Why Make This Recipe
Slow Cooker Lemon Herb Chicken with Fluffy Rice is a simple and delicious meal perfect for busy days. This dish is not only easy to prepare, but it also fills your home with wonderful aromas as it cooks. The chicken becomes tender and juicy, soaking up the bright flavors of lemon and fresh herbs. It’s a comforting dish that everyone will love!
How to Make Slow Cooker Lemon Herb Chicken with Fluffy Rice
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup chicken broth
- 2 lemons (juiced and zested)
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme
- 2 tablespoons fresh rosemary
- Salt and pepper to taste
- 2 cups cooked fluffy rice
- Fresh parsley for garnish
Directions
- In a slow cooker, combine chicken broth, lemon juice, lemon zest, olive oil, thyme, rosemary, salt, and pepper.
- Add chicken breasts to the slow cooker and coat them with the mixture.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through.
- Remove the chicken and shred it if desired; then return it to the slow cooker to soak in the juices.
- Serve the chicken over fluffy rice and garnish with fresh parsley.
How to Serve Slow Cooker Lemon Herb Chicken with Fluffy Rice
Serve your slow cooker lemon herb chicken over a bed of fluffy rice for a comforting meal. You can also add a side of steamed vegetables or a fresh salad to make it a complete dinner. The lemony flavor pairs well with a variety of sides!
How to Store Slow Cooker Lemon Herb Chicken with Fluffy Rice
If you have leftovers, let the chicken cool down before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth to keep the chicken moist.
Tips to Make Slow Cooker Lemon Herb Chicken with Fluffy Rice
- Use fresh herbs for the best flavor.
- If you want a thicker sauce, you can remove a bit of the liquid from the slow cooker and simmer it on the stove to reduce it.
- Don’t rush the cooking! Cooking on low heat for longer helps the flavors meld together beautifully.
Variation
You can switch up the herbs used in this recipe. Try using oregano or basil instead of thyme and rosemary for a different flavor profile.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts in the slow cooker. Just be sure to add an extra hour to the cooking time.
Can I make this recipe without a slow cooker?
Yes! You can cook the chicken in a pot on the stovetop. Simmer it on low heat with the lid on until cooked through, about 30-40 minutes.
Is it possible to use brown rice instead of white rice?
Absolutely! Just keep in mind that brown rice takes longer to cook, so you may want to prepare it separately.
Print
Slow Cooker Lemon Herb Chicken with Fluffy Rice
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A simple and delicious meal featuring tender chicken infused with lemon and fresh herbs, served over fluffy rice. Perfect for busy days!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup chicken broth
- 2 lemons (juiced and zested)
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme
- 2 tablespoons fresh rosemary
- Salt and pepper to taste
- 2 cups cooked fluffy rice
- Fresh parsley for garnish
Instructions
- In a slow cooker, combine chicken broth, lemon juice, lemon zest, olive oil, thyme, rosemary, salt, and pepper.
- Add chicken breasts to the slow cooker and coat them with the mixture.
- Cover and cook on low for 360 minutes or on high for 240 minutes until the chicken is cooked through.
- Remove the chicken and shred it if desired; then return it to the slow cooker to soak in the juices.
- Serve the chicken over fluffy rice and garnish with fresh parsley.
Notes
Use fresh herbs for the best flavor. For a thicker sauce, reduce some liquid on the stove.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
