Slow Cooker Herb-Crusted Chicken with Lemon Garlic Sauce

This Slow Cooker Herb-Crusted Chicken with Lemon Garlic Sauce is pure comfort food magic – tender, juicy chicken infused with Mediterranean herbs and the most incredible lemon garlic sauce. It’s the kind of meal that makes your whole house smell amazing and has everyone asking for seconds!

You know those recipes that become absolute family favourites? The ones you find yourself making again and again because they’re just that good? Well, this is definitely one of those! I’ve honestly lost count of how many times I’ve made this chicken – it’s become our go-to for busy weeknights when I want something that tastes special but requires minimal effort.

The genius of this recipe is how the slow cooker does all the heavy lifting while you get on with your day. You just coat the chicken in this gorgeous herb mixture, pop everything in the slow cooker, and hours later you’re greeted with the most tender, flavourful chicken swimming in an incredible lemony sauce.

What I love most is how this dish bridges that gap between everyday comfort food and something you’d be proud to serve to guests. The herb crust gives it such a beautiful appearance, and that lemon garlic sauce? It’s like liquid gold that makes everything taste restaurant-quality.

Why This Will Become Your New Favourite

Set and forget simplicity – Chuck everything in the slow cooker and let it work its magic while you get on with your day.

Incredibly tender every time – Slow cooking ensures the chicken is never dry or overcooked, just perfectly juicy and falling-apart tender.

Amazing aroma – Your kitchen will smell absolutely incredible with all those Mediterranean herbs and lemon.

Looks impressive but so easy – The herb crust makes it look like you’ve been slaving away, but it’s actually ridiculously simple.

Perfect for meal prep – Makes great leftovers and the flavours actually improve overnight.

Endlessly adaptable – Easy to customise with different herbs or add your own twist to the sauce.

What You’ll Need

The ingredient list is beautifully simple – mostly pantry staples that create something really special.

Chicken Fillets – I use boneless, skinless breasts or thighs (thighs stay even more tender if you can get them).

Olive Oil – For coating the chicken and helping all those lovely herbs stick.

The Herb Mix – Salt, pepper, dried parsley, thyme, and lemon zest. This is where all the flavour magic happens!

Fresh Garlic – Minced fresh garlic is so much better than the pre-chopped stuff. It really makes a difference.

Chicken Broth – Creates the base for that gorgeous sauce. Good quality broth will make the whole dish taste better.

Fresh Lemon Juice – The star of the show! Fresh is essential here – it brightens everything up beautifully.

How To Make It

This is honestly one of the easiest recipes you’ll ever make, but the results taste like you’ve been cooking all day!

Make your herb mix – In a small bowl, combine salt, pepper, dried parsley, thyme, and lemon zest. This becomes your flavour powerhouse coating.

Coat the chicken – Rub each chicken fillet with olive oil, then coat evenly with your herb mixture. Don’t be shy – really press it in so it sticks well.

Into the slow cooker – Place your herb-coated chicken fillets in the slow cooker. They’ll look absolutely gorgeous already!

Create the sauce – Mix together minced garlic, chicken broth, and fresh lemon juice, then pour this golden mixture over the chicken.

Let it work its magic – Cover and cook on low for 4-5 hours. Your house will smell incredible, and the chicken will be fall-apart tender.

Rest and serve – Let the chicken rest for a few minutes after cooking, then serve with that gorgeous lemon garlic sauce drizzled over the top.

My Top Tips

Don’t skip the oil rub – It helps the herbs stick and creates a more flavourful crust.

Fresh lemon juice is key – Bottled just doesn’t have the same bright, vibrant flavour that makes this dish sing.

Let it rest – Those few minutes of resting help the juices redistribute, making each bite even more tender.

Save that sauce – The liquid left in the slow cooker is pure gold! Pour it over everything – mashed potatoes, rice, vegetables.

Check your timing – Start checking at 4 hours if using chicken breasts, as they can overcook more easily than thighs.

Make it your own – Add a splash of white wine to the sauce mixture for extra depth, or stir in some cream at the end for richness.

Serving Suggestions

This gorgeous chicken pairs beautifully with so many sides! Here are my favourites:

Classic comfort – Serve over creamy mashed potatoes or fluffy couscous to soak up all that incredible sauce.

