Slow Cooker Lemon Garlic Chicken

    3 hours 30 mins

    Chicken breasts are pan-seared before cooking them in a slow cooker with lemon juice, garlic, and chicken stock. An easy recipe that pleases just about everyone. Serve with mashed potatoes and cooked seasonal vegetables.

    1017 people made this

    Serves: 6 

    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1-1.125 Kg skinless, boneless chicken breast fillets
    • 30g butter
    • 3 tablespoons (45ml) water
    • 3 tablespoons (45ml) fresh lemon juice
    • 2 cloves garlic, crushed
    • 1 teaspoon chicken stock powder
    • 1 teaspoon chopped fresh parsley

    Prep:15min  ›  Cook:3hr15min  ›  Ready in:3hr30min 

    1. In a bowl, mix the oregano, salt and pepper. Rub the mixture into chicken.
    2. Melt the butter in a frying pan over medium heat. Brown chicken for 3 to 5 minutes on each side. Place chicken in a slow cooker.
    3. In the same frying pan, mix the water, lemon juice, garlic, and stock powder together.
    4. Bring the mixture to the boil. Pour over the chicken in the slow cooker.
    5. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

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    Reviews in English (1107)


    WOW this was good. I followed posters suggestions and used 2C water and dissolved a boulion cube in it. I also added a little white wine, the garlic and a shallot to deglaze the pan b4 adding the water/spice mixture. Even then, I had to add about a cup more water while it was cooking. I also dredged the chik breasts in a lemon pepper seasoning in addition to the oregono. I omitted all the salt from the recipe too, since boulion is so salty. Made the leftover broth into gravy, cooked up the Uncle Bens Chicken rice, and dinner was AbFab!! I will def be making this again!  -  24 May 2002  (Review from Allrecipes US | Canada)


    Easy and moist. I did as others suggested and added more liquids: 1/2 c chicken broth, 1/3 lemon juice, and since I had it on hand, about 1/2 c white wine. When ready to plate, I thickened sauce with cornstarch. It was great over egg noodles! Took less than 3 hrs. in crockpot.  -  29 May 2003  (Review from Allrecipes US | Canada)


    This chicken is truly delicious. I have made this recipe four or five times already, it's definitely a keeper. It doesn't make much extra sauce so if you want some to scoop over potatoes or pasta you should double the sauce. The only thing I do differently is I use boneless skinless chicken tenders instead of chicken breast halves. The chicken pieces are smaller which allows them to soak up more of the juices and seasonings making them very flavorful and tender. I have also added sliced mushrooms... yum.  -  10 Mar 2003  (Review from Allrecipes US | Canada)