Overhead shot of a plate of slow cooker lemon chicken covered in lemon sauce, alongside roasted potato wedges. There is a wooden cutting board with a wooden spoon and lemon wedges next to it
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Slow Cooker Lemon Chicken

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This Slow Cooker Lemon Chicken is easy to make and puts out tender chicken along with an amazing creamy lemon sauce to serve on top! Seriously the best lemon chicken!

Making this Slow Cooker Lemon Chicken is like hitting the easy button for dinner! Tender chicken sprinkled with some garlic powder and Italian seasoning, bathing in a citrus-infused, creamy sauce in your slow cooker while you chill. SO easy and SO good! This crock pot lemon chicken is perfect for those crazy hectic weeks – the kind where even your to-do list needs a to-do list.

Slow cooker lemon chicken on a beige plate topped with creamy lemon sauce, accompanied by roasted potato wedges and garnished with lemon wedges, with a wooden board, a wooden spoon, lemon wedges and a ramekin with lemon sauce in the background

Now, I know, I’m usually the “five ingredients or bust” kind of cook, but branching out for this slow cooker lemon chicken recipe was a game-changer. A couple more spices and some lemon slices from the back of the fridge –stuff you probably have lying around anyway– and bam! You’re in flavor town. This crock pot lemon chicken is still super easy, promise. And absolutely delicious!

Slow Cooker Lemon Chicken Overview

Cuisine Inspiration: Italian-Inspired
Number of Ingredients: 8 (excluding salt & pepper)
Total Cook Time: 5 hours, 20 minutes
Primary Cooking Method: Slow Cooking
Dietary Info: Gluten-Free (if gluten-free broth and cornstarch are used)
Key Flavor: Citrusy chicken with a hint of garlic and Italian herbs
Skill Level: Beginner

Notable mentions

  • Tender and Flavorful: The slow cooker works its magic alongside the lemons and the spices, turning those humble chicken breasts into something incredibly tender and juicy. Plus, the quick sear before slow cooking? That’s my secret for an irresistible flavor boost!
  • Yummy Sauce: That slow-cooked broth turns into a zesty sauce that’s so good, you’ll want to bottle it up. It’s rich, creamy, and has this incredible depth of flavor that makes you feel like a five-star chef!
  • Crowd-Pleaser: Every time this crockpot lemon chicken hits the table, it’s like a magic show. One minute it’s there, the next it’s gone! A certified crowd-pleaser, even for the picky eaters.
  • Super Versatile: This recipe NEVER gets old! Serve it over rice, pasta, or keep it low-carb with some veggies. It’s the dish that adapts to your vibe, making it a staple in the weekly dinner rotation.

Ingredients to make Slow Cooker Lemon Chicken

For the Chicken

  • Chicken Breasts: Ideally, boneless. They soak up all the flavors and stay wonderfully tender in the slow cooker.
  • Lemons: Thinly sliced. They’re not just for lemonade; they’ll give your chicken a zesty, refreshing twist.
  • Chicken Broth: To create a flavorful bath for your chicken. It keeps everything flavorful and juicy.
  • Heavy Cream: It thickens the broth a little, while adding richness.
  • Butter: 2-3 tablespoons for searing, plus 4 tablespoons for the slow cooker. It’s all about that buttery goodness, y’all!
  • Italian Seasoning: It brings those classic, Italian herby notes. A must for this dish!
  • Garlic Powder: For a subtle, savory background. Here’s a secret: the first time I made this easy slow cooker lemon chicken, I forgot the garlic powder, and guess what? It still turned out amazing. So you can leave it out if you don’t like it.
  • Salt & Freshly Ground Black Pepper: What’s cooking without the salt and pepper duo?

