Crockpot Lemon Garlic Chicken
Four slow-cooked chicken breasts in a light lemon, garlic, oregano, and olive-oil broth.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts fully thawed
- 1/4 cup lemon juice
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chicken broth
- 2 tablespoons olive oil
- 1 lemon sliced
- fresh parsley chopped, for garnish
Instructions
Cook
- Whisk together lemon juice, garlic, oregano, salt, pepper, chicken broth, and olive oil.
- Place 4 fully thawed boneless, skinless breasts in the slow cooker with little overlap. Pour over the mixture and add the lemon slices.
- Cover and cook on LOW for approximately 3–4 hours, checking at 3 hours. Remove each breast at 165°F in the thickest part.
Serve
- Switch off the cooker and remove the lemon slices. Divide the chicken and cooking juices into 4 servings and garnish with parsley.
Notes
- Refrigerate promptly in covered containers at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.