Creamy Crockpot Lemon Chicken

This Crockpot Lemon Chicken is bright, creamy, and packed with flavor. Tender chicken breasts cook in a lemony broth, then get finished with a rich cream sauce that's absolutely irresistible.

Prep Time10

Cook Time3

Course: Dinner

Cuisine: American

Keyword: Creamy crockpot lemon chicken, Crock Pot Lemon Chicken, Crockpot Lemon Chicken, Crockpot Lemon Chicken recipe, Slow cooker lemon chicken

Servings:

Author: Jennifer Pallian BSc, RD

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.

Video

Notes

Cream substitutes: You can swap in evaporated milk to lighten it up (just not regular milk, which will curdle with the acidic sauce). Half and half works well, too!

Chicken + cook times: Use boneless, skinless chicken thighs if you'd prefer to leave the crockpot simmering on low all day while you're at work. They won't dry out like chicken breasts can! Then, you can leave them on low for 8 hours or as needed while you're out of the house.

Serving Suggestions: Serve over pasta, rice, mashed potatoes, or with crusty bread. The sauce is perfect for soaking up!

Nutrition