If you’re looking for a fuss-free crowd-pleaser, this four-ingredient slow cooker chicken checks every box. Packed with bright citrus, warm garlic, and a tender, juicy texture, it couldn’t be simpler to prepare. Set it and forget it—then watch as your kitchen fills with a comforting aroma that’ll have everyone lining up for seconds.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1/3 cup fresh lemon juice (from about 2 lemons)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- Salt and pepper, to taste
Instructions
To start, choose your favorite cut of chicken. Boneless, skinless breasts are easy to slice and serve, but thighs stay especially juicy in the slow cooker. Arrange the chicken in the bottom of your slow cooker, making sure it sits in a single layer if possible. In a small bowl, whisk together the lemon juice, olive oil, and minced garlic. Drizzle this over the chicken, then season generously with salt and pepper.
Tuck the lid on your slow cooker, set it to low, and step away for about four to five hours—just enough time for the chicken to become fork-tender. If you’re short on time, turn the slow cooker to high and let it cook for about two to three hours. The chicken is done when it reaches an internal temperature of 165°F (74°C). Feel free to spoon some of the tangy cooking liquid over the chicken right before serving for an extra burst of flavor.
This recipe is great for anyone who loves a bright, citrusy twist on a classic slow cooker dish. It’s also a lifesaver on busy days when you’d rather spend more time kicking back than hovering over a stove.
If you’d like even more flavor, try sprinkling in some fresh herbs like thyme or oregano, or swap the lemon juice for orange juice to give the dish a slightly sweeter note. With just a handful of ingredients and minimal effort, you’ll land a tasty dinner that’s perfect for a family meal or casual entertaining anytime of the week.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
