Description
This slow cooker Mediterranean chicken, lemon, and rice dish is a zesty, herby one-pot wonder. Juicy chicken and fluffy lemon-infused rice make this recipe a comforting, flavorful weeknight staple.
Ingredients
5 bone-in, skin-on chicken thighs
Zest of 1 lemon
4 tbsp lemon juice
1 tbsp dried oregano
4 garlic cloves, minced
1/2 tsp salt
1 1/2 tbsp olive oil (divided)
1 small onion, finely diced
1 cup uncooked long grain rice
1 1/2 cups chicken broth
3/4 cup water
1 tbsp dried oregano
3/4 tsp salt
Black pepper, to taste
Garnish: fresh chopped parsley, lemon zest
Instructions
1. Combine chicken with lemon zest, lemon juice, garlic, oregano, and salt. Marinate for at least 20 minutes or overnight.
2. Heat 1/2 tbsp olive oil in a skillet. Sear chicken until golden on both sides. Set aside and reserve marinade.
3. Add 1 tbsp olive oil to the same skillet, sauté onion until soft. Transfer to slow cooker.
4. Add rice, chicken broth, water, reserved marinade, oregano, salt, and pepper. Stir gently.
5. Place chicken on top of the rice mixture. Cover and cook on LOW for 4.5–5 hours, until rice is tender.
6. Let rest for 5–10 minutes uncovered. Garnish with parsley and lemon zest before serving.
Notes
Marinate chicken overnight for best flavor.
Use long grain or basmati rice — not quick-cook or instant.
Optional additions: spinach, olives, sun-dried tomatoes, or artichokes.
Freezer-friendly and perfect for meal prep lunches.
- Prep Time: 15 mins
- Cook Time: 4.5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Fat: 20g
- Carbohydrates: 35g
- Protein: 30g