Lemon Crockpot Chicken

Lemon crockpot chicken delivers bright, zesty flavor with minimal effort—perfect for those nights when you want a home-cooked meal without the fuss. This recipe has been a lifesaver in my kitchen for years, especially during those hectic weeks when time just seems to slip away.

I still remember the first time I made this dish. It was a chilly Tuesday evening, and I had three hungry mouths to feed after a long day. I tossed everything into my trusty slow cooker that morning, and when I walked through the door that evening, the aroma of lemon and herbs wrapped around me like a warm hug. My youngest looked up from her homework and said, “Mom, whatever that is, I want seconds!” That’s when I knew this recipe was a keeper. The chicken was so tender it practically fell apart, and the sauce—oh, that golden, garlicky sauce—made even the pickiest eater at our table ask for more. Time to get your slow cooker ready!

Why This Lemon Crockpot Chicken Belongs in Your Recipe Box

I’ve been making crockpot chicken for over twenty years now, and this lemon version has become my most-requested recipe. What sets it apart is how it transforms simple, everyday ingredients into something that tastes like you spent hours in the kitchen—when really, you only spent ten minutes prepping.

Here’s what makes this slow cooker lemon chicken so special:

• Uses ingredients you already have – No specialty items or last-minute grocery runs needed; just pantry staples and fresh lemon
• Comes together in 10 minutes flat – Perfect for those mornings when you’re rushing out the door but still want dinner handled
• Delivers consistently juicy results – The low and slow cooking method means you’ll never serve dry chicken again
• Adapts to countless meals – Shred it for tacos, toss it with pasta, pile it on salads, or serve it over rice
• Fits healthy eating goals – Naturally gluten-free, low-carb, and packed with 35 grams of protein per serving
• Makes meal prep a breeze – Leftovers stay delicious for up to 4 days, giving you ready-to-eat protein all week long

Every time I pull out my slow cooker to make this, I think about my grandma’s Sunday suppers on the farm. She always said the best recipes are the ones that work with your life, not against it. This lemon chicken does exactly that.

What Goes Into This Crockpot Lemon Chicken

Boneless, skinless chicken breasts form the protein base of this dish, and I use about 2 pounds for a family of four with leftovers. You can absolutely swap in chicken thighs if you prefer dark meat—they’ll give you an even richer flavor and stay incredibly moist during the long cooking time.

Low-sodium chicken broth creates the cooking liquid that keeps everything tender and juicy. I always choose low-sodium because it lets me control the salt level perfectly, and after years of testing, I’ve found that half a cup is just the right amount to create a beautiful sauce without making the dish soupy.

Olive oil adds richness to the sauce and helps carry all those wonderful flavors throughout the dish. In my kitchen, I prefer extra virgin olive oil for its fruity notes that complement the lemon beautifully.

Fresh lemon is the star of the show here—you’ll need both the zest and juice from one large lemon. I’ve learned that fresh-squeezed makes all the difference; bottled lemon juice simply can’t match that bright, vibrant citrus flavor that makes this crockpot chicken recipe shine.

Minced garlic brings aromatic depth that pairs perfectly with lemon and herbs. I always use fresh garlic cloves rather than the jarred stuff—four cloves gives you just enough garlicky goodness without overpowering the delicate lemon flavor.

Dried oregano and thyme provide that classic herb combination that reminds me of Sunday dinners. These dried herbs work wonderfully in the slow cooker because they have time to bloom and infuse the chicken with their earthy, aromatic flavors.

Salt and black pepper are your basic seasonings, but don’t underestimate their importance. Betty always taught me to season the chicken generously before it goes into the pot—that’s where you build the foundation of flavor.

Fresh parsley gets stirred in at the very end for a pop of color and a fresh, bright finish. It’s the little touch that takes this from good to absolutely delicious.

How to Make Lemon Crockpot Chicken Step by Step

Step 1. I always start by patting the chicken breasts completely dry with paper towels—this helps the seasoning stick better and promotes even cooking. Season both sides generously with salt and pepper, then arrange them in a single layer at the bottom of your slow cooker.

Step 2. In a medium bowl, whisk together the chicken broth, olive oil, fresh lemon juice, lemonzest, minced garlic, dried oregano, and dried thyme until everything is well combined and you can smell that wonderful citrus-herb aroma.

Step 3. Pour the sauce mixture evenly over the chicken breasts in the slow cooker, making sure each piece gets coated. Betty’s tip: Give the crockpot a gentle shake to distribute the liquid evenly around the chicken.

Step 4. Cover your crockpot and set it to LOW for 3-4 hours or HIGH for 2-2.5 hours. I’ve found that cooking on LOW gives you the most tender, juicy results, but HIGH works beautifully when you’re short on time. The chicken is done when it reaches 165°F (74°C) in the thickest part.

