Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- Fresh lemon slices and chopped herbs for garnish
Instructions
- Start by patting the chicken breasts dry and seasoning them with salt, pepper, thyme, rosemary, and basil to infuse flavor into the meat.
- In a bowl, whisk together lemon juice, olive oil, minced garlic, and chicken broth. This mixture will keep the chicken moist and add zing to the dish.
- Place the seasoned chicken breasts into the slow cooker. Pour the lemon marinade over the chicken, ensuring they are well coated. Cover and set it to cook on low for 4-6 hours until the chicken is tender and easily shredded.
- Once cooked, remove the chicken from the slow cooker. Optionally, simmer the remaining liquid to reduce it into a flavorful sauce. Serve the herb chicken and rice with slices of fresh lemon and chopped herbs for garnish.
Notes
- For extra flavor, add chopped fresh herbs like parsley or dill before serving.
- Leftover chicken can be stored in airtight containers in the refrigerator for up to 3 days.
- For longer storage, freeze in portions for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with sides
- Calories: 290 Kcal
- Sugar: 1g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 80mg