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Slow Cooker Lemon Garlic Chicken is shown as a featured image, ready to be enjoyed.
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.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
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.