Here’s a delicious Slow Cooker Herb-Crusted Chicken Fillets with Lemon Butter Sauce recipe — tender, flavorful chicken with a bright, buttery sauce.
🍗 Ingredients (Serves 3–4)
For the chicken:
- 4 boneless, skinless chicken fillets
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried parsley
- Salt and pepper to taste
For the lemon butter sauce:
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- Juice of 1 lemon
- ¼ cup chicken broth
- 1 tsp fresh parsley, chopped (optional for garnish)
🥘 Instructions
- Prep chicken fillets
- Rub fillets with olive oil, garlic powder, thyme, rosemary, parsley, salt, and pepper.
- Brown chicken (optional)
- For extra flavor, quickly sear chicken in a skillet 1–2 minutes per side.
- Add to slow cooker
- Place chicken in the slow cooker.
- Pour chicken broth around (not over) the fillets to keep the crust intact.
- Cook
- Low: 3–4 hours
- High: 1.5–2 hours
Chicken should be fully cooked and tender.
- Make lemon butter sauce
- In a small pan, melt butter over medium heat.
- Add garlic, sauté 30 seconds until fragrant.
- Stir in lemon juice and cook 1–2 minutes.
- Serve
- Drizzle lemon butter sauce over chicken.
- Garnish with fresh parsley.
- Perfect with rice, mashed potatoes, or steamed vegetables.
💡 Tips
- Keep crust intact: Don’t pour sauce over chicken until serving.
- Herb variations: Swap rosemary for tarragon or basil for a different flavor.
- Extra richness: Add a splash of cream to the lemon butter sauce.
I can also create a one-step slow cooker version where the chicken cooks directly in the lemon butter sauce and comes out perfectly tender without searing. Do you want me to do that?
