Slow Cooked Lemon Garlic Chicken - BigOven 175540

Slow Cooked Lemon Garlic Chicken

Ready in 6 hours
14 review(s) averaging 4.4. 100% would make again

Top-ranked recipe named "Slow Cooked Lemon Garlic Chicken"

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Flavorful slow-cooked Chicken that can also be served over Pasta with a thickened sauce.

"I had to make this recipe quickly. I didn't have time to use a slow cooker. I brined the chicken breasts, then fried them in a pan of butter on both sides for about 3 min. each side. Added the chicken to a baking dish and poured in chicken broth, lemon juice, garlic and oregano which I had boiled on the stove. I baked the breasts at 350 degrees until they reached 165 degrees . The chicken was moist and flavorful. My wife loved the disk. Hopefully I will try this in a slow cooker next time."

- bobalong725


Are you making this? 
1 tsp Oregano; dried
1/2 tsp. Salt
1/4 tsp Black Pepper; coarse
2 lbs Chicken Breast; boneless/skinless
1 tbsp Stick butter
1/4 cup Water
3 tbsp Lemon Juice; fresh
2 cloves Garlic; minced
1 tsp Chicken Bouillon; Granules or Powder
1 tsp Parsley; freshly chopped

Original recipe makes 4 Servings



In a Bowl, mix Oregano, Salt and Pepper. Rub the mixture into Chicken. Melt Butter in skillet over Med. heat. Brown Chicken in Butter for 3 to 5 min. on each side. Place browned-chicken in slow-cooker.

In same skillet, mix Water, Lemon Juice, Garlic and Bouillon. Bring mixture to a Boil and then pour it over the Chicken in slow-cooker.

Cover and cook on HIGH for 3 hours --OR-- LOW for 6 hours (if you want to leave it to cook all day).

Add Parsley to the slow-cooker 15-30 min. before end of cook time.


Boil up some of your favorite pasta and put the chicken and sauce over top of it. If you want more sauce, double up the sauce ingredients above and thicken it after the chicken has finished in the slow-cooker. Be careful not to break the sauce by heating it too quickly or to too high a temperature. You can use Cream, Cornstarch or Flour to thicken the sauce, whichever you prefer. If thickening with Cornstarch or Flour, make a slurry by mixing it with water first. Do not use too much water for the slurry, as excess water will thin out your sauce instead of thickening.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 373 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Slow Cooked Lemon Garlic Chicken

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Very easy and it was great. The entire family loved it!
petemeli 1 year ago
Very tasty dish, will definitely make again. Thanks for posting! :)
AshleyM77 1 year ago
This was a hit in my house. Very tasty
Tiffie219 1 year ago
Just made this for dinner. It was a hit. I will probably fix with rice next time and use a tad more garlic. Thanks for the recipe!
kimoxley 1 year ago
Lemon a bit strong but otherwise very good. Tender.
paulavaskeroeterdink 1 year ago
@Huntheat: It says right there in the recipe: 'If you want more sauce, double up the sauce ingredients above and thicken it after the chicken has finished in the slow-cooker.' About 2 lbs of chicken breast is one large whole breast in my experience. This recipe works great as is and I would think you are cooking with the slow-cooker on high for too long if you get a burned mess. In a larger slow-cooker I would expect such a problem, perhaps, but not in one as small as yours. I generally double up this recipe since I received a larger slow-cooker, but that doubles the sauce and the chicken, which should produce the same problem you had. I'm very sorry it didn't work out for you. As with all recipes, it is best to adjust based on what you have on-hand and what equipment you are using and how you know it to behave.
Cleaved 1 year ago
This is a quite good base recipe, but for my slow cooker (4Q) it presents a few issues as written. For starters, the sauce is inadequate and burns off, leaving a charcoal mess if you don't at least double it....which still leaves nowhere near enough liquid to make a sauce after removed from the pot. Second, while I adore lemons, the ratio of lemon juice is WAY too much....I would cut it by 1/3. If you don't have the dried oregano and/or fresh parsley a number of other herbs will work well. My favorite is dried herbs de provence plus fresh dill. Would rate higher were it not for the serious problems with the sauce quantity.
Huntheat 1 year ago
I made this for my husband for dinner coming off a swing shift. He just about devoured the whole thing in a matter of mins.
jessicaannperez-dyas 2 years ago
Yummmmm :) the chicken was so tender and has a great flavor.
RachelMae890 2 years ago
I did not have a slow cooker so I put this in the oven for about 3 hours at 250. I made it with a pasta but has to triple the sauce and I still did not have enough for 2 people. Flavor was AMAZING, chicken was MOIST, awesome recipe will def be making it again. My girlfriend loved it.
krysnvero 2 years ago
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