Crockpot Lemon Garlic Chicken

If you’re craving something buttery, bright, and full of fresh lemon flavor, this Crockpot lemon chicken is the perfect choice. Tender chicken slow cooks in a garlicky lemon broth, creating a rich, flavorful sauce that’s truly the highlight. It’s an easy dinner that feels a little elevated without the extra effort—and one you’ll find yourself making again and again.

Crockpots can making cooking such a breeze and some of our family favorite Crockpot meals are Crockpot Taco Chicken, Crockpot Chicken Spaghetti and Crockpot BBQ Chicken.

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Why You'll Love This Crockpot Lemon Garlic Chicken Recipe!

If you’re looking for a Crockpot chicken recipe that practically makes itself, this is the one. With just a quick sear and a handful of simple pantry ingredients, you’ll end up with tender, juicy chicken in a fresh lemon-garlic sauce that tastes like you spent far more time on it than you did.

Still need convincing? Here are more reasons why this lemon garlic chicken Crockpot recipe is something your entire family will love:

• It's quick and easy to make! 10 minutes or so of preparation, and the Crockpot does the magic!
• Fresh lemon juice, zest, and slices are used, giving it a bright, citrusy, fresh flavor.
• A quick sear in butter adds richness you can't get from the Crockpot alone.
• Family friendly. It's mild, savory flavors are a hit with kids and adults.

Equipment Needed

• 6-quart Crockpot or slow cooker
• Large skillet
• Small saucepan
• Zester or microplane
• Cutting board and knife
• Tongs

Key Ingredients

Chicken breasts: Use boneless and skinless chicken breasts. Four chicken breasts are perfect for this recipe.

Italian seasoning: This blend adds savory, warm flavor to the chicken.

Paprika: It adds a bit of color and a soft hint of warmth.

Sea salt and black pepper: The basic seasonings will enhance the overall flavor. Freshly ground pepper makes a difference!

Unsalted butter: Use it to sear the chicken and to build that rich, silky sauce.

Lemons: Use two fresh lemons—slice one into the crockpot, and use the other for the zest and juice in the broth.

Chicken broth: The base for the sauce. I like to use low-sodium, so I can adjust the saltiness myself.

Step-By-Step Instructions

Pat the chicken breasts dry and season both sides with the Italian seasoning, paprika, sea salt, and the freshly ground black pepper.

Heat the skillet over medium heat and melt the butter. Add the chicken to the skillet and sear each side for two to three minutes, just to get a little color. It will not be cooked through, and that's okay.

Transfer the seared chicken to a 6-quart Crockpot. Scatter the sliced garlic and lemon slices over the top.

Using a small bowl, mix the chicken broth together with the lemon juice and lemon zest. Whisk until well combined and pour it evenly over the chicken.

Cover and cook on low for 4 hours or on high for 2 hours, until the chicken is tender and cooked through.

Once the chicken is done, pour the broth mixture into the saucepan. Mix a tablespoon of cornstarch with a tablespoon of cold water to make a slurry, then whisk it into the broth. Let it simmer and stir until it thickens up. Pour the sauce back over the chicken and serve. You can do this step right in the Crockpot, too; it'll just take longer, about half an hour versus a couple of minutes on the stove.

Serving Suggestions

This Crockpot lemon garlic chicken is one of those dishes that goes with almost anything, but you can also try serving them in different ways.

• Over steamed white rice, pasta or orzo.
• Over creamy mashed potatoes so the sauce can soak in.
• Alongside roasted asparagus, green beans, or broccoli.
• With a simple salad and bread with dipping oil.

Make Ahead

If you want to prep it ahead, you can season the chicken breasts and slice the garlic and lemon up to a day in advance. Refrigerate them in a covered container.

Storage

If there are leftovers, store the chicken and sauce together in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stove over low heat or in the microwave in short bursts so the chicken stays juicy. I don't usually recommend freezing this one because the sauce can separate a bit. But in a pinch, you can freeze it for up to 2 months and stir it well as it reheats.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!