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The tartness of the lemon is so tasty with the garlic!
Servings - 4 servings
- 4 small boneless chicken breasts
- 1 small white onion
- 1 cup chicken stock
- 1/4 cup lemon juice
- 2 tsp minced garlic
- 2 tsp dried thyme
- Side: salad
- Side: veggies
Slice the small onion. In a mixing bowl, whisk together the chicken stock, lemon juice, minced garlic and dried thyme.
Place the chicken breasts and sliced onion in the base of the slow cooker and pour the lemon juice mixture over the chicken.
Set on low and cook for 8 hours. Once cooked, spoon chicken out whole, or shred into the sauce. Strain before serving.
Prepare the salad and veggies.
Serve Slow Cooker Lemon Garlic Chicken with veggies and salad.
Freezer Friendly Instructions
Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours.