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Slow Cooker Lemon Herb Chicken is pictured as a delicious and easy meal in this featured image.

Slow Cooker Lemon Herb Chicken

This Slow Cooker Lemon Herb Chicken recipe delivers juicy, flavorful, and perfectly cooked chicken with minimal effort. The combination of lemon, herbs, and slow cooking ensures a tender and delicious meal, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 1.5-2 lbs
  • 1 lemon, thinly sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon dried Italian herbs or a mix of rosemary, thyme, oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chicken broth low sodium
  • Fresh parsley, chopped for garnish

Equipment

  • Slow cooker
  • cutting board
  • knife
  • small bowl
  • whisk
  • Measuring spoons
  • Measuring cups
  • paper towels
  • fork

Method
 

  1. Pat the chicken breasts dry with paper towels.
  2. Arrange half of the lemon slices in the bottom of the slow cooker.
  3. In a small bowl, whisk together the olive oil, minced garlic, dried herbs, salt, and pepper.
  4. Rub the herb mixture all over the chicken breasts.
  5. Place the seasoned chicken breasts on top of the lemon slices in the slow cooker.
  6. Top the chicken with the remaining lemon slices.
  7. Pour the chicken broth into the slow cooker.
  8. Cover and cook on low for 4-6 hours or on high for 2-3 hours. Check the internal temperature of the chicken after the minimum cooking time. It should reach 165°F (74°C).
  9. Remove the chicken from the slow cooker and shred it with two forks.
  10. Return the shredded chicken to the slow cooker and toss it with the remaining juices.
  11. Garnish with fresh parsley and serve hot.

Notes

For maximum flavor, use fresh herbs whenever possible. The shredded chicken is excellent served with rice, pasta, roasted vegetables, or in sandwiches. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.