen weird spices. Happy cooking!

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