Crockpot Lemon Herb Chicken
Enjoy Crockpot Lemon Herb Chicken, a bright, low-calorie dish with tender chicken breasts slow-cooked in a zesty lemon-garlic-herb broth. This light, healthy meal is bursting with fresh Mediterranean flavors and requires almost no effort.
Why You’ll Love This Recipe
Crockpot Lemon Herb Chicken is the perfect healthy comfort food—lean chicken infused with bright lemon, fragrant garlic, and aromatic herbs for a refreshing, flavorful dinner that’s under 250 calories per serving. It’s naturally gluten-free, low-fat, and packed with protein, making it ideal for weight loss, meal prep, or busy weeknights. The slow cooker gently tenderizes the chicken while the citrus and herbs create a light, restaurant-quality sauce that feels indulgent without the guilt. Simple ingredients, minimal prep, and incredible results make this a go-to favorite.
Recipe Tips and Tricks
- Use Chicken Thighs → They stay juicier than breasts.
- Don’t Overcook → Check at 4-hour mark on low.
- Add Fresh Herbs Last → Preserves bright flavor and color.
- Zest Before Juicing → Zest adds intense lemon aroma.
- Thicken Sauce → Simmer on stove or use cornstarch slurry.
- Double for Freezing → Flavors deepen beautifully.
Crockpot Lemon Herb Chicken
Bright, zesty lemon herb chicken made effortlessly in the crockpot.
Ingredients
- ¼ tsp black pepper
- ½ tsp salt
- 1 cup low-sodium chicken broth
- 1 large onion, sliced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 lbs boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil
- 2 tsp dried oregano
- 4 cloves garlic, minced
- Fresh parsley for garnish
- Zest and juice of 2 lemons
Instructions
- Prep Chicken → Pat chicken dry; season lightly with salt and pepper.
- Layer Crockpot → Place onion slices and minced garlic at bottom.
- Add Chicken → Arrange chicken on top of onions.
- Make Seasoning → Mix olive oil, lemon zest, oregano, thyme, rosemary, and pepper.
- Coat Chicken → Rub seasoning mixture over chicken pieces.
- Pour Broth → Add chicken broth and lemon juice.
- Slow Cook → Low 6 hours or high 3 hours until chicken is tender.
- Check Doneness → Chicken should reach 165°F and shred easily.
- Final Brightening → Taste broth; adjust seasoning if needed.
- Serve with Flair → Shred or slice chicken, spoon over veggies, garnish with parsley, and enjoy!
Notes
- Use fresh lemons for best flavor.
- Add spinach or zucchini in last 30 minutes for extra veggies.
- Leftovers taste even better the next day.
- Serve with quinoa, brown rice, or a big salad.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 312Total Fat 17gSaturated Fat 4gUnsaturated Fat 13gCholesterol 186mgSodium 604mgCarbohydrates 4gFiber 2gSugar 1gProtein 38g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken → Boneless, skinless thighs or breasts; thighs are more forgiving.
- Lemon → Fresh zest and juice; bottled juice lacks brightness.
- Garlic → Fresh minced; the more the better.
- Olive Oil → Extra-virgin for richness.
- Herbs → Dried oregano, thyme, rosemary; fresh at end.
- Chicken Broth → Low-sodium to control salt.
- Onion → Yellow or red for sweetness.
- Optional → Capers or olives for briny depth.
Variations and Substitutions
- Low-Calorie → Use breasts and less oil.
- Vegetarian → Replace chicken with chickpeas or tofu.
- Spicy → Add red pepper flakes or fresh chilies.
- Extra Veggies → Potatoes, carrots, or green beans.
- Creamy → Stir in Greek yogurt or light cream at end.
- Instant Pot → 10 minutes high pressure + natural release.
Storage Options
- Refrigerator → Airtight container up to 4 days.
- Freezer → Freeze in portions up to 3 months.
- Reheating → Warm gently on stovetop with splash of broth.
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