This Slow Cooker Lemon Herb Chicken requires just a few minutes of prep and makes for a great set it and forget it meal! It’s an absolutely delicious dinner that is both healthy and balanced. It’s also ready in just one pot, which makes cleaning up easy!
This crock pot lemon chicken makes the most tender chicken which can be enjoyed throughout the year! The bright colors and flavors make it a crockpot meal that isn’t specific to the colder winter months! This easy recipe would also be great for back to school season or any busy weeknight!
If you love this easy crockpot dinner that has lots of flavor, you will love my 5 Ingredient Crockpot Chicken, my slow cooker southwest chicken quinoa bowl, and my crockpot lemon chicken and veggies.
If you love the lemon flavor in this recipe and you’re looking for other lemon recipes, you will also love my one pan chicken lemon orzo, my lemon pepper chicken skewers, and my Greek chicken soup with lemon and orzo.
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Ingredients
- Boneless Skinless Chicken Thighs or Breast – A lean protein that absorbs the citrusy, herby flavors while providing a hearty, satisfying base for the dish.
- Yellow Potatoes, Largely Chopped– Adds a creamy texture and natural sweetness while providing fiber, potassium, and energy-sustaining carbohydrates.
- Carrots, Sliced into 2-Inch Pieces – Contributes a slight sweetness that balances the acidity of the lemon, along with beta-carotene for eye health.
- Yellow Onion, Sliced – Brings a mild sweetness and depth of flavor while offering antioxidants and immune-boosting compounds.
- Olive Oil – Adds richness and helps carry the flavors while providing heart-healthy monounsaturated fats.
- Lemon Juice – Infuses the dish with a bright, tangy acidity that tenderizes the chicken and adds a dose of vitamin C.
- Lemon Zest – Intensifies the citrusy aroma and flavor, adding freshness and antioxidants.
- Garlic Cloves, Minced – Enhances the savory profile with its pungent, aromatic essence and provides anti-inflammatory benefits.
- Dan-O’s Italian Seasoning – A blend of herbs that enhances the savory depth and complements the lemony brightness.
- Dan-O’s Spicy Seasoning – Introduces a mild heat that balances the acidity and adds complexity to the dish.
- Kosher Salt and Black Pepper, To Taste – Elevates all the flavors and brings balance to the dish’s seasoning.
Garnish with:
- Fresh Parsley, Finely Chopped (Garnish) – Provides a fresh, herbaceous contrast while adding vitamins A, C, and K for an extra nutritional boost.
See recipe card for quantities.
Instructions
- Step 1: start by preparing all of your vegetables according to the descriptions in the ingredient list. Largely chop your potatoes and slice your carrots into 2″ pieces. Place them into the bottom of the crockpot.
- Step 2: In a small bowl, add in your olive oil, zest of 1 lemon, juice of two lemons, minced garlic, Dan-O’s Italian seasoning blend, Dan-O’s Spicy Seasoning blend and salt and pepper, to taste.
- Step 3: Add your chicken thighs into the small mixing bowl. Mix until all of the marinade is evenly distributed and allow to sit for 5 minutes or so. Then place your chicken into the slow cooker on top of the vegetables and pour the remainder of the marinade on top.
- Step 4: Cook on low heat for 4-5 hours or until the chicken has reached an internal temperature of 165 F and your vegetables are fork tender. Garnish with chopped fresh parsley just right before serving and enjoy!
Hint: Make sure to keep an eye on your slow cooker as each one is different and may cook faster than others.
Note: I am usually not a fan of dark meat, but I will say that chicken thighs tend to cook better in a slow cooker and stay more juicy.
Substitutions
- Dan-O’s Seasoning -if you don’t have Dan-O’s seasoning, I would recommend seasoning with 1 teaspoon of Italian seasoning, 1 teaspoon lemon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon cayenne pepper, 1 teaspoon smoked paprika and 1 teaspoon salt and ¾ teaspoon pepper (or to taste).
- Vegetarian – use 2 cans of rinsed and drained cannellini beans to make this recipe vegetarian.
- Parsley– If you don’t have parsley, feel free to add in any other fresh herbs such as cilantro, basil, or fresh thyme.
- Yellow Potatoes– If you don’t have yellow potatoes on hand, you can also use a pound of baby potatoes, sliced in half instead.
This recipe is already dairy-free and gluten-free as is.
Variations
- Spicy – add chili pepper flakes and additional cayenne pepper to make this dish more spicy.
This recipe is toddler and kid friendly as is!
Equipment
All you need to make this slow cooker lemon herb chicken is a:
- 6 Quart Crock-Pot: This is the multicooker I just got and love!
- Small Mixing Bowl
- Digital Meat thermometer
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Leftovers of this slow cooker chicken can be stored in an airtight container in the fridge for up to 4 days.
Dietitian Tip
This lemon chicken recipe is already balanced but adding a side salad is a great way to include some additional fiber and nutrients.
Slow Cooker
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Main Course
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Jump to: Recipe
Slow Cooker Lemon Herb Chicken
Equipment
- 6 Quart Slow Cooker
Ingredients
- 1.5 Pounds Boneless Skinless Chicken Thighs or Breasts
- 4 Large Yellow Potatoes Largely Chopped
- 1 Bunch (1 Pound) Carrots Sliced into 2-Inch Pieces
- 1 Yellow Onion Sliced
- 2 Tablespoons Olive Oil
- Juice of 2 Lemons
- Lemon Zest of 1 Lemon
- 3-4 Garlic Cloves Minced
- 1 Tablespoon Dan-O’s Italian Seasoning
- 1 Tablespoon Dan-O’s Spicy Seasoning
- Salt and Pepper To Taste
Garnish with:
- Fresh Parsley Finely Chopped (Garnish)
Instructions
- Step 1: start by preparing all of your vegetables according to the descriptions in the ingredient list. Largely chop your potatoes and slice your carrots into 2" pieces. Place them into the bottom of the crockpot.
- Step 2: In a small mixing bowl, add in your olive oil, zest of 1 lemon, juice of two lemons, minced garlic, Dan-O's Italian seasoning blend, Dan-O's Spicy Seasoning blend and salt and pepper, to taste.
- Step 3: Add your chicken thighs into the small mixing bowl. Mix until all of the marinade is evenly distributed and allow to sit for 5 minutes or so. Then place your chicken into the slow cooker on top of the vegetables and pour the remainder of the marinade on top.
- Step 4: Cook on low for 4-5 hours or until the chicken has reached an internal temperature of 165 F and your vegetables are fork tender. Garnish with chopped fresh parsley just right before serving and enjoy!
Notes
Nutrition
Food Safety
- Cook chicken to a minimum temperature of 165 F
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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