Our family discovered this Crockpot Lemon Garlic Chicken during the height of summer. Our boys were hosting a cousin from Detroit at our remote lake cottage where they frolicked in the lake during the day and toasted marshmallows around the bonfire every night.
That was one of my best weeks of the year and this easy slow cooker dinner quickly became one of my favorite chicken recipes. I will never forget the first time I made this and the look on the kids’ faces when they tasted it.
Read on as I show you how to make this unforgettable family dinner and serve it with Cheesy Garlic Bread Dippers for a comforting meal.
Ingredients
Here is what I use for this recipe and you can adjust nuts or spices based on preference:
- Boneless skinless chicken breasts: These provide the lean protein and become tender while slowly absorbing the lemon garlic sauce.
- Fresh lemon juice: This adds bright acidity and balances the richness of the butter and cooking juices.
- Lemon zest: This strengthens the citrus flavor without adding extra liquid to the slow cooker.
- Garlic: This creates the savory foundation and softens into the sauce during the long cooking time.
- Unsalted butter: This adds richness and helps the lemon and garlic coat the chicken evenly.
- Low sodium chicken broth: This supplies moisture and forms the base of the cooking sauce without making it overly salty.
- Italian seasoning: This adds a balanced blend of dried herbs that complements the lemon and garlic.
- Paprika: This gives the chicken gentle warmth and a deeper golden color after cooking.
- Onion powder: This adds mild savory sweetness and rounds out the garlic flavor.
- Kosher salt: This seasons the chicken and enhances the citrus and herb flavors throughout the dish.
- Black pepper: This contributes mild heat and balances the buttery lemon sauce.
- Cornstarch: This thickens the cooking liquid into a light sauce that clings to the finished chicken.
- Cold water: This dissolves the cornstarch smoothly before it is stirred into the hot cooking liquid.
- Fresh parsley: This adds fresh herbal flavor and a natural green finish to the plated chicken.
- Lemon: These slices provide a fresh garnish and reinforce the citrus character of the finished dish.
Tools You’ll Need
- Six quart slow cooker: This cooks the chicken gently and holds the lemon garlic liquid at a steady temperature.
- Medium mixing bowl: This combines the lemon juice and broth and butter and garlic before the mixture is poured over the chicken.
- Small bowl: This holds the cornstarch slurry so it can be blended smoothly before thickening the sauce.
- Measuring cups and spoons: These provide accurate portions of liquids and seasonings for balanced flavor and sauce consistency.
- Instant read thermometer: This confirms that the thickest chicken breast reaches a safe internal temperature without overcooking.
- Serving plate: This holds the finished portion and leaves room for sauce and lemon slices and parsley.
Instructions
Step 1: Coat the chicken with paprika and herbs
Pat the four chicken breasts dry and place them with uneven spacing in the slow cooker insert. Scatter the paprika and Italian seasoning and onion powder and salt and black pepper over both sides until the pale chicken shows an irregular reddish herb coating.
Tip: Rub the seasoning over both sides so every breast develops balanced flavor while keeping the coating naturally uneven.
Step 2: Pour the lemon garlic mixture over the chicken
Combine the lemon juice and lemon zest and minced garlic and melted butter and chicken broth until streaks of butter and garlic remain visible. Pour the mixture over the four seasoned breasts so liquid pools around the edges while garlic and zest settle unevenly across the tops.
Tip: Pour some sauce directly over every breast while allowing extra liquid to collect below for gentle and even cooking.
Step 3: Slow cook until the chicken is tender
Cook the chicken on low until the four breasts become opaque and tender and release savory juices into the sauce. The seasoned surfaces should deepen to warm gold while the garlic softens and the pieces shift slightly into the bubbling cooking liquid.
Tip: Check the thickest breast near the end and stop cooking at 165 degrees Fahrenheit to preserve a juicy texture.
Step 4: Thicken the lemon garlic sauce
Transfer the four cooked chicken breasts to one side of the slow cooker insert and stir together the cornstarch and cold water. Fold the slurry into the cooking juices until the thin liquid becomes glossy and lightly thickened around the shifted chicken.
Tip: Mix the cornstarch with cold water first so the finished sauce thickens smoothly without visible powdery clumps.
Step 5: Plate and garnish the lemon garlic chicken
Place one cooked chicken breast on a white plate and spoon the glossy lemon garlic sauce over the center while leaving browned edges visible. Finish with chopped parsley and two irregular lemon slices so the serving looks fresh and homemade rather than perfectly arranged.
Tip: Spoon sauce over the center just before serving so the chicken stays glossy while its golden edges remain visible.
Pro Tips
- Choose chicken breasts with similar thickness so all four pieces finish cooking at nearly the same time without drying.
- Fresh lemon juice gives the sauce a cleaner flavor than bottled juice and keeps the buttery garlic mixture bright.
