This slow cooker lemon herb chicken with rice is the kind of weeknight winner I turn to when I want comforting, hands-off cooking with bright flavor. It pairs tender, slow-cooked chicken seasoned with lemon, garlic, and herbs over fluffy rice — a simple meal that feels special without a lot of fuss. Families love it for its mild, bright flavors and easy clean-up; I particularly appreciate how the citrus keeps the chicken moist even after long cooking. If you like recipes that free up your evening and deliver consistent results, this one belongs in your slow-cooker rotation. For another lemon-forward dessert to try after dinner, consider this lemon cottage cheese cake.
Why you’ll love this dish
This recipe hits a lot of marks: it’s budget-friendly, minimal prep, and kid-approved. The slow cooker does the heavy lifting, turning inexpensive chicken breasts into shreddable, flavorful meat without babysitting the stove. The lemon juice and zest brighten the dish and help tenderize the chicken, while dried thyme and rosemary add savory depth you don’t need fresh herbs for. It’s perfect for busy weeknights, potlucks, or a no-stress Sunday dinner. If you’d like a protein-forward party snack in the same comfort-food family, try these tips after enjoying this meal and check out this buffalo chicken dip for entertaining.
"Simple, bright, and always tender — the slow cooker makes this a go-to when I want dinner ready with no meltdown."
How this recipe comes together
Start by mixing the lemony liquid and aromatics in the slow cooker. Add whole chicken breasts and turn them to coat in the mixture. Let low heat do the work: the chicken cooks slowly and absorbs the lemon, garlic, and herb notes. At the end you’ll have moist breasts you can slice or shred and spooned over cooked rice. Overall, expect a 6–8 hour cook on low or 3–4 hours on high. The process is forgiving — you can walk away and come back to a full meal.
What you’ll need
- 4 chicken breasts
- 1 cup chicken broth (substitute low-sodium if needed)
- 2 lemons — juiced and zested (zest adds concentrated lemon aroma)
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (crush between your fingers to release oils)
- Salt and pepper, to taste
- 2 cups cooked rice (white, brown, or cauliflower rice for low-carb)
- Fresh parsley for garnish
Notes: If you prefer dark meat, use boneless skinless thighs — they’ll be even more forgiving and stay juicier. If you need a gluten-free dish, confirm your chicken broth is GF.
Step-by-step instructions
- Pour the chicken broth into the slow cooker. Add lemon juice, lemon zest, minced garlic, olive oil, dried thyme, dried rosemary, and a good pinch of salt and black pepper. Stir to combine.
- Nestle the chicken breasts into the lemon-herb liquid. Turn each breast so it’s well coated with the mixture.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. Cook until the chicken reaches 165°F (74°C) and is tender.
- Remove the chicken and let it rest 5 minutes, then slice or shred. Serve the chicken over 2 cups of cooked rice. Spoon some of the cooking liquid over the rice for extra flavor and garnish with fresh parsley.
Best ways to enjoy it
Serve the chicken over steaming rice with a drizzle of the cooking juices. Add a side of steamed green beans, roasted broccoli, or a simple arugula salad with a lemon vinaigrette to echo the citrus notes. For a more Mediterranean plate, serve with olives, cucumber, and a scoop of hummus. Leftovers also make excellent filling for pita pockets or grain bowls — add a dollop of plain yogurt or tzatziki to brighten each bite.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of cooking. Consume within 3–4 days.
- To reheat, warm gently in a skillet with a splash of chicken broth or in the microwave until heated through. Add a squeeze of fresh lemon after reheating to revive brightness.
- To freeze: portion the chicken (without rice) into freezer-safe bags or containers and freeze up to 3 months. Thaw overnight in the fridge before reheating. Rice can be frozen separately but often loses some texture; reheat with a few tablespoons of water to steam it back to life.
- Food safety note: always reheat until steaming hot and confirm chicken reaches at least 165°F when reheated.
Pro chef tips
- Zest the lemons before juicing — it’s easier and you get more aroma.
