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Lemon Herb Chicken and Rice Crockpot Recipe

A light yet satisfying vegan crockpot meal featuring lemony plant-based chicken and tender rice infused with herbs.

Print Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • Plant-based chicken chunks: 350 g
  • Basmati rice rinsed: 1 cup (180 g)
  • Vegetable broth: 2½ cups 600 ml
  • Olive oil: 1½ tablespoons
  • Lemon juice: 3 tablespoons
  • Lemon zest: 1 teaspoon
  • Garlic minced: 3 cloves
  • Dried oregano: 1 teaspoon
  • Dried thyme: ½ teaspoon
  • Black pepper: ½ teaspoon
  • Salt: 1 teaspoon
  • Bay leaf: 1
  • Fresh parsley chopped: 2 tablespoons

Method
 

  1. Add rinsed rice evenly to the crockpot.
  2. Place plant-based chicken over the rice layer.
  3. Pour vegetable broth, lemon juice, and olive oil evenly.
  4. Add garlic, zest, oregano, thyme, salt, pepper, and bay leaf.
  5. Stir gently to distribute flavors without disturbing rice too much.
  6. Cover and cook on low for 3 hours until rice turns tender.
  7. Remove bay leaf and fluff gently with a fork.
  8. Garnish with fresh parsley before serving.

Notes

Nutritional Values (Per Serving)

  • Calories: 390 kcal
  • Total Fat: 9 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 46 g
  • Fiber: 4 g
  • Protein: 26 g

Vitamins & Minerals (Per Serving, % DV)

  • Vitamin B12: 40%
  • Vitamin C: 30%
  • Niacin: 28%
  • Phosphorus: 25%
  • Iron: 20%

Additional Notes / Tips

  • Add spinach near the end for extra green virtue.
  • Use brown rice with extra broth and time.
  • Leftovers taste brighter, like clarity after rest.