This recipe couldn’t be more flavorful or easy! It’s the perfect weeknight meal! Easy Lemon Herb Chicken… the aroma will make your mouth water, but the flavor will convince you to make it again!
In the evenings, I love to go for a walk or jog when my husband gets home from work, but that is only possible when dinner is ‘mostly’ ready. That means he can give his full attention to our daughter…laugh, play and reduce stress. And, I can slip outside for some fresh air and exercise! This arrangement works out perfectly when there is no question about what’s for dinner!
Having a plan and thinking ahead makes mealtime so much easier. In the last year, my slow cooker has ‘almost’ become a countertop appliance. I still put it away after each use, but it definitely doesn’t stay in the cabinets for long. It has saved me so much meal time frustration and headaches and more importantly, gifted me with time to spend where I want to spend it!
For years, I searched for a deliciously tangy lemon chicken recipe but was always disappointed that the lemon didn’t shine through. After coming across this yummy looking SkinnyTaste recipe, I decided to adapt this recipe for the slow cooker and create my own recipe for Lemon Herb Chicken. The chicken thighs cook in a lemony broth that is perfect to pour over whole grain quinoa or rice when serving. Add a quick sauteed vegetable and dinner is ready! Put this recipe on your meal plan for next week and you will be amazed at how quick dinner comes together!
Easy Lemon Herb Chicken
6 boneless skinless chicken thighs, trimmed of visible fat (~24oz or 1 ½ lbs)
½ cup low sodium chicken broth
½ cup lemon juice, fresh or bottled
1 ½ tsp dried oregano
1 ½ tsp dried thyme
2tsp garlic powder OR 3 small garlic cloves, minced
½ tsp Kosher salt
¼ tsp Fresh ground black pepper
2oz feta cheese, crumbled
Place chicken thighs in slow cooker. Season both sides with salt, pepper, garlic, and herbs. In a small bowl combine lemon juice and chicken broth and then gradually pour around the chicken being careful not to wash off all the seasoning. Cook on low for 6 hours or high for 4 hours. Thirty minutes before the end of cooking time, sprinkle feta cheese on top and cover with the lid to finish cooking.
- If you forget to add the feta, simply place chicken breasts on an oven-safe plate or baking dish, sprinkle with feta and broil for 3-4 minutes or until cheese has slightly melted and browned.
- Serve over a bed of whole grains (like quinoa, farro, brown/wild rice, barley) and alongside a roasted or steamed vegetable.
- Double the recipe to make extras for another night or leftovers for lunch.
NUTRITION PER SERVING (based on 4 servings)
Total Fat 13g
Saturated Fat 5g
Dietary Fiber 0.4g
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