Best Lemon Garlic Slow Cooker Chicken


  • 14.Five ozcan low-sodium bird broth
  • 1/four cup lemon juice, about 1 lemon
  • 5 – 6 cloves garlic, minced
  • 1 tsp dried oregano
  • 2 tsp hen bouillon
  • 2 – 2 half lbs boneless, skinless chicken breasts
  • 2 Tbsp unsalted butter
  • 2 Tbsp cornstarch
  • 1/4 cup water
  • salt and pepper
  • wedges lemon, for serving


  1. Combine bird broth, lemon juice, minced garlic, oregano and chicken bouillon in slow cooker then stir to dissolve bouillon. Once bouillon has dissolved, add hen and butter.
  2. Cover and cook on low for two hours or just till bird is cooked through and tender. Overcooking bird breasts will result in them becoming dry.
  3. Remove chook from sluggish cooker, cube, slice or leave breasts whole then switch to a serving dish.
  4. Stir collectively cornstarch and water in a medium saucepan. Add the liquid from the gradual cooker to the saucepan. Place over medium-high warmth and bring to a boil, whisking constantly. Once sauce involves a boil, reduce warmness to low and simmer 1 minute. Remove from heat.
  5. Add salt and pepper to taste. Add a few drops of clean lemon juice for a touch more zing or a pinch of sugar if it’s a piece too tart. Pour sauce over hen, garnish with fresh chopped parsley then serve over rice or pasta with a lemon wedge on the facet.