Description

This chicken crockpot recipe features tender chicken cooked with fresh veggies and zesty lemon, creating a comforting, healthy meal that’s perfect for busy nights. Savory herbs add irresistible flavor, making it a must-try for anyone looking for a delightful and easy homemade dish.

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 cloves, minced
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 in the broth mixture for a few hours before cooking.
Feel free to substitute vegetables based on what you have on hand.
This dish can be served over rice or with crusty bread.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 40g
Cholesterol: 140mg