- Avoid lifting the slow cooker lid during cooking because released heat can lengthen the cooking time and reduce tenderness.
- Let the thickened sauce rest for several minutes before serving so it clings more evenly to each chicken breast.
Storage Instructions
Allow the Crockpot Lemon Garlic Chicken to cool before transferring it to a covered food storage container. Spoon enough sauce over every breast to help the meat remain moist during refrigeration. Store the chicken in the refrigerator for up to four days. Keep the parsley and fresh lemon slices separate because they lose their best color and texture during storage.
Reheat individual portions gently until hot throughout. Add a spoonful of chicken broth if the sauce becomes too thick and turn the chicken once so it warms evenly. Freeze the cooked chicken with its sauce for up to three months. Thaw it overnight in the refrigerator before reheating and add fresh parsley and lemon only after the chicken is hot.
Frequently Asked Questions
Yes and boneless thighs work well although they may need slightly less time and will produce a richer sauce.
Cook it on low for about four hours or until the thickest breast reaches 165 degrees Fahrenheit.
Yes and the ingredients can be assembled one day ahead then refrigerated before slow cooking.
Use evenly sized breasts and check them early because lean chicken becomes dry when cooked beyond 165 degrees.
See You in the Kitchen
I hope you try this Crockpot Lemon Garlic Chicken soon!
It is a simple recipe that looks beautiful and tastes incredible and makes every weeknight dinner a little more special alongside Tomato Braised Fish or Chicken Bacon Ranch Pinwheels.
Do not forget to share your results or save this recipe for later because it is one worth keeping.
Print
Crockpot Lemon Garlic Chicken
- Total Time: 4 hours 15 minutes
- Yield: 4 servings
Description
This easy Crockpot Lemon Garlic Chicken brings bright citrus and savory garlic together in a quick and simple slow cooker meal. It is one of the best healthy dinner ideas for busy families because the chicken turns tender while the sauce becomes rich with almost no effort. Serve it for a weeknight dinner or meal prep and keep it in mind for a holiday potluck brunch or casual party when you need dependable comfort food. Lemon and herbs keep each serving fresh.
Ingredients
- 4 medium breasts Boneless skinless chicken breasts
- 1/3 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 6 cloves minced Garlic
- 4 tablespoons melted Unsalted butter
- 1/2 cup Low sodium chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon Paprika
- 1/2 teaspoon Onion powder
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 1 tablespoon Cold water
- 2 tablespoons chopped Fresh parsley
- 1 small lemon sliced Lemon
Instructions
- Pat the four chicken breasts dry and place them with uneven spacing in the slow cooker insert. Scatter the paprika and Italian seasoning and onion powder and salt and black pepper over both sides until the pale chicken shows an irregular reddish herb coating.
- Combine the lemon juice and lemon zest and minced garlic and melted butter and chicken broth until streaks of butter and garlic remain visible. Pour the mixture over the four seasoned breasts so liquid pools around the edges while garlic and zest settle unevenly across the tops.
- Cook the chicken on low until the four breasts become opaque and tender and release savory juices into the sauce. The seasoned surfaces should deepen to warm gold while the garlic softens and the pieces shift slightly into the bubbling cooking liquid.
- Transfer the four cooked chicken breasts to one side of the slow cooker insert and stir together the cornstarch and cold water. Fold the slurry into the cooking juices until the thin liquid becomes glossy and lightly thickened around the shifted chicken.
- Place one cooked chicken breast on a white plate and spoon the glossy lemon garlic sauce over the center while leaving browned edges visible. Finish with chopped parsley and two irregular lemon slices so the serving looks fresh and homemade rather than perfectly arranged.
Notes
Pro Tips:
- Choose chicken breasts with similar thickness so all four pieces finish cooking at nearly the same time without drying.
- Fresh lemon juice gives the sauce a cleaner flavor than bottled juice and keeps the buttery garlic mixture bright.
- Avoid lifting the slow cooker lid during cooking because released heat can lengthen the cooking time and reduce tenderness.
- Let the thickened sauce rest for several minutes before serving so it clings more evenly to each chicken breast.
Storage: Allow the Crockpot Lemon Garlic Chicken to cool before transferring it to a covered food storage container. Spoon enough sauce over every breast to help the meat remain moist during refrigeration. Store the chicken in the refrigerator for up to four days. Keep the parsley and fresh lemon slices separate because they lose their best color and texture during storage. Reheat individual portions gently until hot throughout. Add a spoonful of chicken broth if the sauce becomes too thick and turn the chicken once so it warms evenly. Freeze the cooked chicken with its sauce for up to three months. Thaw it overnight in the refrigerator before reheating and add fresh parsley and lemon only after the chicken is hot.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Cuisine: American
