This Crockpot Lemon Herb Chicken is a perfect blend of citrusy tang, savory herbs, and tender chicken, slow-cooked to perfection. It’s a one-pot meal that’s easy to prepare and bursting with fresh flavors, making it ideal for busy weeknights or weekend gatherings.
Why You’ll Love This Recipe
You’ll adore this recipe because it requires minimal effort and yields maximum flavor. The slow cooking process infuses the chicken with a harmonious blend of lemon, garlic, and herbs, resulting in tender, fall-off-the-bone meat. This dish is also versatile, pairing beautifully with sides like rice, vegetables, or potatoes. Plus, it’s healthy, gluten-free, and can be easily adapted to suit your taste.
Recipe Tips and Tricks
- Sear the chicken first: Browning the chicken before adding it to the crockpot locks in juices and enhances flavor.
- Use fresh herbs: Fresh rosemary, thyme, and parsley add vibrant flavors that dried herbs might not fully replicate.
- Layer flavors: Place lemon slices and garlic cloves underneath and over the chicken to distribute the flavor evenly.
- Don’t skip the broth: Chicken broth keeps the chicken moist and adds depth to the flavor.
Crockpot Lemon Herb Chicken
A tender, juicy lemon herb chicken slow-cooked to perfection, packed with fresh flavors and effortless to make.
Ingredients
- 4-6 bone-in, skin-on chicken thighs
- 2 lemons (zest and juice)
- 4-5 garlic cloves, minced
- 2 tbsp olive oil
- 1 cup chicken broth
- 2 tbsp unsalted butter
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Prep the Ingredients: Zest and juice the lemons, mince the garlic, and pat the chicken dry with paper towels.
- Season the Chicken: Rub the chicken thighs with olive oil, salt, and black pepper.
- Optional Sear: Heat a skillet over medium-high heat and sear the chicken for 2-3 minutes per side until golden brown.
- Assemble the Crockpot: Place lemon slices and half of the minced garlic at the bottom of the crockpot. Lay the chicken thighs on top.
- Add Flavors: Drizzle lemon juice over the chicken, sprinkle with lemon zest, and add the remaining garlic. Place rosemary and thyme sprigs around the chicken. Pour chicken broth into the crockpot and dot with butter.
- Cook: Cover and cook on low for 6 hours or high for 3-4 hours until the chicken is tender and juices run clear.
- Rest and Serve: Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and extra lemon slices if desired.
Notes
- Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.
- For crispy skin, broil the chicken in the oven for 3-5 minutes after slow cooking.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 203Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 58mgSodium 871mgCarbohydrates 6gFiber 1gSugar 1gProtein 9g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken: Use bone-in, skin-on chicken thighs or breasts for the best flavor and tenderness.
- Lemons: Freshly squeezed lemon juice and lemon zest add a bright, tangy flavor.
- Herbs: A mix of fresh rosemary, thyme, and parsley delivers earthy, aromatic notes.
- Garlic: Adds depth and a savory undertone. Adjust the quantity based on your preference.
- Olive oil: Use high-quality olive oil for a richer taste.
- Chicken broth: Ensures the chicken stays moist and flavorful during cooking.
- Butter: Adds a velvety richness to the dish.
Variations and Substitutions
- Protein Options: Substitute chicken with turkey thighs or drumsticks for a different protein twist.
- Herb Alternatives: If fresh herbs are unavailable, use 1 teaspoon each of dried rosemary and thyme.
- Add Vegetables: Incorporate carrots, potatoes, and onions for a complete one-pot meal.
- Spicy Kick: Add red pepper flakes or a dash of cayenne for a hint of heat.
- Dairy-Free Option: Swap butter with a dairy-free alternative like coconut oil.
Storage Options
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze cooked chicken in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a microwave, oven, or stovetop with a splash of chicken broth to prevent drying out.
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