Name: Lemon Herb Crock Pot Chicken Breast with Vegetables
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 4
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 1.5-2 lbs); 1 lb baby potatoes, halved; 3 medium carrots, peeled and sliced into 2-inch pieces; 1 medium zucchini, sliced into thick rounds; 1 cup low-sodium chicken broth; Juice and zest of 1 large lemon (about 3 tbsp juice); 2 tbsp olive oil; 3 garlic cloves, minced; 1 tsp dried rosemary; 1 tsp dried thyme; 1 tsp dried oregano; Salt and pepper to taste; Fresh parsley (optional, for garnish)

Tender, juicy chicken breasts slow-cooked with vibrant vegetables in a zesty lemon herb sauce make this dish a weeknight winner. The crock pot does all the work, infusing every bite with bright, savory flavors. Perfect for busy days, this wholesome meal is comfort food with a fresh, citrusy twist you’ll crave.

Recipe Tips and Tricks

Sear for Extra Flavor: Lightly brown the chicken in a skillet before adding it to the crock pot for a deeper taste.
Layer Smartly: Place root vegetables like potatoes and carrots at the bottom—they cook slower and benefit from extra time in the broth.

Fresh Herbs Shine: Add a sprinkle of fresh parsley or dill just before serving to boost aroma and flavor.
Check Doneness: Use a meat thermometer (165°F for chicken) to ensure perfection without overcooking.
Thicken the Sauce: If you like a thicker broth, mix a tablespoon of cornstarch with water and stir it in during the last 30 minutes.

Why You’ll Love This Recipe

This recipe is a game-changer for anyone who loves effortless, delicious meals. The slow cooker transforms simple ingredients into a symphony of flavors—tangy lemon, aromatic herbs, and succulent chicken paired with hearty vegetables. It’s a one-pot wonder that saves time without sacrificing taste, making it ideal for busy families or meal-prep enthusiasts. Plus, the bright citrus notes elevate the dish, turning a cozy classic into something refreshing and irresistible. You’ll love how it fills your home with mouthwatering scents and leaves everyone asking for seconds.

Yield: Serves 4

Lemon Herb Crock Pot Chicken Breast with Vegetables

Juicy chicken breasts slow-cooked with veggies in a zesty lemon herb sauce—simple, flavorful, and perfect for any night.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 5 minutes

Total Time 6 hours 20 minutes

Ingredients

4 boneless, skinless chicken breasts (about 1.5-2 lbs)

1 lb baby potatoes, halved
3 medium carrots, peeled and sliced into 2-inch pieces
1 medium zucchini, sliced into thick rounds

1 cup low-sodium chicken broth
Juice and zest of 1 large lemon (about 3 tbsp juice)
2 tbsp olive oil

3 garlic cloves, minced
1 tsp dried rosemary
1 tsp dried thyme

1 tsp dried oregano
Salt and pepper to taste
Fresh parsley (optional, for garnish)

Instructions

Prep the Crock Pot: Start by grabbing your trusty slow cooker—it’s about to work some magic! Lightly grease the bottom with a touch of olive oil or cooking spray to keep things from sticking.
Layer the Veggies: Toss those adorable baby potatoes and carrot chunks into the bottom of the crock pot. They’re the sturdy base that’ll soak up all the yummy flavors while they cook.
Season the Chicken: Pat your chicken breasts dry with a paper towel (this helps the seasonings stick!). Rub them generously with olive oil, then sprinkle on the rosemary, thyme, oregano, salt, and pepper. Give them a little massage—don’t be shy, they deserve some love!

Arrange the Chicken: Nestle the seasoned chicken breasts on top of the veggies. They’ll sit pretty and soak up the goodness as they cook.
Add the Flavor Boosters: In a small bowl, whisk together the chicken broth, fresh lemon juice, zest, and minced garlic. Pour this zesty mixture over the chicken and veggies—it’s the secret to that bright, irresistible taste!
Top with Zucchini: Lay the zucchini slices on top. They cook faster, so this keeps them from getting too mushy—perfect texture is the goal!

Set and Forget: Pop the lid on, set your crock pot to low for 4-6 hours or high for 2-3 hours, and let it do its thing. Your kitchen’s about to smell amazing—resist the urge to peek too much!
Check and Serve: Once the chicken hits 165°F (grab a thermometer if you’ve got one), it’s ready! Give it a quick 5-minute rest, then dish it up. Sprinkle some fresh parsley on top if you’re feeling fancy—it adds a pop of color and flavor.
Enjoy the Magic: Serve it hot, spooning that delicious lemony broth over everything. Pair it with crusty bread or just dig in as-is—either way, you’re in for a treat!

Notes

Crock Pot Sizes: A 4-6 quart slow cooker works best for this recipe.
Lemon Zest Tip: Use a microplane for fine zest—it blends better than chunky pieces.
Adjust Salt: Taste the broth before serving; add a pinch more salt if needed, especially if using unsalted broth.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 437Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 102mgSodium 252mgCarbohydrates 40gFiber 5gSugar 11gProtein 43g

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 Breasts: Boneless, skinless breasts work best for lean, tender results, but thighs can add richer flavor if preferred.

Lemons: Freshly squeezed juice and zest are key—bottled juice lacks the vibrant punch and natural oils.
Herbs: Dried rosemary, thyme, and oregano bring earthy depth; fresh options amplify the aroma if you have them.
Vegetables: Baby potatoes and carrots provide heartiness, while zucchini adds a lighter touch—choose firm, fresh produce for best texture.

Broth: Low-sodium chicken broth keeps the dish balanced; substitute with vegetable broth for a milder base.
Olive Oil: A drizzle enhances richness and helps herbs cling to the chicken—extra virgin is ideal.
Garlic: Fresh cloves offer bold flavor; mince finely for even distribution.

Variations and Substitutions

Protein Swap: Try chicken thighs for juicier meat or turkey breast for a lean twist.
Veggie Mix: Swap zucchini for green beans, bell peppers, or broccoli based on preference or seasonality.
Herb Alternatives: Swap rosemary for basil or tarragon for a different flavor profile.

Spicy Kick: Add red pepper flakes or a dash of cayenne for heat.
Creamy Option: Stir in a splash of heavy cream or coconut milk at the end for a luscious sauce.
Low-Carb: Omit potatoes and double up on zucchini or cauliflower.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 4 days—flavors deepen overnight!
Freezer: Freeze in portions (chicken and veggies separate from broth) for up to 3 months; thaw overnight before reheating.
Reheating: Warm on the stovetop over low heat with a splash of broth, or microwave in short bursts, stirring to keep it juicy.