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–+ servings
Slow Cooker Lemon Herb Chicken and Rice served with lemon wedges and herbs.
Callie Brooks

Slow Cooker Lemon Herb Chicken and Rice

Comforting, creamy, and citrus-bright, this slow cooker lemon herb chicken and rice is the ultimate lazy dinner for cozy nights or hot days. Made with pantry staples and minimal prep, it's ideal for sick days, picky eaters, or simple family meals.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 455
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 to 2 lbs boneless skinless chicken breasts or thighs
  • 1 can (10.75 oz) cream of chicken soup
  • 1 can (10 oz) Rotel diced tomatoes with green chilies (optional)
  • 1 cup chicken broth
  • 0.5 cup heavy cream
  • 1 packet dry onion soup mix
  • 1 tsp dried parsley
  • 0.5 tsp dried thyme
  • 0.5 tsp garlic powder
  • 1 juice of 1 lemon
  • to taste salt and pepper
  • 1.5 cups uncooked long grain white rice
  • 3 cups hot water or chicken broth
  • as desired fresh parsley or lemon slices (garnish)

Equipment

  • slow cooker
  • whisk
  • forks for shredding
  • knife and juicer for lemon
  • measuring cups and spoons

Method
 

  1. Whisk together the cream of chicken soup, Rotel (if using), 1 cup broth, heavy cream, onion soup mix, parsley, thyme, garlic powder, lemon juice, salt, and pepper directly in the slow cooker.
  2. Add the chicken to the sauce and coat well.
  3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
  4. Remove chicken, shred with two forks, and return to the slow cooker.
  5. Stir in uncooked rice and 3 cups of hot water or broth. Ensure rice is submerged.
  6. Cook covered on HIGH for 20–30 minutes or until rice is tender and liquid absorbed.
  7. Stir before serving and garnish with parsley or lemon slices if desired.

Nutrition

Calories: 455kcalCarbohydrates: 38gProtein: 35gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 125mgSodium: 890mgPotassium: 620mgFiber: 1gSugar: 4gVitamin A: 420IUVitamin C: 9mgCalcium: 75mgIron: 2.1mg

Notes

Use chicken thighs for extra tenderness. Avoid adding the rice too early or using instant rice. Stir in a pat of butter at the end for a silky texture, and always taste before adding salt — the soup mix is already seasoned. For a lighter version, swap cream for milk.

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