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
Notes
This recipe is essentially your shortcut to a restaurant-worthy meal that's surprisingly simple. The fragrant combination of fresh parsley, rosemary, and thyme, brightened by the real lemon juice, makes this dish taste so fresh and sophisticated.
