Crockpot Lemon Garlic Chicken
This Crockpot Lemon Garlic Chicken is bright, juicy, and very easy to make. The fresh lemon and garlic create a delightful sauce, perfect for spooning over rice or stuffing into a warm pita.
Ingredients
For the Base
- 4 pieces chicken breasts Boneless, skinless
For the Sauce
- 2 pieces lemons, juiced Fresh lemon juice is preferred
- 4 cloves garlic, minced Fresh is best; can substitute with garlic powder
- 1/4 cup chicken broth Use low-sodium for better control over salt levels
- 1 teaspoon Dijon mustard Provides tang and emulsifies the sauce
- to taste Salt and pepper Add gradually after tasting
To Serve
- to taste Fresh parsley For garnish
Instructions
Mix the sauce
- In a bowl, whisk together the lemon juice, minced garlic, chicken broth, Dijon mustard, salt, and pepper until combined.
Add chicken and sauce to the crockpot
- Place the chicken breasts in the crockpot in a single layer if possible. Pour the lemon garlic mixture evenly over the chicken.
Cook low and slow
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is fully cooked.
Shred the chicken
- Once cooked, remove the chicken to a cutting board or shred directly in the crockpot. Stir the shredded chicken back into the sauce.
Serve
- Serve the shredded chicken warm, garnished with fresh parsley.
Notes
Trim excess fat from chicken breasts. For even cooking, ensure chicken pieces are similar in thickness. Adjust seasoning before serving. Reserve some sauce for drizzling when serving.