Slow Cooker Lemon Herb Chicken is your new go-to for a fuss-free, flavorful meal that the whole family will adore. This simple recipe delivers tender, juicy chicken infused with bright lemon and aromatic herbs, making weeknight dinners effortless and delicious.
Key Ingredients for Slow Cooker Lemon Herb Chicken:
- 1.5 – 2 pounds boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice (from about 1-2 lemons)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening the sauce)
- Optional: Lemon slices and extra fresh herbs for garnish
How to Make Slow Cooker Lemon Herb Chicken:
This Slow Cooker Lemon Herb Chicken is incredibly easy to prepare, making it perfect for busy weeknights or when you want a delicious meal with minimal effort. Simply combine the ingredients in your slow cooker and let it work its magic. The result is tender, flavorful chicken bathed in a bright, herbaceous lemon sauce that’s utterly satisfying. Preparation time is just about 10 minutes, with the slow cooker doing all the heavy lifting for 4-6 hours.
Step-by-Step Instructions:
- Prepare the Chicken: Pat the chicken thighs or breasts dry with paper towels. This helps ensure a better sear if you choose to sear them first (an optional but recommended step for added flavor).
- Sear the Chicken (Optional): If you have a few extra minutes and want to elevate the flavor, heat the olive oil in a skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 2-3 minutes per side. This creates a delicious crust and deeper flavor profile. Transfer the seared chicken to your slow cooker. If you skip this step, place the uncooked chicken directly into the slow cooker.
- Combine Liquid Ingredients: In a small bowl or directly in the slow cooker, whisk together the chicken broth and fresh lemon juice.
- Add Aromatics and Seasonings: Add the minced garlic, chopped fresh parsley, rosemary, and thyme to the slow cooker. Stir in the salt and black pepper.
- Arrange Chicken and Sauce: If you seared your chicken, place it on top of the herbs and garlic in the slow cooker. If you skipped searing, place the raw chicken into the slow cooker. Pour the broth and lemon juice mixture over the chicken. Ensure the liquid partially covers the chicken.
- Cook: Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
- Thicken the Sauce (Optional): Once the chicken is cooked, carefully remove the chicken from the slow cooker and set it aside on a plate, keeping it warm. If you prefer a thicker sauce, you can thicken the liquid remaining in the slow cooker. In a small bowl, whisk together the cornstarch and cold water until smooth. Pour this slurry into the slow cooker with the remaining liquid.
- Simmer to Thicken: Turn the slow cooker to high and cook for another 15-30 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
- Serve: Return the chicken to the slow cooker to coat it in the thickened sauce, or serve the chicken over your favorite side dish and spoon the lemon herb sauce generously over the top. Garnish with fresh lemon slices and extra herbs, if desired.
Why You’ll Love This Slow Cooker Lemon Herb Chicken:
You’ll fall head over heels for this Slow Cooker Lemon Herb Chicken for so many reasons! Its star appeal lies in the incredibly tender, fall-off-the-bone chicken infused with a vibrant, zesty lemon and herb flavor that tastes like it took hours to make. Plus, making this dish at home is a fantastic cost-saver compared to dining out, allowing you to enjoy a gourmet-quality meal without breaking the bank. The fragrant combination of fresh parsley, rosemary, and thyme, brightened by the real lemon juice, makes this dish taste so fresh and sophisticated, a true delight for your taste buds.
This recipe is essentially your shortcut to a restaurant-worthy meal that’s surprisingly simple. Imagine the delicious aroma filling your home as this beautiful Slow Cooker Lemon Herb Chicken cooks itself to perfection. It’s a wonderful alternative to basic baked chicken or a heavier pot roast, offering a lighter yet equally satisfying dining experience. So, go ahead, toss those ingredients in your slow cooker and prepare to be amazed by the ease and incredible flavor this dish brings to your table.
Storing and Reheating Tips:
- Refrigeration: Store any leftover Slow Cooker Lemon Herb Chicken in an airtight container in the refrigerator for up to 3-4 days. Ensure the chicken has cooled down completely before sealing the container.
- Freezing: For longer storage, you can freeze the cooked chicken and sauce. Once cooled, transfer to freezer-safe bags or containers. It will remain good in the freezer for up to 2-3 months.
- Reheating (Stovetop/Oven):
- Stovetop: Gently reheat the chicken and sauce in a saucepan over low heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or water if the sauce has become too thick.
- Oven: Place the chicken and sauce in an oven-safe dish, cover with foil, and reheat at 325°F (160°C) for about 20-25 minutes, or until heated through.
- Reheating (Microwave): Place a portion of the chicken and sauce in a microwave-safe dish. Cover and heat on medium power for 1-2 minutes, stirring halfway through, until warmed through.
Final Thoughts:
This Slow Cooker Lemon Herb Chicken is a truly effortless way to enjoy a delicious and healthy meal. Gather your ingredients, set your slow cooker, and let the magic happen for a weeknight dinner win! You won’t regret giving this simple yet spectacular recipe a try.
Slow Cooker Lemon Herb Chicken
Ingredients
Equipment
Method
- Pat the chicken thighs or breasts dry with paper towels. This helps ensure a better sear if you choose to sear them first (an optional but recommended step for added flavor).1.5 – 2 pounds boneless, skinless chicken thighs or breasts
- If you have a few extra minutes and want to elevate the flavor, heat the olive oil in a skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 2-3 minutes per side. This creates a delicious crust and deeper flavor profile. Transfer the seared chicken to your slow cooker. If you skip this step, place the uncooked chicken directly into the slow cooker.1.5 – 2 pounds boneless, skinless chicken thighs or breasts, 1 tablespoon olive oil
- In a small bowl or directly in the slow cooker, whisk together the chicken broth and fresh lemon juice.1 cup low-sodium chicken broth, 1/4 cup fresh lemon juice (from about 1-2 lemons)
- Add the minced garlic, chopped fresh parsley, rosemary, and thyme to the slow cooker. Stir in the salt and black pepper.2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, 2 cloves garlic, minced, 1 teaspoon salt, 1/2 teaspoon black pepper
- If you seared your chicken, place it on top of the herbs and garlic in the slow cooker. If you skipped searing, place the raw chicken into the slow cooker. Pour the broth and lemon juice mixture over the chicken. Ensure the liquid partially covers the chicken.1.5 – 2 pounds boneless, skinless chicken thighs or breasts, 1 cup low-sodium chicken broth, 1/4 cup fresh lemon juice (from about 1-2 lemons)
- Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).1.5 – 2 pounds boneless, skinless chicken thighs or breasts
- Once the chicken is cooked, carefully remove the chicken from the slow cooker and set it aside on a plate, keeping it warm. If you prefer a thicker sauce, you can thicken the liquid remaining in the slow cooker. In a small bowl, whisk together the cornstarch and cold water until smooth. Pour this slurry into the slow cooker with the remaining liquid.1 tablespoon cornstarch mixed with cold water, 2 tablespoons cold water
- Turn the slow cooker to high and cook for another 15-30 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
- Return the chicken to the slow cooker to coat it in the thickened sauce, or serve the chicken over your favorite side dish and spoon the lemon herb sauce generously over the top. Garnish with fresh lemon slices and extra herbs, if desired.1.5 – 2 pounds boneless, skinless chicken thighs or breasts, Lemon slices and extra fresh herbs