Slow Cooker Lemon Chicken (or Freezer to Slow Cooker)

Slow Cooker  Lemon Chicken (or Freezer to Slow Cooker)

This recipe is perfect for a quick-and-easy dinner, and the leftovers make a fantastic lunch, too. Don’t be afraid to make a large batch of this recipe on the weekend and use the chicken all week long

Yields: 4 servings


  • 4 (6 to 8 ounce) boneless and skinless chicken breast
  • 2 Tbsp. minced garlic
  • 1 teaspoon Kosher salt
  • 3 teaspoons dried oregano
  • 1/4 cup lemon juice (fresh squeezed from 1 lemon)
  • 1 tablespoons lemon zest
  • 1 cup chicken broth
  • 3 tablespoons fresh parsley, chopped


  1. Combine all ingredients, except parsley, together in the slow cooker.
  2. Cook on low for 6 hours or on high for 4 hours. Sprinkle with parsley and serve.

To Freeze:


  1. Label your freezer bag with the name of the meal and cooking instructions.
  2.  Add all the ingredients to the freezer bag.
  3. Remove as much air from the freezer bag as possible, seal and lay flat in the Freezer.


  1. The night before cooking, move frozen bag to your refrigerator to thaw
  2. The morning of cooking, pour contents into slow cooker
  3. Cook on “low” setting for 6 hours.
  4. Serve with roasted vegetables and Quinoa

Note: You can Bake this Chicken at 350 degrees for 30 minutes if your in a time crunch.

Serve with Roasted Vegetables: 

  • Toss about 5 cups of veggies with Extra Virgin Olive Oil and Balsamic Vinegar, Salt and Pepper and place on a parchment paper lined cookie sheet.
  • Roast at 400 degrees for 20 minutes.