Slow-Cooker Lemon-Garlic Chicken Breast

Name: Slow-Cooker Lemon-Garlic Chicken Breast
Prep time: 15 min
Cook time: 315 min
Total time: 330 min
Yield: 6
Ingredients: 1 tablespoon Olive oil; 4 large Boneless, skinless chicken breasts; ½ teaspoon Kosher salt; ¼ teaspoon Freshly ground black pepper; 1 cup Low-sodium chicken broth; ½ cup Freshly squeezed lemon juice; 8 clove Garlic cloves, smashed; 2 tablespoon Unsalted butter, at room temperature; 2 tablespoon All-purpose flour; 2 tablespoon Fresh parsley, chopped (optional)

Recipe GLPR75130e934782ee

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Main Course

330 min

361 cal

Servings: 6

Slow Cooker

Stovetop

SNAP eligible

Tender, juicy chicken breasts infused with bright lemon and aromatic garlic in a Mediterranean-inspired slow-cooker dish. The chicken is finished with a silky herb-butter sauce that clings beautifully to the meat. Perfect for a light, protein-packed dinner that requires minimal effort.

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Ingredients

1 tablespoon Olive oil

4 large Boneless, skinless chicken breasts

½ teaspoon Kosher salt

¼ teaspoon Freshly ground black pepper

1 cup Low-sodium chicken broth

½ cup Freshly squeezed lemon juice

8 clove Garlic cloves, smashed

2 tablespoon Unsalted butter, at room temperature

2 tablespoon All-purpose flour

2 tablespoon Fresh parsley, chopped (optional)

Directions

Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts on both sides with additional salt and black pepper. Once the oil is hot, place the chicken breasts in the skillet and sear for 3-4 minutes per side until golden brown. This step adds depth of flavor; the chicken does not need to be cooked through at this point.
Transfer the seared chicken breasts to a slow cooker. Pour the chicken broth and fresh lemon juice around the chicken, then scatter the smashed garlic cloves over the top and sides.
Cover the slow cooker and cook on low for 4-5 hours, or on high for 2-3 hours, until the chicken is cooked through and reaches an internal temperature of 165°F when measured at the thickest part. Do not open the lid frequently during cooking.
Once the chicken is fully cooked, remove it from the slow cooker and set aside on a cutting board. Measure out the cooking liquid—you should have approximately 1.5 to 2 cups. Pour the liquid into a saucepan and bring to a simmer over medium heat.
While the liquid is simmering, combine the room-temperature butter and flour in a small bowl, stirring until they form a smooth paste (beurre manié). Slowly whisk this paste into the simmering cooking liquid, stirring constantly to prevent lumps. Continue whisking for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.
Taste the sauce and adjust seasoning with additional salt and black pepper as needed. Add back the cooked chicken breasts to the pan with the sauce, or slice them and serve with the sauce spooned over top.
Divide the chicken and sauce among serving plates. Garnish with fresh chopped parsley if desired. Serve warm.

Comments

Grocery List Plus Editorial Staff4.75

Every ingredient is a staple at any Charlotte grocer—no special trips needed. The stated 330 minutes is honest: five hours on low heat plus a few minutes of pan work for the flour slurry. At roughly $1.25 per serving for chicken breast, broth, and pantry staples, this is genuinely cheap. The real strength is the household fit: load it and forget it all day, it feeds six, and the leftovers reheat perfectly in a microwave or stovetop.