If you're looking for a way to effortlessly elevate your weeknight dinners, this Slow Cooker Herb-Infused Lemon Garlic Chicken is a must-try. It's all about juicy, tender chicken infused with fresh herbs and zesty lemon, all cooked to perfection in your trusty slow cooker.
The star of the show is, of course, the chicken. A whole chicken ensures you get a mix of white and dark meat, making every bite juicy and flavorful. Lemon slices add a bright, zesty note that cuts through the richness of the chicken. Meanwhile, garlic brings in an earthy, robust flavor that enhances the overall taste. Onion acts as a sweet, aromatic base that absorbs all the lovely juices. Seasoning the chicken with salt and black pepper is essential for drawing out the natural flavors. The olive oil helps keep everything moist, while dried thyme and rosemary infuse the dish with a warm, herby aroma. Finally, chicken broth adds depth and helps keep the chicken succulent.
This chicken pairs beautifully with a side of roasted vegetables or a fresh green salad. For a heartier meal, serve it alongside creamy mashed potatoes or a warm, crusty bread to mop up those delicious juices.
Start by giving your chicken a good rinse under cold water and pat it dry with paper towels. This step is crucial for getting that lovely, crispy skin. Next, season the chicken all over — inside and out — with salt, black pepper, thyme, and rosemary. Be generous; you want those flavors to penetrate every bite.
Slice a lemon and stuff the slices along with the minced garlic into the cavity of the chicken. This will allow the flavors to steam from the inside out. Dice up an onion and spread it across the bottom of your slow cooker. This not only flavors the chicken but also prevents it from sticking to the bottom.
Place your seasoned chicken on top of the onions, breast side up. Drizzle olive oil and pour chicken broth over the top. Cover the slow cooker and set it to low. Let it do its magic for 6-7 hours until the chicken is tender and fully cooked through.
Once cooked, carefully remove the chicken from the slow cooker and let it rest for about 10 minutes before carving. This helps the juices redistribute, keeping the meat moist and flavorful.
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