Lemon Garlic Butter Chicken and Rice Crockpot
This Lemon Garlic Butter Chicken and Rice Crockpot is SO EASY! Juicy chicken simmered in lemony garlic butter over fluffy rice makes a perfect cozy meal.
Equipment
- Crockpot
- Skillet
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 3 cups chicken broth
- 1 lemon juiced and zested
- 4 cloves garlic minced
- 0.5 cup unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- chopped fresh parsley optional, for garnish
Instructions
Prepare the Ingredients
- Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch. Mince the garlic cloves finely. Zest and juice the lemon, avoiding the bitter white pith.
Brown the Chicken (Optional but Recommended)
- Lightly season the chicken breasts with salt and pepper. Sear them in a hot skillet with a tablespoon of butter over medium-high heat for 2-3 minutes per side until golden. This step is optional but adds flavor.
Assemble in the Crockpot
- Place the rinsed rice in the bottom of the crockpot and spread evenly. Pour the chicken broth over the rice. Add minced garlic, lemon zest, dried thyme, dried parsley, and a pinch of salt and pepper. Stir gently to combine. Nestle the chicken breasts on top.
Add Butter and Lemon Juice
- Cut the unsalted butter into small pieces and scatter evenly over the chicken. Pour the fresh lemon juice over everything to add bright acidity.
Cook Low and Slow
- Cover the crockpot and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until chicken is cooked through (165°F/75°C) and rice is tender and fluffy.
Garnish and Serve
- Fluff the rice gently with a fork around the chicken. Sprinkle chopped fresh parsley over the top for color and fresh flavor. Serve hot and enjoy.
Notes
- Rinsing the rice thoroughly prevents it from becoming sticky or clumpy.
- Browning the chicken before slow cooking adds extra flavor and color but can be skipped for convenience.
- Use only one lemon’s juice and zest to avoid bitterness and overpowering acidity.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of broth.
- Customize the recipe seasonally by adding vegetables like asparagus, peas, mushrooms, or spinach during the last hour of cooking.