Description

This chicken crockpot recipe brings irresistible flavors and simple prep to your dinner table. Featuring juicy chicken, fresh veggies, and zesty lemon, it’s a go-to meal that’s perfect for a healthy weeknight dinner.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs
2 fresh lemons one sliced for crockpot, one for juice
1 tsp dried mixed herbs (oregano, thyme, rosemary)
1 lb baby or chopped yukon gold potatoes
1 lb carrots, peeled and chopped
1 medium onion, chopped
3–4 garlic, minced cloves
1 cup low-sodium chicken broth
1 tbsp olive oil
1 tsp salt or to taste
0.5 tsp black pepper or to taste
2 tbsp fresh parsley, chopped for garnish

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Instructions

Pat the chicken breasts or thighs dry with paper towels.
Arrange the chopped onions, carrots, and potatoes in the bottom of the crockpot.
Place the chicken on top of the vegetables in the crockpot.
In a small bowl, whisk together the chicken broth, minced garlic, olive oil, dried herbs, salt, and pepper.
Pour the prepared broth mixture over the chicken and vegetables in the crockpot.
Place lemon slices on top of the chicken.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through.
Once cooked, remove the lemon slices, then shred the chicken directly in the crockpot or on a cutting board before returning it to the pot.
Gently stir all the ingredients together in the crockpot.
Before serving, garnish with fresh chopped parsley and a squeeze of fresh lemon juice.

Notes

For added flavor, marinate the chicken with herbs and lemon juice a few hours before cooking.
Feel free to add other vegetables such as bell peppers or green beans based on your preferences.
Adjust seasoning according to your taste preferences.

Nutrition

Serving Size: 1 serving
Calories: 430
Sugar: 2g
Sodium: 590mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 40g
Cholesterol: 110mg