Slow Cooker Lemon Herb Chicken and Rice is the kind of dish that fills your kitchen with amazing scents while being super easy to prepare. Tender chicken thighs soaked in bright lemon juice, fresh herbs, and a gentle blend of garlic and seasonings cook alongside fluffy, flavorful rice. The slow cooker does all the work, giving you a comforting meal with minimal effort.
I love making this recipe on busy days because I can just toss everything in the crockpot and come back hours later to a delicious, homey dinner. The lemon adds a fresh zing that keeps the dish from feeling heavy, and the herbs—usually thyme or rosemary—make it taste like a warm hug. I often sprinkle a bit of extra lemon zest on top before serving to brighten it up even more.
This recipe is perfect on its own, but I like to pair it with a simple side salad or some roasted veggies for an easy weeknight meal. It’s also great for leftovers, as the flavors continue to meld and deepen. Whenever I serve it to friends or family, they always ask for the recipe because it’s so comforting and uncomplicated, yet super tasty.
Key Ingredients & Substitutions
Chicken thighs: Using bone-in, skin-on thighs gives great flavor and keeps the meat juicy. You can swap for boneless thighs or breasts, but watch the cooking time so they don’t dry out.
Lemon: Fresh lemon slices and zest bring brightness. If you don’t have fresh lemon, bottled lemon juice works in a pinch but adds less flavor.
Herbs: Thyme, oregano, and rosemary create a nice herb mix. Fresh herbs add more punch, but dried herbs are perfectly fine. Feel free to try basil or parsley too.
Rice: Long-grain white rice is best for this recipe because it cooks evenly in the slow cooker. Avoid quick-cooking rice or brown rice—they need different cooking times.
Green olives: These add a tangy and salty contrast. If you don’t like olives, you can leave them out or add capers for a similar touch.
How Can I Make Sure the Rice Cooks Perfectly in the Slow Cooker?
Rice can be tricky in slow cookers because too much liquid or cooking too long makes it mushy. Here’s how to get it just right:
- Rinse the rice well to remove excess starch. This helps prevent stickiness.
- Use the right ratio of rice to broth—about 1 cup rice to 1¾ cups broth is ideal here.
- Don’t lift the slow cooker lid during cooking; steam is what cooks the rice properly.
- Place the seared chicken on top, skin side up, so it steams the rice but also crisps slightly.
- When done, fluff the rice gently with a fork to separate grains and mix flavors without mashing.
Following these steps gives you fluffy, tender rice with great texture every time.
Equipment You’ll Need
- Slow cooker – This is the star of the recipe; it cooks everything gently and frees up your time.
- Large skillet – Great for searing chicken to lock in flavor and get crispy skin.
- Sharp knife – To slice lemons and herbs cleanly and easily.
- Measuring cups and spoons – For accurate rice and broth measurements to get perfect texture.
- Wooden spoon or heatproof spatula – To gently fluff the rice after cooking without mashing it.
Flavor Variations & Add-Ins
- Swap chicken thighs with boneless skinless thighs or breasts for quicker cooking and leaner meat.
- Add chopped bell peppers or spinach to the slow cooker for extra color and nutrition.
- Mix in feta cheese just before serving to add a creamy, salty punch that complements lemon and olives.
- Use smoked paprika or chili flakes for a mild smoky or spicy twist that livens up the dish.
How to Make Slow Cooker Lemon Herb Chicken and Rice
Ingredients You’ll Need:
For the Chicken and Seasoning:
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1/2 teaspoon paprika (optional, for seasoning chicken)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
- 1/2 teaspoon dried rosemary (optional)
For the Rice and Flavor:
- 1 cup long-grain white rice, rinsed
- 1 3/4 cups chicken broth
- 3 cloves garlic, minced
- 1 lemon, thinly sliced (plus zest from half a lemon)
- 1/2 cup green olives, sliced
- 2 tablespoons fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, which includes seasoning and searing the chicken and assembling ingredients in the slow cooker. Then cook on LOW for 3½ to 4 hours. This gives you hands-off time to do other things while the chicken and rice cook to tender, flavorful perfection.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Sprinkle salt, pepper, dried thyme, oregano, rosemary, and paprika over both sides of the chicken thighs. Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin side down, cooking until the skin is brown and crispy—about 4 to 5 minutes. Flip and sear the other side for 2 minutes. Then take the chicken off the heat.
2. Prepare the Rice Mixture:
Rinse your rice under cold water to remove excess starch and prevent it from becoming sticky. In the slow cooker, place the rinsed rice, minced garlic, chicken broth, and lemon zest. Stir gently to spread everything evenly.
3. Assemble in the Slow Cooker:
Put the seared chicken thighs on top of the rice, skin side facing up. Lay lemon slices over the chicken. Add sliced green olives around the chicken and rice.
4. Cook Until Tender and Fluffy:
Cover the slow cooker and cook on LOW for 3½ to 4 hours. Avoid lifting the lid as much as possible to keep steam trapped inside, which cooks the rice properly. The chicken should be tender and fully cooked, and the rice fluffy.
5. Finish and Serve:
Carefully fluff the rice around the chicken with a fork. Sprinkle fresh parsley on top for a fresh burst of color and flavor. Serve hot, making sure to spoon some lemony rice and olives along with each piece of chicken. Enjoy your meal!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, but be sure to fully thaw the chicken thighs before cooking. Thaw them overnight in the refrigerator or use the cold water method for faster thawing. Cooking frozen chicken in the slow cooker may result in uneven cooking and unsafe temperatures.
Can I Use Brown Rice Instead of White Rice?
You can, but brown rice takes longer to cook—usually about 6 to 7 hours on low. If you want to use brown rice, adjust the cooking time accordingly or cook the rice separately and add it at the end so it doesn’t become too mushy.
How Should I Store Leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. To reheat, warm gently in the microwave or on the stovetop with a splash of broth to keep the rice moist.
Can I Add Vegetables to This Slow Cooker Dish?
Absolutely! Vegetables like bell peppers, spinach, or mushrooms can be added to the slow cooker along with the rice and chicken. Just chop them into bite-sized pieces so they cook evenly with the rest of the dish.