For the Lemon Sauce

  • Cornstarch: Your thickening agent to bring it all together.
  • Slow Cooker Broth: The flavorful liquid your chicken’s been bathing in. It’s the base for your tasty lemon sauce.
Overhead shot of two plates of slow cooker lemon chicken topped with creamy lemon sauce, accompanied by roasted potato wedges and garnished with lemon wedges, with a wooden board, lemon wedges and a ramekin with lemon sauce next to it

How to make Slow Cooker Lemon Chicken

  1. Generously season the chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and sear the chicken on both sides until golden brown, working in batches.
  2. Transfer the seared chicken into the slow cooker. Pour chicken stock over the chicken.
  3. Sprinkle the Italian seasoning and garlic powder over the chicken pieces. Then, arrange lemon slices over the seasoned chicken and top with pats of butter.
  4. Set the slow cooker to low and cook for about 4 hours, ensuring the chicken is tender but not overcooked.
  5. Pour in the heavy cream, stirring it gently with the chicken and broth, and continue cooking on low for an additional hour.

To Make the Lemon Sauce

  1. After cooking the chicken, carefully remove the liquid from the slow cooker into a saucepan and bring to a boil.
  2. Make a slurry by mixing 2 tablespoons of cornstarch with 1/2 cup of the liquid from the pan until fully dissolved.
  3. While stirring the sauce, slowly add the cornstarch slurry to thicken it.
  4. Cook until the sauce is thick enough to coat the back of a spoon. Drizzle it over the chicken when serving.
A step by step image collage on how to make slow cooker lemon chicken with ingredients, chicken searing in a pan, chicken cooking in the slow cooker with lemon slices and pats of butter, and chicken cooked in the slow cooker with chicken broth and heavy cream

Making Slow Cooker Lemon Chicken as a Dump Freezer Meal

Creating a freezer meal version of this Slow Cooker Lemon Chicken recipe is a fantastic way to enjoy a delicious, comforting meal with minimal effort on those busy days. By preparing and freezing the components ahead of time, you can ensure a flavorful dinner is just a slow cooker setting away.

Preparation For Freezing:

  1. Prep the Chicken: Season the chicken breasts with salt, pepper, and garlic powder as directed. Although the original recipe calls for searing the chicken, for a freezer meal, you can skip this step to save time. The chicken will still be flavorful and tender after slow cooking.
  2. Assemble the Freezer Bag: In a large freezer-safe bag, layer the seasoned chicken breasts along with the thinly sliced lemons. Pour the chicken broth over the chicken. Add the Italian seasoning and the 4 tablespoons of unsalted butter, cut into smaller pieces for even distribution.
  3. Seal and Freeze: Press out as much air as possible from the bag, seal it, and give it a gentle shake to mix the ingredients. Label the bag with the recipe name, cooking instructions, and the date. Lay flat in the freezer.

Cooking From Frozen:

  1. Thawing: Ideally, transfer the freezer meal to the refrigerator the night before you plan to cook it to allow it to thaw safely.
  2. Slow Cook: Transfer the contents of the bag to your slow cooker. Cook on low for about 4-5 hours. If cooking from frozen you may need to add an hour or two to the cooking time. About an hour before serving, stir in the heavy cream to blend with the cooking liquid and chicken, then continue cooking until done.
  3. Making the Sauce: Follow the original instructions for the lemon sauce using the liquid from the slow cooker, thickening it with a cornstarch slurry as directed.
  • Chicken Thighs: Want a bit more richness in your dish? Swap those chicken breasts for thighs. They have a little more fat, a whole lot of flavor, and they love a long, slow cook. I have a recipe for crock pot lemon chicken thighs for you too!
  • Herb Twist: Italian seasoning is my go-to for these slow cooker lemon chicken breasts, but if you find it overpowering, you can try swapping it for just dried rosemary and thyme. You can even use them fresh if you want an even milder taste.
  • More Garlic, Please: If you can’t have enough garlic, skip the garlic powder and throw in a few whole garlic bulbs cut in half instead. As they slow cook, they’ll turn sweet and tender, and you can spread them on a crusty baguette or mash them into the sauce for a richer garlic punch.
  • Citrus Switch: Out of lemons? Use orange or lime slices. Both work great, but oranges bring a sweeter, slightly tangy note that always pairs well with chicken. On the other hand, limes are a bit more bitter than lemons. The choice is up to you!
  • Final Freshness: Right before serving, squeeze a bit of fresh lemon juice over the dish and scatter some freshly chopped parsley. This last-minute touch will brighten the flavors and add a pop of color.

