Slow Cooker Lemon Herb Chicken

WHY YOU WILL LOVE THIS RECIPE

This slow cooker lemon herb chicken is simple to make. It uses few ingredients and gives bright, fresh flavors. You can set it in the morning and come home to a hot, ready meal. The chicken stays moist and tender. The lemon and herbs add a light, warm taste that is easy to love. If you like hands-off cooking with clear results, try this slow cooker version. For a similar simple bowl idea, see this slow cooker lemon herb chicken with fluffy rice for more serving thoughts.

INTRODUCTION

This recipe makes a soft, lemony chicken you can use in many ways. It cooks slowly so the chicken soaks up the lemon and herb mix. You will need a slow cooker and basic pantry herbs. The dish pairs well with rice, salad, or bread. It works as a weeknight dinner or a meal for a small group. The steps are clear and easy, and the time in the slow cooker does the work for you. Keep the flavors simple and clean for a dish that feels light but very satisfying.

WHY YOU WILL LOVE THIS RECIPE

The mix of lemon, thyme, and rosemary is bright and savory. Olive oil and garlic add depth without heaviness. Cooking low and slow keeps the chicken moist. You can make rice or other sides while the chicken cooks. The whole dish uses common pantry items. It adapts well to changes, so you can add vegetables or switch herbs. The meal stays good in the fridge and freezes well for later. This recipe is friendly for busy people and new cooks.

HOW TO MAKE Slow Cooker Lemon Herb Chicken

Make sure your slow cooker is clean and ready. Place the chicken in the pot in a single layer. Mix the lemon, oil, herbs, and garlic in a small bowl. Pour the mix over the chicken so each piece gets some on top. Add chicken broth to make a light sauce and to help keep the chicken soft. Cook on low or high time depending on your schedule. Finish by serving over rice or your chosen side. Use a fork to check that the chicken is done through and easy to pull apart.

EQUIPMENT NEEDED

• Slow cooker (4-6 quart works well)
• Small mixing bowl
• Measuring cups and spoons
• Knife and cutting board
• Can opener (if using canned broth)
• Pot or rice cooker for the rice
• Serving spoon or tongs

If you want to make this a one-pot meal, you can use a large slow cooker and add vegetables to cook with the chicken. For a fuller rice bowl, plan to cook the rice in a separate pot or rice cooker as the slow cooker runs.

Ingredients You’ll Need :

• 4 chicken breasts
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 4 cloves garlic, minced
• Salt and pepper to taste
• 2 cups chicken broth
• 2 cups rice

These ingredients keep the dish fresh and light. You can use bone-in or boneless chicken breasts. If you use thighs, they will be more forgiving and stay juicier. Fresh herbs work too; use three times the amount of fresh herbs if you swap them in.

STEP-BY-STEP INSTRUCTIONS :

1. Place the chicken breasts in the slow cooker.
2. In a bowl, mix lemon juice, olive oil, thyme, rosemary, garlic, salt, and pepper.
3. Pour the mixture over the chicken.
4. Add chicken broth to the slow cooker.
5. Cook on low for 6-8 hours or on high for 4 hours.
6. Prepare rice according to package instructions.
7. Serve the chicken over a bed of fluffy rice.

This list gives the steps in order. Follow them and check the chicken after the lower time if you want it very tender. If you want to shred the chicken, it will pull apart easily after a few hours on low.

HOW TO SERVE Slow Cooker Lemon Herb Chicken

Serve the chicken over rice to soak up the light sauce. Add a side salad for a fresh touch. You can also place the chicken into wraps, bowls, or over roasted vegetables. Top with fresh lemon slices or a bit of parsley for color. For a quick family meal, set the rice in a bowl, place the chicken on top, and spoon extra sauce over all. The mild lemon flavor goes well with steamed greens or roasted potatoes.

STORAGE & FREEZING : Slow Cooker Lemon Herb Chicken

Store cooled chicken in an airtight container. It keeps in the fridge for 3 to 4 days. Reheat gently on the stove or in the microwave with a splash of broth to keep it moist. To freeze, place chicken and sauce in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating. For best texture, avoid refreezing after thawing.

SERVING SUGGESTIONS

• Serve with steamed broccoli and lemon wedges.
• Add a side of green beans tossed in olive oil and salt.
• Make a bowl with rice, chicken, avocado slices, and a drizzle of the sauce.
• Use the chicken in a warm wrap with spinach and a light yogurt sauce.

For a more robust pasta side, try pairing this chicken with a creamy skillet dish like the cheesy cajun garlic chicken rotini skillet to mix bold and bright flavors.

