Crockpot Lemon Chicken is creamy, bright, tender, and totally hands-off. Just 10 minutes prep and dinner is ready when you need it!
Crockpot Lemon Chicken Ingredients
Here’s what goes into this easy, creamy slow cooker dish. It’s one of the popular recipes I lean on for busy weeknights, and the whole family loves it.
For the Chicken
- Boneless skinless chicken breasts: About 2½ lbs or 6 pieces. Swap for thighs if you’d like to slow cook for longer than 3 hours.
- Kosher salt and black pepper: Essential for seasoning the chicken.
- Olive oil: Optional but recommended for searing. It adds extra flavor.
For the Crockpot
- Chicken broth: Forms the base of the sauce.
- Fresh lemons: Both zest and fresh lemon juice..
- Garlic powder: Adds savory depth without extra prep of peeling garlic cloves. The long simmer brings out so much flavor you won’t miss fresh minced garlic.
- Italian seasoning: My fav is Litehouse brand Italian seasoning (called “Italian Herb Blend”.
- Red pepper flakes
- Unsalted butter
To Finish
- Heavy cream: You can swap in evaporated milk (but not regular milk, which will curdle with the acidic sauce).
- Cornstarch: Thickens the sauce to the perfect consistency (and is a naturally gluten-free thickener)
- Cream cheese: Adds body and extra creaminess.
- Parmesan cheese: Freshly grated for the best flavor.
For Garnish
- Fresh parsley: Sprinkle at the end for a pop of color and freshness.
- Lemon slices: For serving on top of the chicken (purely for looks!)
Full recipe quantities listed in the recipe card at the bottom of the article.
If you love a lemony cream sauce as much as I do, you must also try my Lobster Ravioli Sauce and my creamy Shrimp Pasta recipe.
Variations and Substitutions
Make this lemon chicken your own with these easy swaps.
- Chicken thighs: Use boneless, skinless thighs for moisture with a longer cook time. They’re more forgiving in the slow cooker.
- Lightened Up: Use evaporated milk or half-and-half instead of heavy cream for a lighter sauce. Light cream cheese is fine in place of regular cream cheese, too!
- Fresh garlic: Use 3-4 minced cloves instead of garlic powder for a more intense flavor.
- White wine: Add ¼ cup to the broth for extra depth.
- Capers or sundried tomatoes: for extra flavor that approaches my scrumptious creamy tuscan chicken recipe.
- Spinach or kale: Add 2 cups in the last 10 minutes of cooking for extra nutrition.
Craving more slow cooker meals? Try my crockpot chicken and noodles, crockpot chicken noodle soup, and crack chicken recipe, too!
Grab These Tools
Here’s what you’ll need for this recipe.
- Crockpot or slow cooker: A 6-quart model works best.
- Large skillet: Searing the chicken in a pan on the stove is an extra step, yes, but it does add a lot of flavor to the finished dish.
- Whisk: For mixing the sauce ingredients.
- Zester or grater: To zest the lemons.
- Juicer: Or just squeeze the lemons by hand.
- Small bowl: For mixing the cornstarch slurry.
How to Make Crockpot Lemon Chicken: An Easy Guide
This recipe comes together in minutes. Prep the chicken, build the base, then let your slow cooker do all the work.
Prepare the Chicken
Pat the chicken breasts dry with paper towel. Season both sides with salt and pepper. If you’re searing, heat olive oil in a large skillet over medium-high heat. Sear chicken for 2-3 minutes per side until lightly golden. Transfer to the crockpot.
Create the Base
In the crockpot, whisk together chicken broth, lemon juice, lemon zest, garlic powder, Italian seasoning, and red pepper flakes if using. This creates a flavorful cooking liquid.
Add the Chicken
Nestle the chicken breasts into the lemon broth mixture. Spoon some of the liquid over the top of each piece. Place a small pat of butter on top of each breast. This keeps them moist.
Cook
Cover and cook on LOW for 3-4 hours or on HIGH for 2-2½ hours. The chicken should reach 165°F internally. Avoid overcooking or the chicken will dry out.
Make the Sauce
Transfer the cooked chicken to a plate and loosely cover with foil. Turn the crockpot to HIGH. Add heavy cream, cream cheese, and Parmesan to the crockpot. Whisk until the cream cheese melts and the sauce is smooth, about 3-5 minutes.
Thicken
In a small bowl, mix cornstarch with 1 tbsp water until smooth. Pour into the crockpot, stir well, and cook for 5-10 minutes until thickened. Taste and adjust salt or lemon if needed.
Finish and Serve
Return the chicken to the crockpot and spoon the sauce over top. Let it sit for 5 minutes to warm through before serving. Garnish with fresh parsley and lemon slices.
3 Common Mistakes When Making Crockpot Lemon Chicken
Here are the most frequent mix-ups to avoid when making slow cooker lemon chicken:
- Overcooking the chicken: Chicken breasts cook faster than thighs. Check at the minimum time to prevent dry, tough meat.
- Adding cream too early: Dairy can curdle when cooked too long. Always add it at the end after the chicken is done.
