Crockpot Garlic Lemon Chicken
Crockpot Garlic Lemon Chicken
Ingredients
For the Chicken
- 8 boneless, skinless chicken thighs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon black pepper
- 1 tablespoon dried parsley
- 1 tablespoon Knorr Caldo de Pollo (chicken bouillon) powder
- 3 garlic cloves, minced
- 1 lemon, zested and sliced into rounds
- 1 stick unsalted butter, sliced into pats
- 2 cups chicken stock
For Serving
- 2 cups white rice, cooked
- 1 teaspoon dried parsley, for garnish
Instructions
- 1
Arrange the boneless, skinless chicken thighs in a single layer at the bottom of a 6-quart or larger crockpot.
⏱️ 3 min
- 2
Liberally season the chicken thighs with garlic powder, onion powder, black pepper, and 1 tablespoon of dried parsley. Ensure even coverage.
⏱️ 3 min
- 3
Sprinkle the Knorr Caldo de Pollo (chicken bouillon) powder evenly over the seasoned chicken.
⏱️ 1 min
- 4
Scatter the minced garlic cloves over the chicken.
⏱️ 2 min
- 5
Zest the lemon directly over the chicken, then slice the zested lemon into rounds. Place one lemon slice on top of each chicken thigh.
⏱️ 5 min
- 6
Distribute the sliced butter pats over the chicken and lemon slices.
⏱️ 2 min
- 7
Pour the chicken stock into the crockpot, being careful not to wash away the seasonings from the chicken.
⏱️ 1 min
- 8
Cover the crockpot and cook on the LOW setting for 6 hours, or on the HIGH setting for 3 1/2 hours, until the chicken is tender and easily falls apart.
⏱️ 360 min
- 9
Serve the cooked chicken over a bed of white rice. Spoon a generous amount of the flavorful garlic lemon sauce (the cooking liquid) from the crockpot over the chicken and rice. Garnish with additional dried parsley, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Garlic Lemon Chicken
Ingredients
For the Chicken
- 8 boneless, skinless chicken thighs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon black pepper
- 1 tablespoon dried parsley
- 1 tablespoon Knorr Caldo de Pollo (chicken bouillon) powder
- 3 garlic cloves, minced
- 1 lemon, zested and sliced into rounds
- 1 stick unsalted butter, sliced into pats
- 2 cups chicken stock
For Serving
- 2 cups white rice, cooked
- 1 teaspoon dried parsley, for garnish
Instructions
- 1
Arrange the boneless, skinless chicken thighs in a single layer at the bottom of a 6-quart or larger crockpot.
⏱️ 3 min - 2
Liberally season the chicken thighs with garlic powder, onion powder, black pepper, and 1 tablespoon of dried parsley. Ensure even coverage.
⏱️ 3 min - 3
Sprinkle the Knorr Caldo de Pollo (chicken bouillon) powder evenly over the seasoned chicken.
⏱️ 1 min - 4
Scatter the minced garlic cloves over the chicken.
⏱️ 2 min - 5
Zest the lemon directly over the chicken, then slice the zested lemon into rounds. Place one lemon slice on top of each chicken thigh.
⏱️ 5 min - 6
Distribute the sliced butter pats over the chicken and lemon slices.
⏱️ 2 min - 7
Pour the chicken stock into the crockpot, being careful not to wash away the seasonings from the chicken.
⏱️ 1 min - 8
Cover the crockpot and cook on the LOW setting for 6 hours, or on the HIGH setting for 3 1/2 hours, until the chicken is tender and easily falls apart.
⏱️ 360 min - 9
Serve the cooked chicken over a bed of white rice. Spoon a generous amount of the flavorful garlic lemon sauce (the cooking liquid) from the crockpot over the chicken and rice. Garnish with additional dried parsley, if desired.
⏱️ 3 min