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A white bowl filled with Crockpot Lemon Herb Chicken & Rice, topped with broccoli florets, crumbled feta cheese, and fresh parsley. Lemon wedges are visible in the background.

Crockpot Lemon Herb Chicken & Rice with Veggies

A simple, wholesome meal with tender chicken, fluffy rice, and fresh vegetables, all cooked together in a crockpot for an easy dinner.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Dinner
Cuisine American
Servings 4 people
Calories 456 kcal

Equipment

  • Crockpot (slow cooker)

Ingredients
  

For the Chicken & Rice

  • 1 lb boneless skinless chicken breasts
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup long grain basmati rice
  • 1.5 cup low sodium chicken broth
  • 4 cloves garlic, smashed
  • 1 medium yellow onion, diced
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 whole lemon (juice and zest)

For the Vegetables & Toppings

  • 2 cups broccoli, cut into florets
  • 1 cup feta cheese, crumbled
  • 1 bunch parsley, chopped (about 1 cup)

Instructions
 

  • Season chicken breast with salt and pepper and set aside.
  • Add rice, chicken broth, diced onion, smashed garlic, oregano, and basil to the crockpot. Stir to combine.
  • Place the chicken on top of the rice mixture and drizzle with the juice of half the lemon. Cover and cook on HIGH for 2 hours or LOW for 4-6 hours.
  • In the final 30 minutes of cooking, add broccoli florets to the crockpot. Cover and continue cooking.
  • Once done, remove the chicken, slice into bite-sized pieces, and return to the crockpot. Add remaining lemon juice, lemon zest, feta cheese, and parsley. Stir to combine and serve.

Notes

The chicken is fully cooked when a thermometer inserted into the thickest part reaches 165°F.
Keyword crockpot recipes, Dinner Ideas, Easy Meals, healthy dinner