Slow Cooker Lemon Herb Pulled Chicken

This Slow Cooker Lemon Herb Pulled Chicken is tender, juicy, and bursting with bright lemon and savory herbs. Perfect for sandwiches, salads, or bowls, it’s an easy, healthy, gluten-free dish that’s ideal for weeknight dinners or meal prep.

Why You’ll Love This Recipe

This Slow Cooker Lemon Herb Pulled Chicken is a bright, versatile dish that brings sunshine to your plate with minimal effort. The slow cooker transforms chicken thighs into melt-in-your-mouth perfection, infused with zesty lemon, fragrant rosemary, and thyme for a Mediterranean-inspired flavor explosion. It’s naturally gluten-free, low-carb-friendly, and packed with protein, making it perfect for healthy meals or family-friendly dinners. Serve it in wraps, over quinoa, or atop a salad—the possibilities are endless. With just 10 minutes of prep, this recipe is a lifesaver for busy days, and it freezes beautifully for quick meals later. The fresh, herby aroma will have everyone eager for dinner.

Recipe Tips and Tricks

• Use Thighs: Dark meat stays juicy; breasts work but may dry out.
• Zest First: Zest lemons before juicing for maximum flavor.
• Sear for Depth: Quick browning adds caramelized flavor (optional).
• Don’t Overcook: Check at 3 hours on HIGH to keep chicken tender.
• Thicken Sauce: Simmer juices on stove for a concentrated glaze.
• Fresh Herbs: Rosemary and thyme shine; dried herbs work (use ⅓ amount).
• Adjust Acidity: Taste sauce before cooking; add more lemon if needed.
• Shred Warm: Easier to pull apart when still warm from slow cooker.

Yield: 6 Servings

Slow Cooker Lemon Herb Pulled Chicken

Print

Zesty lemon-herb pulled chicken, slow-cooked for tender, flavorful meals.

Prep Time 10 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 20 minutes

Ingredients

• ½ cup low-sodium chicken broth
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 lbs boneless, skinless chicken thighs
• 2 tbsp fresh parsley, chopped (for garnish)
• 2 tbsp honey
• 2 tbsp olive oil
• 4 cloves garlic, minced
• Salt and pepper to taste
• Zest of 2 lemons + ⅓ cup fresh lemon juice

Instructions

1. Season Chicken: Pat thighs dry; season generously with salt and pepper for a flavor base.
2. Sear (Optional): Heat 1 tbsp olive oil in skillet; sear chicken 2 minutes per side for golden crust.
3. Mix Marinade: In a bowl, whisk lemon zest, juice, remaining olive oil, garlic, rosemary, thyme, honey, and broth.
4. Taste Marinade: Adjust with more lemon for zing or honey for sweetness—make it your own.
5. Assemble in Slow Cooker: Place chicken in 4-6 quart slow cooker; pour marinade over top.
6. Cook Low and Slow: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until shreddable.
7. Shred Chicken: Remove thighs to a board; shred with two forks or a hand mixer.
8. Reduce Sauce: Transfer sauce to saucepan; simmer 5-10 minutes for thicker glaze, if desired.
9. Combine: Return shredded chicken to slow cooker; toss in sauce and let rest 10 minutes.
10. Serve: Garnish with parsley; pile into wraps, salads, or bowls for a bright, delicious meal.

Notes

• Use a 6 quart slow cooker for even cooking.
• For thicker sauce, add 1 tsp cornstarch slurry in last 30 minutes.
• Leftovers are perfect for sandwiches, quesadillas, or grain bowls.
• Store sauce separately if serving later to keep chicken juicy.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 266Total Fat 14gSaturated Fat 3gUnsaturated Fat 10gCholesterol 148mgSodium 4061mgCarbohydrates 9gFiber 2gSugar 4gProtein 30g

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 Thighs (2 lbs, boneless, skinless): Juicy and flavorful; breasts as a leaner option.
• Lemon (2, zest + ⅓ cup juice): Fresh for bright, tangy flavor; bottled juice lacks vibrancy.
• Olive Oil (2 tbsp): Adds richness; extra virgin for best taste.
• Garlic (4 cloves, minced): Fresh for bold aroma; roasted for sweeter notes.
• Rosemary (1 tbsp, fresh, chopped): Earthy and fragrant; 1 tsp dried as substitute.
• Thyme (1 tbsp, fresh, chopped): Subtle warmth; 1 tsp dried if needed.
• Chicken Broth (½ cup): Low-sodium for moisture and flavor control.
• Honey (2 tbsp): Balances lemon’s acidity; maple syrup as alternative.
• Salt and Pepper (to taste): Season chicken and sauce for balance.
• Parsley (2 tbsp, chopped): Fresh garnish for color and freshness.

Variations and Substitutions

• Protein Swap: Use chicken breasts, pork loin, or tofu for variety.
• Low-Carb: Serve in lettuce wraps or over cauliflower rice.
• Spicy Kick: Add ½ tsp red pepper flakes or cayenne.
• Herb Twist: Swap rosemary/thyme for oregano, dill, or basil.
• Gluten-Free: Naturally GF; ensure broth is compliant.
• Vegan: Use jackfruit or mushrooms with vegetable broth.
• Creamy Version: Stir in ¼ cup Greek yogurt or cream at end.
• Citrus Swap: Try orange or lime juice for different tang.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze in portions up to 3 months; thaw overnight.
• Reheating: Warm in skillet with splash of broth or microwave.

Dish Gallery

Please share this Slow Cooker Lemon Herb Pulled Chicken with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Slow Cooker Lasagna with Ricotta and Spinach