Easy Summer Crockpot Chicken: My Go-To for Sunny Days (Print Version)
25 Easy Summer Crockpot Recipes for cool kitchens & minimal effort. Enjoy delicious, fuss-free meals perfect for your busy summer nights!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 21 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (if broth is GF)
# Ingredients:
→ Main Ingredients
01 -
2 lbs boneless, skinless chicken thighs
02 -
1 cup low-sodium chicken broth
03 -
2 fresh lemons (zested and juiced)
→ Flavor Boosters
04 -
4 cloves garlic, minced
05 -
1 large onion, chopped
06 -
2 sprigs fresh rosemary
07 -
4 sprigs fresh thyme
08 -
1 tsp dried oregano (or 1 tbsp fresh)
→ Seasonings & Spices
09 -
1 tsp salt
10 -
1/2 tsp black pepper
11 -
1 tsp smoked paprika
→ Finishing Touches
12 -
2 tbsp cornstarch (mixed with 2 tbsp cold water for slurry)
13 -
1/4 cup fresh parsley or dill, chopped for garnish
# Instructions:
01 -
Pat your chicken thighs dry – this really helps with texture, trust me. Season them generously with salt, pepper, and that lovely smoked paprika. I usually do this right on my cutting board, and yes, it gets a little messy, but that's part of the fun!
02 -
In your crockpot, toss in the chopped onion, minced garlic, and the fresh herbs. Nest the seasoned chicken thighs right on top. Don't worry if they're a bit squished; they'll make friends in there. Pour in the chicken broth and squeeze in the lemon juice, then scatter the lemon zest over everything. This is where the magic starts to happen, honestly.
03 -
Cover your crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. I usually go for the low and slow method because it makes the chicken fall-apart tender. This is the best part of Easy Summer Crockpot Recipes – you literally walk away and let it do its thing!
04 -
Once the chicken is cooked through and easily shreddable (it should practically fall apart with a fork!), remove it from the crockpot and shred it. While it's resting, whisk together your cornstarch slurry with a little cold water. Stir it into the liquid in the crockpot and cook on high for another 15-20 minutes, or until the sauce thickens to your liking.
05 -
Add the shredded chicken back into the thickened sauce in the crockpot. Give it a good stir to ensure every piece is coated in that incredible lemon-herb goodness. This is where the aroma really fills the kitchen, and honestly, my stomach starts rumbling like crazy!
06 -
Ladle out generous portions of this amazing Easy Summer Crockpot Chicken. Garnish with fresh chopped parsley or dill for that extra burst of flavor and a pretty touch. I love serving it with some fluffy rice or a side of roasted veggies. It's just perfect for those warm evenings!
# Notes:
01 -
Always make sure your crockpot is plugged in! (Speaking from personal, hungry experience).
02 -
For best results, gently reheat leftovers on the stovetop; microwaving can sometimes separate the sauce.
03 -
Dried herbs work in a pinch for this recipe, just use about 1/3 of the amount of fresh.
04 -
Serving this over creamy mashed potatoes really soaks up all that delicious lemon-herb sauce!
# Equipment Needed:
01 -
6-quart slow cooker (crockpot)
02 -
cutting board
03 -
sharp knife
04 -
measuring cups and spoons
05 -
whisk
06 -
serving spoon
# Nutrition (Per Serving):
Calories: 350
Total Fat: 20g
Total Carbohydrate: 10g
Protein: 30g