Slow Cooker Lemon Herb Chicken and Rice

$To make Slow Cooker Lemon Herb Chicken and Rice, gather these ingredients: - 4 boneless, skinless chicken thighs - 2 cups jasmine rice - 4 cups chicken broth - 1 medium onion, diced - 3 garlic cloves, minced - 2 lemons (zest and juice) - 2 teaspoons dried thyme - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup frozen peas - 1/4 cup fresh parsley, chopped (for garnish) These quantities serve four people. You can swap some ingredients if needed: - Use brown rice instead of jasmine rice. Just remember to adjust the cooking time. - Chicken breast can replace chicken thighs. Just keep an eye on cooking time. - Vegetable broth works well instead of chicken broth for a vegetarian option. - Fresh herbs can replace dried herbs if you have them. Use three times the amount of fresh herbs. - Frozen mixed veggies can replace peas if you like a variety. When selecting ingredients, focus on freshness: - Look for chicken thighs that are pink and firm. Avoid any that look dull or have dark spots. - Pick jasmine rice that is free of cracks or holes. - Choose firm, smooth lemons. They should feel heavy for their size. This means they are juicy! - For onions, look for dry, firm ones without soft spots or sprouts. - Fresh parsley should be vibrant green and not wilted. Choosing good ingredients makes a big difference in flavor. Happy cooking! {{ingredient_image_1}} First, take the chicken thighs. Season them with salt, pepper, thyme, and oregano. This will give them a nice flavor. Make sure every piece is well coated. Set them aside for a moment. Now, let’s sauté the aromatics. In a skillet, heat a bit of olive oil over medium heat. Add the diced onion and cook it until it is soft and clear, which takes about 4-5 minutes. Then, add in the minced garlic and cook for another minute. The smell will be amazing! Once done, place the seasoned chicken thighs in your slow cooker. Pour the sautéed onion and garlic mixture over the chicken. Next, add the jasmine rice, chicken broth, lemon juice, and lemon zest. Stir everything gently to mix it well. Cover your slow cooker and set it to low heat. Let it cook for 4-5 hours. If you are short on time, you can set it to high for 2-3 hours. The chicken should be fully cooked, and the rice should be tender. In the last 15 minutes of cooking, add the frozen peas. This step adds color and nutrition. Remember to stir gently after adding them. When the cooking time is up, fluff the rice with a fork. This makes it light and airy. Serve the chicken and rice on a plate, then sprinkle fresh parsley on top. This adds a lovely finish. Enjoy your meal! To boost the flavor, use fresh herbs when you can. Fresh thyme and parsley add bright notes. You can also add a splash of white wine to the broth. This gives depth to the dish. Try marinating the chicken in lemon juice for an hour before cooking. This step adds zest and tenderness to the meat. One common mistake is overcooking the rice. Jasmine rice cooks quickly, so stick to the time. If you cook it too long, it can turn mushy. Another tip is to avoid skipping the sauté step. Sautéing the onion and garlic adds a rich, savory base to the dish. Lastly, always taste before adding more salt. The broth may be salty enough. Serve the chicken and rice with a light salad. A simple salad with mixed greens and a lemon vinaigrette works well. You can also pair it with roasted veggies for extra flavor. For a cozy touch, add a warm slice of crusty bread. This dish is great on its own, but these sides make it even better! Pro Tips Use Fresh Herbs: Fresh herbs can enhance the flavor profile of your dish. Consider using fresh thyme and parsley instead of dried for a brighter taste. Rice Texture: For a creamier texture, you can substitute half of the chicken broth with coconut milk. This adds a delightful richness to the dish. Chicken Thighs vs. Breasts: Chicken thighs are more forgiving in slow cooking, remaining moist and tender. If using chicken breasts, reduce the cooking time slightly to prevent drying out. Meal Prep Friendly: This recipe is perfect for meal prep! Make a double batch and freeze leftovers in individual portions for quick future meals. {{image_2}} You can switch up the rice in this dish. Jasmine rice works great, but other types are fun too. Try long-grain white rice if you want a bit of fluff. Brown rice adds a nutty taste and more fiber. Just remember, cooking times may change. Brown rice takes longer, so adjust your cooking time to 6-7 hours on low. Adding veggies boosts flavor and nutrition. You can toss in carrots, bell peppers, or spinach. Frozen mixed veggies are easy and quick. Add them in the last 30 minutes of cooking. This way, they stay bright and tasty. You can also use fresh vegetables, just chop them small for even cooking. If you're looking for protein swaps, there are many options. Use boneless, skinless chicken breasts instead of thighs. Turkey works well too and keeps it lean. For a vegetarian option, try chickpeas or tofu. These will soak up all the flavors and add protein. Adjust the cooking time based on the protein you choose, especially with tofu, which cooks faster. To store leftover chicken and rice, let it cool completely. Use an airtight container. This keeps the dish fresh and safe. You can store it in the fridge for up to three days. Always label your container with the date. This way, you know when to eat it. When ready to enjoy leftovers, take out the chicken and rice. Place it in a microwave-safe dish. Cover it to keep moisture in. Heat on medium power for about 2-3 minutes. Stir halfway through to warm evenly. If you prefer, you can reheat it on the stove. Just add a splash of broth to keep it moist. If you want to save the dish for later, freezing is a great option. Use a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible. Label it with the date and contents. You can freeze the chicken and rice for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it thoroughly before serving. Yes, you can. If you don’t have a slow cooker, try using a pot on the stove. Just simmer the chicken on low heat. The key is to cook it slowly to keep the chicken moist. You can follow the same steps but reduce the cooking time. Cook for about 30 to 40 minutes until the chicken is tender and the rice is cooked. In the slow cooker, chicken takes about 4 to 5 hours on low heat. If you set it on high, it will take around 2 to 3 hours. The chicken should be cooked through, and the rice should be tender. Make sure to check the chicken's internal temperature. It should reach 165°F for safety. This dish pairs well with a green salad or steamed veggies. You can also serve it with crusty bread to soak up the tasty juices. A side of roasted vegetables works great too. For drinks, consider a light lemony beverage or a refreshing iced tea to match the flavors. In this article, we covered the essential ingredients for Slow Cooker Lemon Herb Chicken and Rice. We discussed quantities, substitutes, and tips for choosing the best ingredients. The step-by-step instructions guided you through preparation and cooking methods. We shared tips to enhance flavor and avoid mistakes. Finally, we explored variations with different rice, veggies, and protein options. Understanding storage and reheating ensures you enjoy leftovers. With these insights, you're ready to make a delicious meal with ease. Enjoy cooking!$

