I still remember the first time I made this dish—it was one of those hectic weekdays when everything felt rushed, and I had no idea what to cook. I tossed a few chicken fillets in the slow cooker with some herbs, hoping for the best. As it cooked, the smell of rosemary and garlic started drifting through the house, and it honestly felt like I had been simmering something gourmet all afternoon.
But the real magic happened when I poured that buttery lemon garlic sauce over the top. The chicken was so tender, it practically fell apart with a fork, and the sauce added just the right kick of brightness to make it taste like a fancy dinner—without any of the stress.
This Slow Cooker Herb-Crusted Chicken has become one of our go-to comfort meals. Simple, rustic, and full of flavor—it’s proof that delicious doesn’t have to be complicated.
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken fillets (breasts or thighs)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt & black pepper, to taste
- 2 tbsp olive oil
For the Lemon Garlic Sauce:
- 3 tbsp butter
- 4 garlic cloves, minced
- 1 cup chicken broth
- Juice of 1 lemon
- 1 tbsp cornstarch + 1 tbsp cold water (optional, for thickening)
- 1 tsp chopped parsley (for garnish)
Instructions:
- Season the Chicken:
- In a small bowl, mix the thyme, rosemary, garlic powder, onion powder, paprika, salt, and pepper.
- Rub the mixture evenly on both sides of each chicken fillet.
- Sear for Flavor (Optional but Recommended):
- Heat olive oil in a skillet over medium heat.
- Sear the chicken fillets for 2–3 minutes per side until golden (not fully cooked).
- Transfer to the slow cooker.
- Prepare the Sauce:
- In the same skillet, melt the butter.
- Add minced garlic and sauté for 1–2 minutes.
- Stir in chicken broth and lemon juice. Bring to a simmer.
- Pour the sauce over the chicken in the slow cooker.
- Slow Cook:
- Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours, until the chicken is tender and fully cooked.
- (Optional) Thicken the Sauce:
- Mix cornstarch and cold water in a small bowl.
- In the last 15–20 minutes, stir the slurry into the sauce in the slow cooker to thicken.
- Serve:
- Spoon the lemon garlic sauce over the chicken.
- Garnish with fresh chopped parsley.
- Serve with rice, mashed potatoes, or steamed veggies.
Note:
For best flavor, don’t skip the quick sear before slow cooking—it locks in the herbs and gives the chicken a beautiful golden crust. If you prefer a thicker sauce, the cornstarch slurry at the end adds a nice touch without altering the taste. This dish pairs beautifully with mashed potatoes, buttered noodles, or roasted vegetables!