If I could bottle up the scent of comfort, it would smell exactly like this — Slow Cooker Lemon Herb Chicken and Rice simmering away on a quiet afternoon. It’s the kind of meal that fills your kitchen with warmth and a hint of sunshine, no matter what the season brings.
This dish became one of my go-tos during busy weeks in my Asheville kitchen, especially when I needed something nourishing that didn’t demand my attention. You toss in simple ingredients, set the slow cooker, and walk away — that’s the magic. By dinnertime, your home smells like you’ve been cooking all day.
Whether you’re craving something bright and light for spring crockpot meals, or cozy comfort for fall dinners, this one-pot crockpot meal fits right in. It even works beautifully as a light summer crock pot recipe, served with fresh herbs and a squeeze of lemon.
Table of Contents
Why You’ll Love Slow Cooker Lemon Herb Chicken and Rice
You know those recipes that make you breathe a little easier? This is one of them. Here’s why it’s a keeper:
- Effortless one-pot meal: Everything cooks in one crockpot. No juggling pans, no big cleanup.
- Balanced comfort: Lemon brightens the dish while herbs give it cozy depth — perfect for any season.
- Family-approved: The gentle citrus flavor and tender chicken make it kid-friendly.
- Meal prep hero: Great for crockpot freezer meals or make-ahead lunches.
- Versatile: Use it as a base for grain bowls, add veggies, or even turn it into soup leftovers.
This recipe is one I make when I want something that feels like a hug but won’t keep me tied to the stove.
Ingredients
Here’s what you’ll need to make a batch of this fragrant, tender, lemony chicken and rice:
- 1 ½ lbs boneless, skinless chicken breasts (or thighs)
- 1 ½ cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 2 tablespoons olive oil or melted butter
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon rosemary
- 1 teaspoon lemon zest
- ¼ cup freshly squeezed lemon juice
- ½ cup frozen peas or chopped spinach (optional)
- Lemon slices and fresh herbs for garnish
Step-by-Step Instructions
- Rinse and prep: Start by rinsing your rice to remove extra starch — it helps keep the grains fluffy instead of sticky. Chop your onion and garlic, and set them aside.
- Layer your ingredients: Add the rice to the bottom of your slow cooker. Place the chicken breasts on top.
- Season everything: Drizzle olive oil over the chicken, then sprinkle with salt, pepper, thyme, parsley, rosemary, garlic, and onion.
- Add liquids: Pour in your chicken broth, lemon juice, and lemon zest. Make sure the rice is fully covered by liquid so it cooks evenly.
- Set and cook: Cover the slow cooker and cook on Low for 5–6 hours or High for 2½–3 hours. You’ll know it’s ready when the chicken is tender and the rice is fluffy.
- Add greens (optional): Stir in peas or spinach in the last 10 minutes of cooking for a touch of color and freshness.
- Fluff and serve: Once cooked, fluff the rice with a fork, garnish with lemon slices and herbs, and serve warm.
Cooking this meal always reminds me that sometimes, the simplest steps bring the biggest reward.
How to Serve Slow Cooker Lemon Herb Chicken and Rice
When I serve this meal, it’s almost always straight from the slow cooker to the table. The steam rises, carrying the scent of lemon and herbs that makes everyone wander into the kitchen asking, “What’s for dinner?”
This Slow Cooker Lemon Herb Chicken and Rice stands beautifully on its own. The chicken is juicy, the rice is infused with citrus and herbs, and every bite feels balanced. For a full dinner, I like pairing it with roasted asparagus or green beans. In the fall, I’ll serve it alongside a slice of crusty bread or my Creamy Baked Mac and Cheese for extra comfort.
For summer crock pot meals, this dish works cold, too. I’ll refrigerate the leftovers, fluff the rice, and toss it with fresh arugula and cherry tomatoes for a light, lemony rice bowl. During spring, a sprinkle of dill or basil adds a refreshing seasonal touch.
It’s adaptable enough for any table — a healthy crock pot meal that feels both indulgent and light.
How to Store Slow Cooker Lemon Herb Chicken and Rice
This dish keeps like a dream, making it ideal for crockpot freezer meals or busy weekday lunches.
- In the fridge: Let it cool completely before storing. Transfer to airtight containers and refrigerate for up to 4 days.
- To reheat: Add a splash of broth or water to the rice before microwaving or reheating on the stovetop to keep it moist.
- In the freezer: Scoop portions into freezer-safe containers or zip bags, label with the date, and store for up to 3 months.
