Plate of Slow Cooker Lemon Herb Chicken served with fluffy rice

Slow Cooker Lemon Herb Chicken with Fluffy Rice

BySavannah Brooks
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Why Make This Recipe

Slow Cooker Lemon Herb Chicken with Fluffy Rice is a fantastic dish that brings bright flavors to your table without much effort. With tender, juicy chicken infused with lemon and herbs, it’s perfect for busy days when you want a hearty meal ready when you are. Using a slow cooker means you can set it and forget it, making dinner time stress-free. Plus, serving it over fluffy rice makes the meal even more filling and satisfying.

How to Make Slow Cooker Lemon Herb Chicken with Fluffy Rice

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 2 cups white rice
  • 4 cups water
  • Fresh herbs for garnish (optional)

Directions

  1. In a slow cooker, mix lemon juice, olive oil, garlic powder, onion powder, oregano, thyme, salt, and pepper.
  2. Add the chicken breasts, coating them in the sauce.
  3. Pour in chicken broth and stir.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  5. About 30 minutes before serving, cook the rice. In a pot, bring 4 cups of water to a boil, add rice, cover, and reduce heat. Cook until rice is tender.
  6. Once the chicken is done, shred it with two forks in the slow cooker.
  7. Serve chicken over fluffy rice and garnish with fresh herbs if desired.

How to Serve Slow Cooker Lemon Herb Chicken with Fluffy Rice

Serve the Lemon Herb Chicken over a generous portion of fluffy rice. The rice absorbs the delicious lemony sauce, making every bite flavorful. Add extra fresh herbs on top for a pop of color and freshness. This dish pairs well with a side of steamed vegetables or a simple salad for a complete meal.

How to Store Slow Cooker Lemon Herb Chicken with Fluffy Rice

Leftovers should be stored in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. If you want to keep them longer, you can freeze the chicken and rice separately. Just make sure to label and date your containers. When you’re ready to enjoy the leftovers, thaw them in the refrigerator and reheat gently.

Tips to Make Slow Cooker Lemon Herb Chicken with Fluffy Rice

  • Use fresh lemon juice for the best flavor.
  • Adjust the amount of herbs and spices to suit your taste.
  • If you like a bit of heat, add a pinch of red pepper flakes to the sauce.
  • For an even more delicious rice, you can cook it in chicken broth instead of water.

Variation

You can easily switch up this recipe by adding vegetables to the slow cooker, such as carrots, bell peppers, or broccoli. Just be sure to cut them into small pieces so they cook evenly. Another option is to replace white rice with brown rice or quinoa for a different texture and nutritional profile.

FAQs

Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but you may need to increase the cooking time by about an hour.

Can I make this recipe without a slow cooker?
Yes! You can cook this chicken in an oven at 375°F (190°C) for about 25-30 minutes, but be sure to check for doneness.

What if I don’t have lemon juice?
You can substitute lemon juice with lime juice or even white wine in a pinch, though the flavor will differ slightly.

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Slow Cooker Lemon Herb Chicken with Fluffy Rice

  • Author: admin
  • Total Time: 255 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free
Print Recipe

Description

A tender and flavorful slow cooker chicken dish infused with lemon and herbs, served over fluffy rice.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 2 cups white rice
  • 4 cups water
  • Fresh herbs for garnish (optional)

Instructions

  1. In a slow cooker, mix lemon juice, olive oil, garlic powder, onion powder, oregano, thyme, salt, and pepper.
  2. Add the chicken breasts, coating them in the sauce.
  3. Pour in chicken broth and stir.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  5. About 30 minutes before serving, cook the rice. In a pot, bring 4 cups of water to a boil, add rice, cover, and reduce heat. Cook until rice is tender.
  6. Once the chicken is done, shred it with two forks in the slow cooker.
  7. Serve chicken over fluffy rice and garnish with fresh herbs if desired.

Notes

For the best flavor, use fresh lemon juice and adjust the herbs and spices to taste. You can add a pinch of red pepper flakes for a bit of heat.

  • Prep Time: 15 minutes
  • Cook Time: 240 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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