Looking for a tender, juicy, and flavorful chicken dish that practically cooks itself? This Slow Cooker Lemon Herb Chicken is perfect for busy weeknights or a cozy dinner. Fresh lemon, garlic, and herbs combine for a bright, comforting meal.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 4–5 hours on LOW or 2–3 hours on HIGH
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Difficulty: Easy
- Equipment: 5–6 quart slow cooker
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lb / 680 g)
- 1/4 cup (60 ml) fresh lemon juice
- 1/2 cup (120 ml) chicken broth
- 2 tablespoons (30 ml) olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon lemon zest (about 6 g)
- 1 teaspoon salt (5 g)
- 1/2 teaspoon black pepper (2.5 g)
- 4–6 lemon slices (optional, for garnish)
Instructions
Step 1 – Prepare the Chicken
Pat chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
Step 2 – Mix the Sauce
In a small bowl, whisk together lemon juice, chicken broth, olive oil, minced garlic, thyme, rosemary, and lemon zest.
Step 3 – Assemble the Slow Cooker
Place the chicken in the bottom of the slow cooker. Pour the lemon herb mixture over the chicken. Optionally layer lemon slices on top for extra flavor and presentation.
Step 4 – Cook
LOW setting: 4–5 hours. HIGH setting: 2–3 hours. Chicken is done when the internal temperature reaches 165°F (74°C) and the meat is tender and juicy.
Step 5 – Serve
Transfer chicken to a serving platter. Spoon cooking juices over the top and garnish with fresh lemon slices or herbs.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked chicken with juices in freezer-safe bags for up to 3 months.
- Reheat: Warm gently in the microwave or on the stovetop with a splash of broth to keep it juicy.
Substitutions & Variations
- Use chicken thighs instead of breasts for a juicier result.
- Swap vegetable broth for chicken broth for a lighter flavor.
- Add potatoes, carrots, or green beans to make a one-pot meal.
- Use Italian seasoning or a Mediterranean herb blend instead of thyme and rosemary.
Serving Suggestions
- Serve over fluffy rice or creamy mashed potatoes.
- Pair with roasted asparagus or a crisp green salad.
- Shred leftovers for sandwiches, wraps, or grain bowls.
Chef’s Tip
For a thicker sauce, remove the chicken after cooking. Whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the cooking liquid, and cook on HIGH for 10–15 minutes until slightly thickened. Return chicken to the slow cooker and coat with the sauce.
Nutrition Information (Per Serving, Approximate)
- Calories: 240
- Protein: 36 g
- Fat: 9 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Sugar: 1 g
- Sodium: 520 mg
FAQs
1. Can I use frozen chicken breasts?
It’s best to use thawed chicken for even cooking and the best texture. If you must use frozen, adjust cooking times and ensure it reaches 165°F (74°C) internally.
2. Can I double this recipe?
Yes—use a 6–7 quart slow cooker and increase seasonings proportionally.
3. Can I cook it overnight?
Yes—set it on LOW and use a slow cooker with an automatic warm function or a programmable timer.
4. What herbs pair best with lemon chicken?
Thyme and rosemary are classic pairings; parsley, basil, or oregano also work well.
5. How do I make this dish creamy?
Stir in 1/4 cup heavy cream or Greek yogurt at the end of cooking (off heat) for a creamy sauce.
