EASY SLOW COOKER LEMON GARLIC CHICKEN

Imagine sinking your teeth into tender, juicy chicken infused with bright lemon and savory garlic, all cooked to perfection without you having to lift a finger – that’s the magic of Slow Cooker Lemon Garlic Chicken. This recipe is the answer to your busy weeknight dinner dilemmas, promising a flavorful and healthy meal with minimal effort, and I promise you’ll be coming back to this one again and again!

Ingredients You’ll Need

For the Chicken:

• Chicken: 2 lbs boneless, skinless chicken breasts or thighs (I prefer thighs for extra flavor!)
• Lemon: 2 large lemons, one juiced and one sliced
• Garlic: 6-8 cloves, minced (or more, if you’re a garlic lover like me!)
• Olive Oil: 2 tablespoons
• Chicken Broth: 1/2 cup (low sodium is best)
• Dried Herbs: 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary
• Red Pepper Flakes: 1/4 teaspoon (optional, for a little kick)
• Salt and Pepper: To taste

Optional Add-Ins:

• Vegetables: 1 onion, sliced; 2 carrots, chopped; 2 celery stalks, chopped. These add flavor and bulk to the meal.
• Fresh Herbs: Fresh parsley or basil for garnish

Let’s Talk Ingredients & Substitutions

Before we dive into the instructions, let’s chat about the ingredients. First, the chicken: I almost always opt for chicken thighs when using a slow cooker. They stay incredibly moist and flavorful during the long cooking process. However, chicken breasts work just fine too, especially if you’re watching your fat intake. Just be careful not to overcook them, or they can become dry.

Next, the lemons. Fresh lemons are non-negotiable here! The bottled stuff just doesn’t compare. Zest one of the lemons before juicing for an extra burst of citrusy goodness. And don’t be shy with the garlic! It mellows out as it cooks, creating a lovely, aromatic sauce.

If you’re short on time, you can use pre-minced garlic, but freshly minced is always best. For the herbs, dried are perfectly fine for convenience, but if you have fresh herbs on hand, definitely use them! About 1 tablespoon of fresh herbs equals 1 teaspoon of dried.

The chicken broth helps to create a luscious sauce. Low sodium is recommended so you can control the saltiness. Feel free to substitute with white wine for an even richer flavor. Veggies are optional, but they add a nice nutritional boost and make it a complete meal. Onions, carrots, and celery are classic choices, but you could also add potatoes, bell peppers, or even zucchini.

Step-by-Step Instructions: The Easy Part!

Step 1: Prep the Chicken

1. Pat the chicken dry with paper towels. This helps it brown better (even though we’re using a slow cooker, a little browning at the start helps develop flavor).
2. Season the chicken generously with salt, pepper, and red pepper flakes (if using).

Step 2: Sauté (Optional but Recommended)

1. Heat the olive oil in a large skillet over medium-high heat.
2. Sear the chicken on both sides until lightly browned, about 2-3 minutes per side. This step is optional but adds a lot of flavor.
3. If adding onions, carrots, and celery, sauté them in the same skillet until softened, about 5-7 minutes.

Step 3: Assemble in the Slow Cooker

1. Place the sautéed vegetables (if using) in the bottom of the slow cooker.
2. Arrange the chicken on top of the vegetables.
3. In a small bowl, whisk together the lemon juice, minced garlic, chicken broth, oregano, thyme, and rosemary.
4. Pour the sauce over the chicken.
5. Arrange the lemon slices on top of the chicken.

Step 4: Slow Cook to Perfection

1. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken is done when it’s easily shredded with a fork and the internal temperature reaches 165°F (74°C).

Step 5: Shred and Serve

1. Once the chicken is cooked, remove it from the slow cooker and shred it with two forks.
2. Return the shredded chicken to the slow cooker and toss it with the sauce.
3. Garnish with fresh parsley or basil, if desired.
4. Serve hot with your favorite sides!

Serving Suggestions: Complete the Meal

This Slow Cooker Lemon Garlic Chicken is incredibly versatile. You can serve it over rice, quinoa, pasta, or mashed potatoes. It’s also delicious in sandwiches, wraps, or salads. For a low-carb option, serve it with cauliflower rice or zucchini noodles. A simple side of steamed green beans or roasted asparagus complements the dish perfectly.

Consider making a big batch of this crockpot chicken on Sunday and using it for meal prep throughout the week. It’s a fantastic way to ensure you have a healthy and delicious lunch or dinner ready to go.

Tips and Tricks for Slow Cooker Success

Slow cookers are amazing, but here are a few tips to ensure your Slow Cooker Lemon Garlic Chicken turns out perfectly every time:

• Don’t lift the lid! Every time you lift the lid, you release heat and add cooking time. Resist the urge to peek!
• Don’t overfill the slow cooker. Overfilling can lead to uneven cooking and a longer cooking time.
• Adjust the cooking time. Slow cookers can vary, so adjust the cooking time as needed. If your chicken is cooking too quickly, reduce the heat to low. If it’s cooking too slowly, increase the heat to high.
• Thicken the sauce (optional). If you prefer a thicker sauce, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
• Add vegetables later. If you’re adding vegetables, consider adding them halfway through the cooking time. This will prevent them from becoming too mushy.

