This Slow Cooker Lemon Chicken is pan-seared and then placed in a slow cooker with a mix of fresh herbs, lemon juice, and chicken broth. Hours later, this tender chicken covered in a rosemary lemon reduction sauce is dripping with intense flavor.
You can prepare this recipe in 15 minutes or less before you head out for the day, making it a home run for a busy weeknight meal. By the end of the day, the slow cooker will fill your kitchen with an intoxicating aroma of rosemary and lemon.
All you have to do is sink your teeth into every savory bite of this Lemon Chicken and relish in the knowledge that your slow cooker did all the hard work.
What is Lemon Chicken?
Lemon Chicken is baked chicken with a twist of fresh lemon! The tangy lemon flavor blends with herbs and seasonings to take this slow cooked chicken from ordinary to mouth-watering.
How Do I Store Lemon Chicken?
You can store Lemon Chicken in an airtight container and refrigerate it for up to 5 days. I recommend putting the chicken in a container and then pouring the remaining sauce on top. “Drowning” the chicken in the reduction sauce causes the flavors to merge, making the leftovers arguably better than the original dish.
Can I Freeze Chicken that is already cooked?
You can safely store cooked chicken in an airtight, freezer-safe container for up to 4 months. Thaw the chicken in the refrigerator overnight and reheat in the slow cooker, oven, or microwave until heated. I would freeze the chicken and the reduction sauce separately.
You can pour the remainder of the juice/broth mixture into a quart-sized freezer bag and store the bag in the container with the cooked chicken. Melt the sauce in a pot over the stove while the chicken is in the oven. If you plan to reheat Lemon Chicken in your slow cooker, place the chicken and the remaining sauce in the pot together. Select the “keep warm” setting and serve once thoroughly heated.
What can I serve with Lemon Chicken?
Tips for Making Lemon Chicken
- I recommend salting the chicken 3-24 hours in advance. The salt tenderizes the meat to release maximum flavor during the cooking process.
- Use low-sodium chicken broth and add salt to your taste during the reduction process. Taste test once you are happy with the sauce texture and then salt as needed.
- Garnish the chicken with lemon and rosemary springs.
I know you’ll love this Lemon Chicken recipe as much as I do. But, before you dive into this recipe, here are a few suggestions:
- Wrap the chicken in tin foil while you make the reduction sauce to allow the meat to rest in its juice. This will lock in the flavor until you’re ready to enjoy.
- Avoid overcrowding the chicken in the skillet so each piece sears evenly to a golden brown. Remove the chicken just as it starts to brown to avoid over-cooking and drying out.
- Be sure to whisk the cornstarch slurry constantly until the juice/broth mixture boils down to a gravy-like consistency.
- Rosemary Sprigs – If you don’t have fresh Rosemary Sprigs on hand, you can use dried rosemary. Use ½ tsp of dried Rosemary per Rosemary Sprig.
- Lemon – If you use bottled lemon juice rather than freshly squeezed lemons in this recipe, use 1 tsp of bottled lemon juice per lemon.
- All-purpose flour – If you are in a pinch for cornstarch, add all-purpose flour to the lemon/broth mixture 2-3 Tbsp at a time until it reaches the desired consistency. You will need to use more to get the desired result of the cornstarch slurry. Whisk constantly or use an immersion blender to ensure there are no lumps in your lemon/broth mixture.
More Yummy Quick and Easy Recipes You’ll Enjoy
If you like this Slow Cooker Lemon Chicken recipe, you’ll want to try some of our other easy weeknight meals! Try any from the list below.