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Crock-Pot Lemon Chicken and Rice

This Crock-Pot Lemon Chicken and Rice is a bright and flavorful meal made with tender chicken thighs, fresh lemon zest and juice, and aromatic spices. It’s all cooked together in one pot, making for a cozy, effortless dinner full of citrusy comfort and savory depth.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 4 servings
Calories 340 kcal

Equipment

  • 1 Crock-pot

Ingredients
  

Main ingredients

  • 4 Chicken thighs boneless
  • ½ Lemon zest and juice
  • ¼ cup Chicken broth
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • ¼ teaspoon Crushed red pepper flakes
  • ¼ teaspoon Paprika
  • ½ teaspoon Italian seasoning
  • 1 clove Garlic or 1 teaspoon minced garlic
  • ½ cup Jasmine rice uncooked
  • ¼ cup Water

Instructions
 

Instructions

  • Pat chicken thighs dry. Mix salt, pepper, garlic powder, onion powder, red pepper flakes, paprika, and Italian seasoning. Rub seasoning onto chicken.
  • Place seasoned chicken in Crock-Pot evenly.
  • Drizzle lemon juice over chicken. Sprinkle zest on top.
  • Pour chicken broth around the meat without washing off seasoning. Add in garlic.
  • Cover and cook on low for 6–7 hours or high for 3–4 hours.
  • 20 minutes before serving, stir in Jasmine rice and water. Cook until rice is tender. Serve warm.

Notes

For added veggies, toss in frozen peas or chopped carrots during last hour of cook time. Store leftovers in airtight container and refrigerate for up to 3 days or freeze for later.