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Crockpot Lemon Chicken

A deliciously tender chicken dish cooked slow with zesty lemons and creamy sauce, perfect for family dinners and meal prep.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 1/2 lb boneless skinless chicken breasts Look for high-quality, organic chicken for the best flavor.
  • 2 tsp kosher salt Essential for enhancing flavor.
  • 1/2 tsp black pepper Freshly cracked adds a lovely bite.
  • 2 tbsp olive oil For searing (optional) to add depth of flavor.
For the Sauce
  • 1 cup chicken broth Homemade is fantastic, but store-bought works too.
  • 2 large lemons Zested and juiced; use fresh for maximum zestiness.
  • 2 tsp garlic powder For classic taste.
  • 1 tsp Italian seasoning A blend of herbs for flavor complexity.
  • 1/2 tsp red pepper flakes Optional; add for spicy kick.
  • 2 tbsp unsalted butter Adds richness to the sauce.
  • 1 cup heavy cream For that luscious finish.
  • 1 tbsp cornstarch For thickening the sauce.
  • 4 oz cream cheese Softened and cubed for creaminess.
  • 1/4 cup freshly grated Parmesan cheese A must for a cheesy finish.
  • to taste Fresh parsley Chopped for garnish.
  • as needed Lemon slices Beautiful for presentation.
  • as needed to serve Additional Parmesan cheese To serve on top.

Method
 

Preparation
  1. Pat the chicken breasts dry and season with salt and pepper. If desired, sear in olive oil over medium-high heat until golden on both sides.
  2. In the crockpot, whisk together chicken broth, lemon juice, lemon zest, garlic powder, Italian seasoning, and red pepper flakes.
  3. Nestle the chicken in the broth and top each breast with butter.
Cooking
  1. Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 2 ½ hours, until the chicken reaches 165°F.
  2. Transfer cooked chicken to a plate and keep warm. Turn the crockpot to HIGH.
Sauce Preparation
  1. Add heavy cream, cream cheese, and Parmesan to the crockpot and whisk until smooth.
  2. Mix cornstarch with water until smooth and whisk into the sauce. Cook for 5 to 10 minutes until thickened.
  3. Taste and adjust seasoning with salt or lemon as desired.
Serving
  1. Return the chicken to the sauce and let sit for 5 minutes to warm through before serving.
  2. Serve over pasta, rice, mashed potatoes, or with crusty bread.

Notes

Keep leftovers in an airtight container for 3-4 days or freeze for up to 3 months. Ensure chicken reaches 165°F for moisture. Adjust recipes for dietary needs as necessary.