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- 4 boneless, skinless chicken thighs - 1 cup long-grain white rice - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 cups chicken broth - 1 lemon, zested and juiced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Using fresh ingredients can really boost the flavor of your dish. Look for bright, firm chicken thighs. Fresh herbs like thyme and oregano make a big difference. Fresh lemons will give you the best zest and juice. Always choose low-sodium chicken broth if you want to control the saltiness. For chicken, brands like Perdue or Tyson are reliable. For rice, I recommend using Uncle Ben’s or Lundberg. They offer great quality and cook well. If you want a twist, try quinoa instead of rice. For broth, Swanson's and Pacific Foods make excellent low-sodium options. Start by seasoning the chicken thighs. Use salt, pepper, thyme, and oregano. Make sure to coat the chicken well. This step is key to getting rich flavor. If you like, you can sear the chicken. Heat olive oil in a pan over medium heat. Add the chicken and cook for 3-4 minutes per side. You want a nice, golden-brown crust. This step adds depth to the taste but is not a must. Now it's time to layer your ingredients in the slow cooker. First, place the chopped onion and minced garlic at the bottom. This mix will add great aroma and flavor. Next, add the seasoned chicken thighs on top. After that, evenly sprinkle the long-grain rice over the chicken. Pour in the chicken broth and fresh lemon juice next. Finally, top it off with lemon zest. This layering keeps the rice moist and lets it soak up all the flavors. Cover the slow cooker securely. Cook on low for 4-6 hours or high for 2-3 hours. The chicken should be cooked through, and the rice tender. When cooking is done, carefully take the chicken thighs out. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker. Gently stir to mix it with the rice. This makes each bite full of flavor. Serve the dish hot, garnished with chopped parsley. This adds a nice touch of color and freshness. For an extra boost, add lemon wedges on the side. They brighten the meal and add zest. You can find the full recipe [here](#). To boost flavor, try adding a splash of white wine. It makes the dish richer. You can also toss in fresh herbs like basil or dill. These herbs add a bright taste. For a spicy kick, diced jalapeños or red pepper flakes work well. If you love veggies, add peas, carrots, or bell peppers. They not only add color but also great taste. Cooking time is key for this dish. If you choose low heat, set the timer for 4 to 6 hours. For quicker meals, high heat works in just 2 to 3 hours. Always check that the chicken reaches 165°F. The rice should be tender and fluffy. If the rice seems dry, add a splash of broth. This little trick can save your meal. One common mistake is skipping the seasoning. Don’t forget to season the chicken well. Another mistake is overcooking the chicken. This can make it tough. Make sure to monitor cooking times closely. Lastly, avoid stirring the dish too much while it cooks. This keeps the rice from getting mushy. Follow these tips, and you’ll enjoy a delicious meal every time! {{image_4}} You can swap chicken thighs for chicken breasts if you prefer. Breasts cook faster and are leaner. They may dry out if overcooked. You can also use boneless, skinless chicken legs for extra flavor. Each option gives a unique taste to your dish. While long-grain white rice works well, you can try other grains too. Brown rice adds a nutty flavor and more fiber. Quinoa is another great choice, offering protein and a slightly chewy texture. Just remember to adjust the cooking time and liquid amounts for these grains to ensure they cook properly. Feel free to add your favorite vegetables. Carrots, peas, or bell peppers fit nicely. Just chop them small to cook evenly. Add them to the slow cooker with the rice for extra flavor and nutrition. You can also toss in some spinach or kale near the end of cooking for a fresh touch. These additions make your meal colorful and healthy. For the full recipe, check out the complete guide! Once you finish your Slow Cooker Lemon Herb Chicken and Rice, store leftovers in airtight containers. This keeps the dish fresh and tasty for later. Allow the chicken and rice to cool to room temperature before sealing. This step prevents moisture build-up, which can lead to sogginess. Label the containers with the date, so you know when to use them. Leftovers can last in the fridge for up to three days. To reheat, simply transfer the chicken and rice to a microwave-safe dish. Cover it with a lid or a damp paper towel to keep moisture in. Heat on medium power for about 2-3 minutes, stirring halfway. This helps the dish warm evenly. If using the stove, place it in a pan over low heat. Add a splash of chicken broth or water to keep it moist. Stir frequently until heated through. Freezing is a great option for meal prep. Portion out the chicken and rice into freezer-safe bags or containers. Make sure to remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze the dish for up to three months. When ready to eat, thaw it in the fridge overnight. Then, reheat it using the instructions above. Enjoy your delicious meal anytime! For the full recipe, check out the earlier sections. To make Slow Cooker Lemon Herb Chicken and Rice from scratch, you need a few key steps. First, season the chicken thighs with salt, pepper, thyme, and oregano. You can sear them in a pan for added flavor, but it’s optional. Next, layer chopped onion and minced garlic in the slow cooker. Place the seasoned chicken on top. Sprinkle the rice over the chicken and add chicken broth, lemon juice, and zest. Cook on low for 4-6 hours or high for 2-3 hours. Finally, shred the chicken, mix it with the rice, and serve with parsley for a fresh touch. For full details, check the Full Recipe. Yes, you can use brown rice instead of white rice. Brown rice has more fiber and nutrients, making it a healthier choice. However, brown rice takes longer to cook. You will need to adjust the cooking time. Cook brown rice in the slow cooker on low for about 6-8 hours. This ensures it becomes tender and absorbs the flavors well. Several side dishes pair nicely with Slow Cooker Lemon Herb Chicken and Rice. Simple green salads work great. You can also serve roasted vegetables for added color and nutrients. Garlic bread is another tasty option. If you want something light, try steamed broccoli or green beans. These sides complement the lemony flavor and make for a balanced meal. This blog post offers a complete guide for making Slow Cooker Lemon Herb Chicken and Rice. We covered key ingredients, how to prepare and cook the dish, and tips for the best results. I shared ways to enhance the flavor and avoid common mistakes. You can substitute ingredients and store leftovers safely. Enjoy experimenting with this simple recipe. With the right steps and care, you’ll create a meal that everyone will love. Happy cooking!

