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Slow cooker lemon garlic chicken recipe

Slow cooker lemon garlic chicken recipe

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  • Lemon chicken

Chicken breasts are pan-seared before cooking them in a slow cooker with lemon juice, garlic, and chicken stock. An easy recipe that pleases just about everyone.

1533 people made this

IngredientsServes: 6

  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 skinless chicken breast fillets
  • 2 tablespoons butter
  • 60ml water
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon chicken stock paste
  • 1 teaspoon chopped fresh parsley

MethodPrep:15min ›Cook:3hr15min ›Ready in:3hr30min

  1. In a bowl, mix the oregano, salt and pepper. Rub the mixture into chicken. Melt the butter in a frying pan over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
  2. In the same frying pan, mix the water, lemon juice, garlic, and stock paste. Bring the mixture to the boil. Pour over the chicken in the slow cooker.
  3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

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Reviews & ratingsAverage global rating:(1533)

Reviews in English (1125)

I have cooked this many times but now add more garlic to give it that extra kick. no1 rated dish in our house-02 Oct 2012

Very simple and tasty-27 Feb 2012

excellent recipe. The sauce it's very light but you can taste it. Thanks for sharing this with us.-27 Feb 2013

Healthy Slow Cooker Lemon Garlic Chicken

Just because it’s healthy doesn’t mean it has to be boring or bland….

It’s pretty normal to go through periods of eating and cooking conscientiously, making sure we’re getting all the necessary nutrients, and realizing that we’ve slipped up and given into our temptations a little too much. Once we realize we need to rein ourselves in a bit more, we’ve got a bunch of recipes on hand that are flavorful, healthy and easy – a trifecta of greatness, if we do say so ourselves!

Here, we’ve got a seemingly simple recipe that packs some serious punch in regards to flavor: slow cooker lemon garlic chicken. Lemon and garlic are two of our favorite ingredients, both individually and together, so them being the linchpin of this recipe is already right up our alley. We ended up not using as much chicken as we normally would (go ahead and double the recipe so you can have leftovers throughout the week), but that doesn’t matter the end result is so yummy, especially with steamed broccoli thrown in with the chicken and cooking juices, and know that it’s great for us as well means we can dig in guilt-free…win-win!

Why I Love These Slow Cooker Chicken Thighs

Quite a few years ago, we shared our original lemon chicken recipe. In that recipe, we brown chicken thighs on the stove, and then finish them in the oven. This recipe takes our original with all the herby lemony goodness and adapts it for the slow cooker.

The first time we made this recipe, I knew it would taste good, but I honestly didn’t know that it was going to be as tender or as mouth-watering. The slow cooker does magical things to chicken thighs. Let’s walk through how to make them.

In the Slow Cooker:

I used it to make this Slow Cooker Lemon Garlic Chicken recipe that I learned from one of the ladies at church. This recipe is so refreshing and doesn’t require a lot of ingredients.

I love that one option is to make it ahead as a freezer meal then transfer it to the slow cooker. One of the tips for this recipe is to get these Hands-Free Baggy Rack Clip Storage Bag Holders. They make it so easy to create freezer meals with baggies without leaving a mess. Here are some ideas if you are looking for a good slow cooker as well. Check out the video on Facebook!

What do you need to make Slow Cooker Creamy Lemon Chicken?

  • chicken breasts with bone in
  • red potatoes
  • butter
  • salt and pepper
  • Italian seasoning
  • lemons
  • minced garlic
  • half and half
  • cornstarch

While this is just a few simple ingredients, it really turns into something spectacular. The lemon flavor is so delicious and blends to make the best cream sauce for the chicken and potatoes.

How to Make Lemon Garlic Chicken in A Slow Cooker:

First, you’ll need to sear chicken breasts in a skillet. It’s worth the extra 5 mins of work and dirty dish to bring out the flavor of the chicken. Then remove the chicken and in the same skillet brown diced shallots.

Next, in a large measuring cup combine freshly squeezed lemon juice, chicken broth, minced garlic, browned shallots and red pepper flakes. Finally, arrange seared chicken breasts in a slow cooker, pour the liquid mixture, cover with the lid and let the slow cooker do the rest.

If you want to make lemon garlic sauce creamy, then you’ll need to remove cooked chicken breast from a slow cooker at the end and add cornstarch slurry, salted butter and heavy cream and stir to combine in a liquid in slow cooker. Then, place back the chicken and cook on high for another 30 minutes, until the sauce thickens.

Slow Cooker Lemon and Garlic Chicken


  • 2 lbs small red potatoes
  • Drizzle of olive oil
  • 2 lemons
  • 4 large garlic cloves, mashed
  • Seasoning salt
  • 2 large chicken breasts, about 1 lb.
  • Garlic salt and pepper
  • Side dish - fresh veggies (we had broccoli and carrots)



Are those bone in breasts? I only get those when they are deeply on sale, but I’ll try this with thighs or drums. I have to add this to next month’s menu!

