Slow Cooker Creamy Lemon Chicken

 

When my sisters and I go and do presentations or teach demos at various things, someone always asks us what our one kitchen item is that we can’t live without and I always say my slow cooker.

Seriously, I would probably keep my slow cooker over my microwave . . . I probably use my slow cooker 4 times a week. Life is just so busy and I LOVE that I can throw a couple of items in my slow cooker in the morning and then when we get home that evening, the house smells amazing and dinner is done!

This recipe is unlike anything I have ever made before! It’s fresh, light, and the sauce that you drizzle on top is what makes this dish amazing!! My whole family loved it and I know that yours will too!

If you love slow cooker recipes, be sure to check out our popular Slow Cooker Hawaiian Turkey Meatballs!

Serves: 6

Slow Cooker Creamy Lemon Chicken

15 minPrep Time

6 hrCook Time

6 hr, 15 Total Time

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Ingredients

  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 boneless skinless chicken breasts
  • 2 Tablespoons butter
  • 1 (15 ounce) can chicken broth (or chicken stock)
  • 6 Tablespoons lemon juice
  • 4 cloves garlic (minced)
  • 1 lemon (zested)
  • 3 Tablespoons diced onion
  • 1 teaspoon fresh parsley (diced)
  • 1 (8 ounce) package cream cheese
  • 3 cups pasta (cooked)

Instructions

  1. In a small bowl, mix together the oregano, salt, and pepper. Rub the mixture into chicken.
  2. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker sprayed with non-stick cooking spray.
  3. In the same skillet (don't rinse it out - everything that is left in that pan will add flavor!), mix the chicken broth, lemon juice, and garlic. Bring the mixture to boil. Pour over the chicken in the slow cooker. Add the lemon zest and diced onion on top of the chicken.
  4. Cover and cook on high for 2-3 hours or low for 5-6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
  5. About 15 minutes before you?re ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crock pot and whisk until smooth. Let cook on high heat for 15 minutes so that it can thicken up. If you want to make the sauce thicker, mix together 1 teaspoon cornstarch with 1 teaspoon cold water and whisk into sauce.
  6. Serve over cooked pasta.

Nutrition

Calories

1472 cal

Fat

58 g

Carbs

17 g

Protein

210 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
946
https://media.sixsistersstuff.com/recipe/slow-cooker-creamy-lemon-chicken/

 

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Slow Cooker Creamy Lemon Chicken from SixSistersStuff

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37 Responses to “Slow Cooker Creamy Lemon Chicken”

  1. This looks terrific....we love lemon! I am making for a family supper Saturday, and will triple the chicken to 6 pounds. Does your original recipe make a lot of sauce, or should I triple that as well...or double? Thanks in advance, and will report back.
  2. Mary Cole
    I made this tonight, I followed directions to a T, sauce never thickened up even after adding the cornstarch and cold water. My husband says there was to much liquid for it to thicken properly. I used a 14oz can of broth instead of 15oz can. Had the flavor we wanted but sauce never thickened.
  3. Is there any reason why I can’t just throw all those ingredients in the crockpot from the beginning? Why would the sauce need to come to a boil or pre-cooking the chicken before having it cook in the crockpot for 5 hours? I’m wondering if I can be lazy and toss it all in and still have it work out. Haha
      • I decided to go ahead and make it this way. I don't have anything to compare it to, but it was great! I just tossed in all the ingredients from the beginning without doing any precooking or anything. I still waited to add the cream cheese until the end. I cooked it 5 hours on low, and it was perfectly cooked. My sister, who followed the original instructions, said the chicken was really overcooked when she made it according to the directions. Also, because I saw other people say their sauce didn't thicken - I put 2 tsp cornstarch/2 tsp water in at the same time as the cream cheese. By the time 15 minutes on high was done, it was a perfect consistency. I also shredded the chicken and returned it to the crockpot to mix together with the sauce. I'll definitely be making it again!
    • Robyn
      I just made this today with 4 frozen chicken breasts. Placed the chicken in bottom of slow cooker. Sprinkled with dry spices. Dotted with the butter. Sprinkled onion and garlic in. Poured in 12 oz. chicken broth and the lemon juice, plus 1 Tblsp bullion to make up for the extra liquid from the frozen chicken. Cooked on low 7 hrs. Removed chicken and shredded (but you wouldn’t have to do that.) Stirred in cream cheese and thickened a little with arrowroot + water. Stirred chicken back in. Served over zucchini noodles. (Keeping it keto friendly for our house.) PERFECT! So yummy!
  4. Candace
    I had my doubts about cooking the chicken for so long, before putting it in the crockpot... I was worried that it would be dry. Boy was I wrong! that chicken was just falling apart, when i pulled it out near the end... so juicy, but not mushy like boiled chicken. I picked this recipe to try, because it reminded me of one that my mom used to make with cream of broccoli, noodles, and cream cheese. It's Mother's day, so I did add a cream of broccoli can to the sauce at the end, to make it saucier (and then added more lemon juice to compensate). I tasted it both ways, and it was amazing both as written and with the cream of broccoli. Love your recipes, you all have never disappointed! Thanks for sharing!!!
    • Hi Candace. Thanks so much for the sweetest comment! You made our whole week. So glad you loved the slow cooker creamy lemon chicken. Adding the cream of broccoli sounds delicious! Stay safe and thanks so much for stopping by!

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