This Slow Cooker Lemon Chicken is a winning dinner recipe that will please even the kids! It’s quick to set up, and then the crockpot does all of the cooking so you can spend time on other things.
I love to cook, but there are nights when I just want to relax and not spend money on takeout. This recipe is the perfect solution! I set up the slow cooker in the morning, so it cooks all day. Then at the end of the day, we have delicious food to enjoy with almost no work.
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The creamy lemon sauce is so good! It coats the chicken breasts beautifully. I love enjoying pasta or vegetables on the side because then I can spoon the extra sauce on top. The spices add plenty of flavor to balance the dish, too. These flavors remind me of Chicken Francese, just without the breading!
If you like easy chicken dinner recipes, I recommend trying this Million Dollar Chicken Casserole and Chicken and Mixed Vegetables next!
Why You’ll Love This Recipe
- It makes great leftovers: This easy crockpot lemon chicken is perfect for meal prep or a leftover night! The chicken and lemon sauce are versatile so you can repurpose it in several ways to create a whole new meal.
- It’s easy to customize: From the spices and herbs to the amount of lemon, there are so many ways you can make this recipe your own. Feel free to get creative!
- It has endless serving options: The flavors of this lemon crockpot chicken may be bold, but they are also easy to pair with any side dish. Enjoy a serving with a roasted veggie, salad, or even rice.
Ingredients
Below are all the components needed to make this slow cooker creamy lemon herb chicken. They are common, inexpensive ingredients that I typically have on hand in my kitchen, and you likely have many of them, too!
- Chicken breasts: I like to use boneless skinless chicken breasts in this lemon chicken crockpot recipe. They are easy to use and cook really well in the crockpot. Try it with boneless chicken thighs, too.
- Spices: I add salt, pepper, onion powder, and red pepper flakes. Salt and pepper ensures the ingredients are perfectly seasoned while the onion powder adds savory flavor and the red pepper provides subtle spice.
- Fresh rosemary: This is my favorite fresh herb to use with lemon. You may use dried rosemary if you prefer.
- Chicken broth: This is the base of the lemon sauce that soaks up the flavors of the other ingredients while keeping the chicken moist and juicy.
- Lemon juice: I prefer fresh lemon juice for this, but you can use bottled lemon juice if needed. Sometimes I like to squeeze a little extra on top before serving or provide lemon slices on the side.
- Butter: Salted butter adds flavor and the perfect amount of richness and fat to the recipe. You may use unsalted butter but I would taste it when it’s finished cooking and adjust seasoning if needed.
- Garlic: You can buy roasted garlic at the grocery store or roast it in your oven before you mince it. It adds a lovely depth of flavor. Feel free to use fresh garlic instead for a slightly different result!
- Heavy cream: I save the heavy cream for the end to add creaminess to the sauce.
- Cornstarch: The combination of cream and cornstarch perfectly thickens the broth just enough that it’s not too thick but not watery.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Lemon pepper: Season the chicken with your favorite lemon pepper seasoning or add some fresh lemon zest and cracked black pepper for an extra zesty version.
- Spicy lemon: Stir in your favorite hot sauce or a bit of cayenne pepper to bring a tinge of heat to this dish.
- Lemon parmesan: Stir in fresh shredded parmesan cheese for a sharp and cheesy flavor.
How to Make Lemon Chicken in the Crockpot
Here are the instructions on how to make crockpot creamy lemon chicken. I recommend measuring out the ingredients before you get started to make the process quicker and easier.
Step 1: Season the chicken. Sprinkle each chicken breast with salt, pepper, onion powder, rosemary, and red pepper flakes. Don’t forget both sides!
Step 2: Make the sauce mixture. Pour the chicken broth, lemon juice, and garlic into the bottom of the slow cooker. Whisk the ingredients until they are well combined. Then, add slices of butter on top.
Step 3: Add the chicken and cook. Nestle the chicken breasts on top of the sauce and cover it. Cook the chicken on high for 2 hours or on low for 4 hours or until it is fully cooked and tender.
Step 4: Make the slurry and serve. Spoon out about ¼ cup of the broth mixture and combine it with the heavy cream and cornstarch. Then, pour it back into the crockpot and stir it well. Serve with rosemary and lemon slices as a fresh garnish!
