Slow Cooker Lemon Chicken and Rice


Serves: 4


  • 2 lbs boneless skinless Food Club chicken breasts
  • 1 cup long grain white rice
  • 2 cups chicken broth
  • 4 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon, divided
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil


  1. Grease a large (5 or 6-quart) slow cooker with nonstick cooking spray.
  2. Add rice, chicken broth, minced garlic, lemon zest, juice of 1/ the lemon, salt and pepper to the slow cooker and stir until combined.
  3. Preheat a skillet over medium high heat and add olive oil. Sprinkle chicken with additional salt and pepper and brown in skillet on both sides, about 4-5 minutes on each side.
  4. Place browned chicken breasts in slow cooker on top of rice mixture.
  5. Cover and cook on high for 2 hours, or until chicken is cooked through and rice is al dente. Check chicken after 1 1.2 hours for doneness and remove from slow cooker early if necessary. Chicken is done when no longer pink in the middle and an instant read thermometer reads 165°F.
  6. When rice and chicken are done, drizzle with juice from remaining 1/2 lemon and fluff rice with a fork. Serve immediately.
  7. Note: Browning chicken before cooking in the slow cooker improves flavor and gives the chicken a nice golden color, but this step can be skipped if desired.