I tried a recipe once that was basically white wine, fresh herbs, and chicken stock thrown in the slow cooker with chicken drums. It was fantastic, but my husband thought it had too much wine flavor. I loved it though. He’s a lemon fan so maybe he’ll like this one better.

I love seeing slow cooker recipes in the summer, it’s so hot out and not having to turn on the oven is always a plus.

Hi, I was wondering if you could substitute Ginger for the garlic in this Slow Cooker Lemon & Garlic Chicken recipe. I don’t do well with garlic… so that’s why the substitution. Also wondering how much ginger I’d need to substitute in?

did you answer if chicken has bone in?

Where is the liquid in the recipe? Won’t this burn to the bottom and sides of slow cooker?

The lemon that’s juiced over the potato’s, the olive oil that’s drizzled plus the juice of the chicken breasts will give enough moisture

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I’m Erin Chase…

Also known as the
$5 Dinner Mom.

I have a little problem. I cannot make a meal that costs more than $5. It’s unnatural, but my pocketbook thanks me.

Some Ways to Serve this Slow Cooker Lemon Garlic Chicken

Since the flavors of lemon and garlic are so versatile, there are almost endless ways to serve this dish. And as I mentioned, it makes really amazing leftovers and works great for meal prep so I recommend making a double or triple batch and getting more than one meal out of the crockpot dish.

  • Lemon Garlic Chicken Pasta: I almost always use this leftover chicken in a quick and easy pasta dish. Simply cook your favorite pasta (we use whole wheat or high fiber). While the pasta is cooking, saute some broccoli with sliced cherry tomatoes (or drained canned diced tomatoes) in a touch of olive oil. Add the leftover lemon garlic chicken and cooked pasta to the dish. Add in 1/2 cup reduced fat cream cheese, about 1/4 cup of pasta cooking liquid (or chicken broth), and stir until a sauce forms. Top with Parmesan cheese and extra lemon.
  • Grain bowls: We eat a ton of grain bowls for lunches since they are easy to prep ahead of time. This one is especially delicious since the sauce from the chicken will flavor the grains. Start by choosing your favorite cooked grain (brown rice, quinoa, white rice, farro, couscous) or cauliflower rice. Then add the lemon garlic chicken and some steamed or roasted veggies. Top with a sprinkling of Parmesan or feta cheese and some extra fresh lemon juice.
  • Wraps: For lunches, wraps are an easy quick option. Just grab a low carb wrap or whole wheat wrap, add the chicken, greens, tomatoes, cucumbers, and some feta cheese. Then I like to drizzle everything with some balsamic vinegar.



  • 8 boneless skinless chicken breasts (about 2lbs)
  • 10 garlic cloves (finely chopped)
  • 2 yellow onions (finely chopped)
  • 2 cups fat free chicken broth low sodium chicken broth
  • 1/4 cup lemon pepper seasoning
  • 4 tbsp paprika
  • 2 tbsp fresh parsley (finely chopped)
  • 1 tablespoon kosher salt
  • 1 tsp lemon zest





Followed directions and it came out too salty and bitter. I realized I did not use low sodium broth so I suggest only adding salt to taste. 1 tbsp of salt is WAY too much. Also I did pat the chicken in the mixture and had some left over which I threw away. Four tbsp of paprika is WAY too much. I think just 1 tsp of paprika is sufficient. Paprika has a strong taste and overpowered the flavor of the dish. I personally would substitute paprika for Italian seasoning and a dash of creole seasoning. One more tip to improve the recipe, I would lightly sautée the onion, garlic, and and add a stalk of celery. I would also use maybe 3 garlic cloves, not 10!!

Just made this recipe last night and it’s delicious! I didn’t have lemon pepper seasoning, so I just threw together some different chili spices for a kick. The garlic and bit of lemon juice really makes this recipe delicious. The chicken was so juicy and pull apart. I loved the soup that the broth makes with the chicken and probably will serve together in a container when I bring lunch to campus. Like some of the commenters mentioned, the spices are definitely a rub and you won’t use all the spice.

im so glad I read these reviews with an hour left in cook time…

It was ok, I only used 3 tbl spoons of paprika 4 seemed liked too much, I used less salt. I guess I cooked longer than recipe called for bcuz chicken was somewhat dry. I don’t know that I will make this again, wasn’t a hit with my family. Best part were the sides.

It looks bettering the pic for sure

I haven’t tried this yet but plan to. Wondering why almost NONE of the people that commented read the recipe. The spice mixture is very clearly meant to be a rub, not dumped into the crock pot. It looks like an easy, flavorful recipe if it’s done correctly! Looking forward to trying it!

