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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
Cook Time 4 hours
Total Time 4 hours 10 minutes
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.
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