Chicken seems to be one of our go-to dishes for dinner. Over and over we eat chicken. But it gets old fast, especially since it seems pretty easy to mess up! This lemon garlic chicken is light and flavorful, but it only takes a few minutes to set up in your slow cooker. It’s easy to cook a lot of chicken and save some it for later, I love to shred the meat to use in other recipes.
Could You Use Other Spices?
Yes! The real trick here is the foil balls. Use the foil balls and chicken breasts with the skin on and bone in, and you can use any spices or marinades you would like.
Does This Work For Boneless, Skinless Chicken Breasts Also?
Sadly, it doesn’t. I’m still figuring out a foolproof method for cooking boneless, skinless chicken breasts in the slow cooker and not just making shredded chicken.
About That Skin…
When cooking chicken this way, the skin is there to keep it from drying out. It won’t get brown and crispy like in the oven. I actually remove it from the chicken before serving, it looks kind of gross.
Why the Foil?
Putting chicken in the slow cooker is a tricky thing. It’s a battle between drying it out and effectively boiling your chicken. Neither taste very good, and the texture will end up strange if you do it wrong. Whole chicken and chicken breasts do best in the slow cooker when they’re elevated, just like a rack. They don’t really make racks for in the slow cooker, but putting balls of foil in there for the chicken to rest on works just as well.
Fresh vs Dried Rosemary
If you have fresh rosemary available, definitely use that instead! It’s been out of season in my area for a while and I haven’t been able to locate it in any local stores either. I would use 1-2 sprigs in the bottom of the crock pot and 1 on top as well.
These juicy and flavorful chicken breasts are super easy to make in your slow cooker.
- 3 Chicken Breasts skin on, bone in
- 2 Lemons
- 1 head Garlic
- 2 tbsp Rosemary
Start with your chicken breasts. Mine were very large, so I cut them in half, this helped cook them more evenly.
Cut the lemons into halves, use 1 half to create slices. Cut garlic head into half. Crinkle foil up into balls about 2 inches in diameter, you'll need about 4. Spread the lemon, garlic and foil out in the bottom of your crock pot. Add about 1 tbsp of the rosemary as well.
Place the chicken breasts on top of the "rack" created by the foil and lemons. Sprinkle with salt and pepper, lemon slices. Cook on high heat for 4 hours, until the chicken has reach 165°.