Slow Cooker Lemon Herb Chicken

This slow cooker lemon herb chicken recipe is a hands-off dish that features tender chicken cooked in a bright lemon and herb sauce, perfect for easy dinners or meal prep.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

4 pieces boneless, skinless chicken breasts (about 1.5 to 2 pounds) Use fresh or frozen chicken breasts, adjusting cook time for frozen.
1 cup chicken broth (low-sodium if preferred) Vegetable broth can be used as a substitution.
3 pieces lemons — zest and juice (about 3 tablespoons juice) Fresh lemons provide the best flavor.
2 cloves garlic, minced Adjust quantity for more garlic flavor if desired.
2 tablespoons fresh herbs, chopped (thyme, rosemary, or parsley) Dried herbs can be used, approximately one-third the amount.
to taste salt and freshly ground black pepper Adjust seasoning before serving.
2 cups cooked rice (white, brown, or cauliflower rice for lower carbs) Add rice 30 minutes before serving.
1 tablespoon olive oil (optional, for coating the slow cooker) Helps prevent sticking.

Method

Preparation

Lightly coat the slow cooker insert with the olive oil. Place the chicken breasts in a single layer.
In a medium bowl, whisk together the chicken broth, lemon zest, lemon juice, minced garlic, and chopped herbs.
Pour the lemon-herb mixture over the chicken. Season the chicken with salt and pepper.

Cooking

Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken is done when it reaches 165°F in the thickest part.
About 30 minutes before serving, stir the cooked rice into the slow cooker so it warms and soaks up the sauce.
Taste the sauce and adjust seasoning with more salt, pepper, or an extra squeeze of lemon.
Serve the chicken over the rice with plenty of the lemon-herb sauce spooned on top.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 2gSugar: 1g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Freeze cooked chicken and sauce for up to 3 months.

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