Crock Pot Lemon Garlic Chicken

There are days when I want a comforting chicken dinner without hovering over the stove for an hour, and this slow cooker lemon garlic chicken has become one of those “set it and forget it” meals I lean on. It’s tender, bright with fresh lemon, and has that cozy garlic aroma that fills the house while it cooks. The first time I made it, I remember walking into the kitchen mid-afternoon and being hit with that garlicky, citrusy smell—my son thought I was baking something fancy, but it was just this chicken quietly working away in the crock pot.

This dish feels just right for busy weeknights, but it’s still impressive enough if you’ve got company over. The sauce is light yet flavorful, so it works year-round.

Why This Recipe Works So Well

What I love about this recipe is that it takes everyday ingredients and turns them into something that feels restaurant-worthy. Chicken breasts often get a bad reputation for being dry, but here the slow cooking and lemon juice keep everything juicy and tender.

Another little secret? Browning the chicken first. It’s tempting to skip that step when you’re short on time, but those few extra minutes add depth and flavor that you’ll really notice. I once tested it without browning and the sauce just wasn’t the same—worth the skillet wash-up, trust me.

My Kitchen Notes & Tips

• Flour or no flour? I like the light dusting of flour because it gives the chicken just a little body and helps the sauce cling. That said, if I’m cooking low-carb, I’ve skipped the flour altogether and it still comes out delicious. Almond flour works too if you want a middle ground.
• Chicken cuts: Breasts are classic, but thighs give you extra juiciness. I’ve made this with chicken tenderloins when they were on sale, and it worked beautifully.
• Garlic tip: Fresh garlic is best here. Don’t use the jarred stuff unless you’re absolutely pressed for time—it just doesn’t give the same depth.
• Cooking time: My slow cooker runs hot, so at 3 hours on low, the chicken is already fall-apart tender. If yours runs cooler, it might need closer to 3½. Always check so it doesn’t get mushy.

Make Ahead & Busy-Day Shortcut

If I know I’ve got a jam-packed day, I’ll brown the chicken the night before and keep it in the fridge. Then in the morning, I just layer everything into the crock pot and turn it on before heading out. You can even whisk together the broth, lemon juice, garlic, and seasonings ahead of time and keep it in a jar so it’s ready to pour.

I’ve even prepped this as a freezer meal—browned chicken sealed in a bag with the lemon juice, garlic, and seasoning. On a rushed day, I just thaw overnight and dump into the slow cooker with broth.

How We Like to Serve It

At my house, the sauce from this chicken is too good to waste, so I always serve it with something that soaks it up: mashed potatoes, rice, or even a hunk of crusty bread. My husband loves it with roasted potatoes and green beans, while I’ll often spoon leftovers over a crisp green salad for lunch the next day.

One night I chopped up the chicken and tossed it with penne pasta—instant lemon garlic pasta that felt like a new dish. It’s one of those versatile meals you can keep reimagining.

Storing Leftovers

This chicken keeps really well in the fridge for about 3 days. I usually reheat it gently on the stove with a splash of broth so it doesn’t dry out. If you freeze it, go for just the chicken with a bit of sauce—it holds up better than freezing the full pot of liquid.

Sometimes I’ll shred the leftovers and keep them for wraps, sandwiches, or even topping a baked potato for an easy lunch.

Common Questions I Get

Do I have to brown the chicken first?
No, you don’t have to, but you’ll lose that extra layer of flavor. I recommend it if you can spare the time.

Can I use bottled lemon juice?
I’ve tried, and it makes the sauce sharper and less fresh. Fresh-squeezed lemon is worth the squeeze.

What about bone-in chicken?
You can use bone-in pieces—just cook a little longer. The flavor will be even richer, though you’ll need to be careful removing the bones before serving.

Final Thoughts

This crock pot lemon garlic chicken is one of those recipes that has saved dinner at my house more times than I can count. It’s simple enough for a regular Tuesday but has that special something that makes it feel comforting and homemade. Every time I make it, I’m reminded that you don’t need a long list of ingredients to make something memorable—just a little lemon, a little garlic, and a lot of love.

Also try these Crockpot Chicken recipes:-

• Crockpot Homemade Chicken Broth
• Southern Chicken and Rice crockpot
• Crockpot Chicken Quesadillas