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Happy Thursday my friends! I’m still trying to use up our lemons from the tree out back – we had SO MANY! This Crock-pot lemon chicken and rice has got to be one of my favorite lemony dinners to make during the spring and summer months.
It’s light and fresh, but also herby and garlicky. And it’s served over rice that’s had a chance to soak up all of those flavors. It’s really, really good (and easy).
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Why You’ll Love This Lemon Chicken
This recipe makes a smaller portion, only 4 chicken thighs, but you can easily double it to make a full family meal of 6-8 thighs. The preparation and cooking process is straightforward and hassle-free and you only need a few common ingredients to get this on the table.
Step-By-Step Instruction
- Start by placing four chicken thighs in the Crock-pot and juicing and zesting half of a medium size lemon.
- Then, in a small bowl, combine the lemon zest, lemon juice, and set pour it over the chicken thighs.
- In a separate small ramekin, mix together the salt, pepper, garlic powder, onion powder, crushed red pepper flakes, paprika, and Italian seasoning.
- Sprinkle the seasoning blend evenly over the chicken thighs.
- Add the minced garlic on top of the seasoned chicken.
- Cover the Crock-pot and cook on high for 2-3 hours or on low for 6-8 hours, until the chicken is tender and easily falls apart.
- About 20 minutes before serving, add the Jasmine rice and water to the Crock-pot.
- Continue to cook covered on low for 20 minutes, or until the rice is fully cooked and tender.
- Garnish the lemon chicken and rice with fresh chopped parsley before serving.
Tip
This chicken and rice also makes GREAT meal prep meals. Just portion it out into individual storage containers and keep it in the fridge for a convenient, home cooked grab-and-go meal all week long.
Recipe Tips & Notes
- Use fresh lemon juice. Fresh lemon makes all the difference here. It gives a bright, clean flavor without the overly sweet or artificial taste bottled juice can have.
- Add a little lemon zest for extra flavor without adding extra acidity.
- Don’t overcook the chicken. Chicken breasts can dry out if cooked too long. Cook just until tender, then switch to warm if needed.
- Thighs stay juicier. If you want a more forgiving option, chicken thighs hold moisture better and stay tender longer in the slow cooker.
Storing and Reheating
One of the great things about this lemon chicken and rice is how well it stores and reheats. Keeping it in an airtight container in the fridge can give you a delicious meal for up to five days. When you’re ready to reheat it, a splash of water or broth can help to revitalize the rice and chicken, bring back the original moistness and flavor.
Crock-Pot Lemon Chicken and Rice
Equipment
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.4 chicken thighs
- 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.1/2 lemon, 1/4 cup chicken broth
- In a small ramekin, whisk together the salt, pepper, garlic powder, onion powder, crushed red pepper flakes, paprika, and Italian seasoning.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
- 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.1 clove 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.1/2 cup Jasmine rice, 1/4 cup water
- Spoon lemon chicken and rice into bowls and garnish with fresh chopped parsley.
- Store lemon chicken and rice in an airtight container in the fridge for up to 5 days.
So flavorful and easy. I appreciated the smaller portion too, made enough for four small meals.
Hi Karen! Thank you so much, I’m thrilled you loved the recipe. I often just cook for my husband and I, since our girls are grown, so I like to make some smaller meals occasionally too. Thanks so much for the feedback!
These are delicious and easy, just perfect for weeknights!
Thanks so much, my friend! It’s a good savory way to use up some lemons for sure!