Step 5. Remove the cooked chicken breasts from the crockpot and place them on a cutting board. Let them rest for about 5 minutes—this step is crucial for keeping all those flavorful juices inside the meat instead of losing them on your cutting board.

Step 6. Using two forks, shred the chicken into bite-sized pieces. After years of making this lemon crockpot chicken, I’ve learned that slightly larger shreds hold up better and give you a nicer texture than super-fine shredding.

Step 7. Return all the shredded chicken to the slow cooker and stir it into that gorgeous lemon-garlic sauce. Sprinkle in the fresh parsley and let everything sit together for a few minutes so the chicken can soak up all those incredible flavors before serving.

Keeping This Lemon Chicken Fresh

I typically store leftover lemon crockpot chicken in airtight containers in the refrigerator, where it stays fresh and delicious for up to 4 days. The beauty of this recipe is that the chicken actually tastes even better the next day after it’s had time to marinate in that flavorful sauce. I like to portion it into individual containers on Sunday for grab-and-go lunches throughout the week.

For longer storage, this chicken freezes beautifully for up to 3 months. Betty’s freezing method works well because the sauce protects the meat from freezer burn—just make sure to cool everything completely before transferring to freezer-safe containers or heavy-duty freezer bags. I always label them with the date and squeeze out as much air as possible before sealing.

For the best texture, I reheat this lemon chicken gently in a saucepan over medium-low heat, stirring occasionally until it’s warmed through. This method keeps the chicken moist and prevents it from drying out. If you’re reheating individual portions, the microwave works fine—just use 30-second intervals and stir between each one. Many home cooks find success with adding a tablespoon of water or chicken broth during reheating to refresh the sauce and keep everything juicy.

Perfect Partners for Lemon Crockpot Chicken

• Fluffy white rice or brown rice – The grains soak up that incredible lemon-garlic sauce like a dream, and this pairing has been a weeknight staple in my kitchen for years. Try my [garlic butter rice] for an extra-special touch.
• Roasted broccoli or steamed asparagus – The slight bitterness of these green vegetables balances the bright citrus flavors beautifully, plus they add a nice textural contrast to the tender shredded chicken.
• Creamy mashed potatoes – When you want something truly comforting, pile this lemon chicken over a bed of buttery mashed potatoes and let that sauce work its magic. My family requests this combination for Sunday suppers.
• Simple green salad with vinaigrette – A crisp, fresh salad cuts through the richness and adds a light, refreshing element to your plate. I particularly love this pairing during warmer months.
• Buttered egg noodles or orzo pasta – Toss the shredded chicken and sauce with your favorite pasta for a quick, satisfying dinner that feels restaurant-worthy. The pasta catches all those flavorful bits of garlic and lemon.
• Crusty bread or dinner rolls – Betty always served something to sop up the sauce, and warm, crusty bread is perfect for capturing every last drop of that golden lemon-herb goodness.

FAQs

Lemon Crockpot Chicken (The Easiest, Juiciest Recipe!)

Incredibly easy lemon crockpot chicken with bright, zesty flavor. Chicken breasts simmer in a vibrant sauce of fresh lemon, garlic, and herbs for a tender, juicy meal every time.

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 6 portions

Course: Dinner, Lunch, Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs boneless, skinless chicken breasts about 3-4 breasts
• 1/2 cup low-sodium chicken broth
• 2 tablespoons olive oil
• 1 large lemon zested and juiced
• 4 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• 2 tablespoons fresh parsley chopped, for garnish

Equipment

• 6-quart slow cooker
• Measuring cups and spoons
• mixing bowl
• Meat thermometer (optional)

Method

 

1. Pat the chicken breasts dry with a paper towel and season both sides generously with salt and pepper. Place them in the bottom of your crockpot in a single layer.
2. In a medium bowl, whisk together the chicken broth, olive oil, lemon juice, lemon zest, minced garlic, dried oregano, and dried thyme.
3. Pour the sauce mixture evenly over the chicken breasts in the slow cooker.
4. Cover the crockpot and cook on LOW for 3-4 hours or on HIGH for 2-2.5 hours. The chicken is done when it is cooked through and tender (165°F or 74°C).
5. Remove the chicken breasts from the crockpot and place them on a cutting board. Let them rest for a few minutes, then shred the meat using two forks.
6. Return the shredded chicken to the crockpot and stir it into the sauce. Stir in the fresh parsley and let it absorb the juices for a few minutes before serving.

Notes

Cook chicken just until it reaches 165°F (74°C) for juiciest results. Use freshly squeezed lemon juice and fresh garlic for best flavor. Can substitute boneless, skinless chicken thighs for dark meat. Add 1-inch diced potatoes and carrots to bottom before chicken for one-pot meal. Store leftovers in airtight container in refrigerator for up to 4 days.