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Lemon Chicken with Basil

Total Time

Prep: 5 min. Cook: 3 hours

Makes

4 servings

No matter when I eat it, this tangy slow-cooked chicken reminds me of summer meals with friends and family. —Deborah Posey, Virginia Beach, Virginia
Lemon Chicken with Basil Recipe photo by Taste of Home

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 2 medium lemons
  • 1 bunch fresh basil leaves (3/4 ounce)
  • 2 cups chicken stock
  • Optional: Additional grated lemon zest and chopped basil

Directions

  1. Place chicken breasts in a 3-qt. slow cooker. Finely grate enough zest from lemons to measure 4 teaspoons. Cut lemons in half; squeeze juice. Add zest and juice to slow cooker.
  2. Tear basil leaves directly into slow cooker. Add chicken stock. Cook, covered, on low until meat is tender, 3-4 hours. When cool enough to handle, shred meat with 2 forks. If desired, stir in additional lemon zest and chopped basil.

Can you freeze Lemon Chicken with Basil?

Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.


Test Kitchen Tip
  • For a sweet and savory treat, layer chicken, butter lettuce leaves and apple slices on toasted raisin bread.
  • Nutrition Facts

    1 chicken breast half: 200 calories, 4g fat (1g saturated fat), 94mg cholesterol, 337mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 37g protein. Diabetic Exchanges: 5 lean meat.

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