Crock Pot Lemon Garlic Chicken and Wild Rice
Elevate your weeknight dinners with this flavorful and effortless Crock Pot Lemon Garlic Chicken and Wild Rice recipe! Featuring tender, slow-cooked chicken thighs nestled atop a fragrant bed of wild rice infused with fresh lemon, garlic, and aromatic herbs like thyme and rosemary, this dish strikes the perfect balance between hearty and bright flavors. The tangy lemon juice and zest from thinly sliced lemon rounds meld beautifully with the savory richness of chicken broth, creating a deliciously moist and well-seasoned meal. Prep is quick and easy with just 15 minutes of hands-on time before your crock pot does the rest, resulting in a wholesome, one-pot dinner that’s perfect for busy evenings. Finished with a sprinkle of fresh parsley for an extra pop of color and freshness, this comforting dish serves six and is a guaranteed crowd-pleaser. With keywords like "slow cooker chicken," "lemon garlic recipes," and "wild rice dinner," this recipe is sure to add a burst of flavor to your family mealtime!
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 1.5 cups Wild rice blend
- 3.5 cups Chicken broth
- 1 whole Lemon
- 4 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1.5 teaspoons Salt
- 0.75 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Prepare the wild rice by rinsing it under cold water in a fine mesh strainer to remove excess starch.
In a medium skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes, until softened and fragrant.
Juice the lemon, reserving the juice, and slice the lemon rind into thin rounds to use in the crock pot during cooking.
In the crock pot, combine the wild rice, chicken broth, sautéed onion and garlic, dried thyme, dried rosemary, salt, and black pepper. Stir well to combine.
Nestle the chicken thighs on top of the rice mixture, ensuring they are mostly covered by the liquid. Layer the lemon slices over the chicken.
Drizzle the reserved lemon juice over the top of the chicken.
Cover the crock pot and cook on low for 5-6 hours, or until the chicken is tender and fully cooked, and the wild rice is soft.
Once cooking is complete, taste and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 6041 mg | 263% | |
| Total Carbohydrate | 227.8 g | 83% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 14.9 g | ||
| Protein | 210.3 g | 421% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 298 mg | 23% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3694 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
