Description
This chicken crockpot recipe features tender, juicy chicken infused with lemon and herbs, paired with hearty veggies. A simple, healthy dish perfect for quick weeknight dinners.
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
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
Adjust seasoning according to your taste preferences.
For added flavor, marinate the chicken in the broth mixture for a few hours before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg