Slow Cooker Creamy Lemon Herb Chicken
Slow Cooker Creamy Lemon Herb Chicken is perfectly tender chicken cooked in the slow cooker, topped with a creamy lemon sauce! This easy dinner is perfect for a busy weeknight.
Chicken, as the main dish, isn't a favorite with my kids. Unless it's in soup (like my Chicken Wild Rice Soup and Chicken Taco Soup), they don't love the texture. However, when I can get the chicken perfectly tender and not chewy - it's a win! This Slow Cooker Creamy Lemon Chicken is a big hit at our family table every time I make it. The chicken is flavorful and the lemon sauce is so delicious!
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Why You'll Love This Recipe
- Easy - this recipe is super simple to whip up! The slow cooker does all of the work.
- Family Friendly - my kids, who aren't big fans of chicken, love this dinner.
- Creamy Lemon Sauce - this lemon sauce is SO good!
Ingredients
Boneless Skinless Chicken Breasts - the star of the show! I use medium-sized chicken breasts, which are super easy to cook in the slow cooker.
Butter - the chicken is browned in butter, to get a nice golden skin on the chicken prior to cooking in the crock pot. You can use unsalted or salted, just adjust the additional salt according to your preference.
Shallot - this adds delicious flavor to the sauce.
Lemon Zest - this is where the sauce gets its lemon flavor!
Fresh Rosemary - I love the earthy flavor of fresh rosemary, and it pairs really well with the lemon.
Garlic - honestly, I hardly make a recipe without garlic!
Chicken Broth - this gives the sauce a savory flavor. You could also use bouillon with water or chicken stock.
Heavy Cream - cream is what makes the sauce creamy!
Cornstarch - this helps thicken the sauce.
Salt and Black Pepper - to enhance the flavors. You can use sea salt or kosher salt.
Variations
Different Cut of Chicken - I used boneless skinless chicken breasts but you could also make this lemon chicken recipe using chicken thighs or bone-in skin-on chicken breasts.
Different Herb - I love the bold flavor of rosemary, but you could make this dish using fresh thyme, fresh oregano, fresh parsley, or dried Italian seasoning.
Half and Half - instead of heavy cream, you could use half and half, although it might not be quite as creamy. I would not recommend using milk.
Lemon Juice - while I use lemon zest to add lemon flavor, you could add a squeeze of lemon juice for even more.
Add Cheese - this sauce would be delicious with a handful of shredded Parmesan cheese in it! Or you can top the chicken with Parmesan cheese.
Step by Step Instructions
Photo 1. In a slow cooker with a sauté function or a large skillet, melt the butter over medium-high heat. Add the chicken breasts, season with salt and pepper, and cook 3-5 minutes on each side, until browned but not cooked through.
Photo 2. Add the diced shallot, fresh rosemary and garlic and cook another minute. If using a skillet, transfer the mixture to a slow cooker.
Photo 3. Add the lemon zest, broth, and season with additional salt and pepper. Cover and cook on high for 3-4 hours or low for 6 hours.
Photo 4. Once chicken has cooked, remove from the slow cooker. In a small bowl, whisk together the cornstarch and 2 tablespoon of water. Again, if your slow cooker has a sauté function, leave the juices in the slow cooker and turn on the sauté function. If it doesn't, carefully pour the juices into a medium skillet over medium heat. Add the heavy cream to the slow cooker/skillet along with the cornstarch slurry.
Photo 5. Simmer for for about 5 minutes, until the sauce has thickened.
Photo 6. Serve the chicken topped with the lemon herb cream sauce. Garnish with additional chopped rosemary, if desired. Enjoy!
Expert Tips
Serving Suggestions - this chicken dish is really versatile. You could serve it over pasta, with rice, cauliflower rice, with my Parmesan Roasted Potatoes, with my Garlic Parmesan Green Beans, or Brown Butter Roasted Brussels Sprouts!
Storage - store leftovers in an airtight container in the refrigerator for 3-4 days. You can use leftovers chopped up in salads, in a wrap, or just reheat and eat as is!
Recipe FAQs
In this recipe, cornstarch is added to the creamy lemon sauce to help thicken it up.
I don't typically recommend freezing dishes with cream in it, as they sometimes thaw a little chunky.
Other Chicken Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate
Slow Cooker Creamy Lemon Herb Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 3 tablespoon unsalted butter (can use salted, just adjust extra salt)
- 1 shallot diced
- 4 cloves garlic minced
- 1 tablespoon fresh chopped rosemary
- zest from 1 lemon
- 1 ½ cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup heavy cream
- 1 tablespoon cornstarch
Instructions
- If your slow cooker has a saute function, turn it on. If not, heat a large skillet over medium-high heat.
- Add the butter to the slow cooker/skillet and brown the chicken breasts 3-5 minutes on each side. They just need to be browned, not cooked through.
- Add the shallot, rosemary, and garlic to the slow cooker/skillet and cook another 1-2 minutes.
- If using skillet, transfer chicken and rosemary/garlic mixture to the slow cooker.
- Pour in the chicken broth and stir in the lemon zest. Season with salt and pepper.
- Cook on high for 3-4 hours or low for 6 hours, until the chicken is tender.
- Remove the chicken from the slow cooker and set aside on a plate, covered to keep warm.
- Again, if your slow cooker has a saute function, turn it on. If not, carefully transfer the juices from the slow cooker to a large skillet over medium heat.
- In a small bowl, whisk together cornstarch and 2 tablespoon of water.
- Add the cream to the slow cooker or skillet, and then stir in the cream and cornstarch slurry.
- Cook for ~5 minutes, until the sauce is thickened.
- Drizzle the sauce over the chicken. Garnish with additional rosemary, if desired. Enjoy!
Made this last night with your Parmesan roasted potatoes and this did not disappoint!! The chicken was fall apart tender and the creamy lemon sauce was “sop it up with the your bread” good!!