Ingredients
2 lbs boneless, skinless chicken breasts or thighs
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp onion powder
2 large lemons
4 cloves garlic, minced
2 sprigs fresh rosemary, roughly chopped
4 sprigs fresh thyme, roughly chopped
1 cup chicken broth
1 bay leaf
Fresh parsley, chopped (for garnish, optional)
Instructions
Step 1: Pat chicken dry with paper towels. Season chicken on all sides with salt, black pepper, garlic powder, and onion powder.
Step 2: Slice one lemon into thin rounds. Mince garlic. Roughly chop fresh rosemary and thyme.
Step 3: Place seasoned chicken at the bottom of a 6-quart (or larger) slow cooker. Arrange lemon slices on top of and around the chicken.
Step 4: Sprinkle minced garlic, chopped rosemary, and thyme over the chicken.
Step 5: Pour chicken broth around the chicken. Squeeze the juice of the remaining lemon directly over the chicken. Add the bay leaf.
Step 6: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and is easily shredded with two forks.
Step 7: Carefully remove chicken from the slow cooker. Discard lemon slices and bay leaf. Serve the crockpot chicken whole, sliced, or shredded, drizzled with the delicious pan juices. Garnish with fresh parsley, if desired.
Notes
For best results, use fresh lemons and herbs. If the sauce is too thin, remove chicken and whisk a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) into the liquid, then cook on high for 15-20 minutes until thickened. You can also sear chicken briefly before slow cooking for a deeper flavor, though this is optional.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 breast/thigh
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg
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