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Slow Cooker Lemon Pepper Chicken - Bright, Comforting, and Effortless

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless, skinless chicken breasts or thighs (thighs stay more tender)
  • 1 tablespoon olive oil (plus more for searing, if using)
  • 1 large lemon, zested and juiced (about 2–3 tablespoons juice)
  • 1 teaspoon lemon zest (packed)
  • 1.5 to 2 teaspoons freshly cracked black pepper
  • 1 to 1.25 teaspoons kosher salt, plus more to taste
  • 4 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme or Italian seasoning
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons unsalted butter (optional but adds richness)
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)
  • Fresh parsley, chopped, for garnish
  • Lemon slices for serving (optional)

Method
 

  1. Pat dry and season. Pat the chicken dry with paper towels. Season both sides with salt, black pepper, and onion powder.
  2. Optional sear. Heat a skillet over medium-high with a little olive oil. Sear chicken 1–2 minutes per side until lightly browned. This step boosts flavor but isn’t mandatory.
  3. Build the base. Add chicken to the slow cooker. Pour in chicken broth, lemon juice, and olive oil. Sprinkle in lemon zest, garlic, and thyme. Dot with butter if using.
  4. Cook low and slow. Cover and cook on LOW for 3.5–4.5 hours for breasts or 4–5.5 hours for thighs, until the chicken is tender and reaches 165°F internally. Avoid overcooking.
  5. Adjust and thicken. Taste the sauce. Add a pinch more salt, pepper, or lemon juice if needed. For a thicker sauce, whisk in the cornstarch slurry, cover, and cook on HIGH for 10–15 minutes until slightly glossy.
  6. Serve. Top with chopped parsley and lemon slices. Spoon the sauce over the chicken and serve with rice, mashed potatoes, quinoa, or roasted vegetables.