Crock Pot Meyer Lemon Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6 small potatoes (about 1½ pounds), quartered
  • ½ small onion, chopped
  • 2 garlic cloves, thinly sliced
  • 24 oz boneless, skinless chicken breasts (about 4)
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 Meyer lemon, cut into ΒΌ inch-thick slices and seeded
  • 1 cup low-sodium chicken broth
  • ½ cup dry white wine (such as Pinot Grigio)
  • ¼ cup fresh Meyer lemon juice
  • 2 Tbsp corn starch
  • ½ tsp thyme leaves, chopped
  • ¼ cup fresh parsley, chopped
  1. Place the potatoes, onion, and garlic in the bottom of the crock pot. Next, layer the chicken breasts beside one another in a single layer (if possible); sprinkle with salt and pepper. Distribute the lemon slices evenly over the chicken breasts.
  2. In a small bowl, combine the broth, wine, lemon juice, corn starch and thyme; whisk well. Pour the broth mixture over the chicken.
  3. Cover crock pot and cook on low for 7-8 hours. Serve sprinkled with parsley and serve hot.
Adapted from So Tasty, So Yummy which was adapted from Cooking Light and my version of Meyer Lemon Chicken
Nutrition Information
Serving size: 1 chicken breast with 6 ounces potato Calories: 400 Fat: 1.8 Carbohydrates: 46.0 Sugar: 2.5 Sodium: 370 Fiber: 4.3 Protein: 42.8 Cholesterol: 83
Recipe by Prevention RD at