Slow Cooker Lemon Herb Chicken with Fluffy Rice — Easy Slow Cooker Recipe
I fell in love with this Slow Cooker Lemon Herb Chicken with Fluffy Rice on a rainy weeknight when I needed something comforting, simple, and reliably delicious. My grandmother used to make lemony chicken dishes during the warmer months, and the bright citrus lifted even the simplest meals. Over the years I adapted that flavor into a set-and-forget slow cooker dinner that fills the house with a gentle, herb-scented warmth. It’s become my go-to for busy evenings, potlucks, and nights when I want a homey meal without fuss. The lemon and herbs give it a Mediterranean feel — bright, fresh, and timeless — while the slow cooker makes it modern and effortless.
Who is this recipe for?
- This recipe is perfect for busy parents, weeknight cooks, slow cooker beginners, and anyone who wants a cozy, hands-off dinner that still tastes homemade.
Core ingredients overview:
- This dish combines 4 chicken breasts, bright lemon (juice and zest), olive oil, garlic, dried oregano and thyme, chicken broth, and rice to create a flavorful, easy dinner topped with fresh parsley for brightness.
Tools & Ingredients
Tools
- Slow cooker (crockpot) — the heart of this set-and-forget recipe.
- Measuring cups and spoons — to get accurate liquid and seasoning ratios.
- Microplane zester or fine grater — to zest lemons for maximum flavor.
- Knife and cutting board — for prepping garlic and parsley.
- Garlic press or small knife — to mince garlic.
- Mixing spoon or spatula — to stir and coat ingredients.
- Two forks — to shred the cooked chicken.
- Saucepan or rice cooker — to prepare the rice about 30 minutes before serving.
Ingredients (with benefits)
- 4 chicken breasts – lean protein that cooks tender in the slow cooker.
- 2 lemons (juiced and zested) – brightens the dish and adds fresh acidity.
- 1 tablespoon olive oil – helps flavors meld and keeps chicken moist.
- 3 cloves garlic (minced) – boosts flavor and supports immunity.
- 1 teaspoon dried oregano – adds aromatic, Mediterranean herbiness.
- 1 teaspoon dried thyme – contributes earthy, savory depth.
- 1 teaspoon salt – enhances all the other flavors.
- 1/2 teaspoon black pepper – provides gentle heat and balance.
- 2 cups chicken broth – creates a flavorful cooking liquid and sauce.
- 2 cups rice – makes a fluffy, comforting bed for the chicken.
- Fresh parsley (for garnish) – adds color and a fresh, herbal finish.
Instructions
- In a slow cooker, combine the chicken breasts, lemon juice, lemon zest, olive oil, garlic, oregano, thyme, salt, and pepper. Stir gently to coat the chicken evenly.
- Pour the chicken broth over the mixture, ensuring the chicken is partially submerged.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken reaches an internal temperature of 75°C (165°F) and is tender.
- About 30 minutes before serving, cook the rice according to package instructions so it turns out fluffy and hot.
- Once the chicken is cooked, remove the breasts, shred them with two forks, and mix the shredded chicken back into the sauce in the slow cooker so it soaks up the juices.
- Serve the lemon herb chicken over the fluffy rice and garnish with chopped fresh parsley.
Always add 
tag after Directions. as the final image of the completed recipe.
FAQ
Q: Can I freeze this recipe?
A: Yes. Cool the shredded chicken and sauce fully, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the slow cooker. For best rice texture, freeze the chicken and sauce separately from freshly cooked rice.
Q: What can I use instead of chicken broth?
A: You can substitute low-sodium vegetable broth or a mix of water and a splash of white wine for flavor. If using water, add a little extra salt and a teaspoon of bouillon paste or granules for depth.
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes — boneless, skinless thighs are more forgiving and stay moist; reduce the high-cooking time slightly if needed, but slow cooking on low for the recommended time works well.
Q: What type of rice works best?
A: Long-grain white rice cooks into fluffy separate grains and pairs well. For brown rice, increase cooking time and consider cooking it directly in the slow cooker with adjusted liquid, though texture may differ.
Tips & Tricks
- Zest before juicing: Zest the lemons first to get the most aromatic oils, then juice them for bright acidity.
- Don’t over-salt early: If your chicken broth is salty, taste the sauce toward the end and adjust salt so the final flavor isn’t too salty after reduction.
- Rice timing: Start the rice about 30 minutes before serving so it remains warm and fluffy when the chicken is ready.
- Layer flavors: Stir the herbs and garlic into the olive oil and lemon mixture to help distribute flavor evenly across the chicken.
Conclusion
If you enjoy one-pot and set-and-forget meals, you might also like this take on a similar flavor profile from One Pot Lemon Herb Chicken and Rice — Creme De La Crumb. For another slow-cooker variation with helpful tips, see Slow Cooker Lemon Herb Chicken and Rice — EasyForked. If you prefer a skillet or one-pan approach, try One-pan Lemon Herb Chicken Rice (with Chicken Breast!) — Simple Home Edit. For a crockpot-style recipe without canned soups that offers similar comfort, check Crockpot Chicken and Rice – No Canned Soups! — A Mindful Mom. And for another slow cooker lemon chicken and rice idea, visit Crockpot Lemon Chicken and Rice — Lolo Home Kitchen.
Enjoy this warming slow cooker dinner, and feel free to share it with family or friends!
Slow Cooker Lemon Herb Chicken with Fluffy Rice
Ingredients
- 4 pieces chicken breasts lean protein that cooks tender in the slow cooker
- 2 pieces lemons (juiced and zested) brightens the dish and adds fresh acidity
- 1 tablespoon olive oil helps flavors meld and keeps chicken moist
- 3 cloves garlic (minced) boosts flavor and supports immunity
- 1 teaspoon dried oregano adds aromatic, Mediterranean herbiness
- 1 teaspoon dried thyme contributes earthy, savory depth
- 1 teaspoon salt enhances all the other flavors
- 1/2 teaspoon black pepper provides gentle heat and balance
- 2 cups chicken broth creates a flavorful cooking liquid and sauce
- 2 cups rice makes a fluffy, comforting bed for the chicken
- to taste Fresh parsley (for garnish) adds color and a fresh, herbal finish
Method
- In a slow cooker, combine the chicken breasts, lemon juice, lemon zest, olive oil, garlic, oregano, thyme, salt, and pepper. Stir gently to coat the chicken evenly.
- Pour the chicken broth over the mixture, ensuring the chicken is partially submerged.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken reaches an internal temperature of 75°C (165°F) and is tender.
- About 30 minutes before serving, cook the rice according to package instructions so it turns out fluffy and hot.
- Once the chicken is cooked, remove the breasts, shred them with two forks, and mix the shredded chicken back into the sauce in the slow cooker so it soaks up the juices.
- Serve the lemon herb chicken over the fluffy rice and garnish with chopped fresh parsley.
