Crockpot Lemon Garlic Chicken
This Crockpot Lemon Garlic Chicken brings together vibrant citrus flavors and aromatic garlic in a tender, juicy dish that practically falls apart with the touch of a fork. With minimal prep time and hands-off cooking, this recipe delivers incredible flavor for busy weeknights or stress-free entertaining.
Equipment
- Slow Cooker/Crockpot (6-quart)
- Mixing Bowl
- Measuring Cups and Spoons
- Whisk
Ingredients
Chicken and Base
- 2 pounds boneless, skinless chicken breasts or thighs thighs will be juicier
- 4 tablespoons butter melted (or olive oil for a healthier option)
- 6 cloves garlic minced (about 2 tablespoons)
- 2 lemons juice and zest
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes optional, for heat
- 1 cup chicken broth low sodium
- 2 tablespoons fresh parsley chopped
- 1 medium yellow onion thinly sliced
For Thickening (Optional)
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- Place chicken pieces in the bottom of a 6-quart slow cooker, arranging them in a single layer for maximum flavor absorption.
- In a medium bowl, whisk together the melted butter, minced garlic, lemon juice, lemon zest, Italian seasoning, paprika, salt, black pepper, and red pepper flakes (if using).
- Scatter the thinly sliced onion around and on top of the chicken. Pour the lemon garlic mixture evenly over the chicken, ensuring each piece gets coated.
- Add the chicken broth around the edges to avoid washing off the seasoning from the chicken.
- Cover the slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the internal temperature reaches 165°F (74°C).
- Optional: About 30 minutes before serving, remove the chicken temporarily and whisk in the cornstarch slurry (cornstarch mixed with cold water). Return the chicken to the pot, cover, and cook on HIGH for an additional 20-30 minutes until the sauce has thickened.
- Just before serving, sprinkle fresh chopped parsley over the chicken. For an extra burst of freshness, add some additional lemon zest or thin lemon slices as garnish.
Notes
- Chicken thighs are more forgiving and will remain juicy even with longer cooking times, while breasts may dry out if cooked too long.
- For a dairy-free version, replace butter with olive oil or coconut oil.
- The flavor actually improves after a day in the refrigerator as the garlic and lemon notes continue to meld.
- Store leftover chicken and sauce in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
- For a dairy-free version, replace butter with olive oil or coconut oil.
- The flavor actually improves after a day in the refrigerator as the garlic and lemon notes continue to meld.
- Store leftover chicken and sauce in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
Nutrition
Calories: 325kcalCarbohydrates: 6gProtein: 38gFat: 16gSaturated Fat: 7gCholesterol: 145mgSodium: 780mgPotassium: 612mgFiber: 1gSugar: 1gVitamin C: 15mgCalcium: 4mgIron: 8mg
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