Hey y’all! If you love set-it-and-forget-it meals packed with fresh flavors, this Crockpot Lemon Garlic Chicken & Asparagus is about to become a weeknight favorite. Tender Chicken breasts, tangy lemon, aromatic garlic, and crisp asparagus all slow-cooked together create a bright, juicy, and satisfying dinner with minimal effort. Whether you’re meal prepping for the week, impressing your family, or just craving a cozy meal without the fuss, this recipe checks all the boxes. Let’s get cooking!
Why You'll Love This
- Effortless: Minimal prep and the Crockpot does all the work for a hands-off meal.
- Healthy & Wholesome: Packed with lean protein and fresh veggies, it’s light but satisfying.
- Bold Flavor: The combination of bright lemon and savory garlic elevates every bite.
- Great for Meal Prep: Leftovers taste just as good, making your week even easier.
- Family-Friendly: Mild flavors make it a hit with both kids and adults alike.
Ingredients
- 4 boneless, skinless Chicken breasts (about 2 lbs total)
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 1 large lemon, zested and juiced (about 2 tablespoon juice + zest of 1 lemon)
- 6 garlic cloves, minced
- ¼ cup low-sodium chicken broth
- 2 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Fresh parsley, chopped (for garnish)
- Lemon slices (optional, for serving)
Directions
Step 1: Prep the Ingredients
Trim the asparagus and cut into 2-inch pieces. Mince the garlic cloves. Zest and juice one lemon, keeping them separate. Pat chicken breasts dry with paper towels for the best sear.
Step 2: Layer & Season the Chicken
Place the chicken breasts in a single layer at the bottom of your Crockpot. Drizzle olive oil over the top, then sprinkle on the lemon zest, minced garlic, oregano, thyme, salt, and black pepper. Pour in the lemon juice and chicken broth so the flavors soak in as the chicken cooks.
Step 3: Slow Cook
Cover and cook on LOW for 3.5 to 4 hours, or until the chicken is juicy and cooked through (internal temp should reach 165°F / 74°C). If using the HIGH setting, cook for 2 to 2.5 hours, but the chicken may be slightly less tender.
Step 4: Add Asparagus
About 25 minutes before the cook time is up, arrange the asparagus on top of the chicken. Re-cover and let it steam until just tender and bright green—this prevents asparagus from turning mushy.
Step 5: Serve
Plate the chicken and asparagus. Spoon some of the flavorful cooking liquid over top, garnish with fresh parsley and optional lemon slices, and serve hot. Enjoy!
Notes
- For extra lemony flavor, add a few lemon slices on top of the chicken before cooking.
- If your Crockpot runs hot, check the chicken at 3 hours to avoid overcooking.
- Asparagus cooks quickly, so don’t add it too early or it’ll get soft.
Variations
- Swap the Veggies: Substitute asparagus with green beans or broccoli florets for a tasty twist.
- Herb Upgrade: Add fresh rosemary or dill when adding asparagus for a different flavor profile.
- Spicy Kick: Sprinkle in red pepper flakes if you like a little heat with your lemon garlic chicken.
Required Equipment
- 6-quart Crockpot (slow cooker)
- Sharp knife & cutting board
- Measuring cups and spoons
- Mixing bowl (optional)
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat gently in the microwave or on the stove—add a splash of chicken broth to keep everything moist. Not recommended for freezing, as asparagus texture can become mushy.
Suggested Pairings & Serving Recommendations
- Serve with fluffy brown rice, buttery mashed potatoes, or crusty bread to soak up the sauce.
- Add a crisp green salad with vinaigrette for a light, balanced meal.
- A chilled glass of Sauvignon Blanc or lemonade makes a refreshing drink pairing.
Pro Tips
- For even cooking, make sure chicken breasts are similar in size and thickness.
- Don’t skip the fresh parsley garnish—it adds color and a fresh bite to every serving.
- Use fresh lemon juice, not bottled, for that bright, citrusy zing.
FAQ
- Can I use chicken thighs instead of breasts?
- Absolutely! Boneless, skinless thighs work well—just add 15-20 minutes to the cook time on LOW.
- What if I don’t have fresh asparagus?
- Frozen asparagus can work in a pinch—add it during the last 15 minutes to avoid overcooking.
- How do I know when the chicken is done?
- The chicken is ready when it reaches 165°F internally and is tender and juicy—use a meat thermometer to check for accuracy!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 bunch fresh asparagus, trimmed
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- ¼ cup low-sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
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1Season chicken breasts with salt, pepper, and dried oregano.
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2In a small bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, and chicken broth.
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3Place chicken breasts in the bottom of the crockpot. Pour the lemon garlic sauce over the chicken.
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4Cover and cook on low for 4 hours.
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5Add trimmed asparagus to the crockpot during the last 30 minutes of cooking. Replace lid and continue cooking until asparagus is tender-crisp.
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6Serve hot, spooning sauce over the chicken and asparagus.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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