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Crock Pot Creamy Lemon Chicken Breasts is a delicious family meal! Serve this amazingly creamy, buttery, lemony chicken with pasta, mashed potatoes, or rice. This slow cooker creamy lemon chicken breasts recipe is sure to become a favorite! An easy slow cooker chicken breast recipe!
Crock Pot Creamy Lemon Chicken Breasts
Of all of my slow cooker recipes, this one is in my Top 5 favorites! If you like lemon, then this is a great recipe for you. Letting the Crock Pot® do the heavy lifting means I can do the prep, brown the chicken breasts, and then let it cook while I get stuff done! Also my house smells so good while this is cooking!
I suggest using good sized chicken breasts for this recipe for the best results. Leave them uncut as smaller pieces will be dry in the end. No one wants dry chicken! If your chicken breasts are on the small size, reduce the cook time about 45 minutes to an hour. You can always add time, but you can’t undo overcooked chicken!
Another option is to use chicken thighs. If you do, I suggest bone-in, and my personal preference is skin on. So tasty!
To make Crock Pot Creamy Lemon Chicken Breasts recipe, You just need to brown the chicken breasts first, then deglaze the skillet and save those flavorful juices to add to the crock.
Then add the chicken breasts to the crock pot and add all of the other ingredients except for the cream and corn starch. See the recipe card for the full details.
Serve this wonderful Slow Cooker Creamy Lemon Chicken Breasts recipe with pasta, rice, or my favorite, mashed potatoes! So good! This recipe will feed five people, and I think you could sneak in an extra chicken breast if you needed to!
You can also slice or shred the Crock Pot Creamy Lemon Chicken Breasts right before serving, and have your starch waiting on the side so everyone can take as much as they want. This recipe would also be easy to double.
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If you make this tasty slow cooker creamy lemon chicken breasts, please leave a comment with a star rating below. I’d like to know how you liked it!
Crock Pot Creamy Lemon Chicken Breasts
Ingredients
- 5 Chicken Breasts
- ½ tsp Coarse Salt
- ¼ tsp Pepper
- ½ cup Butter, divided
- 1 ½ tsp Italian Seaasoning
- ¼ cup Chicken Broth, low sodium
- 2 tsp Chicken Bouillon
- 3 cloves Garlic, pressed or finely minced
- 2 Lemons, zested and juiced (about 1/4 cup juice)
To Finish
- 1 cup Heavy Cream (or half and half)
- 1 Tbsp Corn Starch
Instructions
- Season the chicken breasts with the salt and pepper. Set aside.
- Heat a skillet on med-high heat and add 2 Tbsp of the butter. Then add the chicken breasts and brown them just a few minutes on both sides (you may need to do this in 2 batches). Remove to a plate and set aside (They will still be raw inside).
- Lower the heat to med-low and add the Italian seasoning to the skillet and stir it around to bloom the spices. Then add the chicken broth and deglaze the pan (stirring and scraping up all of the browned bits from the bottom of the skillet).
- Stir in the bouillon and dissolve it in the pan juices. Set skillet aside.
- Add the chicken breasts and the juices on the plate to the slow cooker, in one layer. Then add the garlic, lemon zest, and lemon juice.
- Cut the butter into pieces and distribute over the chicken.
- Pour the reserved pan juices in the skillet over the chicken.
- Put the lid on and cook on Low for 3 hours or High for 2 hours.
Finish
- Whisk together the cream and corn starch, until there are no lumps. Pour over the chicken, replace the lid, and cook on the HIGH setting for 1 hour.
- Remove the chicken breasts and set on a plate. whisk the sauce to make sure everything is well combined. Taste and adjust salt, if needed.
- At this point you can serve the chicken breasts whole, with sauce over them, or shred or slice the chicken and add it back to the sauce. This is delicious served over pasta, mashed potatoes, rice, or whatever you like!
- Garnish with lemon slices, fresh parsley, parmesan cheese, freshly ground pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this recipe, followed it to the letter and it was soooo good!!! Poured it over lemon pepper linguine and steamed broccoli and it was amazing!!!
Can I use bottled lemon juice?
Yes, if you like the taste of it. The ReaLemon® brand is pretty good.
Love this recipe! Most delicious chicken I’ve had. If I’m short on time, could I make it in the oven? Any tips for that?
Sure, just cover and bake at 350° F for 20 minutes, then uncover and bake about 5-10 minutes longer, depending on the size of the chicken pieces. 165° F internal temp.
Hi Sandy, I have not made this recipe yet. I don’t use bouillon, so much salt, is there alternative ingredient I could use?
Thanks
Use a low sodium bouillon.
This recipe is simple yet sooo good! I usually double the sauce but keep chicken amount the same. I add red pepper flakes and I put it over pasta with some freshly grated Parmesan cheese. I’m sure it could be adjusted in a number of ways but it really doesn’t need to be. I absolutely love it. The butter amount is crazy but I’m guessing that’s why it’s amazing.
Everything’s better with butter, lol!
Jamie how do you double the sauce? What things do I need to double it? Thank you. I like things saucy too however I’m not a cook AT ALL 😂. Sincerely. Alison Finney
Wonderful
M y entire family loves this recipe!!! Thanks so much for sharing, it has become a regular meal at our house. And it is so easy to make!
Do you think chicken thighs will work in this recipe? I made it last week with chicken breasts and it was amazing! I want to make it again and have thighs I need to cook. Thanks!
I don’t see why not. Thighs are so delicious! The cook time may need to be adjusted as dark meat takes a bit longer to cook..
Restaurant quality meal! Absolutely delicious!
Delicious and so easy to make! My gang of 5 loved it and I will be making it again for sure! I used 8 medium boneless chicken breasts so increased the ingredients so we’d have extra sauce…omg that sauce!! I served with seasoned roasted potatoes and roasted green beans. The sauce was delicious on everything! Will try it next time over pasta. Thanks for a fantastic recipe..highly recommend.
5 stars!! This is the most tender chicken I’ve ever had. Even 4 days later when I warmed up the last bit, it was so soft and tender that I didn’t need to use a knife! Amazing, I think this will become a weekly staple for us since it’s so versatile and healthy.
I made this today. This is an Awesome recipe. I never knew how much lemon to add to a recipe. This was not too much I so enjoyed the good flavor.. I am a grandmother who lives alone and I needed something to freeze. But I would definitely make this for when my kids and grandkids come for dinner.
could you use frozen chicken breasts if you unthaw them? and if you add brussel sprouts should you add them after a half hour after you add the sauce for the last half hour?
Yes you can. I haven’t added Brussels sprouts directly to the recipe, I steam them separately. However, if you want to, I suggest cutting them in half and adding them about 1 hour before serving.