Looking to set it and forget it? Try making this scrumptious Crock-Pot Lemon Chicken recipe for dinner this week!
You want to know what my favorite kitchen appliance is? It’s not my stand mixer, air fryer, or pasta machine; it’s my humble Crock-Pot. Whenever the seasons change and I find myself pulling out my sweaters from the back of my closet, that’s when I know it’s the right time to start making all the Crock-Pot recipes I’ve saved. At the beginning of October, I love making dishes that are warm and comforting but still have brightness to them to remind me of the flavors of summer—and this Crock-Pot lemon chicken recipe checks all of those boxes.
The Crock-Pot infuses the lemon sauce with the delicious savory flavors from the chicken, dried herbs, and garlic, making every bite unforgettable. The red potatoes act like little sponges, soaking up that delicious sauce while staying perfectly fluffy and tender. To level up this recipe, I added a handful of chopped dill and torn basil leaves for a fresh, herbaceous lift. I highly recommend picking a baguette or loaf of sourdough bread to serve alongside it so you can swipe any leftover bits of chicken and sauce.
How do I know when my chicken is fully cooked and safe to eat?
The best way to know your chicken is fully cooked and safe to eat is by checking the internal temperature with a meat thermometer. You want to ensure the chicken has reached an internal temperature of 165°F in the thickest part. When you pierce the chicken breast with the thermometer, the juices should run clear, not pink or red.
How do I store leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat it, I recommend placing it in a preheated oven set to 375°F in an oven-safe dish for about 10-15 minutes until it’s heated through. If the sauce seems too thick, try adding a splash of water or chicken broth to loosen it. Alternatively, you can put it in the microwave for about 3-4 minutes until it’s heated through.
Serving suggestions
This Crock-Pot lemon chicken recipe would be wonderful with this Arugula Caprese Salad With Lemon-Basil Dressing and this Roasted Broccoli And Carrots recipe. The earthy flavor from the salad and crispy roasted veggies is the perfect match for the tangy lemon sauce. If you want to keep it simple, you could serve it alongside this House Salad and some Baked Rice. Whichever side dishes you include with it, be sure to garnish it with fresh parsley and cracked black pepper.
Crock-Pot Lemon Chicken
Ingredients
- 1 pound baby red potatoes
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/2 teaspoon Italian seasoning
- Kosher salt to taste
- Black pepper to taste
- 1/4 cup melted butter or avocado oil
- 2 tablespoons lemon juice
- 4 garlic cloves minced
- 1/3 cup chicken broth
- Fresh parsley chopped (for garnish)
Instructions
- Wash the baby red potatoes and cut them into quarters. Spread them evenly at the bottom of your Crock-Pot.
- Pat the chicken breasts dry. Sprinkle Italian seasoning, salt, and pepper on both sides for even flavor.
- In a small bowl, mix the melted butter (or avocado oil), lemon juice, and minced garlic along with a pinch more salt and pepper.
- Place the chicken breasts on top of the potatoes in the Crock-Pot. Pour the chicken broth over the potatoes, then drizzle the marinade evenly over the chicken and potatoes.
- Cover your Crock-Pot and cook on high for about 3 hours or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender. Garnish with fresh parsley when serving.
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