Recipes | Chicken | Dinner | Slow Cooker
Slow Cooker Lemon Chicken
To make this Crock Pot Lemon Chicken, sear some chicken breasts, slice some lemons, add butter and a little cream, finish with the optional lemon gravy, and serve!
Crockpot lemon cream chicken is one of those recipes that hits all the right notes for me. I’m a huge fan of lemon—sweet or savory, it’s always a win. My slow cooker lemon chicken combines lemon with literal fall-apart tender chicken and a creamy white lemon gravy, which is my fave part.
How to make Slow Cooker Lemon Chicken
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Slow Cooker Lemon Chicken Recipe
To make this Crock Pot Lemon Chicken, sear some chicken breasts, slice some lemons, add butter and a little cream, finish with the optional lemon gravy, and serve!
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Equipment
Saucepan
Large Skillet
Slow Cooker
Ingredients
- 4 pounds chicken breasts boneless, skinless
- 2 lemons sliced into rounds
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1 cup heavy cream or half and half
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons butter for searing
- 4 tablespoons butter for the crockpot
- 1 teaspoon garlic powder
Instructions
- Season and Sear the Chicken: Season the chicken breasts (about 3-4 pounds) with 1 teaspoon salt and 1 teaspoon black pepper. Heat 2-3 tablespoons butter in a skillet over medium-high heat. Add the chicken breasts in batches and sear until golden brown on both sides, about 2-3 minutes per side.
- Prepare the Crockpot: Pour 1 cup chicken broth into the crockpot. Gently add the seared chicken breasts into the crockpot, arranging them in a single layer if possible.
- Season the Chicken: Sprinkle the chicken with 1 teaspoon Italian seasoning and 1 teaspoon garlic powder.
- Add Lemons and Butter: Top the chicken with 2 lemons, sliced into rounds. Add 4 tablespoons butter, cut into small pats, on top of the chicken.
- Cook on Low: Cover and cook on low heat for 3 hours.
- Add the Heavy Cream: After 3 hours, pour in 1 cup heavy cream. Gently stir to combine, then cover and cook for another 1 hour on low.
Make the Lemon Sauce (optional):
- Once the chicken is done, transfer it from the crockpot to a serving dish. Pour the remaining liquid from the crockpot into a saucepan.
- Heat the liquid on the stovetop over medium heat until it starts to boil.
- Remove ½ cup of the liquid and whisk in 2 tablespoons cornstarch until dissolved to create a slurry.
- While whisking the sauce in the saucepan, slowly pour in the slurry. Let the sauce simmer gently, stirring continuously, until it thickens and coats the back of a spoon (about 2-3 minutes).
- Pour the thickened lemon sauce over the chicken and serve.
Notes
- Sear the Chicken First: Don’t skip this step! Searing locks in flavor and gives the chicken a golden crust that adds flavor, as Anne Burrell always says “Brown food tastes good”.
- Use Fresh Lemons: Freshly sliced lemons and juice make all the difference. For extra brightness, squeeze a bit of lemon juice over the chicken right before serving.
- Keep the Cream Creamy: Use heavy cream to avoid curdling. If you want a lighter option, half-and-half works, but steer clear of milk, which can separate in the slow cooker.
- Don’t Overcook: Stick to 4 total hours on low for chicken breasts to keep them tender and juicy. Longer cooking can dry them out, even in the slow cooker.
- Thicken the Sauce Properly: When making the optional lemon sauce, whisk the cornstarch slurry thoroughly and stir constantly as it simmers to avoid lumps and achieve a silky texture.
Nutrition
Serving: 0.5 pounds, Calories: 460kcal, Carbohydrates: 4g, Protein: 50g, Fat: 27g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 206mg, Sodium: 750mg, Potassium: 924mg, Fiber: 1g, Sugar: 2g, Vitamin A: 824IU, Vitamin C: 17mg, Calcium: 48mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Cuisine American
If you try this easy Slow Cooker Lemon Chicken recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
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Serving Ideas
- Classic Comfort: Pair it with creamy mashed potatoes or buttered noodles to soak up that sauce.
- Light & Fresh: Serve alongside a crisp green salad with a tangy vinaigrette to balance the rich flavors.
- Veggie Lovers: Roast some asparagus, canned green beans, or canned carrots.
- Carb Goals: Go with fluffy butter rice, quinoa, or even warm, crusty bread .
- Low-Carb Option: Try it over cauliflower rice, zucchini noodles, or a bed of sautéed spinach.
- Mediterranean Vibes: Pair with couscous, a side of roasted cherry tomatoes, and a sprinkle of feta.
How to store & reheat Slow Cooker Lemon Chicken
- Storing Leftovers: Let the chicken cool completely before transferring it to an airtight container. Store in the fridge for up to 3–4 days.
- Freezing: For longer storage, place the cooled chicken and sauce in a freezer-safe container or bag, removing as much air as possible. Freeze for up to 3 months.
- Thawing: To thaw, move the frozen chicken to the fridge overnight, or use the defrost setting on your microwave if you’re short on time.
- Reheating on the Stovetop: Warm the chicken and sauce over low to medium heat in a skillet or saucepan, stirring occasionally until heated through. Add a splash of chicken broth or cream if the sauce seems too thick.
- Reheating in the Microwave: Place the chicken and sauce in a microwave-safe dish, cover loosely, and heat in 1-minute increments, stirring in between, until warmed through.
- Reheating in the Oven: Cover the chicken and sauce with foil and bake at 350°F (175°C) for 15–20 minutes, or until heated thoroughly.
Quick Recipe Help and Common Questions
What if my sauce tastes too tart?
Balance it out with a splash of cream, a teaspoon of sugar, or a touch more butter to mellow the lemony tang.
My chicken turned out dry—what did I do wrong?
Overcooking or using chicken that’s too lean can result in dryness. Stick to the lower end of the cooking time and use chicken thighs if you want guaranteed juiciness.
This lemon chicken is the BEST I’ve made at home! The gravy was just the chef’s kiss and I did not even have to push my kids to eat it. I served it with egg noodles! Adding to my rotation!
So happy to hear that! I too love the lemon sauce!!