Crock Pot Chicken Lemon

This Crock Pot Chicken Lemon is a bright and creamy recipe, which uses fresh lemons and half and half. It’s a restaurant-quality dish, ready in about 5 hours and 10 minutes.

Crock Pot Chicken Lemon Ingredients

• 5 chicken breasts, boneless and skinless
• 6 tablespoons unsalted butter, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarse ground black pepper
• 1 teaspoon Italian seasoning
• 2 lemons, juiced and zested
• 2 garlic cloves, minced
• 1 cup half and half
• 1 tablespoon cornstarch
• 1 tablespoon chicken base (optional, but delicious!)

How To Make Crock Pot Chicken Lemon

1. Sear the chicken: In a large cast iron skillet, melt 1 tablespoon of butter over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning. Sear each side for 4–6 minutes.
2. Add to slow cooker: Transfer the chicken to the Crockpot. Top with lemon juice, lemon zest, minced garlic, and the remaining butter cut into pieces.
3. Cook the chicken: Cover and cook on LOW for 4 hours or HIGH for 2 hours.
4. Make the cream sauce: In a measuring cup, whisk together the half and half, cornstarch, and chicken base.
5. Finish cooking: Pour the mixture into the Crockpot, stir gently, and cook on HIGH for 1 additional hour.

Recipe Tips

• Can I use chicken thighs instead?
  Yes, boneless chicken thighs work well and add more richness.
• What if I don’t have half and half?
  You can substitute with equal parts milk and heavy cream.
• How to avoid curdling the sauce:
  Make sure to whisk the half and half and cornstarch mixture thoroughly and add it during the last hour of cooking.
• Do I have to sear the chicken first?
  Searing adds flavor but you can skip it for convenience.
• How to make it extra lemony:
  Add a few thin lemon slices during the last hour of cooking for more zing.

What To Serve With Chicken Lemon

This creamy lemon chicken goes perfectly with light, fresh sides like:

• Buttered noodles or orzo
• Garlic mashed potatoes
• Steamed asparagus
• Roasted zucchini
• Lemon rice pilaf

How To Store Chicken Lemon

Refrigerate:
Store in an airtight container in the fridge for up to 4 days.

Freeze:
Freeze the cooked chicken and sauce for up to 2 months. Thaw and reheat gently over low heat.

Chicken Lemon Nutrition Facts

• Calories: 466 kcal
• Carbohydrates: 8g
• Protein: 50g
• Fat: 25g
• Saturated Fat: 13g
• Trans Fat: 1g
• Cholesterol: 198mg
• Sodium: 766mg
• Potassium: 978mg
• Fiber: 1g
• Sugar: 3g
• Calcium: 89mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I skip the butter?
Butter adds richness, but you can reduce the amount or substitute with olive oil if needed.

Why is my sauce too thin?
Add a bit more cornstarch slurry and cook a little longer to thicken.

Is this dish kid-friendly?
Yes, the creamy lemon flavor is mild and often a hit with kids.

Can I prep this in advance?
Yes, sear and season the chicken the night before, then add everything to the Crockpot the next day.

What can I use instead of chicken base?
Try using bouillon or a bit of concentrated chicken stock.

Try More Recipes:

• Crock Pot Chicken Italian
• Crock Pot Chicken Lo Mein
• Crock Pot Chicken Lettuce Wraps