Print

Creamy Lemon Crockpot Chicken

Lemon Crockpot Chicken
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Lemon Crockpot Chicken is a tender slow-cooked dish featuring boneless chicken breasts in a rich, lemony cream sauce with garlic, herbs, and Parmesan.

Ingredients

Scale
  • 2½ lbs boneless, skinless chicken breasts (about 6 pieces), or chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil (optional, for searing)
  • 1 cup chicken broth
  • ⅓ cup fresh lemon juice (from 2 large lemons)
  • Zest of 2 large lemons
  • 2 tsp garlic powder
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes (optional)
  • 2 tbsp unsalted butter
  • ½ cup heavy cream
  • 2 tbsp cornstarch
  • 1 tbsp cold water
  • 4 oz cream cheese, softened
  • ½ cup freshly grated Parmesan cheese
  • Fresh parsley, chopped, for garnish
  • Lemon slices, for garnish

Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with kosher salt and black pepper.
  2. Sear (Optional): If desired, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until lightly browned. This step adds extra flavor but is not strictly necessary for slow cooking. Transfer the seared chicken to your slow cooker.
  3. Assemble the Crockpot: In the slow cooker, whisk together the chicken broth, fresh lemon juice, lemon zest, garlic powder, Italian seasoning, and red pepper flakes (if using). Add the unsalted butter.
  4. Add the Chicken: Nestle the seasoned chicken breasts into the lemon broth mixture.
  5. Cook: Cover the slow cooker and cook on the LOW setting for 3-4 hours, or on the HIGH setting for 2-2½ hours, until the chicken is tender and cooked through (internal temperature of 165°F).
  6. Thicken the Sauce: Carefully remove the cooked chicken to a plate and cover loosely with foil to keep warm. In a small bowl, whisk together the cornstarch and 1 tablespoon of cold water to create a smooth slurry.
  7. To the liquid remaining in the crockpot, stir in the heavy cream, softened cream cheese, and grated Parmesan cheese. Whisk until the cream cheese is fully melted and the sauce is smooth. Pour in the cornstarch slurry and whisk until the sauce thickens slightly.
  8. Finish and Serve: Return the chicken to the crockpot, spooning the creamy lemon sauce over the top. Garnish with fresh chopped parsley and lemon slices before serving. Excellent over pasta, rice, or mashed potatoes.

Notes

  • The searing step is optional but recommended for added flavor.
  • Chicken is fully cooked when it reaches an internal temperature of 165°F.
  • This recipe can use chicken thighs as a substitute for breasts.
  • Serve over pasta, rice, or mashed potatoes for a complete meal.

Find it online: https://www.masterthecook.com/creamy-lemon-crockpot-chicken/