We're enjoying this meal once more - for the third time in just a few days!

Slow cooker lemon herb chicken fillets are a delightful fusion of simplicity and vibrant flavor. This dish draws inspiration from Mediterranean cuisine, known for its use of fresh herbs and citrus to enhance natural flavors. Perfect for busy individuals or families, the slow cooker method allows for an easy hands-off approach while still yielding tender, juicy chicken. The lemon-infused gravy not only adds a zesty brightness but also provides a beautiful glaze that makes this dish as visually appealing as it is delicious.

This lemon herb chicken pairs wonderfully with a variety of sides. Consider serving it with a light and fluffy couscous or a fragrant basmati rice to soak up the delicious gravy. For a touch of freshness, a crisp green salad with a simple vinaigrette can balance the richness of the dish. Alternatively, roasted or steamed vegetables like asparagus or green beans make excellent companions, rounding out a wholesome meal.

Servings: 4

4 boneless, skinless chicken fillets
2 lemons, juiced and zested
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 cup chicken broth
1 tablespoon cornstarch
2 tablespoons water

Place the chicken fillets in the slow cooker.

In a small bowl, mix the lemon juice, lemon zest, olive oil, minced garlic, salt, pepper, thyme, and parsley.

Pour the lemon herb mixture over the chicken, ensuring each fillet is well coated.

Add the chicken broth to the slow cooker.

Cover and cook on low for 4-5 hours or until the chicken is tender and cooked through.

Once cooked, remove the chicken fillets from the slow cooker and set aside.

In a small bowl, mix the cornstarch and water to create a slurry.

Stir the slurry into the liquid in the slow cooker to thicken the gravy.

Return the chicken to the pot and spoon the gravy over the fillets before serving.

For a richer flavor, consider marinating the chicken in the lemon herb mixture for a few hours before cooking. You can also add a touch of heat by incorporating red pepper flakes into the herb mix. If fresh herbs are available, use them instead of dried for a more vibrant taste. For a creamier sauce, stir in a tablespoon of butter or cream once the sauce has thickened.