Description

This chicken crockpot recipe combines juicy chicken with vibrant veggies and zesty lemon for a delightful meal. Perfect for busy days, it’s packed with flavor, easy to prepare, and brings comfort to your dinner table.

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 additional flavor, consider adding other vegetables like bell peppers or green beans.
You can use leftover chicken in salads or wraps for another meal.
Make sure to shred the chicken while it’s hot for easier shredding.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2g
Sodium: 300mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 4g
Protein: 31g
Cholesterol: 90mg