Slow Cooker Lemon Herb Chicken (Printer-friendly)
Tender lemon-herb chicken slow-cooked to juicy perfection over fluffy white 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
# Directions:
01 - Combine salt, black pepper, dried oregano, dried thyme, and dried basil. Rub the seasoning mixture evenly over all chicken thighs to coat thoroughly.
02 - Heat olive oil in a skillet over medium-high heat. Add chicken thighs and sear for 2-3 minutes per side until golden brown. Transfer to slow cooker.
03 - Arrange browned chicken in the slow cooker. Scatter minced garlic, chopped onion, lemon zest, and fresh lemon juice over the top of the chicken pieces.
04 - Pour chicken broth over the chicken mixture. Drizzle with honey if using for balanced sweetness. Cover tightly with lid.
05 - Cook on high setting for 4 hours or low setting for 7 hours until chicken is tender, reaches internal temperature of 165°F, and easily pulls away from the bone.
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 and let stand covered for 5 minutes. Fluff with fork.
07 - Place fluffy rice on serving plates. Top with slow-cooked chicken thighs. Spoon cooking juices over chicken and rice. Garnish with freshly chopped parsley.
# Expert Advice:
01 -
- The chicken becomes impossibly tender, practically falling apart when you look at it wrong
- That lemon infusion cuts through the richness in the most surprising way
02 -
- Skipping the sear saves time but you lose that caramelized flavor foundation
- Rinsing the rice until water runs clear is the secret to restaurant texture
03 -
- Pat the chicken completely dry before seasoning for better browning
- Let the rice stand covered even after you turn off the heat