Slow Cooker Lemon Herb Chicken and Rice

Indulge in the mouthwatering flavors of Slow Cooker Lemon Herb Chicken and Rice! This easy-to-follow recipe combines tender chicken thighs, zesty lemon, and fluffy rice, all cooked to perfection in your slow cooker. With simple ingredients and minimal prep, it’s a perfect weeknight meal. Click through to discover the full recipe and treat your family to a delicious dinner that’s full of flavor!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups chicken broth

1 lemon, zested and juiced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Begin by seasoning the chicken thighs generously with salt, pepper, dried thyme, and oregano. Make sure the herbs adhere well to the surface of the chicken to infuse flavor.

    Sear the Chicken (Optional): Heat olive oil in a skillet over medium heat. Once hot, add the seasoned chicken thighs. Sear each thigh for approximately 3-4 minutes on each side, or until they develop a beautiful golden-brown crust. This step enhances the flavor profile but can be skipped if you prefer a more straightforward approach by placing them directly in the slow cooker.

      Layer the Ingredients: In your slow cooker, start by layering the chopped onion and minced garlic at the bottom. These aromatics will infuse their flavors into the chicken and rice. Next, gently place the seared (or raw) chicken thighs on top of the onion and garlic.

        Add Rice and Liquids: Evenly sprinkle the long-grain rice over the chicken thighs. Then pour in the chicken broth, followed by the fresh lemon juice, and finish with a sprinkle of lemon zest on top. This layering keeps the rice moist and flavorful.

          Cook: Securely cover the slow cooker and select your cooking time: cook on low for 4-6 hours or on high for 2-3 hours. The dish is ready once the chicken is fully cooked through and the rice is tender, absorbing all the lovely flavors.

            Fluff and Serve: After cooking, carefully remove the chicken thighs from the slow cooker. Use two forks to shred the chicken into bite-sized pieces and return it to the pot. Stir gently to combine the shredded chicken with the fluffy rice.

              Garnish and Serve: Serve the delectable chicken and rice hot, garnished with a fresh sprinkle of chopped parsley. The parsley adds a vibrant touch and brightens the dish.

                Prep Time, Total Time, Servings: 15 minutes | 6 hours | 4 servings

                  - Presentation Tips: Present the dish in attractive bowls, garnished with extra parsley for color, and include lemon wedges on the side for an added touch of freshness and appeal!