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Crock-Pot Lemon Chicken

Tysen Ling Profile PictureTysen Ling
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Course
Cuisine American
Servings 4
Calories 402 kcal

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.

Nutrition

Calories: 402kcalCarbohydrates: 20gProtein: 39gFat: 18gSaturated Fat: 3gSodium: 291mgFiber: 2g
Keyword Crock-Pot Lemon Chicken
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