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Shredded slow cooker lemon pepper chicken served piled on a decorate yellow plate with a cut lemon and silver serving spoons to the side and more lemons and a bowl of rice in the background.
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3.94 from 58 votes

Lemon Pepper Chicken

Flavorful, easy, bright lemon-pepper chicken that you can make in the slow cooker or on the stove, plus 5 ways to serve it!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Yield: 6 -8 servings for slow cooker version, 4 for skillet version

Ingredients

Slow cooker version:

  • 2 ½ lbs. boneless, skinless chicken breasts
  • 1 ½ tablespoons lemon-pepper seasoning
  • ¾ teaspoon garlic powder
  • 1 cup low-sodium chicken broth
  • ¼ cup + 2 tablespoons fresh lemon juice, divided

Skillet version:

  • 1 ½ lbs. boneless, skinless chicken breasts, cut in ½ inch cubes
  • 2 teaspoons lemon pepper seasoning
  • ¼ teaspoon garlic powder
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup low-sodium chicken broth
  • juice and zest of ½ lemon

Instructions

  • Slow cooker version: Season chicken breasts with garlic powder and lemon-pepper seasoning.
  • Add to crock pot along with chicken broth and ¼ cup lemon juice.
  • Cook on high for 4 hours or on low for 6-7 hours.
  • Remove chicken breasts, shred and add back to the slow cooker. Stir to combine and get everything well-coated in the sauce. Add additional 2 tablespoons lemon juice.
  • Taste and add salt and black pepper, if desired.
  • Skillet version: Season cubed chicken with lemon pepper seasoning and garlic powder.
  • Heat olive oil in a large pan over medium heat.
  • Add chicken and cook for 5 minutes, stirring occasionally.
  • Add chicken broth, cover the pan with a lid and cook until the chicken is cooked through, about 5 more minutes.
  • Stir in the lemon juice and lemon zest and serve!

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Notes

The slow cooker method makes a lot. If you freeze the extras, be sure to spoon some sauce into the bags - it keeps the chicken from drying out while frozen and while reheating.
Serving Ideas:
  1. Serve over brown rice (here’s how I cook it perfectly) or couscous to sop up all the juices. Just add a side of steamed broccoli or your favorite veggie.
  2. Serve alongside roasted potatoes (paprika roasted potatoes are especially tasty with this) and veggies. I like to drain most of the extra juices for this option.
  3. Serve the chicken in a wrap with lettuce and tomato. And my favorite addition to the mix when I eat it this way: my lightened-up 5 minute hummus. I like to use this option for the leftovers for lunch the next day.
  4. Or, toss with orzo or another pasta and any extra veggies for an all-in-one dinner or an easy light lunch.
  5. Use for a pulled chicken sandwich (mainly the shredded crock pot version for this). Everyone can top with their favorites: lettuce, tomatoes, even avocado. You can also use pesto or hummus as a spread on the bun – delicious! This is a great way to serve this to a crowd.
  6. Use the chicken to build a grain bowl with your favorite grains, roasted and/or fresh veggies and a dollop of hummus or guac or a drizzle of your favorite dressing or sauce.

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 2g | Protein: 49g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 115mg | Sodium: 554mg
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