Simple Slow Cooker Lemon Chicken

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Getting a home-cooked dinner on the table during busy weeknights can feel like an impossible task. Between after-school activities, work deadlines, and the general chaos of everyday life, spending hours in the kitchen is the last thing anyone wants to do – and takeout starts looking more tempting by the minute.

That’s why this slow cooker lemon chicken has become my go-to recipe for hectic days. It’s simple enough to throw together in the morning, requires minimal prep work, and delivers a fresh, flavorful meal that the whole family will actually look forward to eating.

What Kind of Chicken Should I Use?

For this slow cooker recipe, you’ve got several options when it comes to chicken parts. While the recipe calls for a whole chicken that’s been cut up, you could also use pre-cut pieces like a mix of thighs, drumsticks, and breasts – just make sure they’re bone-in and skin-on for the best flavor and moisture. Dark meat pieces like thighs and legs tend to stay juicier in the slow cooker, but breast pieces work well too since the low-and-slow cooking method helps keep them tender. When shopping, look for chicken that’s pink in color without any gray spots, and try to choose pieces that are similar in size so they cook evenly. If you’re starting with frozen chicken, make sure to thaw it completely in the refrigerator before cooking.

Options for Substitutions

This simple slow cooker recipe is pretty adaptable – here’s what you can swap if needed:

• Whole chicken: If you don’t want to portion a whole chicken, you can use about 3-4 pounds of chicken pieces instead – thighs and legs work best as they stay juicy during long cooking. Breast meat alone tends to dry out, so I’d stick with dark meat if possible.
• Lemons: Fresh lemons are key here, but in a pinch, you can use 4-5 tablespoons of bottled lemon juice. Meyer lemons also work great when in season for a slightly sweeter flavor.
• Garlic bulbs: If you don’t have whole garlic bulbs, you can use about 8-10 peeled garlic cloves instead. In a real pinch, 2 teaspoons of garlic powder will work, but add it halfway through cooking.
• Thyme: Fresh thyme works great (use 1 tablespoon fresh instead of 1 teaspoon dried). You can also swap in rosemary, oregano, or herbs de Provence – just use the same amount as called for.
• Broth: Any type of broth works here – chicken, vegetable, or even water with a bouillon cube. If using water alone, you might want to add an extra pinch of salt and some herbs.

Watch Out for These Mistakes While Cooking

The biggest mistake when making slow cooker lemon chicken is skipping the browning step – taking just 5 minutes to sear the chicken pieces in olive oil before adding them to the slow cooker creates a more flavorful dish and better texture. Another common error is using too much liquid, which can dilute the flavors and make the final dish watery – stick to the recommended amount of broth, as the chicken will release its own juices during cooking. To prevent bitter flavors from developing, avoid placing lemon slices directly on top of the chicken – instead, create a bed of lemon slices on the bottom of the slow cooker, place the chicken on top, and then add remaining lemon slices around the sides. For the most tender results, resist the urge to lift the lid during cooking, as each peek adds 15-20 minutes to the cooking time and lets valuable moisture escape.

What to Serve With Lemon Chicken?

This bright and savory lemon chicken pairs perfectly with fluffy rice or couscous, which are both great for soaking up all those tasty juices from the slow cooker. I like to add a green vegetable on the side – steamed broccoli or roasted asparagus work really well with the lemony flavors. For a complete meal, you might want to include some crusty bread to mop up the sauce, or try serving it over mashed potatoes for extra comfort-food appeal. Since the chicken is already pretty light and citrusy, a simple side salad with a basic vinaigrette makes an easy addition that won’t overwhelm the main dish.

Storage Instructions

Keep Fresh: This lemon chicken stays good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day or two as the lemon and garlic continue to work their magic! Just make sure to store the chicken with some of its cooking liquid to keep it moist.

Freeze: You can freeze portions of this chicken for up to 3 months. Place the chicken and some cooking liquid in freezer-safe containers or bags – the liquid helps prevent freezer burn and keeps the meat juicy. I like to portion it out before freezing so I can thaw just what I need.

Warm Up: To reheat, place the chicken and liquid in a covered dish and warm it in the oven at 325°F until heated through, about 20-25 minutes. You can also use the microwave, but heat it at 50% power and check frequently to avoid drying out the meat. Add a splash of broth if needed to keep things moist.

Preparation Time	15-20 minutes
Cooking Time	360 minutes
Total Time	375-380 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 100-120 g
• Fat: 70-80 g
• Carbohydrates: 10-15 g

Ingredients

• 1 whole chicken, portioned
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 3 lemons, sliced thickly
• 3 garlic bulbs, tops removed to reveal cloves
• 2 cups chicken or veggie broth
• 1 teaspoon thyme, dried

Step 1: Prepare and Brown the Chicken

Start by heating oil in a heavy-bottom pan over medium-high heat.

While the oil is heating, sprinkle salt and pepper evenly over the chicken pieces.

Once the oil is hot, carefully add the chicken to the pan and brown it on all sides.

This may need to be done in batches to avoid overcrowding the pan.

Step 2: Set Up the Crockpot

In a crockpot, place all but 3 to 4 lemon slices on the bottom along with whole garlic bulbs.

Then, layer the browned chicken on top of the lemon and garlic.

Gently pour the stock over the chicken to ensure even cooking.

Arrange the reserved lemon slices on top of the chicken and sprinkle with thyme for added flavor.

Step 3: Slow Cook the Chicken

Set the slow cooker to low heat and allow the chicken to cook gently for 6 hours.

This slow cooking method will infuse the chicken with the flavors of lemon, garlic, and thyme, resulting in a moist and flavorful dish.

Step 4: Prepare the Gravy

After 6 hours, remove the chicken from the crockpot and strain the broth into a separate container.

Melt 2 tablespoons of butter in a pan over medium heat.

Whisk in 2 tablespoons of flour, cooking until the mixture becomes golden brown.

Gradually pour in the strained, flavored broth, continuing to whisk constantly until the mixture is smooth.

Cook over medium heat until the gravy thickens, stirring continuously.

Step 5: Serve and Enjoy

Serve the cooked chicken with the thickened gravy over your choice of rice, noodles, or creamy grits.

This dish pairs beautifully with a side of vegetables or a fresh green salad.

Enjoy your meal!