Crock Pot Lemon Chicken with Carrots
Delight your taste buds with this comforting and tangy Crock Pot Lemon Chicken with Carrots, a one-pot wonder that’s as simple as it is delicious. Tender, slow-cooked chicken breasts are infused with the vibrant flavors of fresh lemon, garlic, and aromatic herbs, while hearty carrots soak up the savory juices, creating a wholesome, nutrient-packed meal. This recipe shines with its effortless preparation—just 15 minutes of prep—and a hands-off cooking process in your crock pot. The dish is finished with a silky, lemony sauce made from the rich cooking juices, perfect for drizzling over the chicken and vegetables. Whether you're prepping a healthy family dinner or seeking a stress-free meal for entertaining, this slow cooker recipe is sure to impress with its bright citrusy aroma, tender textures, and comforting flavors. Garnish with fresh parsley for a touch of color and serve warm for a satisfying, fuss-free feast.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 4 large Carrots
- 2 whole Lemon
- 4 cloves Garlic cloves
- 1 cup Chicken broth
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and cut the carrots into large 2-inch chunks, and set them aside.
Mince or finely chop the garlic cloves.
Zest and juice 1 lemon. Slice the second lemon into thin rounds, and set aside.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried thyme, dried rosemary, salt, and black pepper.
In the bottom of your crock pot, arrange the carrots in an even layer.
Place the chicken breasts on top of the carrots and pour the olive oil and lemon seasoning mixture evenly over the chicken.
Scatter the minced garlic over the chicken and add the lemon slices on top.
Pour the chicken broth around the edges of the crock pot to avoid washing off the seasoning on top of the chicken.
Cover the crock pot with a lid and cook on high for 4 hours or low for 6-7 hours, until the chicken is fully cooked and tender.
Once cooked, carefully transfer the chicken and carrots to a serving dish and cover to keep warm.
Strain the cooking liquid into a small saucepan, discarding any solids. Bring the liquid to a gentle simmer over medium heat.
In a small bowl, mix the cornstarch with the water to create a slurry, then slowly whisk it into the simmering liquid. Cook for 1-2 minutes, or until the sauce thickens to your liking.
Drizzle the thickened lemon sauce over the chicken and carrots before serving.
Garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3636 mg | 158% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 17.1 g | ||
| Protein | 224.0 g | 448% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 261 mg | 20% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3148 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