To thaw, move it from the freezer to the fridge overnight. Reheat gently, and it tastes just as comforting as the day you made it.
Discover great ideas like Garlic Parmesan Crockpot Chicken and Potatoes for more hearty, freezer-friendly inspiration.
Tips to Make Slow Cooker Lemon Herb Chicken and Rice
After countless rounds of testing this recipe for every season, here are my go-to tips:
- Choose long-grain rice: Short-grain rice tends to get mushy in slow cookers.
- Don’t overcook: Every slow cooker runs a little different; check at 5 hours on Low.
- Balance your lemon: Add half the juice before cooking for mellow flavor, and a squeeze at the end for brightness.
- Use broth, not water: It deepens the flavor and keeps the rice tender.
- Mix halfway through: If your cooker runs hot, give it a gentle stir once mid-cook.
- Add a creamy twist: Stir in a few tablespoons of Greek yogurt or light cream before serving.
This recipe also plays nicely with the seasons. For spring crockpot meals, toss in fresh spinach or asparagus tips. During fall, I love adding carrots or mushrooms for earthy depth.
Looking for inspiration? Try my Slow Cooker Chicken Stew Recipe — another cozy one-pot favorite that’ll warm your kitchen from the inside out.
Variations of Slow Cooker Lemon Herb Chicken and Rice
The beauty of this recipe lies in how flexible it is. Once you master the base, you can switch it up for any craving or season:
- Mediterranean Style: Add sun-dried tomatoes, kalamata olives, and crumbled feta for a bright, tangy twist.
- Creamy Comfort: Stir in cream of chicken soup or heavy cream before serving for a richer texture — a great option for fall dinners crockpot-style.
- Low-Carb Version: Swap rice for cauliflower rice and reduce cooking time to about 3 hours on Low.
- Instant Pot Shortcut: For quick Instant Pot dinners, sauté your garlic and onions, then pressure cook everything for 10 minutes with natural release.
- Freezer Meal Prep: Combine all ingredients (except rice) in a freezer bag, then add rice fresh when you’re ready to cook.
However you tweak it, the lemon and herbs keep the flavors grounded, bright, and satisfying — perfect for a family table or a quiet solo meal.
FAQs
Q1: Can I use brown rice instead of white?
Yes! Just increase your broth to 4 cups and cooking time to about 6–7 hours on Low.
Q2: Can I use frozen chicken?
Ideally, thaw it first for even cooking, but if using frozen, add 1 extra hour to the cook time.
Q3: What herbs work best with lemon chicken?
Thyme, rosemary, and parsley are classic, but fresh dill and oregano bring a beautiful twist for spring.
Q4: Is this recipe healthy?
Absolutely. It’s made with lean chicken, wholesome rice, and simple herbs — a crock pot healthy meal you can feel good about.
Final Thoughts
Every time I make this Slow Cooker Lemon Herb Chicken and Rice, I’m reminded that good food doesn’t have to be complicated. Just a few pantry staples, a slow cooker, and a bit of patience turn into a meal that brings everyone to the table.
It’s nourishing enough for chilly fall crockpot dinners, bright enough for summer meals, and flexible enough to fit into your meal prep for busy weeks. This recipe feels like home — comforting, effortless, and full of heart.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Slow Cooker Lemon Herb Chicken and Rice
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
Description
Tender slow-cooked chicken with fluffy lemon-herb rice. Bright citrus, cozy herbs, and effortless one-pot comfort—perfect for fall, spring, and summer.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 2 tablespoons olive oil or melted butter
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1 teaspoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup frozen peas or chopped spinach (optional)
- Lemon slices and fresh herbs for garnish
Instructions
1. Rinse rice to remove excess starch. Chop onion and mince garlic.
2. Add rice to the bottom of the slow cooker; place chicken on top.
3. Drizzle olive oil or butter. Season with salt, pepper, thyme, parsley, rosemary; add garlic and onion.
4. Pour in chicken broth, lemon juice, and zest. Ensure rice is submerged.
5. Cook on Low for 5–6 hours or High for 2 1/2–3 hours, until rice is tender and chicken is cooked.
6. Stir in peas or spinach during the last 10 minutes (optional).
7. Fluff rice, garnish with lemon slices and herbs, and serve warm.
Notes
Use long-grain white rice for best texture.
For brighter flavor, add an extra squeeze of lemon at the end.
Great for meal prep—portions freeze up to 3 months.
For Instant Pot: 10 minutes high pressure, natural release 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 2g
- Sodium: 560mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg