Description

This chicken crockpot recipe combines tender chicken, vibrant veggies, and zesty lemon for a meal that’s healthy and bursting with flavor. It’s a hassle-free dish that’s perfect for quick dinners and wholesome family meals, providing you with comfort food made simple.

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, minced cloves
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

Cook Mode Prevent your screen from going dark

Instructions

Pat the chicken breasts or thighs dry with paper towels.
Arrange the chopped onions, carrots, and potatoes in the bottom of the crockpot.
Place the chicken on top of the vegetables in the crockpot.
In a small bowl, whisk together the chicken broth, minced garlic, olive oil, dried herbs, salt, and pepper.
Pour the prepared broth mixture over the chicken and vegetables in the crockpot.
Place 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 cooked through.
Once cooked, remove the lemon slices, then shred the chicken directly in the crockpot or on a cutting board before returning it to the pot.
Gently stir all the ingredients together in the crockpot.
Before serving, garnish with fresh chopped parsley and a squeeze of fresh lemon juice.

Notes

Feel free to add other vegetables such as bell peppers or zucchini for extra flavor and nutrition.
Adjust the seasonings to your preference for a personalized flavor profile.

Nutrition

Serving Size: 1 serving
Calories: 340
Sugar: 2g
Sodium: 450mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 27g
Cholesterol: 85mg