Slow Cooker Creamy Lemon Chicken Recipe
This Slow Cooker Creamy Lemon Chicken is a tender, flavorful dish made with halved chicken breasts, infused with lemon juice, zest, and aromatic herbs. Seared to a golden finish before slow cooking, it’s finished off in a rich and creamy lemon sauce, making it perfect for a comforting and effortless meal served over rice, spaghetti, or cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 4 hours (HIGH) or 6 hours (LOW) plus 30 minutes finishing
- Total Time: approximately 4.75 hours (HIGH) or 6.75 hours (LOW)
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken and Seasoning
- 1 Kilogram Chicken Breasts, halved
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Dried Basil
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Dried Rosemary
- 14 grams Butter (for searing)
Sauce
- 1/4 Cup Lemon Juice (60 mL)
- 2 Heaped Tablespoons Lemon Zest
- 2 Garlic Cloves, crushed
- 1 teaspoon Onion Powder
- 1 1/2 Cups Chicken Stock (375 mL)
- 55 Grams Butter, cubed (for slow cooker)
- 1 Tablespoon Cornflour
- 1/2 Cup Cream (125 mL)
Instructions
- Prepare the Chicken: Halve the chicken breasts and place them in a bowl. Sprinkle with salt and pepper, then add about 1 1/2 teaspoons of the mixed dried herbs (basil, oregano, rosemary). Toss to coat the chicken evenly in the seasoning.
- Sear the Chicken: In a frying pan, melt 14 grams of butter over medium heat. Cook the chicken breasts in batches for about 3 minutes on each side until they turn just golden. This step locks in flavor and texture.
- Transfer to Slow Cooker: Place the seared chicken into a large slow cooker (6 liters capacity recommended).
- Make Lemon Sauce: In a medium bowl, whisk together crushed garlic, onion powder, lemon juice, lemon zest, chicken stock, and the remaining dried herbs until combined.
- Add Sauce and Butter: Pour the lemon herb mixture over the chicken in the slow cooker. Add the 55 grams of cubed butter on top of the chicken, then cover with the lid.
- Slow Cook: Cook on HIGH for 4 hours or on LOW for 6 hours. Turn the chicken one or two times during cooking to ensure even tenderness without falling apart.
- Prepare Thickened Sauce: About 30 minutes before the end of cooking, carefully remove the chicken from the slow cooker and set aside. Remove 1/4 cup of cooking liquid, whisk in the cornflour until smooth, then stir this back into the lemon sauce along with the cream. Whisk well to combine.
- Finish and Serve: Return the chicken to the sauce, stirring gently to coat. Allow to heat through on low for an additional 30 minutes. Serve over rice, spaghetti, cauliflower rice, or enjoy on its own. Garnish with fresh parsley and lemon wedges if desired.
Notes
- Turning the chicken during slow cooking helps to keep it tender without breaking apart.
- The sauce may appear separated; simply whisk it before serving for a smooth finish.
- Best served fresh, but leftovers can be refrigerated and reheated gently.
- Add fresh parsley or a lemon wedge for bright, fresh flavors.
- This recipe works well with rice, pasta, or a low-carb alternative like cauliflower rice.
