Crockpot Lemon Chicken Recipe
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
3 hrs 10 mins
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Total Time
3 hrs 20 mins
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Servings
4
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Calories
290 kcal
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Course
Main Course
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Cuisine
American
Crockpot Lemon Chicken Recipe
Description
The recipe starts by placing cut tops and bottoms of whole garlic heads and halved lemons in the crockpot insert to infuse the chicken with their juices during cooking. The chicken breasts are seasoned with a salt, pepper, and oregano blend and browned in butter to develop flavor before slow cooking.
After browning, the chicken is layered over the lemons and garlic in the crockpot, with a broth mixture of chicken broth, lemon juice, and bouillon poured over. Fresh thyme is placed on top before covering and cooking on high or low until the chicken is tender and infused with citrus and herb notes.
The final dish is garnished with fresh parsley, offering a bright, fresh finish. The slow cooking method delivers moist chicken infused with gentle lemon and garlic flavors balanced by herbs and buttery richness, suitable for serving as a simple weeknight meal.
Leftovers can be stored refrigerated for up to three days or frozen for up to three months.
Ingredients
- 3 heads garlic
- 2 whole lemon plural
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 1 teaspoon oregano dried
- 4 chicken breast boneless, skinless
- 4 tablespoons butter unsalted
- 1 cup chicken broth low-sodium
- 2 tablespoons lemon juice (from 1 lemon)
- 1 teaspoon chicken bouillon paste
- 5 prigs thyme fresh
- parsley for garnish, fresh
Instructions
- Cut the tops and bottoms off of the garlic heads and lemons. Cut the lemons in half. Place the garlic and lemons in the bottom of the crockpot insert.
- Combine the salt, pepper, and oregano in a small bowl. Season both sides of each chicken breast with the seasoned salt mixture.
- Melt the butter in a large skillet over medium high heat. Place the chicken breasts in the skillet to brown, 5 minutes per side.
- Transfer the browned chicken to the crockpot and place on top of the garlic and lemons.
- In a pot, whisk the chicken broth, lemon juice, and bouillon together. Pour over the chicken in the crockpot.
- Place thyme sprigs on top of the chicken.
- Cover the crockpot and cook on HIGH for 3 hours or LOW for 6 hours. Remove the thyme springs, garnish with fresh parsley, and serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 27g | 54% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 565mg | 24% |
| Potassium | 648mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 407IU | 8% |
| Vitamin C | 39mg | 43% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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