I did follow directions. Used it as a rub. Cut recipe in half. Way too much paprika and onions. We couldn’t eat it. Terrible. Looked nothing like picture either.

I halved the recipe so I found no issue with too much paprika. BUT is was gross! The whole family ate cereal instead. I didn’t check the comments. Lesson learned.

Haha. Seems like problems with the recipe might be due to people not following the directions. It doesn’t say to dump 4Tbs of paprika in the dish, it says to mix the paprika in with the other spices and coat the chicken with it, like when you “coat” something in bread crumbs? You don’t use it all, just what sticks to the chicken. And as for the onion, I guess that depends on what size you buy. This recipe is tasty when directions are followed

Lol No One Read It Apparently. Trying It Tonight!

I just made this tonight and used 5 frozen chicken breasts and only sprinkled with the seasonings, added some slices of real lemon and cooked on low for 9 hours and it was delicious! Will totally be making again.

Why hasn’t this recipe been fixed? I noticed all the comments below about a half hour after putting it in my crock pot. I *thought* there was an obscene amount of paprika and lemon pepper seasoning. I then had to remove the chicken, wash it off, pour the broth down the sink and start over. Thank goodness I had extra chicken broth and lemon. Unfortunately I kept the seasoning/parsley mix in the strainer and re-added, which still made it too salty. In the end after 3 hours, I added some sparkling wine to cut the salt, then took the chicken out, sliced some lemon, squeezed the juice onto the chicken and added a little bit of chicken broth and some of the remainder onion and cooked in the oven for another 20 minutes until tender.It tasked somewhat decent..

Dang, I just put this together waiting forit to finish… I wish I would have read the comments. I put in some potatoes and spinach. Less paprika… We’ll see how this turns out… It may end up with too much onions.. Grrr

I suggest using A LOT less to non paprika. Is this a typo? i’m glad i used hardly any. Also going a little lighter on the lemon pepper and more on the lemon zest and adding in some lemon juice would make it much better. I wish I read the comments before to be careful how much stuff I added. The recipe needs to be fixed… that much paprika is dangerous! LOL.

If you have any doubts about this dish, go head and skip this one. I have tried dozens of recipies from laloosh and loved them all, however it seems that many readers have failed to make this dish work. I prepared the recipies without the 4 tbsp of paprika and it was still awful. (ended up reheating leftovers for dinner instead) I don’t know if there is a type-o in this post or simply just a bad recipe.
If this is the first recipe you have tried from this site please don’t let it discourage you from trying others.

Aweful and disgusting. Wouldn’t even feed it to my dog. Wish I would’ve read the reviews first…

You Are Supposed To Coat The Chicken In The Seasoning….Not Dump It In The food.

I made this the other night, and wish I had read the other comments first. It was disgusting. I reduced the paprika because it seemed like a lot to me, but other than that made no adjustments. We couldn’t eat it. First dish in four years of marriage my husband hasn’t liked.

I cut the paprika down to 1-2 tsp and slightly increased the zest, turned out good. Kids loved it!

IN addition to the original recipe I added: 1 cup of broth, vegetables, 1 cup of water, 3 heaping tbsp of margarine and a tsp of baking soda to neutralize the acidity. WARNING, gradually add the baking soda it will fizz up a good inch.

Only try this to save the recipe!

eeerrrr.. just reading the comments while waiting for the chicken to finish cooking..

I knew it was strange adding that much paprika.

I'm going to try diluting it with more chicken broth and then adding potatoes and asparagus an hour before it's finished.

if i added veggies right to the crock pot would they be any good?

Oh, why didn't I read the comments before trying? I had such high hopes, but yes– it was too much paprika. It was tender, but looked nothing like the picture and tasted only like paprika. Husband asked me not to make it again. Eek.

Someone needs to redo this recipe and figure out whether the paprika belongs there or not. Way too much paprika and way too much onion as well. The dish looks nothing like the photo. Very expensive meal considering it calls for 8 breasts and my family wouldn't eat it.

oh ish. I make lemon chicken all the time and thought this would save time making it in the crockpot. Being on WW I decided to follow this recipe. Yuk-o. TOO much paprika. It should be omitted completely. Then, add 1/2 cup of freshly squeezed lemon juice in place of 1/2 cup of the chicken broth. This only needs 1 onion, holy cow, it was like onion soup! Then, before serving, remove chicken breasts to a plate & keep in microwave or cover in the oven at 200 degrees while… put the rest of the contents in a pan on high, add some white wine and cornstarch to thicken it up a little, add the chicken back into the mixture and add a few tblspn of capers.

If you made this and don't want to throw away ALL THAT chicken, just bring it to a boil on the stove, add some white wine, capers and cornstarch and also throw in 3 tblspn of butter. I know, I know, weight watchers… but if you don't want to waste it, add the butter, it makes all the difference, and it IS alot of food, so the butter won't add too much to your points.

