Slow Cooker Lemon Herb Chicken (Printable Version)
Tender lemon-herb chicken slow-cooked to perfection over fluffy rice.
# 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
# How To Make:
01 - Rub chicken thighs thoroughly with salt, black pepper, dried oregano, dried thyme, and dried basil, ensuring even coating on all sides.
02 - Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 2-3 minutes per side until golden brown, then transfer to slow cooker.
03 - Scatter minced garlic, chopped onion, lemon zest, and fresh lemon juice over the browned chicken in the slow cooker.
04 - Pour chicken broth over the chicken and add honey if using for a balanced sweetness.
05 - Cover and cook on high setting for 4 hours or low setting for 7 hours, until chicken is tender and fully cooked through.
06 - Thirty minutes before chicken finishes, combine rinsed rice, water or broth, salt, and butter in a saucepan. Bring to boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with fork.
07 - Plate chicken over fluffy rice, spoon cooking juices over the top, and sprinkle with fresh chopped parsley.
# Expert Tips:
01 -
- The chicken practically falls apart with a fork after hours of gentle cooking.
- Lemon and herbs transform humble ingredients into something that tastes like a special occasion.
02 -
- Skip the browning step and the chicken will still be delicious but you will lose that deep savory crust.
- Let the rice stand covered for those final 5 minutes or the grains will stick together instead of fluffing up.
03 -
- Pat the chicken completely dry before seasoning for the best browning.
- Use a microplane for the lemon zest to get just the outer yellow layer without any bitter white pith.