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