Slow Cooker Lemon Herb Chicken with Rice

introduction

This slow cooker meal feels warm and safe. It uses easy food and small steps. You can set it and go. Try this slow cooker lemon herb chicken if you want a close idea.

why make this recipe

You make this dish for a calm night. It uses few tools. The lemon gives a bright taste. The herbs give calm heat. The rice fills the plate. For more notes on this kind of rice and chicken, see this page.

how to make Slow Cooker Lemon Herb Chicken with Rice

Follow small steps. Put the chicken and flavor in the slow pot. Let it cook on low until the meat falls soft. Cook the rice on the side. Mix and serve warm. You can read a guide for rice and chicken care at rice and chicken tips.

Ingredients :

• 4 chicken breasts
• 2 lemons, juiced and zested
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup chicken broth
• 1 cup long-grain rice
• 2 cups water
• Fresh parsley for garnish

Directions :

1. In a slow cooker, combine chicken breasts, lemon juice, lemon zest, olive oil, thyme, rosemary, salt, and pepper.
2. Pour chicken broth over the mixture.
3. Cover and cook on low for 6-7 hours or until chicken is cooked through.
4. Remove chicken and shred it.
5. In a separate pot, bring 2 cups of water to a boil, stir in rice, and cook until done.
6. Serve shredded chicken over rice, garnished with fresh parsley.

how to serve Slow Cooker Lemon Herb Chicken with Rice

Serve it hot on a plate. Put rice first. Pile the shredded chicken on top. Add parsley for a fresh look. Serve with a small side salad or steamed veg. For a warm plate idea you can also pair with a slow stew like slow cooker chicken stew.

how to store Slow Cooker Lemon Herb Chicken with Rice

Cool the food soon after use. Put it in a tight box. Keep it in the fridge for up to 3 days. Reheat in a pan with a splash of water or broth. Do not leave it out more than two hours.

tips to make Slow Cooker Lemon Herb Chicken with Rice

• Use fresh lemon if you can. It gives a strong smell and bright taste.
• Do not overcook the rice. Cook rice just before serving for best feel.
• Check salt near the end. The broth can add salt.
• For timing help and ideas on cook times, see timing tips.

variation (if any)

• Use thighs if you want more fat and deep taste.
• Add sliced carrots and onions to the slow cooker for more veg.
• Swap rosemary for oregano for a new herb note.

FAQs

Q: Can I use frozen chicken?
A: Yes. Cook time will rise. Check the meat to make sure it cooks all the way.

Q: Can I cook the rice in the slow cooker with the chicken?
A: You can, but the rice may turn soft. We like to cook rice on the side.

Q: Can I use brown rice?
A: Yes, but brown rice needs more water and more time. Cook it on the stove or in a rice pot first.

Q: How do I keep the chicken moist?
A: Cook on low and do not lift the lid too much. Use the broth to baste the meat.

Q: Can I freeze the leftovers?
A: Yes. Put in a tight box and freeze up to 2 months. Thaw in the fridge before warm up.

Conclusion

Try a one-pot version if you want an easy clean up, like this one-pot lemon herb chicken and rice. If you want more slow cooker steps, read this crock-pot lemon chicken and rice.

Slow Cooker Lemon Herb Chicken with Rice

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• Author: olivia
• Total Time: 435 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A warm and comforting slow cooker meal featuring tender lemon herb chicken served over fluffy rice.

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Ingredients

Scale 1x2x3x

• 4 chicken breasts
• 2 lemons, juiced and zested
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup chicken broth
• 1 cup long-grain rice
• 2 cups water
• Fresh parsley for garnish

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Instructions

1. In a slow cooker, combine chicken breasts, lemon juice, lemon zest, olive oil, thyme, rosemary, salt, and pepper.
2. Pour chicken broth over the mixture.
3. Cover and cook on low for 6-7 hours or until chicken is cooked through.
4. Remove chicken and shred it.
5. In a separate pot, bring 2 cups of water to a boil, stir in rice, and cook until done.
6. Serve shredded chicken over rice, garnished with fresh parsley.

Notes

For best taste, use fresh lemons. Do not overcook the rice; cook just before serving.

• Prep Time: 15 minutes
• Cook Time: 420 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 500mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 80mg