Slow Cooker Lemon Herb Chicken (Print Version)
Juicy lemon herb chicken slow-cooked with aromatic seasonings, served over buttery fluffy rice for a satisfying gluten-free meal.
# What You'll Need:
→ For the Chicken
01 - 4 bone-in, skinless chicken thighs
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon dried oregano
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried basil
07 - 4 garlic cloves, minced
08 - 1 large lemon, zested and juiced
09 - 2 tablespoons olive oil
10 - 1 small onion, finely chopped
11 - 1 cup low-sodium chicken broth
12 - 1 tablespoon honey (optional, for balance)
13 - 2 tablespoons fresh parsley, chopped (for garnish)
→ For the Fluffy Rice
14 - 1 cup long-grain white rice, rinsed
15 - 1 ¾ cups water or chicken broth
16 - ½ teaspoon salt
17 - 1 tablespoon unsalted butter
# Directions:
01 - Rub chicken thighs evenly with salt, pepper, oregano, thyme, and basil, ensuring all pieces are coated.
02 - Heat olive oil in a skillet over medium-high heat. Brown chicken thighs for 2-3 minutes per side until golden.
03 - Transfer chicken to slow cooker. Add minced garlic, chopped onion, lemon zest, and lemon juice on top.
04 - Pour chicken broth and honey (if using) over the chicken and aromatics.
05 - Cover and cook on high for 4 hours or low for 7 hours, until chicken is tender and reaches 165°F internal temperature.
06 - Thirty minutes before chicken finishes, combine rinsed rice, water or broth, salt, and butter in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
07 - Place chicken over fluffy rice. Spoon cooking juices over the top and sprinkle with fresh parsley.
# Expert Tips:
01 -
- The chicken becomes impossibly tender almost falling apart at the gentlest touch
- That lemon herb sauce creates its own instant gravy you will want to drink with a spoon
02 -
- Skip the browning step and the dish still turns out lovely but you lose that caramelized depth
- Let the rice stand covered off the heat those 5 minutes or it will be sticky instead of fluffy
03 -
- Rinse your rice until the water runs clear or the grains will never fluff properly
- Pat the chicken dry before seasoning so the herbs actually stick instead of sliding off