Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts, but it's best to thaw them first for even cooking. If you’re cooking directly from frozen, increase the cook time by 1 to 2 hours and ensure the internal temperature reaches 165°F.

How do I keep the chicken from drying out in the slow cooker?

Use enough liquid—like chicken broth—and don’t overcook. Cooking on low heat for 4–5 hours typically yields the most tender, juicy results.

Can I double this recipe?

Absolutely. Just make sure the chicken is in a single layer or layered carefully, and you may need to add a little extra broth and extend the cook time slightly.

What are the best herbs to use if I don't have Italian seasoning?

A mix of dried oregano, basil, rosemary, and thyme works beautifully. You can also add a bit of garlic powder for extra flavor.

Slow Cooker Lemon Herb Chicken Breasts

Name: Slow Cooker Lemon Herb Chicken Breasts
Prep time: 10 min
Cook time: PT-484772H33M24S
Total time: 4 h 10 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; ½ cup chicken broth; 1 tablespoon olive oil; 1 teaspoon salt; ½ teaspoon paprika; ½ teaspoon black pepper; 1 teaspoon Italian seasoning; Juice of ½ lemon (optional)

Description

Slow Cooker Lemon Herb Chicken Breasts are juicy, tender, and full of fresh, herbaceous flavor. Perfect for busy weeknights or effortless meal prep, this beginner-friendly recipe is a healthy, high-protein option that cooks itself to perfection while you go about your day.

Ingredients

Scale

4 boneless, skinless chicken breasts
½ cup chicken broth
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon paprika
½ teaspoon black pepper
1 teaspoon Italian seasoning
Juice of ½ lemon (optional)

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Instructions

Add the Liquid: Pour the chicken broth into the bottom of your slow cooker to help keep the chicken moist during cooking.
Layer the Chicken: Place the chicken breasts in a single layer on top of the broth. If the chicken is thick, you can lightly pound it to an even thickness for more consistent cooking.
Apply the Olive Oil: Drizzle olive oil over the chicken, then use a basting brush or clean hands to evenly coat the surface of the chicken.
Season the Chicken: In a small bowl, combine salt, black pepper, paprika, and Italian seasoning. Sprinkle the seasoning evenly over the chicken and gently rub it in to ensure every bite is flavorful. If using lemon juice, drizzle it on now for a burst of brightness.
Cook Gently: Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken reaches an internal temperature of 165°F. The meat should be white and juicy throughout, and should shred easily with a fork when done.
Rest and Serve: Let the chicken rest for a few minutes before slicing or shredding. Serve immediately or store for future meals.

Notes

This recipe is very flexible—feel free to substitute Italian seasoning with a blend of rosemary, thyme, and garlic powder. If using chicken thighs, the flavor will be a bit richer. To add extra moisture, increase the broth to ¾ cup. For a zestier finish, add fresh lemon zest before serving. Always check doneness with a meat thermometer for food safety.

Prep Time: 10 minutes
Cook Time: 4 hours (on low) or 2.5 hours (on high)
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 293
Sugar: 0.2g
Sodium: 953mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0.03g
Carbohydrates: 1g
Fiber: 0.4g
Protein: 48g
Cholesterol: 145mg