Variations: Make it Your Own

This recipe is a great starting point, but feel free to experiment and make it your own! Here are a few ideas:

• Spicy: Add more red pepper flakes or a pinch of cayenne pepper for extra heat.
• Creamy: Stir in a dollop of cream cheese or sour cream at the end of cooking for a richer, creamier sauce. You can get a similar, delicious experience by trying Crockpot Marry Me Chicken for a truly unforgettable meal.
• Mediterranean: Add Kalamata olives, sun-dried tomatoes, and feta cheese for a Mediterranean twist.
• Honey Garlic: Add a tablespoon or two of honey for a touch of sweetness.

Pairing Suggestions & Similar Recipes

Looking for other delicious ways to enjoy lemon and garlic with chicken? Be sure to check out Lemon Garlic Chicken Bites & Pasta for a quick and easy weeknight meal. Or, for a restaurant-quality appetizer, try Lemon Garlic Chicken Bites – they’re better than takeout! If you’re feeling adventurous, try Stanley Tucci’s Lemon Garlic Chicken Bites Recipe for a unique twist. Craving something even lighter? Give the Air Fryer Lemon Garlic Chicken Bites a try!

And if you’re in the mood for other great crockpot recipes, consider something like Crock Pot Bourbon Chicken. It is another family favorite that is sure to be a crowd pleaser!

Storage and Reheating

Leftover Slow Cooker Lemon Garlic Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up in the microwave or on the stovetop until heated through. You can also freeze it for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Embrace the Ease: Why This Recipe Works

I love recipes that are both delicious and easy, and this Slow Cooker Lemon Garlic Chicken ticks both boxes. It’s a set-it-and-forget-it meal that requires minimal effort, making it perfect for busy weeknights. Plus, it’s a healthy and flavorful way to enjoy chicken. The combination of lemon and garlic is classic for a reason – it’s simply irresistible! And because it’s a crockpot chicken recipe, the chicken becomes incredibly tender and juicy during the slow cooking process.

Final Thoughts: Enjoy Your Effortless Dinner!

So, there you have it – a foolproof recipe for Slow Cooker Lemon Garlic Chicken that’s sure to become a family favorite. Give it a try, and I promise you won’t be disappointed. It’s the perfect way to enjoy a delicious and healthy meal without spending hours in the kitchen. Happy cooking!

Lady Maria

EASY SLOW COOKER LEMON GARLIC CHICKEN

This Slow Cooker Lemon Garlic Chicken recipe delivers tender, juicy chicken infused with bright lemon and savory garlic flavors with minimal effort. It’s a set-it-and-forget-it meal perfect for busy weeknights, promising a healthy and flavorful dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs boneless, skinless chicken breasts or thighs
• 2 large lemons, one juiced and one sliced
• 6-8 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup low sodium chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes optional
• Salt to taste
• Pepper to taste
• 1 onion, sliced optional
• 2 carrots, chopped optional
• 2 celery stalks, chopped optional
• Fresh parsley or basil for garnish optional

Equipment

• slow cooker
• large skillet
• small bowl
• whisk
• measuring cups and spoons
• knife
• Cutting board
• paper towels
• Fork

Method

 

1. Pat the chicken dry with paper towels.
2. Season the chicken generously with salt, pepper, and red pepper flakes (if using).
3. Heat the olive oil in a large skillet over medium-high heat.
4. Sear the chicken on both sides until lightly browned, about 2-3 minutes per side (optional).
5. If adding onions, carrots, and celery, sauté them in the same skillet until softened, about 5-7 minutes (optional).
6. Place the sautéed vegetables (if using) in the bottom of the slow cooker.
7. Arrange the chicken on top of the vegetables.
8. In a small bowl, whisk together the lemon juice, minced garlic, chicken broth, oregano, thyme, and rosemary.
9. Pour the sauce over the chicken.
10. Arrange the lemon slices on top of the chicken.
11. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken is done when it’s easily shredded with a fork and the internal temperature reaches 165°F (74°C).
12. Once the chicken is cooked, remove it from the slow cooker and shred it with two forks.
13. Return the shredded chicken to the slow cooker and toss it with the sauce.
14. Garnish with fresh parsley or basil, if desired.
15. Serve hot with your favorite sides!

Notes

Leftover chicken can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. To thicken the sauce, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking. Variations: Add more red pepper flakes for extra heat, stir in cream cheese for a creamier sauce, or add Kalamata olives, sun-dried tomatoes, and feta cheese for a Mediterranean twist. For a honey garlic version, add a tablespoon or two of honey.