Description
This Slow Cooker Lemon Chicken is the ultimate busy weeknight dinner. Bright, zesty, and incredibly tender, the chicken simmers slowly in a buttery garlic-lemon broth until it practically falls apart. It requires minimal prep time and delivers a fresh, wholesome flavor that pairs perfectly with rice or roasted vegetables. Naturally gluten-free and family-friendly.
Ingredients
— The Chicken —
1 ½ lbs (700g) boneless, skinless chicken breasts (or thighs)
Salt and black pepper, to taste
1 teaspoon dried oregano
½ teaspoon onion powder
— The Sauce —
½ cup gluten-free chicken broth
¼ cup fresh lemon juice (approx. 1–2 lemons)
1 tablespoon lemon zest
3 cloves garlic, minced
4 tablespoons unsalted butter, cut into cubes
— Optional Thickener —
1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
— Garnish —
Fresh parsley, chopped
Lemon slices
Instructions
1. Season Chicken: Pat the chicken breasts dry with paper towels. Season them generously on both sides with salt, pepper, dried oregano, and onion powder. Place them at the bottom of a 6-quart slow cooker.
2. Prepare Sauce Base: In a small measuring cup or bowl, whisk together the chicken broth, fresh lemon juice, lemon zest, and minced garlic.
3. Combine: Pour the lemon broth mixture over the chicken. Scatter the cubed butter on top of the chicken pieces.
4. Cook: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is fork-tender.
5. Thicken Sauce (Optional): Remove the cooked chicken from the slow cooker and set aside on a plate (cover to keep warm). Whisk the cornstarch slurry directly into the hot liquid in the slow cooker. Cover and cook on HIGH for another 15–20 minutes until the sauce thickens slightly.
6. Serve: Return the chicken to the pot to coat with the sauce, or spoon the sauce generously over the chicken on serving plates. Garnish with fresh parsley and lemon slices.
Notes
Fresh Lemon: Do not use bottled lemon juice; the flavor will be metallic. Fresh lemon juice and zest are essential for the bright taste.
Creamy Version: For a creamy lemon sauce, stir in ¼ cup of heavy cream or full-fat coconut milk at the very end of cooking.
Serving Suggestions: Serve over steamed white rice, cauliflower rice, or gluten-free pasta to soak up the buttery juices.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The lemon flavor intensifies as it sits.
- Prep Time: 10
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1
- Sodium: 380
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 34
- Cholesterol: 95