Description
Tender chicken thighs cook atop fluffy rice infused with lemon, garlic, and aromatic herbs in your slow cooker. Perfect for busy families who want healthy home-cooked meals without standing over the stove.
Ingredients
4–6 boneless skinless chicken thighs
1.5 cups long-grain white rice, uncooked
2 cups chicken broth
1 medium onion, diced
3 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon (about 3 tablespoons)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (if searing)
Fresh parsley for garnish
Instructions
1. In the bottom of your slow cooker, combine uncooked rice, diced onion, minced garlic, lemon zest, lemon juice, oregano, thyme, garlic powder, onion powder, salt, and pepper. Pour chicken broth over everything and stir well to combine.
2. Optional: For extra flavor, heat olive oil in skillet over medium heat. Season chicken thighs with salt and pepper, then sear for 2-3 minutes per side until golden brown. This step adds wonderful depth and color but can be skipped to save time.
3. Place chicken thighs (seared or unseasoned) on top of rice mixture in slow cooker. Don’t stir—the layering is important for proper cooking. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until chicken reaches 165°F and rice is tender.
4. When time’s up, check that chicken is cooked through and rice has absorbed all liquid. If rice seems wet, remove lid and let sit for 10 minutes. Fluff rice gently with fork around the chicken pieces.
5. Serve chicken over the lemony rice, spooning any accumulated juices over top. Garnish with fresh chopped parsley and extra lemon wedges for squeezing. This bright, flavorful meal is ready to enjoy.
Notes
Searing adds flavor but skip it to save time on busy days.
Let sit 10 minutes after cooking if rice seems too wet.
Fresh herbs at the end brighten everything up beautifully.
Add vegetables by tucking baby carrots, zucchini, or bell peppers around chicken during last hour.
Make it Greek-style by adding Kalamata olives, sun-dried tomatoes, and feta.
Swap lemon for lime and use cilantro and cumin for Mexican-inspired version.
Store in airtight containers for up to 4 days in fridge.
- Prep Time: 15
- Cook Time: 4 hours 50 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mediterranean
Nutrition
- Calories: 395
- Sugar: 2g
- Sodium: 685mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 125mg