Fresh and light – Try it with steamed asparagus, green beans, or a crisp mixed salad with lemon vinaigrette.

Hearty options – Goes brilliantly with roasted vegetables, rice pilaf, or even some crusty bread for mopping up the sauce.

Easy Variations

Spice it up – Add a pinch of red pepper flakes to the herb mixture for a gentle heat.

Creamy version – Stir a tablespoon of cream or Greek yogurt into the sauce before serving for extra richness.

Fresh herb twist – If you have fresh herbs, use about three times the amount of dried (so 3 tablespoons fresh parsley and thyme).

Wine addition – A splash of white wine in the sauce mixture adds lovely depth and complexity.

Common Questions

Can I use chicken thighs instead? Absolutely! Thighs actually work even better as they stay more tender and flavourful. Same cooking time applies.

What if I only have fresh herbs? Perfect! Use about 3 tablespoons each of fresh chopped parsley and thyme instead of the dried amounts.

Can I prep this ahead? You can coat the chicken with the herb mixture the night before and keep it covered in the fridge. Just add the liquid and cook as normal.

How do I know when it’s done? The chicken should be tender and easily shreddable with a fork. Internal temperature should reach 75°C (165°F).

Can I double the recipe? Yes, but you might need to increase the cooking time slightly. Make sure your slow cooker isn’t too crowded.

Storage and Leftovers

In the fridge – Leftovers keep beautifully for up to 4 days and actually taste even better the next day.

Reheating – Gentle heat in a pan with a splash of the reserved sauce, or carefully in the microwave.

Freezing – Freezes well for up to 3 months. The texture is best if you shred the chicken before freezing.

Using leftovers – Shredded leftover chicken makes amazing sandwiches, salads, or pasta dishes.

More Slow Cooker Favourites

If you love the convenience of slow cooker meals, you’ll definitely want to try some of my other set-and-forget favourites!

Slow Cooker Herb-Crusted Chicken with Lemon Garlic Sauce

Tender, flavourful chicken with Mediterranean herbs and an incredible lemon garlic sauce – all made effortlessly in your slow cooker!

Course: Dinner
Cuisine: Mediterranean-inspired
Prep Time: 10 minutes
Cook Time: 4-5 hours
Total Time: 4 hours 10 minutes
Servings: 4 serves
Calories: 285kcal

Ingredients

For the Chicken:

4 boneless, skinless chicken fillets (breasts or thighs)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon dried parsley
1 tablespoon dried thyme
1 tablespoon lemon zest

For the Sauce:

4 cloves garlic – minced
¼ cup chicken broth
¼ cup fresh lemon juice

Instructions

Make herb mixture – In a small bowl, combine salt, pepper, dried parsley, thyme, and lemon zest.
Coat the chicken – Rub each chicken fillet with olive oil, then coat evenly with the herb mixture, pressing gently to help it adhere.
Add to slow cooker – Place the herb-coated chicken fillets in your slow cooker.
Make the sauce – In another bowl, combine minced garlic, chicken broth, and fresh lemon juice. Pour this mixture over the chicken.
Slow cook – Cover and cook on low for 4-5 hours, until chicken is tender and cooked through (internal temperature of 75°C/165°F).
Rest and serve – Remove chicken and let rest for 5 minutes before serving. Drizzle with the lemon garlic sauce from the slow cooker.

Notes

RECIPE NOTES & TIPS

Chicken choice: Thighs stay more tender than breasts, but both work beautifully.
Fresh vs dried herbs: Can substitute with 3 tablespoons each of fresh chopped parsley and thyme.
Don’t overcook: Start checking at 4 hours, especially with chicken breasts.
Save the sauce: The cooking liquid makes an incredible sauce – don’t waste a drop!
Make ahead: Can coat chicken with herbs the night before and refrigerate.
Spice it up: Add red pepper flakes to the herb mix for a gentle heat.
Creamy variation: Stir in a tablespoon of cream or Greek yogurt to the sauce before serving.
Wine addition: A splash of white wine in the sauce adds lovely depth.
Storage: Keeps in fridge for 4 days, freezes for up to 3 months.