Crockpot Dinner You’ll Love)
Introduction
Imagine tender chicken, fragrant herbs, tangy lemon, and creamy sauce all cooked alongside fluffy rice — in one pot. That’s what Creamy Lemon Herb Crockpot Chicken and Rice delivers. Easy, comforting, and ideal for busy days. 🍋🍚🌿
Prep Time: 20 min
Cook Time: 4 hours (on high) or 6 hours (on low)
Total Time: 4 hrs 20 min / 6 hrs 20 min
Ingredients
- 4 boneless skinless chicken breasts (or thighs, if preferred)
- 1½ cups long‑grain white rice, rinsed
- 3 tbsp unsalted butter
- 1 shallot, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh chopped rosemary (or thyme)
- Zest and juice of 1 lemon
- 3 cups chicken broth
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup heavy cream
- 1 tbsp cornstarch
- Optional garnish: fresh parsley or extra herbs
Instructions
- Prep the base: In your crockpot, melt butter (if it has sauté mode) or use a skillet and transfer. Add the shallot, garlic, rosemary, lemon zest, and sauté 1–2 minutes until fragrant.
- Add rice and broth: Layer the rinsed rice into the crockpot. Pour in the chicken broth, stir gently to distribute, then squeeze in lemon juice.
- Add chicken: Season chicken breasts with a little salt and pepper, then nestle them on top of the rice mixture.
- Cook: Cover and cook on HIGH for ~4 hours or LOW for ~6 hours, until chicken is tender and rice is cooked through.
- Make the creamy sauce: Remove chicken and keep warm. In a small bowl, whisk cornstarch with 2 tbsp water to make a slurry. Stir into the cooking liquid along with heavy cream. Use the crockpot’s sauté function (or transfer to a skillet) and cook ~5 minutes until thickened.
- Finish & serve: Slice or shred the chicken, fold it into the creamy rice, or serve rice topped with sliced chicken and sauce. Garnish with parsley or herbs.
Pro Tips
- Rice choice matters: Stick with long‑grain white rice here. Brown rice will take longer to cook and may end up too firm.
- Don’t rush the sauce: Let the sauce simmer a bit so it thickens and coats everything beautifully.
- Adjust for leftovers: This recipe keeps and reheats well — just add a splash of broth or milk when reheating to loosen the sauce.
- Herb variations: If you don’t have rosemary, thyme or oregano work great too.
Nutrition Info (estimates)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | ~480 | ~32 g | ~45 g | ~20 g | ~1 g | ~2 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients, portions, and brands. Please consult a nutritionist for tailored guidance.
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Creamy Lemon Herb Crockpot Chicken and Rice
- Total Time: 4 hrs 20 mins
- Yield: 4 servings 1x
Description
Creamy Lemon Herb Crockpot Chicken and Rice is an easy one-pot dinner with juicy chicken, fluffy rice, and a rich, zesty sauce.
Ingredients
4 boneless skinless chicken breasts
1½ cups long-grain white rice, rinsed
3 tbsp unsalted butter
1 shallot, finely diced
4 cloves garlic, minced
1 tbsp fresh chopped rosemary
Zest and juice of 1 lemon
3 cups chicken broth
½ tsp salt
¼ tsp black pepper
½ cup heavy cream
1 tbsp cornstarch
Optional garnish: fresh parsley or extra herbs
Instructions
1. Melt butter in crockpot (or use skillet if needed). Sauté shallot, garlic, rosemary, and lemon zest for 1–2 minutes.
2. Add rinsed rice and chicken broth. Stir gently, then add lemon juice.
3. Season chicken with salt and pepper, place on top of rice.
4. Cover and cook on HIGH for 4 hours or LOW for 6 hours until chicken and rice are cooked through.
5. Remove chicken and keep warm.
6. Whisk cornstarch with 2 tbsp water. Stir into crockpot along with heavy cream.
7. Simmer 5 minutes to thicken sauce. Return chicken or serve on top of rice.
8. Garnish with parsley or more herbs before serving.
Notes
Use long-grain white rice for best results. Brown rice may not cook evenly.
To reheat, add a splash of broth or milk to loosen the sauce.
Try thyme or oregano if you don’t have rosemary.
- Prep Time: 20 mins
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 135mg
