Slow-Cooker Lemon Chicken

There are versions of this slow-cooker lemon chicken recipe from around the world that tweak the spiciness, acidity and herb profile. But the zesty lemon isn’t up for substitution. It’s the dominant flavor and aroma of this wonderfully light, bright dish.

Once you’ve browned the chicken breast, loading all the ingredients into a slow cooker makes it super easy, too. You might even be surprised at how flavorsome and hearty a simple chicken breast can be, and you’ll love the velvety lemon sauce to spoon over a heap of rice or mashed potatoes.

Ingredients for Slow-Cooker Lemon Chicken

• Chicken: The chicken breast halves will stay tender and juicy in the slow cooker. Remove the skin, as it will just turn the sauce greasy.
• Oregano: Dried oregano is one of the key flavors in this herby, aromatic sauce, and it holds its flavor during slow cooking.
• Seasoned salt and pepper: The seasoned salt tenderizes the chicken a little, but mainly it brings out the other flavors. Pepper gives the sauce depth, but you could try red chili flakes for a little heat.
• Butter: Use salted or unsalted butter to brown the chicken without making the dish oily.
• Lemon juice: Use freshly squeezed lemon juice if you can, and grate some of the zest too.
• Garlic: Minced garlic (or whole cloves) goes so well with chicken and oregano.
• Chicken bouillon: The white breast meat has little flavor, so you’ll need to use bouillon to create a simmering stock.
• Fresh parsley: As well as the herby notes, parsley adds a lovely pop of color to the finished dish.
• Rice: Prepare your preferred variety of steamed or boiled rice and keep it warm. You’ll pile the finished chicken on top.

Directions

Step 1: Prep the chicken

Pat the chicken breasts dry with paper towels. Combine the oregano, seasoned salt and pepper, then rub the mix over the chicken.

Step 2: Brown the chicken

In a skillet over medium heat, brown the chicken in butter, then transfer it to a 5-quart slow cooker.

Step 3: Make the cooking stock

Add water, lemon juice, garlic and crushed bouillon to the skillet, and bring it to a boil, stirring to loosen any browned bits. Pour the stock over the chicken.

Step 4: Slow-cook the lemon chicken

Cover the slow cooker and cook on low for five to six hours, avoiding the temptation to lift the lid. Then baste the chicken with the cooking juices and add the fresh parsley. Cover and cook for an additional 15 to 30 minutes or until the meat juices run clear. Use a cook’s thermometer to check that the internal temperature is at least 165°F. Serve the chicken over rice.

Editor’s Tip: If it looks too watery, you can always thicken the juice with a slurry of cornstarch mixed with a little water.

Slow-Cooker Lemon Chicken Variations

• Add olives and capers: These two ingredients add a pleasantly salty and sour layer to the flavor of the sauce. Just rough chop them and toss them in with the lemon sauce.
• Try potatoes instead of rice: Rather than serving the chicken over rice, add potatoes to the slow cooker. Waxy varieties will hold up better in the slow cooker than floury potatoes.
• Shred the chicken: Once the chicken breast is fully cooked, remove it and shred the chicken before returning it to the slow cooker, so that each fiber absorbs the sensational stock.

How to Store Slow-Cooker Lemon Chicken

Once it has cooled, you can transfer your chicken to an airtight container and refrigerate it for three to four days, or freeze it for three to four months.

How do you reheat slow-cooker chicken with lemon?

It’s not a good idea to reheat refrigerated chicken in the slow cooker, so bring it back up to temperature on the stovetop. Rice must also be heated through thoroughly. That said, those lemony flavors are even more impressive on day two, and the chicken will still be moist and tender.

Slow-Cooker Lemon Chicken Tips

What other vegetables can you add to slow-cooker lemon chicken?

To bulk out the volume of this already filling dish, perhaps to stretch it to an extra guest or two, you can add chopped spinach, celery or French green beans, none of which will overwhelm the signature flavors.

Why does my sauce taste bland?

Slow cooking can draw the flavor out of a dish, but it’s usually because of overestimating how much water you need. So either use stock only (and less of it), or boost the flavor by adding preserved lemons, a dash of cream or another round of grated lemon zest just before serving.

Can I use chicken thighs instead of breasts?

The advantage of our slow-cooked lemon chicken recipe is that it’s tender and bone-free, but if you want a richer chicken flavor and an oilier, more unctuous finish, it’s possible to use bone-in chicken thighs with the skin removed. As before, check the internal temperature of the chicken before serving.