Slow Cooker Lemon Garlic Chicken is a bright, flavorful dish that’s incredibly simple to prepare. With tender, slow-cooked chicken infused with zesty lemon and fragrant garlic, this recipe is one I turn to when I want something light, fresh, and satisfying with minimal effort. It’s perfect for busy weekdays, meal prep, or a comforting family dinner.

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor with barely any hands-on time. The slow cooker does all the work, transforming simple ingredients into a juicy, aromatic dish. The lemon adds freshness, the garlic brings depth, and the herbs round it all out. Plus, it pairs well with just about anything—from rice and potatoes to pasta or roasted vegetables.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts

• Garlic cloves (minced)

• Fresh lemon juice

• Lemon zest

• Olive oil

• Low-sodium chicken broth

• Dried oregano

• Dried thyme

• Salt

• Black pepper

• Fresh parsley (for garnish)

• Optional: lemon slices for serving

Directions

1. I start by seasoning the chicken with salt, pepper, oregano, and thyme.

2. In the bottom of the slow cooker, I whisk together lemon juice, lemon zest, olive oil, chicken broth, and garlic.

3. I place the chicken into the slow cooker, turning once to coat it in the lemon garlic mixture.

4. I cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender and cooked through.

5. Once done, I serve the chicken with some of the lemony broth spooned over the top, garnished with fresh parsley and optional lemon slices.

Servings and timing

This recipe serves 4 to 6 people and takes about 10 minutes to prep, plus 5–6 hours of cooking on low or 3–4 hours on high. It’s the kind of recipe I can set in the morning and forget about until dinner time.

Variations

Sometimes I add a splash of white wine to the broth for extra depth. I also like tossing in baby potatoes or carrots to make it a one-pot meal. For extra richness, I stir in a pat of butter at the end. And if I’m in the mood for heat, a pinch of red pepper flakes gives it a nice kick.

storage/reheating

Leftovers store well in the fridge for up to 4 days in an airtight container. I reheat the chicken gently on the stove with a little of the broth or in the microwave in short intervals. It stays juicy and flavorful, making it perfect for meal prep.

FAQs

Can I use bone-in chicken?

Yes, I often use bone-in thighs for extra flavor. I just add an extra 30 minutes to the cook time and make sure the internal temperature reaches 165°F (74°C).

Can I freeze this dish?

Yes, it freezes well. I let the chicken cool completely, then store it in freezer-safe containers with some of the broth. It reheats beautifully in a saucepan or microwave.

What sides go well with this recipe?

I like serving it with rice, mashed potatoes, couscous, or roasted vegetables. The lemony garlic broth pairs well with anything that can soak it up.

How do I make the sauce thicker?

If I want a thicker sauce, I remove the chicken once it’s done, then stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) and let it cook on high for 15 minutes until thickened.

Is it okay to use bottled lemon juice?

Fresh lemon juice gives the best flavor, but if I’m in a pinch, bottled lemon juice works. I just add a little extra zest to balance it out.

Conclusion

Slow Cooker Lemon Garlic Chicken is one of those meals I never get tired of. It’s fresh, comforting, and unbelievably easy to make. Whether I’m cooking for the whole family or prepping lunches for the week, this dish is always a win.