Slow Cooker Lemon Garlic Chicken Ultimate
This Slow Cooker Lemon Garlic Chicken recipe delivers succulent, flavorful chicken with minimal effort. Infused with bright lemon and savory garlic, the chicken falls off the bone, making it a perfect hands-off dinner for any occasion.
Equipment
- Slow cooker
- Large Skillet (optional)
- Medium bowl
- Whisk
- Measuring cups and spoons
- Paper towels
- Fork
- Knife
- Cutting board
- Airtight container
Ingredients
- 6-8 boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup chicken broth
- ¼ cup lemon juice, freshly squeezed
- 4 cloves garlic, minced
- 2 tablespoons butter, melted
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes, optional
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Fresh parsley, chopped, for garnish
- Lemon slices, for garnish
Instructions
- Pat the chicken thighs or breasts dry with paper towels.
- Season the chicken with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat (optional).
- Sear the chicken for 2-3 minutes per side, until lightly browned (optional). Sear in batches if necessary.
- In a medium bowl, whisk together the chicken broth, lemon juice, minced garlic, melted butter, honey or maple syrup, oregano, and red pepper flakes (if using).
- Place the seared or unseared chicken in the slow cooker.
- Pour the lemon garlic sauce evenly over the chicken.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Carefully remove the chicken from the slow cooker and set it aside.
- Shred the chicken with two forks.
- Turn the slow cooker to high.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry.
- Pour the slurry into the sauce in the slow cooker and stir well.
- Cook for 5-10 minutes, or until the sauce has thickened to your desired consistency.
- Return the shredded chicken to the slow cooker and stir to coat it in the thickened sauce.
- Serve hot, garnished with fresh parsley and lemon slices (optional).
Notes
For best results, use fresh lemon juice. Searing the chicken before slow cooking enhances flavor. Adjust garlic to your preference. To thicken the sauce, use a cornstarch slurry or simmer on the stovetop. Leftovers can be refrigerated for 3-4 days or frozen for 2-3 months. Variations include Honey Garlic Lemon Chicken, Creamy Lemon Garlic Chicken (add heavy cream or cream cheese), and Lemon Herb Chicken (add fresh herbs).