Description

This chicken crockpot recipe is a true delight with its irresistible lemon-herb flavor and wholesome veggies. Perfect for busy weeknights, it offers a healthy and satisfying meal with minimal prep time. Enjoy tender chicken, hearty potatoes, and a burst of freshness, all cooked to perfection in one pot!

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

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Instructions

Pat the chicken dry with paper towels.
Arrange chopped onions, carrots, and potatoes in the crockpot.
Place the chicken on top of the vegetables.
In a small bowl, whisk together chicken broth, minced garlic, olive oil, mixed herbs, salt, and pepper.
Pour the broth mixture over the chicken and vegetables in the crockpot.
Lay lemon slices on top of the chicken.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until fully cooked.
Remove lemon slices once done, shred the chicken, and return it to the pot.
Stir all ingredients gently in the crockpot.
Garnish with fresh chopped parsley and a squeeze of lemon juice before serving.

Notes

For added flavor, consider marinating the chicken in lemon juice and herbs for a few hours before cooking.
Use a mix of your favorite vegetables to customize this dish to your liking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 620mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 30g
Cholesterol: 70mg