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Slow Cooker Lemon-Garlic Chicken

2022-02-13
  • Yield: 4
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 5:00 h
  • Ready In: 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

    372
  • Carbohydrates

    19 g
  • Cholesterol

    95 mg
  • Fat

    22 g
  • Fiber

    1 g
  • Protein

    25 g
  • Saturated Fat

    0.5 g
  • Serving Size

    1
  • Sodium

    416 mg
  • Sugar

    2 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    1.5 g
  • Potassium

    345 mg
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Slow cooker lemon-garlic chicken. Chicken breasts with herbs, butter, garlic, and lemon juice cooked in a slow cooker (crockpot).

Yummy Slow-Cooker Chicken Recipe

I’m always looking for new chicken recipes. I want to find recipes with different ingredients so I can switch things up. I have a recipe for roast chicken that’s really good. It gets a lot of flavor from the lemon and garlic. Give it a try!

Cooking chicken in a slow cooker is a great way to add lots of flavor and make it very tender. This Slow Cooker Lemon Garlic Chicken recipe includes lemon, which helps the meat stay moist and adds flavor. If you want to reduce the amount of carbs, you can replace the all-purpose flour with almond flour, or skip it entirely.

How to Serve Lemon Garlic Chicken?

This dish is delicious when paired with rice, roasted potatoes, green beans, or Brussels sprouts. It’s also great chopped up and added to a salad. Give it a try – it’s something you’ll love!

Ingredients for Lemon Garlic Chicken

Boneless and skinless chicken breasts

Oregano

Seasoned salt

Black pepper

Butter

Water

Lemon Juice

Garlic cloves

Chicken bouillon granules

Fresh parsley

How to Cook Slow Cooker Lemon Garlic Chicken

Mix together oregano, garlic, salt, and pepper in a bowl. Rub the mixture all over the chicken breasts. Melt butter in a big nonstick pan. Put chicken breasts in the hot butter and cook until they are golden. Use a spoon with holes to move the chicken to a slow cooker.

Pour water, lemon juice, and bouillon granules into the same pan. Bring the mix to a boil on high heat, so the bits stuck to the pan come off. Pour the boiled lemon mixture over the chicken in the slow cooker. Cover and cook on low heat for 4-5 hours. Add parsley and spoon liquid over the chicken.

Cover and cook on high for 15-30 minutes or until the chicken is soft.

How to Cook Lemon-Garlic Chicken in a Pressure Cooker

Cubed chicken breasts with vegetables and spices cooked in a pressure cooker. Very easy and tasty Chinese recipe.
Makes 6 servings
Ingredients: 4 large boneless and skinless chicken breasts, cubed, ½ cup (125 ml) freshly squeezed lemon juice, ¼ cup (60 ml) low-sodium soy sauce, ¼ cup (60 ml) water, ¼ cup each: sugar and granulated sugar, 1/3 ounce (10 ml) rice vinegar, 1/2 teaspoon (3 ml) ground ginger, 1/2 teaspoon (3 ml) chili-garlic sauce, 3 tablespoons (45 ml) cornstarch, 3 tablespoons (45 ml) cold water, grated zest of 1 lemon, 2 green onions, washed and chopped

Instructions: In a 4-quart (4-6 L) pressure cooker, combine cubed chicken, lemon juice, soy sauce, water, brown sugar, rice vinegar, ginger, and chili-garlic sauce. Mix well to combine.

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set a timer to cook for 3 minutes.

Turn off the pressure cooker and open the lid. In a small bowl, combine cornstarch and 3 tablespoons of cold water. Whisk until cornstarch is dissolved completely. Add the slurry to the pot. Switch the machine to the sauté function. Simmer, unclosed, stirring constantly, until the sauce is thick and syrupy. Add grated lemon zest and stir well.

Transfer cooked chicken to serving bowls. Top with lemon-garlic sauce. Sprinkle with chopped scallions and red pepper flakes (optional). Serve hot.
Very easy and delicious chicken breast recipe! You can also prepare chicken breasts in a pressure cooker.

Slow Cooker Lemon-Garlic Chicken

Ingredients

  • 1 teaspoon dried oregano
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds (960 g) skinless and boneless chicken breast halves
  • 2 tablespoons unsalted butter
  • 1/4 cup (60 ml) water
  • 3 tablespoons freshly squeezed lemon juice
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon minced fresh parsley

Method

Step 1

In a small bowl, combine dried oregano, garlic, seasoned salt, and black pepper. Mix well and rub chicken breasts with the oregano mixture.

Step 2

Heat unsalted butter in a large nonstick skillet. Brown rubbed chicken breast halves in hot butter. Using a slotted spoon, transfer to a slow cooker.

Step 3

Pour water, lemon juice, and bouillon granules into the same skillet. Bring to a boil over high heat, loosening browned bits from the skillet. Pour the boiled lemon mixture over the chicken.

Step 4

Cover the slow cooker and cook on a low-heat setting for 4-5 hours. Add parsley and baste the chicken. Cover the slow cooker and cook on a high-heat setting for a further 15-30 minutes, or until chicken breasts are tender.

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