If you’re like me, always on the lookout for a slow-cooker lemon-garlic chicken breast recipe that’s both delicious and straightforward, you’re in for a treat! This dish is a lifesaver for busy days. Just imagine it: tender chicken breasts bathing in a luscious, tangy lemon-garlic sauce. This recipe’s magic happens with minimal effort, leaving you more time to handle other tasks or, better yet, relax.
I first stumbled upon this recipe on a particularly hectic Tuesday when soccer practice, work, and a forgotten PTA meeting collided. Let me tell you, it saved dinner that night and has been a staple ever since. Ready to let your slow cooker work its wonders? For more comforting slow-cooker inspiration, check out my slow-cooker beef stew recipe.
Why you’ll love this recipe
This slow-cooker lemon-garlic chicken breast is fuss-free and packed with flavor that the whole family will delight in. It’s:
- Simple: With basic ingredients and a slow cooker, the preparation is minimal.
- No-fuss Cleanup: Only a skillet and saucepan are needed in addition to the slow cooker.
- Versatile: Swap or add ingredients as you like. Not a fan of lemon? Try orange juice!
- Perfect for Meal Prep: Make a batch and enjoy flavorful meals all week.
Ingredients
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts (about 2 pounds total)
- 1/2 teaspoon kosher salt, plus more for the chicken
- 1/4 teaspoon freshly ground black pepper, plus more for the chicken
- 1 cup low-sodium chicken broth
- 1/2 cup freshly squeezed lemon juice
- 8 cloves garlic, smashed
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons all-purpose flour
- Chopped fresh parsley leaves (optional)
Step-by-step instructions
Prepare and sear the chicken
Heat the olive oil in a large skillet over medium. Season chicken generously with salt and pepper. Add chicken to the skillet, searing until browned on the bottom, about 5 minutes.
Set up the slow cooker
Transfer the seared chicken, browned side up, to a 6-quart or larger slow cooker. Pour in the chicken broth, lemon juice, and smashed garlic cloves. Cover and cook on LOW for 3 to 4 hours until the chicken is cooked through and tender, reaching an internal temperature of 165°F.
Make the lemon-garlic sauce
While the chicken cooks, mix the butter and flour together with your fingers in a small bowl until combined; set aside. Once the chicken is done, transfer it to a plate. Pour the liquid and garlic from the slow cooker into a saucepan and bring to a boil over medium-high heat. Whisk in the butter mixture until it’s smooth. Stir frequently until the sauce thickens, about 3 to 4 minutes.
Serve
Drizzle the thickened sauce over the chicken and garnish with parsley (if desired). Serve it up and enjoy the fruits of your minimal labor!
Recipe tips & variations
- For an extra kick, add a pinch of red pepper flakes to the sauce.
- Try this dish with thighs instead of breasts for extra juiciness.
- No lemon? Lime makes an interesting substitute!
- Double the sauce ingredients for a richer flavor and more to spoon over rice or veggies.
Storage & reheating
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop until just heated through. You may want to add a splash of broth to keep it moist.
FAQs
Can I use bone-in chicken for this recipe?
Yes, but you’ll need to adjust the cooking time as bone-in chicken takes longer. Ensure it reaches 165°F internally.
Can I use other herbs besides parsley for garnish?
Absolutely! Fresh thyme or rosemary would complement the lemon-garlic flavor beautifully.
Is it possible to freeze this dish?
Yes, the chicken can be frozen in the sauce for up to 3 months. Thaw overnight in the fridge before reheating.
What other sides go well with lemon-garlic chicken?
Steamed broccoli, roasted potatoes, or a simple green salad pair wonderfully with this dish.
Recipes you may like
Mozzarella Wrapped with Prosciutto
Slow-Cooker Lemon-Garlic Chicken Breast
- Total Time: 3 hours 10 minutes
- Yield: 4 servings 1x
Description
A simple and flavorful slow-cooker lemon-garlic chicken breast recipe that’s perfect for busy days.
Ingredients
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts (about 2 pounds total)
- 1/2 teaspoon kosher salt, plus more for the chicken
- 1/4 teaspoon freshly ground black pepper, plus more for the chicken
- 1 cup low-sodium chicken broth
- 1/2 cup freshly squeezed lemon juice
- 8 cloves garlic, smashed
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons all-purpose flour
- Chopped fresh parsley leaves (optional)
Instructions
- Heat the olive oil in a large skillet over medium. Season chicken generously with salt and pepper. Add chicken to the skillet, searing until browned on the bottom, about 5 minutes.
- Transfer the seared chicken, browned side up, to a 6-quart or larger slow cooker. Pour in the chicken broth, lemon juice, and smashed garlic cloves. Cover and cook on LOW for 3 to 4 hours until the chicken is cooked through and tender, reaching an internal temperature of 165°F.
- While the chicken cooks, mix the butter and flour together with your fingers in a small bowl until combined; set aside. Once the chicken is done, transfer it to a plate. Pour the liquid and garlic from the slow cooker into a saucepan and bring to a boil over medium-high heat. Whisk in the butter mixture until it’s smooth. Stir frequently until the sauce thickens, about 3 to 4 minutes.
- Drizzle the thickened sauce over the chicken and garnish with parsley (if desired). Serve it up and enjoy the fruits of your minimal labor!
Notes
- For an extra kick, add a pinch of red pepper flakes to the sauce.
- Try this dish with thighs instead of breasts for extra juiciness.
- No lemon? Lime makes an interesting substitute!
- Double the sauce ingredients for a richer flavor and more to spoon over rice or veggies.
- Prep Time: 10 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 300
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 120mg