Slow Cooker Lemon Chicken and Rice

Food Club Slow Cooker Lemon Chicken and Rice



  • 2 lbs Food Club boneless skinless 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 ½ 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 ½ hours for doneness and remove from slow cooker early if necessary. Chicken is done with 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 ½ lemon and fluff rice with a fork. Serve immediately.  
●     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.