Go Back
Print Recipe
5 from 1 vote

Slow Cooker Lemon Garlic Chicken

Flavorful and tender chicken makes the base for so many easy weeknight meals. This makes a big batch to use for several meals or freeze but you can easily make 1/2 the recipe instead.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, crockpot, easy dinner, slow cooker
Servings: 8 servings

Equipment

  • 6 to 8 quart slow cooker/crockpot

Ingredients

Lemon Garlic Chicken

  • 1 large onion, thinly sliced
  • 3 to 4 large carrots, peeled and cut into 1/2-inch pieces or baby carrots, halved
  • 4 pounds boneless, skinless chicken breasts and thighs I use 2 pounds of each
  • 2 Tbsp extra virgin olive oil
  • 6 garlic cloves, minced 2 Tbsp minced garlic
  • 2 lemons, zested and juiced
  • 2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 tsp garlic powder
  • 2 tsp dried Italian seasoning or dried oregano

For Greek-inspired pita sandwiches and salads

  • 1 head romaine lettuce, sliced
  • 1 pkg grape tomatoes, quartered or 2 large tomatoes, diced
  • 4 persion (mini) cucumbers, sliced or 1/2 English cucumber, diced
  • 4 oz feta cheese, diced or crumbled
  • 1/2 cup Greek olives, sliced (optional)
  • white or whole wheat pita bread

Yogurt Herb Sauce

  • 1 cup plain Greek yogurt I use whole milk but any kind will work
  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1/4 tsp kosher salt
  • 1/2 tsp honey (optional)
  • 1 tsp dried dill (or 2 Tbsp of any fresh minced herbs you like)

Instructions

  • Add onion and carrots into the bottom of the slow cooker. Place chicken on top of the vegetables then drizzle with olive oil. Add garlic, lemon zest, lemon juice, and seasonings. Use tongs or a large spoon to mix the chicken with other ingredients.
  • Place the lid on your slow cooker and set to HIGH for 4 to 5 hours or LOW for 6 to 7 hours. I like to remove the lid for the last hour of cooking to reduce the liquid, if possible.
  • When cook time is up, use tongs or two forks to shred the chicken. Use chicken and vegetables as disired, in sandwiches, on salad, in soup
  • Store cooked chicken in an airtight container in the fridge for 5 days or freeze for up to 3 months.

For Greek-inspired pita sandwiches and salads

  • Warm pita in the oven or toaster then cut in half. Spread the inside of the pita with the yogurt sauce (or serve it on the side), add the shredded chicken, vegetables, and whatever toppings you desired.
  • For salads, add some lettuce to a plate, top with a serving of shredded chicken, then add toppings and yogurt sauce as desired.

Yogurt Herb Sauce

  • In a medium-sized bowl, stir together the yogurt and remaining ingredients until combined. Taste and adjust seasoning as desired. Serve with chicken.
  • Store sauce in the fridge for up to 4 days.