A cozy, one-pot slow cooker meal featuring tender lemon-butter chicken, fluffy rice, and fresh herbs. Bright, zesty, and perfect for busy weeknights.

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)

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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.

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.