- Skipping the cornstarch slurry: Without it, the sauce stays thin and watery. The slurry thickens it to a proper consistency.
Make Ahead and Storage
This recipe makes great leftovers that taste even better the next day.
Storing Leftovers
- Refrigerate: Store in an airtight container up to 3 days.
- Keep sauce separate: If possible, store chicken and sauce separately. This prevents the chicken from getting too soft.
- Reheat gently: Warm on the stovetop over low heat or in the microwave at 50% power to prevent the cream from separating.
Freezing
- Freeze without cream: Cook the chicken in the broth base, then freeze. Add the cream sauce when you reheat.
- Freeze up to 2 months: Cool completely before transferring to freezer-safe containers.
- Thaw safely: Thaw overnight in the fridge for best results.
Reheating Crockpot Lemon Chicken
- Stovetop method: Reheat gently over low heat, stirring occasionally. Add a splash of broth if the sauce is too thick.
- Microwave: Heat at 50% power in 1-minute intervals, stirring between.
- Avoid high heat: High heat will make the cream sauce break and look grainy.
How to Serve This Crockpot Lemon Chicken Recipe
I love serving this creamy lemon chicken over pasta or rice to soak up all that delicious sauce. Here are some more ideas to round out the meal.
Toppings and Add-Ins
- Extra fresh parsley or basil
- More freshly grated Parmesan cheese
- Lemon wedges for squeezing
- Crushed red pepper flakes for heat
Side Dishes for Crock pot Lemon Chicken
- Creamy mashed potatoes. Serve chicken breasts on top of the potatoes to soak up the sauce
- Fluffy chicken and rice or baked lemon chicken and rice
- Buttered pasta like fettuccine, linguine, or angel hair
- Steamed broccoli, green beans or other favorite vegetables
- Garlic bread for dipping in the sauce
- Simple green salad with easy homemade Italian dressing
How to Make the Best Crockpot Lemon Chicken: Final Notes + Secrets
Here’s what I’ve learned from making this recipe dozens of times.
- Searing isn’t required: You can skip it for an easier weeknight meal. The chicken will still be tender and flavorful.
- Fresh lemon is key: Bottled lemon juice doesn’t have the same bright flavor. Always use fresh lemons for the best results.
- Don’t peek too often: Every time you lift the lid, you lose heat and extend cooking time.
- Let it rest: After adding the chicken back to the sauce, let it sit for 5 minutes. This helps the sauce cling to the meat.
- Room temperature cream cheese: Softened cream cheese melts smoothly without lumps. Cold cream cheese takes forever to incorporate.
- Adjust the lemon: Some people love extra lemon tang. Others prefer it milder. Start with the recipe amount and add more to taste.
- The sauce thickens as it cools: If you’re serving immediately, the sauce will seem thinner. It will thicken as it sits.
Other Slow Cooker Chicken Recipes You’ll Love
- Crockpot chicken and noodles
- Crockpot chicken noodle soup
- Crack chicken recipe
- Crockpot chicken tacos
- Crockpot BBQ chicken
Creamy Crockpot Lemon Chicken
Video
Ingredients
For the Chicken
- 2½ lb boneless skinless chicken breasts (see notes for substitutions)
- 2 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil for searing, optional but recommended
For the Crockpot
- 1 cup chicken broth
- 2 large lemons zested and juiced, about ⅓ cup juice
- 2 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes optional
- 2 tbsp unsalted butter
To Finish
- 1 cup heavy cream (see notes for substitutes)
- 1 tbsp cornstarch
- 4 oz cream cheese softened and cubed
- ¼ cup freshly grated Parmesan cheese
For Garnish
- Fresh parsley chopped
- Lemon slices
- Additional Parmesan cheese
Instructions
Prepare the Chicken
- Pat the chicken breasts dry with paper towel and season both sides with salt and pepper.
- If searing, heat olive oil in a large skillet over medium-high heat. Sear chicken for 2 to 3 minutes per side until lightly golden, then transfer to the crockpot. This step adds flavor but can be skipped if needed.
Create the Base
- In the crockpot, whisk together chicken broth, lemon juice, lemon zest, garlic powder, Italian seasoning, and red pepper flakes if using.
Add the Chicken
- Nestle the chicken breasts into the lemon broth mixture. Spoon some of the liquid over the top of each piece. Place a small pat of butter on top of each breast.
Cook
- Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 2½ hours, until the chicken reaches 165°F. (See notes below for longer cook time option.)
Make the Sauce
- Transfer the cooked chicken to a plate and loosely cover with foil. Turn the crockpot to HIGH.
- Add heavy cream, cream cheese, and Parmesan to the crockpot. Whisk until the cream cheese melts and the sauce is smooth, about 3 to 5 minutes.
Thicken
- In a small bowl, mix cornstarch with 1 tbsp water until smooth. Whisk into the sauce and cook for 5 to 10 minutes, until thickened. Taste and adjust salt or lemon if needed.
Finish
- Return the chicken to the crockpot and spoon the sauce over top. Let it sit for 5 minutes to warm through before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Had this last night added sun dried tomatoes and capers the family loved it!