Tips for making the best crockpot lemon chicken

  1. Sear It Good: Don’t skip the searing step! Searing the chicken before it hits the slow cooker isn’t just for show. It locks in those juicy flavors and gives the chicken that gorgeous golden hue.
  2. Layer Lemons Wisely: When you’re adding the lemon slices, place them evenly over and under the chicken breasts. This ensures every bite gets infused with that bright, citrusy flavor.
  3. Stir with Care: Once it’s time to add the heavy cream, be gentle. A slow, steady stir blends the cream into the broth, creating a sauce that’s smooth as silk without disturbing the tender chicken.
  4. Add the Cornstarch Slurry Gradually: When thickening the sauce, give the slurry a moment to do its thing before deciding if it needs more. If you add more than needed, you’ll end up with blobs of cornstarch in your sauce. So be careful!
Overhead shot of a plate of slow cooker lemon chicken topped with creamy lemon sauce, accompanied by roasted potato wedges and garnished with lemon wedges, with a fork piercing a piece of chicken

How to store & reheat Slow Cooker Lemon Chicken

Last time I made this, it disappeared faster than socks in a laundry room. But if you’re lucky enough to have leftovers, just grab an airtight container, place your chicken inside with some sauce so it doesn’t dry out, and slide it into the fridge. You can also store the sauce and the chicken separately in airtight containers.

When it’s time for round two, reheat both the chicken and sauce gently, either in the microwave using a moderate setting or on the stove over low heat. This ensures the chicken stays moist and flavorful!

How long will Slow Cooker Lemon Chicken last in the fridge?

Both the lemon chicken and the sauce will stay fresh in the fridge for about 3-4 days.

Can i freeze slow cooker lemon chicken breasts?

If you’re looking to store the chicken and sauce for longer, freezing is a great option! Pack them separately in freezer-safe containers or bags, label them, and they’ll be good for up to 3 months. When you’re ready to enjoy them again, just thaw overnight in the fridge and reheat as instructed above.

What to serve with Slow Cooker Lemon Chicken

  • Roasted Potato Wedges: My family’s go-to! Cut potatoes into hearty wedges, give them a little olive oil massage, and roast until crispy. They’re like the cozy, comfy sidekick to your zesty slow cooker lemon chicken breasts.
  • Pasta: This lemon chicken makes a great protein addition to my easy Cacio E Pepe!
  • Creamy Mashed Potatoes: Fluffy, buttery, and just a touch creamy, mashed potatoes are PERFECT for soaking up that delicious sauce. If a dish has sauce, it pairs instantly with mashed potatoes!
  • Zesty Lime Rice: For those who dream in Chipotle flavors, lime rice is your ticket. The tangy lime zest and fresh cilantro add an extra citrusy touch to the lemon-infused chicken.
  • Fresh Corn Salsa: Speaking about Chipotle, a bright corn salsa is always a good choice. Topping the chicken with the sweet crunch of fresh corn kernels mixed with a dash of herbs and a splash of lime juice? Yummy!
  • Steamed Veggies: Steamed broccoli, carrots, and cauliflower add a burst of color and a bundle of nutrients to the dish. It’s a lighter option, but still delicious.

Frequently asked questions

Can I shred this chicken for sandwiches?

Absolutely! Once cooked, the chicken is tender and perfect for shredding. Just use two forks to pull it apart. It makes a delicious filling for sandwiches, especially when drizzled with some of that lemony sauce.

Will the lemon slices make the dish too sour?

Not at all! The lemon slices infuse the chicken with a gentle, tangy flavor, not an overpowering sourness.

Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts, but it’s important to adjust a couple of things. Expect to add some extra cooking time, and keep a meat thermometer handy. The chicken is ready when it reaches an internal temperature of 165°F, no less.

A fork piecing a piece of slow cooker lemon chicken with a plate with more chicken and roasted potato wedges in the background

You know those dishes that just catch you off guard with how good they are? That’s exactly what happened with this Slow Cooker Lemon Chicken. The chicken was so tender and juicy I couldn’t believe it… And that’s the magic of slow cooking! It transformed regular chicken breasts into a dish that had everyone at the table doing a double-take. Trust me, this recipe is a keeper.

More Slow Cooker Chicken recipes:

I want to hear from you! If you try this easy Slow Cooker Lemon Chicken recipe or any other of my 5 ingredient or less recipes on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

Closeup of slow cooker lemon chicken on a beige plate topped with creamy lemon sauce, accompanied by roasted potato wedges and garnished with lemon wedges
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Slow Cooker Lemon Chicken

This Slow Cooker Lemon Chicken is easy to make and puts out tender chicken along with an amazing creamy lemon sauce to serve on top! Seriously the best lemon chicken!
No ratings yet
Author Jackie
Servings 6 people
Course Main Course
Calories 456
Prep Time 20 minutes
0 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes

Equipment

Ingredients
  

For the Chicken:

  • 6-8 boneless chicken breasts
  • 2 lemons thinly sliced
  • 1 cup chicken broth
  • 1 teaspoon Italian seasoning
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2-3 tablespoons unsalted butter for searing the chicken
  • 4 tablespoons unsalted butter for adding to the slow cooker
  • 1 teaspoon garlic powder

For the Lemon Sauce:

  • 2 tablespoons cornstarch
  • 1/2 cup liquid from the slow cooker

Instructions

For the Chicken:

  • Generously season the chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and sear the chicken on both sides until golden brown, working in batches.
  • Transfer the seared chicken into the slow cooker. Pour chicken stock over the chicken.
  • Sprinkle the Italian seasoning and garlic powder over the chicken pieces. Then, arrange lemon slices over the seasoned chicken and top with pats of butter.
  • Set the slow cooker to low and cook for 4 hours, ensuring the chicken is tender but not overcooked.
  • Pour in the heavy cream, stirring it gently with the chicken and broth, and continue cooking on low for an additional hour.

For the Lemon Sauce:

  • After cooking the chicken, carefully remove the liquid from the slow cooker into a saucepan and bring to a boil.
  • Make a slurry by mixing 2 tablespoons of cornstarch with 1/2 cup of the liquid from the pan until fully dissolved.
  • While stirring the sauce, slowly add the cornstarch slurry to thicken it.
  • Cook until the sauce is thick enough to coat the back of a spoon. Drizzle it over the chicken when serving.

Notes

  • Sear It Good: Don’t skip the searing step! Searing the chicken before it hits the slow cooker isn’t just for show. It locks in those juicy flavors and gives the chicken that gorgeous golden hue.
  • Layer Lemons Wisely: When you’re adding the lemon slices, place them evenly over and under the chicken breasts. This ensures every bite gets infused with that bright, citrusy flavor.
  • Stir with Care: Once it’s time to add the heavy cream, be gentle. A slow, steady stir blends the cream into the broth, creating a sauce that’s smooth as silk without disturbing the tender chicken.
  • Add the Cornstarch Slurry Gradually: When thickening the sauce, give the slurry a moment to do its thing before deciding if it needs more. If you add more than needed, you’ll end up with blobs of cornstarch in your sauce. So be careful!

Nutrition

Serving: 1 chicken breast, Calories: 456kcal, Carbohydrates: 8g, Protein: 26g, Fat: 36g, Saturated Fat: 19g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 148mg, Sodium: 618mg, Potassium: 361mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1043IU, Vitamin C: 19mg, Calcium: 60mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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