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Four chicken breasts sit in a creamy, seasoned sauce inside a white slow cooker, each piece topped with a lemon wedge and a sprinkle of herbs. The sauce has a slightly browned edge around the cooker.
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5 from 1 vote

Slow Cooker Lemon Chicken

This easy Slow Cooker Lemon Chicken recipe creates tender, juicy chicken breasts in a creamy lemon garlic sauce. Perfect weeknight dinner ready in just 4 hours with minimal prep work required!
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Dinner
Cuisine: American
Servings: 6
Author: Melissa Griffiths

Ingredients

  • 2 to 2.5 pounds boneless skinless chicken breasts
  • 3-4 lemons zested and juiced
  • ½ cup salted butter cut into pieces
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • 1 teaspoon chicken bouillon powder or granules
  • 1 to 2 cups chicken broth start with 1 cup, add more if needed
  • 1 cup heavy cream
  • 1 to 2 tablespoons cornstarch

Instructions

  • Place the chicken breasts in the bottom of the slow cooker.
  • Sprinkle with salt, pepper, and Italian seasoning.
  • Add the lemon zest, garlic, butter pieces, chicken bouillon, lemon juice, and 1 cup chicken broth.
  • Cover and cook on Low for 4 hours or High for 2 hours, until the chicken is tender and cooked through.
  • About 30 minutes before serving, whisk together the heavy cream and 1 tablespoon cornstarch. Stir the mixture into the slow cooker. (Add an extra tablespoon of cornstarch if you prefer a thicker sauce.)
  • Cover and let the sauce thicken for the remaining cook time.
  • Serve hot over rice, pasta, or mashed potatoes, spooning the creamy lemon sauce over the chicken.

Video

Notes

Slow Cooker Size: 6-quart
Tips for Cooking Chicken in a Slow Cooker:
  • Slow cookers heat quite a bit differently and chicken comes in a lot of different thicknesses so adjust the cooking time as needed.
  • If it starts to not have enough liquid you can add that remaining 1 cup of broth as needed. 
  • If you cook the chicken longer for the recommended time, it'll start to fall apart and shred easily. If you don't want shredded chicken, don't over cook it. 
  • And if your slow cooker runs hot, check the chicken after 3 hours on low or 1.5 hours on high. The internal temperature should reach 165°F.
Serving Ideas: 
  • If you prefer shredded chicken, simply shred the breasts in the sauce before serving.
  • We like it over rice the best to help soak up all the sauce. 
Storing & Reheating: Leftovers stay fresh in the refrigerator for up to 3 days and reheat beautifully! I actually think the flavors develop even more overnight. Reheat gently in the microwave or on the stovetop with a splash of chicken broth if needed.

Nutrition

Serving: 1of 6 servings | Calories: 470kcal | Carbohydrates: 8g | Protein: 34g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 845mg | Potassium: 696mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1121IU | Vitamin C: 31mg | Calcium: 63mg | Iron: 1mg

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