Slow Cooker Lemon Basil Chicken With Carrots

This post may include affiliate links.

This lemony herb-flavored chicken recipe pairs perfectly with brown rice or another whole grain. It is the perfect late summer dish when you want something just short of hearty as autumn draws closer. You can also use the leftovers in a salad or on a sandwich, or toss it ready-made into broth for a quick chicken soup.

Slow cooker recipes are great for a variety of reasons. They are convenient and allow you to prep quickly and have a full meal without a lot of kitchen time. Chicken recipes in the slow cooker are especially delicious because the slow, low-temperature cooking allows the chicken to stay moist and juicy.

This slow cooker lemon basil chicken recipe offers the best of slow cooker cooking with the freshest and brightest flavors. There is no need to worry about a heavy dish packed with fat and calories when you combine lean chicken, fresh basil, and the bright, refreshing taste of lemon. The addition of carrots adds an extra touch of healthy nutrients and vitamins.

Lemon and basil pair together perfectly. They taste garden fresh and enhance the natural flavor of the chicken even more. You will love how healthy this lemon basil chicken recipe is and be thrilled that it tastes so great!

Also, be sure to check out our other fabulous Slow Cooker Recipes.

Slow Cooker Lemon Basil Chicken With Carrots

Slow Cooker Lemon Basil Chicken With Carrots

Serving Size: 3/4 cup | Calories: 165 | Total Fat: 5 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 53 mg | Sodium: 79 mg | Carbohydrates: 3 g | Dietary fiber: 1 g | Sugars: 1 g | Protein: 26 g | SmartPoints (Freestyle): 0 |


  • 5 raw, boneless, skinless chicken breast (approximately 8 oz. each)
  • 1/4 cup chicken broth, no sugar added
  • 1/4 cup fresh squeezed lemon juice (about 2 lemons)
  • 1 tablespoon dry basil
  • 4 medium carrots, peeled and thinly sliced


  1. Place the carrots in the bottom of the slow cooker and put everything else on top of them.
  2. Cook on low for 4-5 hours, or until chicken reaches an internal temperature of at least 165 degrees F.
  3. The chicken should shred easily when it's done.
  4. Shred chicken and serve by itself or over whole grains of choice.

Click here for the Top 10 Slow Cooker Recipes on SkinnyMs.
Don’t miss out on the latest and greatest from Skinny Ms…
Be sure to subscribe to our daily eNewsletter. Also, like our Facebook page and follow us on Pinterest for tasty recipes, clean eating tips, and healthy lifestyle resources.

For more delicious and nutritious recipes from SkinnyMs., check out our SkinnyMs. Recipe Collection of 101 Fan Favorites.

Do you have a favorite SkinnyMs. recipe? We’d love to hear about it. Tell us what you think in the comments section below.

12 Comments on "Slow Cooker Lemon Basil Chicken With Carrots"

  1. Rachel Hiebert  June 10, 2012

    Sorry, leaving another Favorite Comment….LOVE THIS ONE SKINNY MS!!!!!!!

  2. Jill Westra  June 10, 2012

    This is my all time favorite Skinny Ms Slowcooker recipe!!!  It's simple, easy and combines some of my favorite flavors -Lemon & Basil!  It does pair nicely with whole grain & wild rice! 

  3. Rachel Hiebert  June 10, 2012

    Sorry, leaving another Favorite Comment….LOVE THIS ONE SKINNY MS!!!!!!!

  4. DeereAnn  August 22, 2012

    how many people does this serve….I am attempting to figure out my Weight Watchers points….?

  5. Jessica Wolf  August 22, 2012

    I made this for my husband last night and it was not good! Way too lemon tasting and made my mouth have a very strange aftertaste 🙁

    • Skinny Ms.  August 23, 2012

      Jessica, It is lemony. Sorry you and your husband didn't enjoy.

  6. Elizabeth  September 16, 2012

    could you put other veggies? if so how would you alter it?

    • Skinny Ms.  September 17, 2012

      Elizabeth, Sure…just add any of your favorite veggies on the bottom of the slow cooker, add chicken and other ingredients on top. YUM!

  7. Nicole  September 29, 2017

    Do you think it would be ok to cook on high for half the time?

    • Gale Compton  September 29, 2017

      Nichole, Cooking on high is fine, but I would recommend uping the liquid. Here’s what I’d do: use the 1/4 cup lemon juice but increase the broth to 1 1/2 cups. You can drain off any liquid not needed or use on another dish. 🙂

      • nicole  September 29, 2017

        thank you!


Leave a Comment

Your email address will not be published.