- 3 heads garlic
- 2 whole lemon
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dried oregano
- 4 boneless, skinless chicken breasts
- 4 tablespoons unsalted butter
- 1 cup low-sodium chicken broth
- 2 tablespoons lemon juice (from 1 lemon)
- 1 teaspoon chicken bouillon paste
- 5 sprigs fresh thyme
- fresh parsley (for garnish)
- *Boneless, skinless chicken thighs can be used instead, but may need to cook a little longer.
- **Use fresh lemon juice instead of pre-bottled juice for the best taste.
- ***I used Better Than Bouillon chicken base, but a regular bouillon cube would also work.
- ****Swap in rosemary or any fresh herbs you have on hand.
- Tips:
- If you like, season the chicken with Italian seasoning or lemon pepper seasoning before searing.
- Simply cut the tops and bottoms off the heads of garlic and place them cut-side down in the bottom of the Crockpot. No peeling or mincing required! Because the heads of garlic aren’t stirred with the other ingredients, the papery skin won’t flake off into the rest of the dish.
- While the chicken will fully cook in the Crockpot, browning the chicken prior to slow cooking adds more flavor and better texture.
- Make a Sauce: After cooking the chicken, pour remaining liquid from the bottom of the Crockpot into a saucepan. Simmer over medium heat until it cooks down to your desired consistency. Add a simple cornstarch slurry if desired. Then serve with the chicken breasts.
- Storage: Store lemon chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
