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
- 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.
- 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.
- Cook the chicken: Cover and cook on LOW for 4 hours or HIGH for 2 hours.
- Make the cream sauce: In a measuring cup, whisk together the half and half, cornstarch, and chicken base.
- 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 Lemon
Course: DinnerCuisine: AmericanDifficulty: Easy5
servings10
minutes5
hours466
kcalThis slow cooker chicken lemon recipe is creamy, zesty, and perfect for a fresh take on comfort food.
Ingredients
5 boneless skinless chicken breasts
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)
Directions
- Melt 1 tablespoon butter in a skillet over medium-high heat. Season chicken and sear 4–6 minutes per side.
- Transfer chicken to Crockpot. Add lemon juice, zest, garlic, and remaining butter.
- Cook on LOW for 4 hours or HIGH for 2 hours.
- Whisk half and half, cornstarch, and chicken base. Add to Crockpot and cook on HIGH for 1 more hour.
- Serve warm with your favorite side dish.