VARIATIONS

• Add vegetables: Place carrots, potatoes, or onions in the slow cooker with the chicken. They will cook in the same sauce and be ready with the meat.
• Swap herbs: Use basil and oregano for a more Mediterranean note.
• Make it creamy: Stir in a small amount of cream or cream cheese near the end of cooking for a richer sauce.
• Change the meat: Use boneless skinless thighs for more fat and flavor, or use a mix of thighs and breasts.
• Make it spicy: Add red pepper flakes or a splash of hot sauce to the lemon mix.

If you want to try a different slow cooker dinner that keeps the hands-off idea, consider this slow cooker unstuffed cabbage roll idea as another warm meal option: slow cooker unstuffed cabbage rolls.

FAQs

Q: Can I use frozen chicken breasts in this recipe?
A: Yes, you can. Increase the cooking time and make sure the internal temperature reaches 165°F (74°C). Cooking from frozen may add 1 to 2 hours on high or a similar increase on low.

Q: Do I need to brown the chicken first?
A: No. You can add the chicken directly to the slow cooker. Browning adds flavor but is not required for this simple, clean recipe.

Q: Can I use chicken thighs instead?
A: Yes. Thighs will stay more moist and may take the same time or slightly less to fall apart. Adjust time if needed and check for doneness.

Q: How can I keep the rice from getting soggy with the sauce?
A: Cook the rice separately and keep it warm. Spoon some sauce over the rice right before serving to keep texture right.

Q: Is the sauce thick?
A: The sauce will be light. If you want it thicker, remove some liquid and stir in a small slurry of cornstarch and water over low heat until it thickens.

Q: Can I make this without garlic?
A: Yes. The garlic adds depth, but you can omit it or use garlic powder in smaller amount.

MAKE-AHEAD TIPS FOR Slow Cooker Lemon Herb Chicken

• Night before: Mix the lemon, oil, herbs, and garlic and store in a covered container in the fridge. Place chicken in the slow cooker, pour the mix over it in the morning, add broth, and start cooking.
• Freezing: Freeze the cooked chicken in meal-sized portions. Thaw in the fridge overnight, then warm on the stove or microwave.
• Rice: Cook rice the day before and reheat with a little water to bring back fluffiness. Store rice in the fridge in a sealed container for up to 3 days.
• Sauces and garnishes: Chop herbs, slice lemons, or prep toppings ahead and keep them in small containers in the fridge.

These tips help you save time and make busy nights easier. You can also use the cooked chicken in new meals the next day, like salads, sandwiches, or bowls.

Conclusion

This slow cooker lemon herb chicken gives a bright, easy meal with little fuss. If you want a creamy lemon version with step-by-step photos, try this Easy Slow Cooker Creamy Lemon Chicken Recipe – Dinner, then … to see a similar idea. For another creamy take with herbs and slow cooker ease, this Slow Cooker Creamy Lemon Herb Chicken | Greens & Chocolate can give you more sauce ideas. If you want ideas to use pulled lemon herb chicken in bowls, wraps, or more, check this Slow Cooker Lemon Herb Chicken (for Bowls, Wraps + More!) – Real … for three good uses.

Slow Cooker Lemon Herb Chicken

This slow cooker lemon herb chicken is a simple, hands-off recipe that results in moist, tender chicken infused with bright lemon and aromatic herbs.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces chicken breasts Can use bone-in or boneless; thighs can be substituted for added moisture.
• 1/4 cup lemon juice Freshly squeezed for best flavor.
• 2 tablespoons olive oil Provides richness without heaviness.
• 2 teaspoons dried thyme Use fresh herbs for stronger flavor.
• 2 teaspoons dried rosemary Alternatively, fresh rosemary can be used.
• 4 cloves garlic, minced Garlic adds depth to the flavor.
• to taste Salt and pepper Season to preference.
• 2 cups chicken broth Helps keep the chicken moist.

For Serving

• 2 cups rice Cook according to package instructions.

Method

 

Preparation

1. Ensure your slow cooker is clean and ready.
2. Place the chicken breasts in the slow cooker in a single layer.
3. In a small bowl, mix the lemon juice, olive oil, thyme, rosemary, garlic, salt, and pepper.
4. Pour the mixture over the chicken ensuring each piece is covered.
5. Add the chicken broth to the slow cooker.

Cooking

1. Cook on low for 6-8 hours or on high for 4 hours.
2. Check for doneness; the chicken should be easy to pull apart.

Serving

1. Prepare rice according to package instructions.
2. Serve the chicken over a bed of fluffy rice.

Notes

This recipe stores well and can be refrigerated for 3-4 days or frozen for up to 3 months. To keep the dish light, cook rice separately and add sauce just before serving. Can adapt to include vegetables or change herbs for different flavors.