Slow Cooker Italian Lemon Chicken
A tender, bright chicken dish braised in a lemony, garlicky broth, perfect for busy weeknights with minimal prep and big flavor.
Ingredients
Main Ingredients
- 4 pieces chicken breasts (boneless, skinless) You can substitute with bone-in thighs for richness.
- 1 cup chicken broth Low-sodium works well.
- 2 pieces lemons, juiced Reserve a few slices for garnish.
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning Can substitute with a mix of dried oregano and basil.
- to taste salt and pepper Add to taste.
- 1 tablespoon olive oil Helps keep the meat moist.
Instructions
Preparation
- Pour the chicken broth into the slow cooker. Add the lemon juice, minced garlic, Italian seasoning, and a pinch of salt and pepper. Stir to combine.
- Season the chicken breasts lightly with salt and pepper on both sides. Place them in the slow cooker in a single layer.
- Drizzle the olive oil over the top of the chicken.
Cooking
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Remove the chicken and let it rest for 5 minutes before slicing or shredding. Spoon some of the lemony juices over the top and garnish with reserved lemon slices.
Notes
Refrigerate leftovers in an airtight container for 3–4 days. Can freeze for up to 3 months. Pat chicken dry before seasoning for better flavor adherence. For a thicker sauce, use a cornstarch slurry at the end.