Description
Tender Slow Cooker Lemon-Basil Chicken made with juicy chicken thighs simmered in bright lemon basil vinaigrette, finished with fresh basil and lemon slices for a fresh, vibrant meal.
Ingredients
Units
Scale
- 6 boneless skinless chicken thighs (2 to 2 1/2 pounds)
- 1/2 cup lemon basil vinaigrette dressing
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 6 lemon slices (optional, for serving)
- Fresh basil leaves (optional, for serving)
Instructions
- Lightly coat the inside of a 4 to 6 quart slow cooker with nonstick spray if desired.
- Season both sides of the chicken thighs evenly with kosher salt and ground black pepper.
- Arrange the chicken thighs in a single layer in the slow cooker.
- Pour the lemon basil vinaigrette evenly over the chicken, ensuring each piece is coated.
- Cover and cook on low for 4 to 5 hours, or until the chicken reaches an internal temperature of 165°F and is tender.
- Carefully transfer the chicken to a serving platter and spoon some of the cooking juices over the top.
- Garnish with lemon slices and fresh basil leaves if desired, then serve warm.
Notes
- Avoid overcooking to keep the chicken juicy and tender.
- If a thicker sauce is desired, simmer the cooking liquid briefly on the stovetop.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months and thaw overnight before reheating.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 150mg