Slow Cooker Lemon Chicken

My Slow Cooker Lemon Chicken Recipe At A Glance

Primary Cooking Method: Cook
Number of Ingredients: 9
Total Prep Time: 20 minutes
Total Cook Time: 5 hours
Level of Effort To Make: Easy Peasy
(Learn more about our recipe effort levels)

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. (Case in point: I just posted a lemon blueberry cupcake recipe.) My slow cooker lemon chicken combines tangy lemon with literal fall-apart tender chicken and a creamy white lemon gravy, which is my fave part.

Chicken is also one of the few proteins my kids will eat without putting up a fight, which makes this recipe a repeat rotation. And the gravy? I’ll pour it over buttered rice, pasta, mashed potatoes—you name it. It’s so freaking flavorful, and the slow cooker does most of the work, so I’m not tied to the kitchen all day.

9 Ingredients to make Slow Cooker Lemon Chicken

• 6-8 chicken breasts (about 4 pounds total): Boneless, skinless chicken breasts work best for this recipe. If you prefer dark meat, chicken thighs are a great substitute—they stay extra juicy in the slow cooker.
• 2 large lemons, sliced into rounds: For a more lemony punch, squeeze a little juice over the chicken before serving. If you’re out of fresh lemons, 1/4 cup of bottled lemon juice can work, but fresh is always better.
• 1 cup chicken broth: If you’re out of broth, use water with a bouillon cube or a teaspoon of chicken base as a substitute.
• 1 teaspoon Italian seasoning: A blend of dried herbs like basil, oregano, and thyme. If you don’t have Italian seasoning, use a mix of dried oregano (½ teaspoon) and basil (½ teaspoon) instead.
• 1 cup heavy cream: For a lighter option, you can use half-and-half, but the sauce won’t be as rich. Avoid using milk, as it may curdle in the slow cooker.
• 1 teaspoon salt: Use fine sea salt or table salt for even seasoning. If using salted butter, you may want to reduce the amount slightly.
• 1 teaspoon black pepper: Freshly ground black pepper gives the dish a subtle kick. Adjust to taste.
• 2-3 tablespoons butter (for searing): Helps create a golden crust on the chicken. You can substitute olive oil or avocado oil if needed, but butter gives better flavor for searing.
• 4 tablespoons butter (for the crockpot): Adds flavor and richness to the slow-cooked chicken. Use unsalted butter to control the salt level.
• 1 teaspoon garlic powder: If you prefer fresh garlic, mince 2-3 cloves and add it when seasoning the chicken.

Make This Recipe Yours With Additions

Vegetables:

• Add 2 cups of sliced mushrooms or 1½ cups of chopped zucchini directly to the crockpot for extra texture and flavor.
• For a pop of color, toss in 1½ cups of baby spinach during the last 30 minutes of cooking.

Herbs:

• Sprinkle 1 tablespoon of fresh parsley or ½ tablespoon of chopped thyme over the chicken before serving for a fresh finish.
• Add 1 teaspoon of dried rosemary along with the Italian seasoning for more flavor.

Spicy Kick:

• Stir in ½ teaspoon of red pepper flakes with the Italian seasoning for a gentle heat.
• For a bolder kick, add 1-2 tablespoons of hot sauce (like Frank’s or Tabasco) to the chicken broth.

Citrus Twist:

• Use a combination of 1 lemon and 1 orange, both sliced, to add a slightly sweet citrus flavor.

Cheese Lovers:

• Sprinkle ½ cup of grated Parmesan cheese into the crockpot during the last 15 minutes of cooking.
• Garnish with ¼ cup of crumbled feta on top of the chicken before serving for a tangy touch.

Garlic Lovers:

• In addition to the garlic powder, sauté 3 minced garlic cloves in the butter before searing the chicken for a stronger garlic flavor.

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.

My Best Cooking Tips for Making Slow Cooker Lemon Chicken

1. 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“.
2. 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.
3. 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.
4. 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.
5. 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.

Menu Ideas – What to Eat with Slow Cooker Lemon Chicken

• 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, green beans, or Brussels sprouts for a simple and elegant side.
• Carb Goals: Go with fluffy butter rice, quinoa, or even warm, crusty bread to mop up every last drop of sauce.
• 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

More Crock Pot Chicken Recipes

• Slow Cooker Buffalo Chicken Dip
• Slow Cooker Apricot Chicken
• Slow Cooker Garlic Chicken
• Crock Pot Crack Chicken

[be_recipe_buttons]

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!

5 from 1 vote

Author Jackie

Servings 8 1/2 pound servings

Course Main Course

Calories 460

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Never Lose This Recipe—Email It to Yourself!

Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!

I agree to be sent email and not mark it as spam.

Equipment

Saucepan

Large Skillet

Slow Cooker

Ingredients

  

1x2x3x

• ▢ 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

1. 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”.
2. 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.
3. 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.
4. 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.
5. 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