Slow Cooker Shredded Lemon Garlic Chicken is a super easy slow cooker recipe to make, is packed full of flavour and can be used as the base for many other dishes or on its own with rice, quinoa, vegetables or salad.
This slow cooker shredded chicken recipe is a great recipe that you can use in so many other recipes. I love to make up a bulk batch and use it for lunches or for the base of my chicken Buddha bowl.
It also ticks all the food lifestyle boxes.....keto, low carb high fat, paleo, gluten free & dairy free!!
Easy to make - This slow cooker chicken recipe is super easy to make.
Healthy wholefood ingredients - which are easy to find at any supermarket, health store, food markets or on-line store.
Allergy and intolerance friendly - this recipe is suitable for people with gluten, dairy, nut allergies & intolerances as well as many other dietary requirements.
Can be used as the base for other recipes - This shredded lemon garlic chicken can be used in many other recipes likes salads, nachos, tacos, soups, omelets, rice/quinoa bowls and many more.
Chicken - I have only tested this recipe with chicken breast so not sure if other cuts of chicken will work as well.
Butter - you can substitute the butter with coconut oil.
Chicken stock - Homemade chicken stock is preferable to use but there are some great store bought options out there. My favourite are the Maggie Beer range.
Dried Oregano - you could use fresh herbs as well or even a mixed herb blend. Italian herbs would be nice as well.
TIPS & FAQS
I recommend shredding the chicken with two forks once it is ready or has cooled down slightly. It is best to shred while it is still warm. Shredding cooled chicken is harder to pull apart.
If you are going to store the chicken in the refrigerator then you can store it for 3-4 days. If you are going to freeze it, then the chicken needs to be placed in a freezer safe bag, with all the air removed. It should last up to 3 months.
If you are going to store the chicken in the refrigerator, then I recommend pouring one cup of the liquid from the slow cooker to the chicken when you place it in an air-tight container.
Looking for other slow cooker recipes? Try these:
Lastly, if you make this slow cooker meal then I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
- 2 teaspoons dried oregano
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 2 tablespoons organic butter (coconut oil also works)
- 1 kg/ 2.2lbs chicken breast
- 4 garlic cloves, minced
- 1 cup chicken stock
- ½ cup lemon juice
- Mix the dried oregano, salt and pepper in a small bowl. Rub the chicken breast with the mixture.
- Heat the coconut oil (or butter) in large skillet over medium-high heat and brown the chicken breast for a few minutes on both sides. Transfer to the slow cooker.
- In the same skillet on medium heat, add the minced garlic and cook for 10 seconds. Then, add the chicken stock and lemon juice, bring to the boil and cook for 3 minutes.
- Then, pour the mixture over the chicken. Cover the slow cooker and cook on low for 4-5 hours or until the chicken is cooked through and easily comes apart.
- Shred the chicken with two forks and serve with quinoa (or cauliflower rice) and some steamed vegetables.
When to shred the chicken
Shred the chicken with two forks once it is ready or has cooled down slightly. It is best to shred while it is still warm.
You can store the chicken in the refrigerator up to 3-4 days. If you are going to freeze it, then the chicken needs to be placed in a freezer safe bag, with the air removed and should last up to 3 months.
Storing in the refrigerator
I recommend reserving one cup of the liquid from the slow cooker and adding it to the chicken when you place it in an air-tight container.
Amount Per Serving: Calories: 331Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 153mgSodium: 569mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 53g