This Slow Cooker Lemon Herb Chicken is super tender and packed with tasty flavors. The chicken cooks low and slow, bathing in a zesty lemon and herb mix that’s simply mouthwatering!
The creamy rice that comes with it is like a warm hug on your plate. I love how the rice soaks up all those delicious juices! It’s pure comfort food, and it practically makes itself!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish as they stay juicy. You can substitute with chicken thighs for a richer flavor or use frozen chicken—just extend the cooking time a bit.
Rice: Long-grain white rice works well, but you can swap it for brown rice, quinoa, or even couscous. If you choose brown rice, make sure to increase the cooking time.
Heavy Cream: Heavy cream gives the dish a rich texture, but you can use half-and-half or even coconut milk for a lighter and dairy-free option. Just keep the flavor profile in mind!
Herbs: Dried thyme, rosemary, and oregano create a lovely flavor. If you have fresh herbs on hand, feel free to use them instead, just adjust the amounts—as fresh herbs are more potent!
How Do I Ensure the Chicken Stays Tender?
Cooking chicken in a slow cooker is perfect for ensuring it stays tender and juicy. Here are some tips:
- Keep the heat on low. This allows the chicken to cook slowly without drying out.
- Check the internal temperature should be about 165°F. Use a meat thermometer for accuracy.
- Avoid lifting the lid too often during cooking. Each time you do, heat escapes, prolonging the cooking time.
Follow these steps, and you’ll have perfectly tender lemon herb chicken every time!
How to Make Slow Cooker Lemon Herb Chicken with Creamy Rice
Ingredients You’ll Need:
For the Chicken and Rice:
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice, rinsed
- 1 ½ cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil or butter
For Garishing:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 4 to 6 hours to cook in the slow cooker. It’s a hands-off meal that you can set and forget, giving you more time to enjoy your day!
Step-by-Step Instructions:
1. Prep the Rice:
Begin by placing the rinsed rice evenly at the bottom of your slow cooker. This will be the base where all the delicious flavors will come together!
2. Mix the Sauce:
In a small bowl, mix the low-sodium chicken broth, heavy cream (or half-and-half), minced garlic, lemon zest, lemon juice, dried thyme, rosemary, oregano, salt, and pepper. Stir it all together until smooth. This creamy sauce is going to make the dish so flavorful!
3. Combine in the Slow Cooker:
Pour the mixture from the bowl over the rice in the slow cooker. Make sure it spreads out evenly for the best results.
4. Add Chicken:
Next, lay the chicken breasts on top of the rice and liquid. This allows the chicken to soak up all that beautiful flavor as it cooks.
5. Drizzle with Oil or Butter:
To add richness, drizzle olive oil or place small pieces of butter over the chicken breasts. This will help keep the chicken moist.
6. Cook it Low and Slow:
Cover the slow cooker and set it to cook on low for about 4 to 6 hours. You’ll know it’s done when the chicken is fully cooked (165°F) and the rice is tender and creamy.
7. Fluff and Serve:
Once cooking time is up, gently fluff the rice with a fork to mix it with the creamy sauce. Serve the chicken over the rice in a bowl or plate.
8. Garnish:
Before serving, sprinkle chopped fresh parsley over the top for a pop of color and flavor. Enjoy your comforting dish!
With minimal effort, you’ve created a delicious meal that’s sure to be a hit. Enjoy your Slow Cooker Lemon Herb Chicken with Creamy Rice!
FAQ for Slow Cooker Lemon Herb Chicken with Creamy Rice
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts! Just ensure they are completely thawed before cooking for best texture. If they are still slightly frozen, you may need to add an extra hour to the cooking time.
Can I Use Brown Rice Instead of White Rice?
Absolutely! If you prefer brown rice, just remember to increase the cooking time to about 6–8 hours on low, as brown rice takes longer to cook. You may also need to add a bit more broth for moisture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat the dish on the stove over low heat or in the microwave, adding a splash of chicken broth or cream to loosen the rice if it becomes too thick.
Can I Add Vegetables to This Dish?
Yes! Feel free to add vegetables like broccoli, bell peppers, or carrots about halfway through the cooking time. Just chop them into bite-sized pieces and add them on top of the chicken for the best results!
