Slow Cooker Lemon Garlic Chicken

Total Time:
8 hr 10 min
10 min
8 hr

4 servings

  • 1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person)
  • Kosher salt
  • Freshly ground black pepper
  • 8 cloves garlic, smashed
  • 1 cup wild rice blend
  • 1/4 cup fresh squeezed lemon juice
  • 2 1/4 cups water
  • 10 fresh parsley sprigs

Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs

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2.3 83
After 5 hrs (calls for 8!) I turned it off. The rice is mush and inedible. Food Network needs to pull this recipe. Don't waste your money on this one! item not reviewed by moderator and published
this recipe has potential with the base ingredients (substitute a few here and there). I layered the bottom of the 6.5 qt crock pot with 5 salt and peppered, boneless, skinless chicken thighs -- trimmed of all their fat. I mashed not only (6) cloves of garlic (using kosher salt to grind fibers with back of knife), but also a one by one inch cube of ginger, and spread evenly over the chicken. I then added the juice of one lemon, a splash of white wine, a few capers, and two cups of (no sodium) chicken stock -- because you can always add salt later! A couple dabs of butter and set it on high for 3 hours. Add the rice in the last 45 minutes. You can get away with adding a bit more than a cup... item not reviewed by moderator and published
This recipe is in desperate need of a makeover! I pretty much stuck to the recipe except I used vegetable stock instead of water and I seasoned the chicken with fresh herbs prior to putting in the crock pot. I followed the directions for everything else. The rice came out totally mush and the chicken was way WAY over cooked (and I used big breasts too). This was so inedible that I had to toss it in the trash. Such a bummer!! item not reviewed by moderator and published
This recipe needs a little help. To make this dish eatable and flavorful, I added one can of cream of mushroom soup and instead of water I substituted in chicken stock. Also I left a slice of lemon in the crockpot. I also chopped up some canned mushrooms, used brown rice, a dash of garlic powder, and 1/4 of stick of butter. This recipe could definately be cooked in 6hrs on low instead of the recommended 8hrs. item not reviewed by moderator and published
Discusting was an understatement. Not a do over item not reviewed by moderator and published
this recipe is definitely flawed like others have commented, but with some alterations it turned out really good. I agree - 5 hours on low is all you need and add the rice at the end (i used brown rice). Also, i would use way less garlic next time. maybe only 3 cloves. I added dried thyme and the lemon wedges to the cooker for more flavor. When I was adding the rice i took the chicken out, shredded it, and put it on top of the rice to finish. It was very moist and i will try this again with less garlic. item not reviewed by moderator and published
Very easy and very good! item not reviewed by moderator and published
Read the reviews after I started it. It was done way before the 8 hours. I thought it was really good but I agree, the rice could have gone in later. I used a box mix of wild rice and put it the flavor packet. It was not tasteless at all. Would make it again but put the rice in later. Just the right amount of lemon flavor. item not reviewed by moderator and published
Thank you to all that wrote in. I am an experienced home cook, with zero knowledge of a slow cooker and wanted to tackle a simple recipe as my first. Thank goodness i read the reviews because you were all right... 8 hrs for rice!? What was I thinking? The chicken was nicely flavored but could have been cooked less. I removed the chicken, added the rice, raised the heat until tender. It was a delicious blending of flavors, but it would have been a mushy disaster if I followed the recipe. I added rosemary for extra flavor, it was awesome. item not reviewed by moderator and published
I altered the recipe as recommended...I didn't add the rice until the last 30 minutes, used chicken stock instead of water, added a little bit of butter, and cooked it for 5 hours instead of 8 (I can't believe it suggested 8 hours as an appropriate cook time, I would have had chicken jerky at the end). The chicken was juicy and somewhat flavorful, but I was underwhelmed by the meal and frustrated that the recipe took so much deviation to create something edible. You shouldn't need to deconstruct a recipe and figure out what needs to be added, common sense of course, but how much sleuthing are we (keep in mind we're only amateur cooks) supposed to do to make a recipe turn out well? If I was a chef, I would make sure a recipe was great as is before I would attach my name to it. I'm sure if I hadn't "improved" this recipe it would have turned out as flavorless and mushy as others described. item not reviewed by moderator and published

Not what you're looking for? Try:

Broiled Lemon-Garlic Chicken

Recipe courtesy of Food Network Kitchen