4 boneless, skinless chicken fillets
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon dried parsley
1 tablespoon dried thyme
1 tablespoon lemon zest
4 cloves garlic, minced
1/4 cup chicken broth
1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon dried parsley
1 tablespoon dried thyme
1 tablespoon lemon zest
4 cloves garlic, minced
1/4 cup chicken broth
1/4 cup freshly squeezed lemon juice
Directions
In a small bowl, mix together the salt, pepper, parsley, thyme, and lemon zest.
Rub the chicken fillets with olive oil, then coat them evenly with the herb mixture.
Place the chicken fillets in the slow cooker.
In another bowl, combine the minced garlic, chicken broth, and lemon juice. Pour this mixture over the chicken in the slow cooker.
Cover and cook on low for 4-5 hours, or until the chicken is tender and fully cooked.
Once done, remove the chicken fillets and let them rest for a few minutes before serving.
Serve the chicken with the lemon garlic sauce from the slow cooker drizzled on top.
Variations & Tips
For a spicier version, add a pinch of red pepper flakes to the herb mixture. You can also substitute fresh herbs for dried ones if you have them on hand; just increase the quantity to taste. If you prefer a creamier sauce, stir in a tablespoon of heavy cream or Greek yogurt into the sauce before serving. For a more robust flavor, consider adding a splash of white wine to the sauce mixture.
