Herb-Infused Lemon Chicken with Dried Herbs

1.In a small bowl, combine lemon juice, olive oil, minced garlic, dried rosemary, dried thyme, dried oregano, salt, and black pepper. Stir well to create the herb-lemon marinade.

2.Place the chicken breasts in the slow cooker. Pour the herb-lemon marinade evenly over the chicken, ensuring each piece is well coated.

3.Add the sliced onion and lemon zest on top of the chicken and marinade.

4.Pour the low-sodium chicken broth into the slow cooker around the chicken, avoiding washing off the marinade from the chicken breasts.

5.Cover the slow cooker with the lid and cook on low heat for 4 to 6 hours, or until the chicken is tender and fully cooked (internal temperature should reach 165°F/74°C).

6.Once cooked, carefully remove the chicken breasts and place them on a serving platter.

7.Stir the cooking liquid and onions in the slow cooker to combine and spoon some of this over the chicken for extra flavor and moisture.