This Crockpot Lemon Herb Chicken and Rice is a light, fresh twist on classic comfort food. With juicy shredded chicken, fluffy rice, and bright lemon-herb flavor, it’s the perfect slow cooker meal when you want something wholesome and refreshing but still hearty and satisfying.
Why We Love This Lemon Herb Chicken and Rice
If you’re looking for a chicken and rice dish that won’t weigh you down, this one’s for you:
- Light but Filling: No creamy sauces here—just clean, vibrant flavors that still satisfy.
- Fresh & Zesty: Lemon juice and fresh herbs keep things bright.
- Easy & Efficient: Classic slow cooker dump-and-go method.
- Versatile: Pairs beautifully with veggies or a salad.
Key Ingredients
These simple, wholesome ingredients come together to make a sunny, herbaceous meal:
- Shredded Chicken – Cooked ahead or in the crockpot and shredded after.
- White Rice – Long-grain rice soaks up the citrus-herb broth.
- Chicken Broth – Adds savory depth to balance the brightness.
- Lemon Juice & Zest – The star flavors—use fresh for best results.
- Garlic & Onion – Base aromatics that round out the dish.
- Dried or Fresh Herbs – Try thyme, parsley, oregano, or rosemary.
- Olive Oil – A touch for richness and mouthfeel.
- Salt & Pepper – Finish to taste.
How to Make Crockpot Lemon Herb Chicken and Rice
This fresh slow cooker dish is as simple as it gets:
- Layer the Base: Add rice, garlic, onion, chicken broth, lemon juice and zest, herbs, and olive oil to your crockpot.
- Add Chicken: Place whole chicken breasts on top, or use pre-cooked shredded chicken.
- Cook on Low: Cover and cook on LOW for 4–5 hours, or until rice is tender and chicken is fully cooked.
- Shred and Stir: Shred chicken if needed, then stir to combine. Adjust salt and pepper to taste.
- Serve: Top with extra fresh herbs or a lemon wedge.
Chef’s Tips and Variations
- Add Greens: Stir in spinach or peas during the last 20 minutes.
- Use Brown Rice: Add more broth and increase cooking time.
- Make It Mediterranean: Add olives and sun-dried tomatoes.
- Creamy Twist: Stir in a spoonful of Greek yogurt at the end for a creamy version.
- Fresh Herbs Win: If using fresh, add just before serving for best flavor.
What to Serve with Lemon Herb Chicken and Rice
Roasted Veggies
Zucchini, asparagus, or green beans pair beautifully.
Simple Side Salad
A light vinaigrette ties in with the citrusy notes.
Crusty Bread
Perfect for soaking up that lemony herb broth.
Chilled Glass of White Wine
Optional, but highly recommended.
Crockpot Lemon Herb Chicken and Rice
Prep Time: 10 minutes
Cook Time: 4–5 hours
Total Time: ~4 hours 15 minutes
Servings: 6
This Crockpot Lemon Herb Chicken and Rice is a bright, citrusy twist on comfort food that feels as fresh as it tastes. Juicy shredded chicken, tender rice, and a fragrant mix of lemon and herbs come together effortlessly in the slow cooker. It’s light, satisfying, and perfect for spring or summer nights when you want something cozy—but not too heavy.
Ingredients
- 2 cups cooked shredded chicken (or 2–3 raw chicken breasts)
- 1 cup uncooked long-grain white rice
- 2 ½ cups chicken broth
- Juice and zest of 1 lemon
- 2 cloves garlic, minced
- ½ small onion, finely chopped
- 1 tbsp olive oil
- 1 tsp dried thyme (or 1 tbsp fresh)
- ½ tsp dried oregano
- Salt and pepper, to taste
- Optional: fresh parsley or dill for garnish
Instructions
- In your crockpot, combine rice, broth, lemon juice and zest, garlic, onion, olive oil, and herbs.
- Place whole chicken breasts on top (or use pre-cooked shredded chicken).
- Cover and cook on LOW for 4–5 hours, or until the rice is tender.
- If using raw chicken, shred and return to the pot. Stir everything together.
- Season with salt and pepper to taste, and garnish with fresh herbs.
Notes
- Meal Prep Tip: This reheats beautifully and works well in lunch containers.
- Add Veggies: Stir in spinach or peas during the last 20 minutes for extra color and nutrition.
- Creamy Option: Mix in a spoonful of Greek yogurt or a splash of cream for a creamy version.
