Slow Cooker Lemon Chicken and Quinoa
This slow-cooker lemon chicken recipe is bright, light, and it all comes together in the crockpot! We add quinoa at the end to absorb the garlicky-lemony chicken broth for the perfect base to this delicious and nutritious dinner.
Equipment
- 1 slow cooker
Ingredients
- 6 slices of lemon (about 1.5 lemons)
- 1 tbsp lemon juice (usually the juice of half of a lemon)
- 2 boneless skinless chicken breasts
- 2 tsp italian seasoning
- 4 large cloves of garlic, peeled
- 2 cups chicken broth
- 1 1/2 cups cherry tomatoes
- 3/4 cup uncooked classic quinoa
- 1/2 tsp table salt, plus more to season chicken
- pepper to season chicken
- 1 tsp Chopped parsley for garnish (add more if you like)
Instructions
- Slice Lemon & Remove The Peel - Slice the lemon into six slices, about 1/4 inch thick. From here you want to cut off any of the peel and the white pith. This step is important, unless you don't mind a slightly bitter flavor to your broth and quinoa. (I kept it on in the photos to show that it is a lemon). Place the lemon slices in the bottom of a slow cooker. Use three slices per chicken breast (I used 6 slices for 2 chicken breasts).
- Season Chicken Breasts - Place chicken breasts over the lemon slices. Season evenly with salt/pepper and Italian seasoning.
- Add Garlic, Salt, Broth - Toss 4 garlic cloves of garlic into the slow cooker, 2 cups of chicken broth, and 1/2 tsp of table salt.
- Cook & Add Lemon Juice, Tomatoes & Quinoa - Cook on low for 6 hours. About 1.5 hours from serving, mash the garlic cloves with a fork while they are still in the crockpot, and pour in 1 tbsp of lemon juice. Toss in the cherry tomatoes and quinoa. Stir and make sure every piece of quinoa is in the liquid. Place the lid back on and increase the heat to high.
- Cook Until Liquid Is Absorbed - Cook until the quinoa absorbs all of the broth, which takes between 1 hour and 1.5 hours. When done, turn off the crockpot, and fluff the quinoa with a fork. Remove the lemon slices (unless you want to eat them or use as a garnish).
- Plate - Scoop the quinoa and tomatoes into a bowl and top with the chicken breasts. Sprinkle with parsley, and enjoy!
- *This recipe was developed using a rectantular slow cooker, so if you are using. a deeper oval slow cooker, you may need to adjust the cooking time since the chicken will likely be fully submerged in the broth.
Notes
Peel The Lemon Skin - If you leave the skin on the lemon, your broth will become bitter. I actually don't mind the bitter flavor, but I think most people will want to peel the skin of their lemon slices to ensure that it is not bitter. Make sure to peel all of the white pith under the yellow part until you get to the flesh of the lemon, as the pith is what is super bitter.
Allow The Quinoa Time To Absorb - You need to allow the quinoa enough time to absorb all of the broth. I would add it about 1.5 hours before serving. You will know it is done when all of the liquid is absorbed. If it absorbs quicker than expected, just turn the slow cooker to the 'warm' setting and let it sit until you are ready to serve.
Use Good Quality Chicken - I don't know about you, but I have been finding the quality of big-chain grocery store chicken to be terrible. Even if it's organic, it comes out chewy. When I use a quality chicken breast brand from smaller farms, usually pasture-raised chicken, the quality of the meat proves to be so much better.
Adjust Time If Using A Deeper Slow Cooker - There are typically two types of slow cookers: deep ones and shallow ones. This recipe is based on a shallow, rectangular-shaped slow cooker. The deeper slow cookers may cook slightly differently, as the chicken may be fully submerged in the liquid. So use your best reasoning and, if needed, adjust the recipe as you see fit!
Nutrition
Calories: 437kcalCarbohydrates: 58gProtein: 37gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 77mgSodium: 1603mgPotassium: 1232mgFiber: 9gSugar: 6gVitamin A: 651IUVitamin C: 75mgCalcium: 122mgIron: 6mg
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