There’s nothing quite like the aroma of Crock-Pot Lemon Chicken and Rice wafting through the house, especially when Manhattan’s chill is pressing against our apartment windows. This dish is my go-to on those busy weekdays. Just a few minutes of prep, and my trusty Crock-pot takes care of the rest. The lemon gives it a fresh pop, making it a hit with the entire family. If you’re looking for another morning favorite, check out our crescent roll breakfast recipes .
Why you’ll love this recipe
Crock-Pot Lemon Chicken and Rice is a delightful blend of flavors that’s tender and comforting. It’s ideal for busy days when you’re juggling packed schedules but still want something home-cooked. With lemon’s brightness countering the savory spices, it’s a dish that makes you pause and savor.
Ingredients
- 4 chicken thighs (boneless)
- 1/2 lemon (zest and juice)
- 1/4 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 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 (or 1 tsp minced garlic)
- 1/2 cup Jasmine rice (uncooked)
- 1/4 cup water
Step-by-step instructions
- Place the four chicken thighs in the bottom of the Crock-pot.
- Zest the half lemon and add to a small bowl or cup. Juice the same half lemon and mix the lemon zest, lemon juice, and chicken broth together. Set aside.
- In a small ramekin, whisk together the salt, pepper, garlic powder, onion powder, crushed red pepper flakes, paprika, and Italian seasoning.
- Pour the lemon juice mixture over the chicken thighs.
- Evenly sprinkle the seasoning blend over the chicken thighs and lemon juice mixture. Top with minced garlic.
- Cover and cook chicken thighs on high for 2-3 hours or on low for 6-8 hours, until the chicken is tender and falling apart.
- 20 minutes before serving, add the water and Jasmine rice. Cook covered on low for 20 minutes, until the rice is cooked and tender.
- Spoon lemon chicken and rice into bowls and garnish with fresh chopped parsley.
Recipe tips & variations
Stay flexible with Crock-Pot Lemon Chicken and Rice . Sometimes, I add a handful of spinach just before serving for added greens and nutrition. If you prefer, swap out Jasmine rice for brown rice. Just remember that brown rice requires a bit more cooking time, so adjust accordingly.
Storage & reheating
Got leftovers of your Crock-Pot Lemon Chicken and Rice ? Store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to dig in again, reheat it on the stove over medium heat or in the microwave, adding a splash of water or broth to refresh the rice and chicken to perfection.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breasts, but they may cook faster than thighs, so keep an eye on them to prevent drying out.
What if I don’t have Jasmine rice?
No worries! Any long-grain rice should work. Just keep in mind the cooking time might differ slightly.
How can I reduce the cooking time?
Setting the Crock-pot on high will reduce the cooking time to 2-3 hours. However, for the best flavor, slow cooking on low is preferred.
Recipes you may like
Looking for more delicious and family-friendly dishes like this? Try our breakfast potatoes recipe easy crispy or this breakfast pizza recipe easy cheesy .
Print
Crock-pot Lemon Chicken and Rice
- Total Time: 6-8 hours 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delightful and comforting dish of Crock-Pot Lemon Chicken and Rice, perfect for busy days.
Ingredients
- 4 chicken thighs (boneless)
- 1/2 lemon (zest and juice)
- 1/4 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 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 (or 1 tsp minced garlic)
- 1/2 cup Jasmine rice (uncooked)
- 1/4 cup water
Instructions
- Place the four chicken thighs in the bottom of the Crock-pot.
- Zest the half lemon and add to a small bowl or cup. Juice the same half lemon and mix the lemon zest, lemon juice, and chicken broth together. Set aside.
- In a small ramekin, whisk together the salt, pepper, garlic powder, onion powder, crushed red pepper flakes, paprika, and Italian seasoning.
- Pour the lemon juice mixture over the chicken thighs.
- Evenly sprinkle the seasoning blend over the chicken thighs and lemon juice mixture. Top with minced garlic.
- Cover and cook chicken thighs on high for 2-3 hours or on low for 6-8 hours, until the chicken is tender and falling apart.
- 20 minutes before serving, add the water and Jasmine rice. Cook covered on low for 20 minutes, until the rice is cooked and tender.
- Spoon lemon chicken and rice into bowls and garnish with fresh chopped parsley.
Notes
- Stay flexible with Crock-Pot Lemon Chicken and Rice. Sometimes, I add a handful of spinach just before serving for added greens and nutrition.
- If you prefer, swap out Jasmine rice for brown rice. Just remember that brown rice requires a bit more cooking time, so adjust accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove over medium heat or in the microwave, adding a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg