Slow Cooker Lemon Herb Chicken
Tender, shreddable chicken slow-cooked in lemony, garlicky juices and served over fluffy rice, making a comforting and family-friendly meal.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Thighs can be used for extra tenderness.
- 1 cup chicken broth Plus extra if you prefer more sauce.
- 2 lemons zest and juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
For Cooking the Rice
- 2 cups long-grain rice For the fluffiest results.
- 4 cups water or additional chicken broth For cooking the rice.
For Garnish
- Fresh herbs (parsley or thyme) Optional for garnish.
Instructions
Preparation
- In the slow cooker, whisk together olive oil, minced garlic, lemon juice, lemon zest, dried thyme, dried rosemary, and a generous pinch of salt and pepper.
- Add the chicken breasts and turn them so each piece is well coated in the lemon-herb mixture.
- Pour 1 cup of chicken broth over the chicken.
Cooking
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the chicken reaches 165°F (74°C) and is easy to shred.
- About 30 minutes before serving, rinse the rice and cook it according to package instructions using 4 cups of water or additional chicken broth. Fluff with a fork when done.
Serving
- Shred the chicken directly in the slow cooker using two forks, then stir the shredded meat into the lemony juices.
- Serve big spoonfuls of shredded lemon herb chicken over the fluffy rice, garnished with chopped fresh herbs if desired.
Notes
Refrigerate leftovers in an airtight container within 2 hours of cooking and eat within 3–4 days. To reheat, gently warm in a skillet or microwave. Freezing is possible for up to 3 months. For bright flavors, add a squeeze of fresh lemon before serving.