Description
An easy whole food dinner recipe featuring tender chicken thighs, bright lemon, fragrant herbs, and fluffy rice all cooked together in a slow cooker for a comforting, fuss-free meal.
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 1 cup long grain white rice (uncooked)
- 2 ½ cups low-sodium chicken broth
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 1 tablespoon lemon zest (about 1 lemon)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt (adjust to taste)
- Black pepper to taste
- 1 medium onion, finely chopped (about 150g)
- Optional: 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Zest and juice the lemons. Finely chop the onion and mince the garlic cloves. Pat the chicken thighs dry with paper towels.
- Heat olive oil in a skillet over medium-high heat. Sear chicken thighs skin-side down for 4-5 minutes until golden and crisp. Flip and cook 3-4 minutes on the other side. Remove and set aside.
- In the same pan, sauté chopped onion until softened and translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant. Scrape up browned bits from the pan.
- Pour chicken broth into the slow cooker. Stir in lemon juice, lemon zest, thyme, rosemary, salt, and pepper.
- Add uncooked rice to the broth and stir to combine. Spread sautéed onions and garlic evenly over the rice.
- Nestle seared chicken thighs on top, skin-side up.
- Cover and cook on low for 4 to 5 hours until rice is tender and chicken is cooked through.
- Check rice for doneness and adjust seasoning if needed. Garnish with chopped fresh parsley before serving.
- Optional: For crispier skin, broil the cooked chicken thighs for 2-3 minutes before serving.
Notes
Do not skip searing the chicken as it adds flavor and texture. Use bone-in, skin-on thighs for juiciness and flavor. Fresh lemon juice and zest are key for brightness. Store leftovers in an airtight container in the fridge for up to 4 days and reheat gently with broth or water to keep rice fluffy. For a quicker version, boneless thighs can be used but reduce cooking time. Brown rice requires longer cooking and more liquid. Vegetables can be added in the last hour of cooking for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 4 to 5 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 390
- Sodium: 420
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 1.5
- Protein: 28
Keywords: slow cooker, lemon herb chicken, chicken and rice, easy dinner, whole food, comfort food, meal prep