Description
This 5-Star Slow Cooker Lemon Herb Chicken and Rice is a flavorful one-pot meal that is perfect for a busy weeknight dinner. The combination of tender chicken thighs, fragrant herbs, and zesty lemon creates a dish that is sure to become a family favorite.
Ingredients
Scale
Chicken and Rice:
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice (uncooked)
- 1 1/2 cups low-sodium chicken broth
- Juice and zest of 1 lemon
Seasonings:
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables:
- 1 cup chopped carrots
- 1/2 cup diced onion
- 1/2 cup frozen peas (added at the end)
Garnish:
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Sear the Chicken: Heat olive oil in a skillet and sear seasoned chicken thighs until golden.
- Prepare Slow Cooker: In the slow cooker, combine rice, broth, lemon juice and zest, carrots, and onion.
- Slow Cook: Place seared chicken on top, cook on low for 5 to 6 hours.
- Finish: Add peas 15 minutes before serving, garnish with parsley.
Notes
- For crispier skin, broil the chicken thighs for 2 to 3 minutes after slow cooking.
- Brown rice can be used instead of white rice, but adjust broth amount and cooking time.
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg