Slow Cooker Creamy Lemon Herb Chicken

5 from 2 votes

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!

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 326kcal

Author: Taylor Ellingson

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!

Notes

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!

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