Wonder how skinless, boneless chicken thighs would be in this recipe? Have you ever tried using them? I know it might add 1 pt to each serving, but might be tasty and juicy..just a thought.

It would probably add an extra Point, but I think it would taste REALLY good! I've always preferred thigh meat to breast meat because it is so much tastier and juicier. And it might be worth that extra point! If you do it, let us know how it goes!

I made this recipe last night, and I followed everything step by step….looked nothing like the picture, mine had a red sauce because of the paprika, rarely any lemon taste to it. It was still a good taste though. I put it on the correct setting for the time amount and when my company was over for dinner, I couldn't even serve it because it was still raw!! I think it should have been on high heat instead of low.

I have to agree with earlier comments, mine looked nothing like the picture. I think the recipe calls for the wrong amount of paprika. I halved the recipe (4 chicken breasts instead of 8) and only put in 2 teaspoons of paprika instead of tablespoons, and the chicken still turned out bright red and very spicy. There was a hint of lemon in the aftertaste and you could tell that the onions had picked up the lemon flavoring. I also added a couple squirts of lemon juice to mine while it was cooking. Next time I might just eliminate the paprika from the recipe altogether.

I love this recipe but I'd like to know the recipe for the potatoes and vegetables that you show with the garlic chicken in the picture. Can you tell me how you cook them and what their point value is?

The potatoes that you see in the picture are just roasted red potatoes that have been roasted in the oven with a bit of non-fat cooking spray and salt. Then I served the lemon garlic chicken over them with some of the sauce. For the points value, it will depend on the amount of potatoes you use. According to Weight Watchers, 1 cup of cooked red potatoes is 2 Points. So if you add that to each serving, you'd be adding on 2 Points to each serving. Hope that helps!

By trying this recipe myself. I think that the recipe should be 4 tsp of paprika rather than 4 tbsp. Taking a look at the picture again, didn't look the same when I've made it.

Saw this recipe and decided to try it. All day, both my husband and I looked forward to dinner time. Sadly, we were both disappointed in the flavor. Not exactly sure what I did wrong, as I followed the recipe exactly, which is something I rarely do. Not something we'll have again.

I am going to try the chicken cacciatore crock pot recipe next. Maybe I'll have more luck with that.

How To Make The Ultimate Freezer Meal – Lemon Garlic Dump Chicken

You can prep this delicious meal in 5 minutes. Really!

I know it’s not the most pleasant-sounding name for a dinner entree, but don’t let the name fool you! “Dump chicken” is not only delicious it’s deliciously EASY to make which makes it even more attractive for dinner! :-)

It's uncanny how when the weather turns a little colder, and the days a little shorter, we all seem to start craving "comfort food." Britta, Kaitlyn, . Continue Reading

You may have heard of a thing called “dump cake”… you know, where you “dump” a couple of ingredients (usually a cake mix and a can of fruit) into a 9×13 pan and bake? Well, dump chicken is just as easy! Another great thing about dump cooking is you probably already have all the necessary ingredients right in your pantry! No trip to the grocery store necessary. A major plus in my book!

There are all kinds of different varieties you can make and freeze for future dinners. Today I’ll be showing you how to make one of these dump chicken recipes that features two of my favorite flavors… garlic and lemon. :-)

Lemon Garlic Dump Chicken

  • 2 tsp minced garlic
  • 1/4 cup olive oil
  • 1 Tbsp parsley flakes
  • 2 Tbsp lemon juice (or the juice of one whole lemon)
  • 4-6 chicken breasts (or 8 to 10 chicken tenders)

Place all ingredients into a 1-gallon freezer bag. I used wide mouth half gallon mason jar to hold the bag upright while I filled it with the chicken and other ingredients.

After sealing the bag, turn the bag over several times until everything is combined and the chicken is well coated. Freeze flat.

I decided to prepare several of these meals at the same time, so I could store them in my freezer to use later on. Here is my stack of prepared dump chicken dinners all ready for the freezer!

How To Cook Your Dump Chicken

To cook you have a few different options:

Option 1 – Bake

Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F for 35 minutes.

Option 2 – Grill

Thaw and grill in a cast iron skillet on the stove, or outside on the barbecue grill, until no longer pink inside.

Option 3 – Slow Cooker

Place the frozen chicken in your slow cooker and cook on low for 6 to 8 hours (or high for 4-6 hours.)

You can never have too many recipes for delicious, fast, freezer-friendly meals! This recipe for Cafe Rio-style shredded chicken is one of my family's . Continue Reading

This is one of the best-tasting marinated chicken breast recipes I’ve tried. Can’t wait to try out some more dump chicken recipes!