Introduction
Welcome to a delightful culinary journey with this Slow Cooker Lemon Herb Chicken and Rice recipe! Imagine the tantalizing aroma of tender chicken thighs infused with bright lemon zest and fragrant herbs wafting through your kitchen as this dish slowly cooks to perfection. This comforting meal is not only easy to prepare but also perfect for busy weeknights or cozy dinner gatherings. Let’s dive into the ingredients and bring this flavorful dish to your table!
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 cups long-grain rice
- 4 cups low-sodium chicken broth
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 4-5 hours on low (or 2-3 hours on high)
Total Time: 4 hours 15 minutes to 5 hours 15 minutes
Yield: 4 servings
Directions and Instructions
- In a large skillet, heat the olive oil over medium-high heat. While the oil is warming, season your chicken thighs generously with salt and black pepper.
- Carefully sear the chicken thighs in the skillet for about 4-5 minutes on each side, until they achieve a beautifully golden-brown color. Once seared, remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion and minced garlic. Sauté them for about 3-4 minutes, allowing their aroma to fill the air and until they are soft and fragrant.
- Now, transfer the sautéed onion and garlic mixture to the slow cooker. Add in the long-grain rice, chicken broth, lemon juice, lemon zest, thyme, and rosemary. Stir everything well to combine, ensuring the rice is evenly distributed and submerged in the broth.
- Carefully place the seared chicken thighs on top of the rice mixture, ensuring they are evenly spaced out.
- Cover the slow cooker and let it work its magic! Cook on low for 4-5 hours, or on high for 2-3 hours, until the chicken is tender and fully cooked through, and the rice is delightfully fluffy.
- About 15 minutes before serving, gently stir in the frozen peas, allowing them to heat through and add a pop of color to your dish.
- Once cooked, fluff the rice with a fork, serve the succulent chicken on top, and garnish with fresh parsley for that extra touch of brightness.
Notes or Tips
For an even deeper flavor, consider marinating the chicken thighs in lemon juice and herbs the night before. You can also customize this recipe by adding your favorite vegetables, such as carrots or bell peppers, for extra texture and nutrition.
Cooking Techniques
This dish utilizes the slow cooker technique, which allows for a tender result without constant monitoring. Searing the chicken before adding it to the slow cooker enhances the flavor significantly by creating a beautiful crust. Make sure to give the onion and garlic some time to soften for a more fragrant base; it’s all about layering those flavors!
FAQ
Can I use boneless chicken thighs instead of bone-in?
No problem at all! Just ensure they are cooked to the safe temperature of 165°F, as boneless thighs will cook faster.
Can I substitute the rice?
Yes! While long-grain rice is fantastic, you can use jasmine or basmati rice for a slight twist in flavor.
Can I freeze leftovers?
Definitely! Store the leftovers in an airtight container, and they should be good for about 2-3 months in the freezer. Just make sure to reheat thoroughly before serving.
Conclusion
This Slow Cooker Lemon Herb Chicken and Rice is a perfect harmony of flavors that will surely please your family and friends. It’s comforting, hearty, and filled with vibrant herbal notes that make it a standout dish any day of the week. Plus, with minimal prep and an effortless cooking process, you’ll have more time to enjoy the company of your loved ones while this delightful meal comes together. Get ready to savor every bite!