Slow-Cooker Lemon-Garlic Chicken

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  • 2 lb. boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 2 large onions, diced
  • 5 garlic cloves, minced
  • 2 carrots, cut into 1″ pieces
  • 1 tbsp. sugar
  • 2 lemons
  • 4 sprigs fresh thyme
  • 3 c. low-sodium chicken broth
  • 1 c. frozen peas


  1. In a large skillet over high heat, sear chicken until golden brown, 2 minutes on each side. Season with salt and black pepper and place in slow cooker.
  2. Add onions, garlic, carrots, sugar, zest and juice of 1 lemon, thyme, and chicken broth. Season with 1 tsp salt and 1/2 tsp black pepper. Cover with lid and cook on low for 6 to 7 hours, or on high for 3 to 4 hours.
  3. Add peas and cover with lid until warmed through, 2 to 3 minutes. Add zest and juice of remaining lemon. Serve immediately.

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