- Crush dried rosemary between your palms to release oils before adding; it makes the herb taste fresher.
- If you prefer more sauce, add an extra 1/2 cup chicken broth. To thicken the sauce at the end, remove chicken and reduce liquids on high with the lid off for 10–15 minutes, or whisk a teaspoon of cornstarch with water and stir in.
- Use a meat thermometer to avoid overcooking. Chicken breast can dry out if left too long, but the lemon and broth help prevent that. For hands-off shredding, cook on low and check at 6 hours.
- Want a shortcut? Use pre-cooked rotisserie chicken added in the last hour to soak up flavors if you’re short on time. For more make-ahead ideas, see this helpful party-friendly dip technique that pairs well with leftover chicken.
Creative twists
- Mediterranean: Add a tablespoon of capers and a handful of chopped sun-dried tomatoes. Finish with crumbled feta.
- Creamy lemon: Stir in 1/4 cup plain Greek yogurt or sour cream at the end for a velvety sauce (off heat so the dairy won’t curdle).
- Herby green: Swap dried herbs for 1 tablespoon each of chopped fresh parsley and dill added in the last 15 minutes.
- Low-carb: Serve over cauliflower rice or a bed of sautéed spinach.
- Spicy lemon: Add 1/4 teaspoon red pepper flakes to the broth for a gentle kick.
Common questions
Q: How long does this take total, including prep?
A: Prep is about 10 minutes. Cook time is 6–8 hours on low or 3–4 hours on high. Plan for a few extra minutes to rest and shred the chicken.
Q: Can I use frozen chicken breasts?
A: It’s safer to thaw before slow cooking so the chicken reaches a safe temperature evenly. If you must use frozen, increase cook time and ensure the internal temperature reaches 165°F (74°C). Using frozen chicken can keep the slow cooker in the temperature “danger zone” longer, so thawing is recommended.
Q: Do I cook the rice in the slow cooker with the chicken?
A: No — this recipe uses 2 cups cooked rice. Cook rice separately for best texture. If you want a one-pot approach, reduce the liquid and add rice at the proper stage, but timing and liquid ratios will need adjustment.
Q: How do I make this dairy-free or gluten-free?
A: The basic recipe is dairy-free. For gluten-free, use a certified gluten-free chicken broth. Avoid adding soy sauce or other condiments that may contain gluten unless labeled GF.
Q: Can I shred the chicken and reheat in the sauce?
A: Yes. Shredding and returning the meat to the sauce helps it absorb more flavor. Reheat gently to avoid drying the meat.
Conclusion
If you enjoy practical, flavor-forward dinners that require almost no hands-on time, this slow cooker lemon herb chicken with rice is a reliable go-to. For another slow-cooker take on lemon chicken over rice, compare this version with Crock-Pot Lemon Chicken and Rice. If you’d like inspiration for similar stovetop, one-pot methods that concentrate lemon and herb flavors, see this One Pot Lemon Herb Chicken and Rice recipe.
Print
Slow Cooker Lemon Herb Chicken with Rice
- Total Time: 490 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free
Description
Tender, slow-cooked chicken seasoned with lemon, garlic, and herbs served over fluffy rice, perfect for busy weeknights.
Ingredients
- 4 chicken breasts
- 1 cup chicken broth (substitute low-sodium if needed)
- 2 lemons — juiced and zested
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 cups cooked rice (white, brown, or cauliflower rice for low-carb)
- Fresh parsley for garnish
Instructions
- Pour the chicken broth into the slow cooker. Add lemon juice, lemon zest, minced garlic, olive oil, dried thyme, dried rosemary, and a pinch of salt and black pepper. Stir to combine.
- Nestle the chicken breasts into the lemon-herb liquid. Turn each breast to coat.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken reaches 165°F (74°C) and is tender.
- Remove the chicken and let it rest for 5 minutes, then slice or shred. Serve over cooked rice, drizzling with cooking liquid and garnishing with fresh parsley.
Notes
For a gluten-free option, confirm chicken broth is GF. Can substitute with dark meat for juicier results.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean