Crock-pot Lemon Chicken and Rice

Why make this recipe

Crock-pot Lemon Chicken and Rice is a delicious and easy meal that you can prepare without spending too much time in the kitchen. This dish is perfect for busy weeknights or a cozy family dinner. The combination of tender chicken, fluffy rice, and zesty lemon creates a bright flavor that everyone will love. Plus, using a slow cooker makes it convenient, as you can set it and forget it while you go about your day.

How to make Crock-pot Lemon Chicken and Rice

Ingredients :

• 4 boneless, skinless chicken breasts
• 2 cups of rice
• 4 cups of chicken broth
• 1 lemon (zested and juiced)
• 1 onion (chopped)
• 2 cloves of garlic (minced)
• Salt and pepper to taste
• Fresh parsley for garnish

Directions :

1. Place the chicken breasts in the slow cooker.
2. Add the rice, chicken broth, lemon zest, lemon juice, chopped onion, minced garlic, salt, and pepper.
3. Stir to combine all the ingredients.
4. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and the rice is cooked.
5. Fluff the rice with a fork and serve hot, garnished with fresh parsley.

How to serve Crock-pot Lemon Chicken and Rice

Serve this dish hot, straight from the slow cooker. You can dish it out onto plates and sprinkle some fresh parsley on top for a pop of color. It pairs well with a side salad or steamed vegetables for a complete meal.

How to store Crock-pot Lemon Chicken and Rice

If you have leftovers, store them in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze the dish for up to three months. Just make sure to let it cool completely before freezing.

Tips to make Crock-pot Lemon Chicken and Rice

• For added flavor, try marinating the chicken in lemon juice and zest for a few hours before cooking.
• You can switch up the rice by using brown rice or even a wild rice blend, but make sure to adjust the cooking time as needed.
• Add your favorite vegetables like peas or carrots to the slow cooker for extra nutrition.

Variation (if any)

You can add different herbs like thyme or rosemary for a different flavor profile. For a creamier texture, consider stirring in a cup of heavy cream or a can of cream of chicken soup during the last hour of cooking.

FAQs

Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts, but cooking times may be slightly longer to ensure they are fully cooked.

Can I make this recipe without a slow cooker?
Yes, you can cook this dish in a pot on the stove. Just simmer everything together on low heat, making sure to check the rice and chicken for doneness.

What can I do with leftover lemon chicken and rice?
You can enjoy it as is, or use it as a filling for wraps, or mix it with additional veggies for a hearty salad.

Crock-pot Lemon Chicken and Rice

A delicious and easy slow cooker meal featuring tender chicken, fluffy rice, and zesty lemon, perfect for busy weeknights or cozy family dinners.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces boneless, skinless chicken breasts
• 2 cups rice You can use brown rice or wild rice blend with adjusted cooking time.
• 4 cups chicken broth
• 1 piece lemon (zested and juiced) For added flavor, try marinating the chicken in lemon juice and zest.
• 1 piece onion (chopped)
• 2 cloves garlic (minced)
• to taste Salt
• to taste pepper
• for garnish Fresh parsley

Method

 

Preparation

1. Place the chicken breasts in the slow cooker.
2. Add the rice, chicken broth, lemon zest, lemon juice, chopped onion, minced garlic, salt, and pepper.
3. Stir to combine all the ingredients.

Cooking

1. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and the rice is cooked.
2. Fluff the rice with a fork and serve hot, garnished with fresh parsley.

Notes

Serve hot with a side salad or steamed vegetables. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to three months. Let cool completely before freezing. Consider adding different herbs or a cup of heavy cream for a creamier texture.