We’re enjoying this meal once more – for the third time in just a few days!

Place the chicken fillets in the slow cooker.

In a small bowl, mix the lemon juice, lemon zest, olive oil, minced garlic, salt, pepper, thyme, and parsley.

Pour the lemon herb mixture over the chicken, ensuring each fillet is well coated.

Add the chicken broth to the slow cooker.

Cover and cook on low for 4-5 hours or until the chicken is tender and cooked through.

Once cooked, remove the chicken fillets from the slow cooker and set aside.

In a small bowl, mix the cornstarch and water to create a slurry.

Stir the slurry into the liquid in the slow cooker to thicken the gravy.

Return the chicken to the pot and spoon the gravy over the fillets before serving.

For a richer flavor, consider marinating the chicken in the lemon herb mixture for a few hours before cooking. You can also add a touch of heat by incorporating red pepper flakes into the herb mix. If fresh herbs are available, use them instead of dried for a more vibrant taste. For a creamier sauce, stir in a tablespoon of butter or cream once the sauce has thickened.