Description
This lemon-herb chicken crockpot dish is bursting with flavor. The juicy chicken and fresh veggies blend perfectly for a healthy, easy meal, ideal for busy weeknights.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 fresh lemons, one sliced for crockpot, one for juice
- 1 tsp dried mixed herbs (oregano, thyme, rosemary)
- 1 lb baby or chopped yukon gold potatoes
- 1 lb carrots, peeled and chopped
- 1 medium onion, chopped
- 3–4 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1 tbsp olive oil
- 1 tsp salt or to taste
- 0.5 tsp black pepper or to taste
- 2 tbsp fresh parsley, chopped for garnish
Instructions
- Dry the chicken breasts or thighs with paper towels.
- Layer the chopped onions, carrots, and potatoes at the bottom of the crockpot.
- Place the chicken on top of the vegetables in the crockpot.
- In a small bowl, mix the chicken broth, minced garlic, olive oil, dried herbs, salt, and pepper.
- Pour the broth mixture over the chicken and vegetables.
- Add lemon slices on top of the chicken.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is fully cooked.
- After cooking, remove the lemon slices and shred the chicken in the crockpot or on a board before returning it to the pot.
- Gently stir the ingredients together in the crockpot.
- Before serving, garnish with chopped parsley and a squeeze of fresh lemon juice.
Notes
Use skinless chicken for a healthier option.
Feel free to substitute vegetables according to your preference.
Adjust seasoning to taste based on personal preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg