Crockpot Lemon Chicken

A comforting and flavorful dish that combines tangy lemon with tender chicken, all cooked slowly to create a succulent meal perfect for busy weeknights.

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Prep Time 10

Cook Time 4

Total Time 4 10

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 500

Ingredients Method Notes

Ingredients

Main Ingredients

2.5 lb boneless skinless chicken breasts Opt for organic, if possible, for the best flavor.
2 tsp kosher salt Adjust to taste.
0.5 tsp black pepper Freshly ground is preferred for warmth.
2 tbsp olive oil For searing, optional. Use high-quality extra virgin for best results.
1 cup chicken broth Low-sodium is ideal.
2 large lemons, zested and juiced (about 1/3 cup juice) Fresh yields the best taste.
2 tsp garlic powder If you have fresh, use 4 cloves minced garlic.
1 tsp Italian seasoning A blend of oregano, basil, and thyme works well.
0.5 tsp red pepper flakes Optional for added spice.
2 tbsp unsalted butter Make sure it’s room temperature for easy mixing.
1 cup heavy cream Can substitute with coconut cream for dairy-free.
1 tbsp cornstarch For thickening; mix with water before adding.
4 oz cream cheese, softened and cubed Bring to room temperature to blend easily.
0.25 cup freshly grated Parmesan cheese Grate it yourself for the better flavor.
to taste none fresh parsley, chopped For garnish.
to taste none lemon slices To enhance presentation.
to taste none additional Parmesan cheese For extra deliciousness.

Method

Preparation

Pat the chicken breasts dry with a paper towel and season both sides with salt and pepper.
If you’re opting to sear them, heat olive oil in a large skillet over medium-high heat.
Sear chicken for 2 to 3 minutes per side until lightly golden, then transfer to the crockpot.

Mixing the Base

In the crockpot, whisk together chicken broth, lemon juice, lemon zest, garlic powder, Italian seasoning, and red pepper flakes if using.

Cooking

Place the chicken breasts into the lemon broth mixture, spooning some of the liquid over each piece. Add a small pat of butter on top of each breast.
Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 2.5 hours, until the chicken reaches 165 degrees F.
You'll know it’s done when it’s fork-tender and fragrant.

Finishing the Sauce

Transfer the cooked chicken to a plate and loosely cover with foil.
Turn the crockpot to HIGH. Add heavy cream, cream cheese, and Parmesan to the crockpot.
Whisk until the cream cheese melts and the sauce is smooth, about 3 to 5 minutes.
In a small bowl, mix cornstarch with 1 tbsp water until smooth. Whisk this into the sauce and cook for 5 to 10 minutes, until thickened.

Serving

Put the chicken back into the crockpot and spoon the creamy sauce over the top.
Let it sit for 5 minutes to warm through before serving.
Garnish with freshly chopped parsley and lemon slices. Enjoy it over rice, pasta, or with crusty bread to soak up the sauce!

Notes

Don’t skip the searing for added flavor. Adjust seasoning as needed. Store leftovers in an airtight container for up to 3 days. You can prepare the chicken and sauce the day before.