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Lemon Herb Chicken and Rice

A delightful one-pot dish featuring juicy chicken thighs, fragrant herbs, and long-grain rice, all slow-cooked to perfection in a savory broth.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken thighs Juicy and flavorful, they withstand slow cooking beautifully.
  • 1 cup Long-grain rice Perfect for absorbing delicious broth.
  • 4 cups Chicken broth Enhances flavor. Use low-sodium for a lighter option.
  • 2 tablespoons Olive oil A healthier fat choice; substitute with coconut oil for a different flavor profile.
  • 1 tablespoon Lemon juice Fresh lemon adds brightness. Substitute with lime for a twist.
  • 1 teaspoon Lemon zest Freshly grated for added flavor.
  • 3 cloves Garlic Fresh minced garlic adds depth.
  • 1 medium Onion Sautéed for sweetness and richness.
  • 1 teaspoon Dried thyme Herb that works well in this recipe.
  • 1 teaspoon Dried rosemary Herb that pairs well with chicken.
  • to taste Salt and pepper Essential for seasoning.

Method
 

Preparation
  1. Gather all of your ingredients. Chop your onion, mince the garlic, and prepare your chicken by seasoning with salt, pepper, lemon juice, and zest.
  2. In a pan, heat olive oil over medium heat. Add minced garlic and chopped onion, cooking until translucent (optional step for extra flavor).
Cooking
  1. Place the chicken thighs at the bottom of the slow cooker, followed by your sautéed aromatics (if used), rice, and dried herbs.
  2. Pour chicken broth over the top and stir gently to incorporate all ingredients without breaking the rice.
  3. Cover the slow cooker and set it to low for 4-6 hours. The chicken should be tender and easily shredded, while the rice absorbs all the flavors.
  4. Once cooked, taste and adjust seasoning if necessary.
  5. Fluff the rice with a fork before serving, adding optional garnishes like fresh herbs or lemon zest.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For meal prep, double the recipe and freeze half for later.