Recipe Tips
- Brown the chicken: This is an optional step to add more complexity to the recipe. Sear your chicken breasts in a skillet with olive oil over medium-high heat for about 1-2 minutes per side. This is to add a golden brown crust, not cook them.
- Let it rest before serving: Allow the chicken breasts to rest for about 10-15 minutes before slicing them. This lets the juices redistribute so they don’t run out as soon as you cut into the chicken.
- Cook the sauce longer if needed: If you want the sauce to be thicker, allow it to cook for an additional 20-30 minutes without the chicken.
If you love recipes like this creamy lemon chicken, you may also enjoy this Tilapia and Shrimp with Lemon Cream Sauce.
Storage Directions
- Storing: Store any leftover slow cooker creamy lemon chicken in an airtight container in the refrigerator for up to 3 days. Place it in a Ziploc bag and freeze it for up to 2 months.
- Reheating: This is best reheated in a skillet on the stovetop or in the microwave.
Serving Suggestions
- The chicken and lemon sauce would be amazing over pasta. Try it with risotto pasta, summer Alfredo pasta, or a simple spaghetti.
- You can even serve it with this spinach rice or plain white rice. It pairs well with any grain!
- Make a simple vegetable side dish like roasted broccoli and carrots or slow cooker corn on the cob for a complete meal.
Recipe FAQs
Sure! Follow the same directions above, except put the ingredients into a casserole dish. Cover and bake it for 15-20 minutes at 400 degrees F, whisk in the cream and cornstarch, and bake for an additional 5-10 minutes. It’s so easy!
Of course. Keep in mind that it will take longer to cook than boneless chicken, so start by adding 30 minutes to the cooking time and add more as needed.
Yes, for a lighter version, omit the heavy cream and cornstarch. It will be a light butter lemon sauce that still tastes amazing.
More Delicious Recipes with Lemon
Do you like cooking with lemon dishes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Slow Cooker Lemon Chicken
Equipment
- 6-8 quart crockpot
Ingredients
- 2 pounds boneless skinless chicken breasts about 3 large breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon fresh rosemary minced
- ½ teaspoon red pepper flakes
- 1 cup chicken broth
- ⅓ cup fresh lemon juice about 1 ⅓ lemons
- 3 tablespoons salted butter
- ½ tablespoon minced roasted garlic
- ¼ cup heavy cream
- 1 tablespoon cornstarch
- Serve with fresh rosemary sprigs and lemon slices
Instructions
- In a small bowl, combine the salt, pepper, onion powder, red pepper flakes, and minced rosemary. Evenly sprinkle the mixture on both sides of the chicken and set aside.
- In the basin of your crockpot, whisk together the chicken broth, lemon juice, butter, and garlic.
- Place the chicken in a single layer in the crockpot. Cover and cook on low for 4 hours or high for 2 hours or until internal temperature reaches 165°F.
- Once cooked, remove ¼ cup of the broth and combine it with the heavy cream and cornstarch. Once mixed well, add it back to the broth in the crockpot and stir well around the chicken breast.
- Spoon sauce over the chicken and serve warm with rosemary sprigs and lemon slices.
Notes
- Let the chicken rest for 10-15 minutes before serving. This will keep it perfectly juicy when you slice into it.
- Store the leftovers of this slow cooker lemon herb chicken in an airtight container for up to 3 days in the refrigerator.
- Sear your chicken breasts before adding them to the slow cooker for deeper flavor and a tasty crust.
Nutrition
This post was originally published in April 2018. It's been updated with new content and images.
Rick says
Gonna add juice of one orange, and see what happens.
Karin and Ken says
Please let me know what happens when you make it. That sounds like it will be delicious! Such a great idea! Please let me know what you think after you try it if you don’t mind. I would be grateful. I think the next time I make it I might try that myself! Together we can all be better in the kitchen! Thank you again for such a great idea! All the best. Karin
Vahini Manohar says
Simply juicy mmmm.... Let's have a wonderful meal with this
Karin and Ken says
This chicken is fabulous! I hope you give it a try! If you do please let me know what you think. I would love to hear your opinion. Take care and have an awesome day! Karin