
Tender chicken breasts slow-cooked with lemon, thyme and oregano atop fluffy long-grain rice — an effortless, family-friendly one-pot dinner.

I often double the recipe when friends are visiting because it travels well and always draws compliments. My kids have declared the lemon slices optional, but I insist on them for the aroma and bright finish; they make the meal feel a little special even on a rushed weeknight.
My favorite thing about this meal is how it becomes better the next day. The flavors continue to meld, and reheating gently on the stove with a splash of water or broth revives the rice. Family gatherings often mean this dish reappears as an easy crowd-pleaser, and I still get asked for the recipe at potlucks.
Allow the food to cool to room temperature for no more than one hour, then transfer to airtight containers. Refrigerate for up to 4 days; for longer storage divide into portions and freeze for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator and warm gently on the stove over low heat with a splash of chicken broth or water to restore moisture. Microwave reheating works well for single portions — cover loosely and stir halfway through to heat evenly. Quality indicators include a fresh lemon aroma and rice grains that separate when fluffed.
If you prefer brown rice, substitute 1 1/2 cups long-grain brown rice and increase the broth to 2 1/4 cups; cook time will require the low setting and likely 7 to 8 hours for full tenderness. For a lighter option, swap two of the chicken breasts for boneless, skinless chicken thighs which remain forgiving and add flavor. Use vegetable broth and omit the chicken breasts for a vegetarian approach — replace chicken with firm tofu or seared mushrooms and extend the broth by 1/2 cup. For dairy-free and low-sodium versions, choose olive oil and low-sodium or homemade broth.
Present the dish simply: a bed of fluffed rice topped with a whole or shredded chicken breast, garnished with lemon slices and chopped parsley. Pair it with a crisp green salad or roasted seasonal vegetables to add texture contrast. For a Mediterranean twist, serve alongside a cucumber-tomato salad and olives, or finish with a drizzle of extra-virgin olive oil and a sprinkle of flaky sea salt. This also works well with steamed green beans or sautéed spinach for a quick weeknight balanced plate.
One-pot meals combining rice and meat have roots in many culinary traditions from pilafs across the Middle East to rice-and-meat casseroles in Mediterranean kitchens. This lemon-and-herb variation draws on Mediterranean flavor profiles — lemon, thyme and oregano — that brighten poultry and are commonly used together in southern European cooking. Slow-cooking as a method allows flavors to develop slowly and is a modern convenience approach to traditional long-simmered dishes.
In spring and summer, amplify freshness with extra lemon zest and a handful of chopped spring herbs such as basil or tarragon stirred in just before serving. In autumn and winter, dark leafy greens like kale or collard greens can be added in the last 30 minutes of cooking for heartiness. For holiday gatherings, elevate the dish with toasted pine nuts and dried currants stirred into the rice or a splash of white wine added to the broth at the start of cooking for depth.
Double the batch and portion into individual microwave-safe containers for easy lunches. Keep a small container of chopped parsley and lemon wedges on the side to add a fresh finish when reheating. If prepping ahead, hold off on garnishing until serving to preserve color and texture. Label containers with the date and reheat portions covered in the microwave or gently in a saucepan with 1 to 2 tablespoons of water to prevent drying out.
Enjoy the comfort of a bright, flavorful dinner that feels special without fuss. Whether feeding family on a busy weeknight or sharing with friends at a casual gathering, this slow cooker lemon herb chicken and rice is a trusty dish that invites conversation and seconds.
Sear the chicken briefly to build extra flavor; it only takes 2 to 3 minutes per side and transforms the dish.
Use freshly squeezed lemon juice for the brightest flavor; bottled juice lacks aroma.
Fluff the rice with a fork and let it rest five minutes after cooking to separate grains and avoid mushiness.
If reheating, add a splash of broth or water to restore moisture and heat gently.
This nourishing slow cooker lemon herb chicken and rice recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Use low-sodium chicken broth and reduce added salt. For brown rice, increase liquid and cook longer.
Check that the internal temperature reaches 165°F using a meat thermometer placed in the thickest part of the breast.
This Slow Cooker Lemon Herb Chicken and Rice recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Pat chicken breasts dry and season both sides with salt, pepper, garlic powder and onion powder. Drying helps with optional searing and prevents excess moisture in the slow cooker.
Heat 1 tablespoon olive oil in a skillet over medium-high heat and sear the breasts 2 to 3 minutes per side until golden. Transfer to the slow cooker. This step is optional but recommended for additional flavor.
In a bowl combine 1 1/2 cups long-grain white rice, 2 cups chicken broth, 1 cup freshly squeezed lemon juice, 2 teaspoons dried thyme and 2 teaspoons dried oregano. Stir to combine and taste the liquid for salt.
Pour the rice mixture evenly over the chicken in the slow cooker and place thin lemon slices on top of the rice to infuse citrus aroma while cooking.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Avoid lifting the lid early to maintain temperature and steam for even rice cooking.
Ensure the chicken reaches an internal temperature of 165°F. Remove the chicken, fluff the rice with a fork, shred or slice the chicken, and garnish with chopped parsley and extra lemon if desired.
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This recipe looks amazing! Can't wait to try it.
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