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Key Ingredients for Slow Cooker Lemon Herb Chicken and Veggies
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large zucchini, chopped
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 1 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1 tablespoon chopped fresh parsley (for garnish)
How to Make Slow Cooker Lemon Herb Chicken and Veggies
This Slow Cooker Lemon Herb Chicken and Veggies recipe is incredibly simple, requiring minimal prep for maximum flavor. With a hands-off cooking method that yields tender chicken and perfectly cooked vegetables, it’s a satisfying meal ready in about 4 hours slow cook time.
Step-by-Step Instructions
- Prepare the Chicken: Pat the chicken breasts or thighs dry with paper towels. In a small bowl, combine olive oil, oregano, thyme, garlic powder, salt, and pepper. Rub this herb mixture all over the chicken pieces.
- Layer the Vegetables: Place the chopped zucchini, carrots, and onion in the bottom of your slow cooker.
- Add Chicken and Liquids: Lay the seasoned chicken on top of the vegetables. Pour the low-sodium chicken broth and fresh lemon juice around the chicken.
- Slow Cook: Cover the slow cooker and cook on High for 3-4 hours, or on Low for 6-8 hours, until the chicken is cooked through and tender, and the vegetables are soft.
- Serve: Remove the chicken and vegetables from the slow cooker. You can shred the chicken or serve it whole. Spoon the cooking liquid over the chicken and vegetables. Garnish with fresh chopped parsley before serving.
Why You’ll Love This Slow Cooker Lemon Herb Chicken and Veggies
You’ll adore this Slow Cooker Lemon Herb Chicken and Veggies for its bright, refreshing flavor profile that’s both healthy and incredibly satisfying. Unlike heavy, creamy stews that can often be high in carbs, this dish focuses on lean protein and nutrient-rich vegetables infused with a zesty lemon-herb marinade, making it a lighter yet equally delicious alternative. The convenience of a slow cooker means you can go from busy morning to delicious dinner with minimal effort, saving you time and money compared to eating out.
Imagine coming home to the aromatic scent of this beautifully cooked meal, ready to be served with little more than a quick garnish. The tender chicken and perfectly cooked vegetables are a testament to the power of slow cooking, creating a comforting yet light dish. Don’t wait to bring this wholesome and flavorful meal into your routine – your taste buds and your body will thank you!
Storing and Reheating Tips
Leftovers of your Slow Cooker Lemon Herb Chicken and Veggies can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm the dish in a saucepan over low heat, or microwave individual portions until heated through. For longer storage, you can freeze the cooled chicken and vegetables in freezer-safe containers or bags for up to 2-3 months. Ensure the dish is completely cool before freezing.
Final Thoughts
This Slow Cooker Lemon Herb Chicken and Veggies is a testament to how simple, healthy eating can be incredibly delicious. Give it a try for a weeknight meal that’s both nourishing and satisfying.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Slow Cooker Lemon Herb Chicken and Veggies
Ingredients
Equipment
Method
- Pat the chicken breasts or thighs dry with paper towels. In a small bowl, combine olive oil, oregano, thyme, garlic powder, salt, and pepper. Rub this herb mixture all over the chicken pieces.1.5 pounds boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 0.5 teaspoon salt, 0.25 teaspoon black pepper
- Place the chopped zucchini, carrots, and onion in the bottom of your slow cooker.1 large zucchini, chopped, 2 medium carrots, peeled and chopped, 1 medium onion, chopped
- Lay the seasoned chicken on top of the vegetables. Pour the low-sodium chicken broth and fresh lemon juice around the chicken.1.5 pounds boneless, skinless chicken breasts or thighs, 1 cup low-sodium chicken broth, 0.25 cup fresh lemon juice
- Cover the slow cooker and cook on High for 3-4 hours, or on Low for 6-8 hours, until the chicken is cooked through and tender, and the vegetables are soft.
- Remove the chicken and vegetables from the slow cooker. You can shred the chicken or serve it whole. Spoon the cooking liquid over the chicken and vegetables. Garnish with fresh chopped parsley before serving.1 tablespoon chopped fresh parsley (for garnish)