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Crockpot Lemon Chicken

Crockpot lemon chicken is a dish that doesn't have the typical crockpot flavor. Browning the chicken breast beforehand will create a wonderful texture. This chicken is smothered in a zesty lemon garlic sauce.
Servings: 3
Author: Stephanie
Print Recipe
Lemon Chicken on plate with gravy being dripped over the top.
Prep Time:10 minutes
Cook Time:3 hours 10 minutes
Total Time:3 hours 20 minutes

Equipment

  • Crockpot
  • Large skillet
  • Plate
  • Wooden spoon
  • Small Mixing Bowl
  • Measuring Spoons

Ingredients

  • 3 boneless skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • ½ cup chicken broth
  • 2 lemons juiced
  • 4 cloves garlic minced
  • 1 tablespoon fresh parsley minced
  • 1 tablespoon water
  • 1 tablespoon cornstarch

Instructions

  • Season both sides of your chicken breast with garlic powder, Italian seasoning, onion powder, salt, and pepper.
  • Heat the oil in a large skillet over medium-high heat. Add the chicken to the skillet and brown both sides. Transfer the chicken to a plate and set aside.
  • Add the garlic to the skillet and cook for one minute until golden brown. Stir in the chicken broth, lemon juice, garlic, and fresh parsley. Using a wooden spoon, scrape up any brown bits at the bottom of the pan. Pour the mixture into the bottom of your crockpot.
  • Add the chicken into your crockpot and cover.
  • Cook on high for 3 to 4 hours or low for 4 to 6 hours. During the last 30 minutes of cooking, stir together the water and cornstarch in a small mixing bowl. Stir the slurry into the crockpot and cover.
  • Serve over mashed potatoes, pasta, or rice, and enjoy.

Notes

  • Brown the chicken before adding it to the slow cooker for better texture and flavor.
  • The chicken only needs to be browned in the skillet. It will finish cooking in the crockpot.
  • Cook until the thickest part of the chicken reaches 165°F.
  • Add fresh lemon zest with the lemon juice for a stronger lemon flavor.
  • Mix the cornstarch and water together before adding it to the sauce.
  • Store leftovers with some of the lemon gravy to keep the chicken moist.
  • Chicken thighs can be substituted for chicken breasts.
  • For a stovetop version, leave the sauce in the skillet, return the chicken to the pan, and cook to 165°F. Remove the chicken, whisk in a slurry of 1 tablespoon cornstarch and 1 tablespoon water, and cook until the sauce thickens.