If you love the fresh, zesty flavor of Lemon Pepper Chicken, you’re going to adore this cozy Slow Cooker Lemon Pepper Chicken with Rice. It’s the kind of simple, comforting meal that fills your kitchen with mouthwatering aromas and delivers all the flavor with minimal effort.
After the whirlwind of the holidays, there’s nothing better than slipping back into easy, no-fuss dinners that practically make themselves. This recipe is exactly that—tender chicken thighs slow-cooked in a savory lemon-butter broth, then finished off with fluffy rice for a complete one-pot meal. It’s bright, hearty, and sure to become a family favorite.
If lemony recipes make your heart sing, you’ll also love my Lemon Chicken and Rice Soup — it’s just as comforting, with that same fresh citrus kick.
Why You’ll Love This Recipe
- It’s a true one-pot meal—no extra pans or complicated steps.
- The slow cooker does all the work while you go about your day.
- Perfectly seasoned chicken that stays juicy and tender.
- Lemon, butter, and herbs give it a light yet rich flavor.
- It’s family-friendly and pairs beautifully with simple sides like broccoli or green beans.
Ingredients You’ll Need
You only need a few simple ingredients for this flavorful dish.
- Chicken broth – gives the rice and chicken a rich base flavor.
- Fresh lemon juice – adds brightness and that signature citrus punch.
- Leeks – bring a gentle sweetness that balances the lemon.
- Garlic – because every great slow cooker meal needs garlic.
- Oregano and thyme – classic herbs that add depth and warmth.
- Salt and pepper – to season the dish perfectly.
- Boneless, skinless chicken thighs – they stay juicy and absorb all that flavor.
- Salted butter – for richness and that melt-in-your-mouth finish.
- Minute Rice (instant rice) – the secret to perfect texture at the end. Regular rice won’t work for this method.
How to Make Slow Cooker Lemon Pepper Chicken and Rice
Step 1: Build the Flavor Base
In your slow cooker, combine the chicken broth, lemon juice, leeks, garlic, oregano, thyme, salt, and pepper. Give everything a good stir to mix the flavors.
Step 2: Add the Chicken
Place the chicken thighs directly into the broth mixture, making sure they’re coated well. Lay slices of butter on top of the chicken — this will melt into the sauce as it cooks, infusing every bite with flavor.
Step 3: Slow Cook to Perfection
Cover your slow cooker and cook on LOW for 6 hours. Avoid lifting the lid during this time to keep the heat consistent and ensure the chicken cooks evenly.
Step 4: Add the Rice
After 6 hours, stir in 2 cups of Minute Rice. Be sure to use instant rice only—it cooks quickly and soaks up the flavorful lemon broth perfectly. Cover again and cook on LOW for 25 minutes until the rice is fluffy and tender.
Step 5: Serve and Enjoy
Fluff the rice, give everything a gentle stir, and serve hot. This dish is delicious as-is, but pairing it with steamed broccoli or asparagus adds a pop of color and nutrients to your plate.
A Note from the Kitchen
I love recipes that come together with simple pantry ingredients but taste like something special. The combination of butter, lemon, and herbs makes this meal feel restaurant-worthy, yet it’s so easy to prepare.
This is a go-to recipe for busy weekdays or slow Sundays at home. It reheats beautifully, so leftovers make a perfect lunch the next day.
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Slow Cooker Lemon Pepper Chicken with Rice
- Total Time: 6 hrs 35 mins
Description
A cozy, one-pot slow cooker meal featuring tender lemon-butter chicken, fluffy rice, and fresh herbs. Bright, zesty, and perfect for busy weeknights.
Ingredients
Base:
1 ¾ cups chicken broth
¼ cup freshly squeezed lemon juice
1 cup diced leeks
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs (trimmed of excess fat)
3 tablespoons salted butter, sliced
To Add at the End:
2 cups uncooked Minute Rice (instant rice — regular rice will not work)
Instructions
-
Prepare the base:
In a 6-quart or larger slow cooker, combine chicken broth, lemon juice, leeks, garlic, oregano, thyme, salt, and pepper. Stir well. -
Add the chicken:
Nestle the chicken thighs into the broth mixture, ensuring they’re mostly submerged. Place the butter slices evenly over the top of the chicken. -
Cook:
Cover and cook on LOW for 6 hours. Avoid opening the lid during cooking to maintain the right temperature and moisture. -
Add the rice:
After 6 hours, stir in the Minute Rice. Cover again and cook for 25 additional minutes on LOW until the rice is tender and has absorbed most of the liquid.
-
Serve:
Gently fluff the rice and serve warm. Pair with steamed broccoli or your favorite green vegetables for a balanced, complete meal.
Notes
- Only instant rice (like Minute Brand) will work in this recipe. Regular long-grain or basmati rice won’t soften properly in this timeframe.
- For extra lemony flavor, stir in a bit of fresh lemon zest before serving.
- This dish stores well in the fridge for up to 3 days. Reheat gently with a splash of broth or water to keep it moist.
- Want to add more veggies? Stir in baby spinach or peas after the rice has cooked for a touch of color and nutrients.
- Prep Time: 10 min
- Cook Time: 6 hrs 25 mins
- Category: Slow cooker
- Cuisine: American
