Crock-Pot Lemon Chicken and Rice
Bright lemon, juicy chicken, and fluffy jasmine rice come together in a cozy slow cooker dinner. Minimal prep with maximum comfort for busy weeknights and meal prep.
Equipment
- Slow cooker (4–6 quart)
- Mixing bowls
- Whisk
- Measuring Cups and Spoons
Ingredients
Chicken and Marinade
- 4 boneless chicken thighs trimmed
- 1/2 lemon zest and juice
- 1/4 cup low sodium chicken broth
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
Seasoning Blend
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp paprika
- 1/2 tsp Italian seasoning
- 1 clove garlic minced or 1 tsp jarred minced garlic
Rice Base
- 1/2 cup jasmine rice uncooked, rinsed
- 1/4 cup water
- 2 tbsp fresh parsley chopped, optional for garnish
Instructions
- Arrange chicken thighs in a single layer in the slow cooker so they cook evenly and stay tender.
- Whisk lemon zest lemon juice and chicken broth in a small bowl to create a bright citrus sauce.
- In a second bowl combine salt pepper garlic powder onion powder crushed red pepper paprika and Italian seasoning.
- Pour the lemon mixture over the chicken then sprinkle the seasoning blend evenly to coat.
- Scatter the minced garlic on top. Cover and cook on Low for 6 to 8 hours or on High for 2 to 3 hours until the chicken is very tender.
- Twenty minutes before serving stir in the rinsed jasmine rice and water. Cover and cook on Low until the rice is tender and fluffy.
- Stir to combine adjust seasoning with a pinch of salt or extra lemon then garnish with parsley and serve warm.
- Refrigerate leftovers in airtight containers up to 5 days. Reheat gently with a splash of broth or water.
Notes
For deeper flavor quickly sear thighs 2–3 minutes per side before slow cooking. Add rice near the end to avoid a mushy texture. For a creamier finish stir in 1 tablespoon butter after cooking. Chicken breasts work but thighs stay juicier in the slow cooker.