Slow Cooker Lemon Herb Chicken and Rice

A flavorful and easy slow cooker dish featuring chicken thighs, jasmine rice, and a zesty lemon herb blend.

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Prep Time 15

Cook Time 4 30

Total Time 4 45

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 thighs boneless, skinless chicken
2 cups jasmine rice
4 cups chicken broth
1 medium onion, diced
3 cloves garlic, minced
2 lemons zest and juice
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
1 cup frozen peas
0.25 cup fresh parsley, chopped (for garnish)

Instructions

Season the chicken thighs with salt, pepper, thyme, and oregano.
In a skillet over medium heat, add a drizzle of olive oil and sauté the diced onion until translucent (about 4-5 minutes). Add minced garlic and cook for another minute until fragrant.
In the slow cooker, place seasoned chicken thighs at the bottom. Pour the sautéed onion and garlic mixture on top. Add the jasmine rice, chicken broth, lemon juice, and lemon zest. Stir to combine.
Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and the rice is tender.
In the last 15 minutes of cooking, add the frozen peas to the slow cooker and stir gently.
Once cooked, fluff the rice with a fork and serve with a sprinkle of fresh parsley on top for garnish.

Notes

For extra flavor, consider marinating the chicken in lemon juice and herbs for a few hours before cooking.

Keyword chicken, herbs, lemon, rice, slow cooker