Slow Cooker Creamy Lemon Chicken Recipe

I crafted this Slow Cooker Creamy Lemon Chicken to coax an unexpectedly bright, silky lemon sauce from simple pantry staples.

I have to admit I’m kinda obsessed with my Slow Cooker Creamy Lemon Chicken, not because it’s fancy, but because it actually works when my day goes sideways. I usually throw boneless skinless chicken thighs in, squeeze fresh lemon juice over everything, walk away and hope for the best.

When I lift the lid the house smells alive, bright and sorta indulgent, like dinner decided to show off. Folks call it Creamy Lemon Chicken Crockpot online and yeah, that’s the vibe, simple but impressive, the kind of recipe you tell friends you nailed even when you totally guessed the timing.

Ingredients

• Chicken thighs or breasts: rich in protein, filling, builds muscle, adds hearty texture.
• Lemon juice and zest: bright tang, it really cuts richness, provides vitamin C.
• Heavy cream and cream cheese: makes sauce velvety, adds fat and richness.
• Garlic and onion: savory aromatics, add flavor depth, small amounts of fiber.
• Chicken broth: builds savory base, low calorie if low sodium, adds umami.
• Cornstarch: thickens sauce quickly, mostly carbs, use sparingly for glossy finish.
• Dijon mustard and thyme: tangy, herbaceous lift, balances cream, boosts flavor complexity.

Ingredient Quantities

• 2 to 3 lb boneless skinless chicken thighs or breasts, trimmed
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 cup low sodium chicken broth
• 1/2 cup heavy cream or half and half
• 4 oz cream cheese, softened
• 1/4 cup fresh lemon juice about 2 lemons
• 1 tsp lemon zest
• 1 to 2 tbsp cornstarch
• 1 tbsp Dijon mustard
• 1 tsp dried thyme or 1 tsp Italian seasoning
• 1 tbsp olive oil or butter
• 2 tbsp chopped fresh parsley

How to Make this

1. Pat 2 to 3 lb boneless skinless chicken (thighs or breasts) dry and season with 1 tsp kosher salt and 1/2 tsp black pepper.

2. Heat 1 tbsp olive oil or butter in a skillet over medium-high heat and quick sear the chicken 2 minutes per side till golden, this adds flavor but you can skip if youre rushed; transfer chicken to slow cooker.

3. In the same skillet sauté 1 medium chopped yellow onion until soft, add 3 cloves minced garlic and cook 30 seconds, then scrape onion/garlic and any browned bits into the slow cooker.

4. Add 1 cup low sodium chicken broth, 1/4 cup fresh lemon juice, 1 tbsp Dijon mustard, 1 tsp dried thyme or Italian seasoning, and 1 tsp lemon zest to the slow cooker; stir gently to combine with the chicken.

5. Cook on LOW for about 3 to 4 hours or on HIGH for
1.5 to
2.5 hours; for thighs aim a little longer (LOW 4 hours or HIGH 2 to 3 hours). Chicken should hit 165°F and be tender.

6. Remove chicken to a plate and tent loosely with foil, skim excess fat from the cooking liquid if needed.

7. In a bowl whisk 1/2 cup heavy cream or half and half with 4 oz softened cream cheese until smooth, then mix 1 to 2 tbsp cornstarch with an equal amount of cold water to make a slurry and whisk that in too.

8. Pour the cream/cream cheese/cornstarch mixture into the slow cooker, turn to HIGH and cook uncovered 10 to 20 minutes, stirring occasionally, until the sauce is thickened and glossy; taste and adjust salt/pepper, add more lemon zest if you like it tangier.

9. Return chicken to the sauce, coat well and warm 3 to 5 minutes, then sprinkle 2 tbsp chopped fresh parsley over everything and serve over rice, pasta or mashed potatoes; let it sit a few minutes so the sauce settles.

Equipment Needed

1. Slow cooker (crockpot)
2. Large skillet (stainless or nonstick) for searing and sautéing
3. Chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Tongs or heatproof spatula
7. Small mixing bowl and whisk
8. Instant-read meat thermometer
9. Plate and aluminum foil for resting the chicken

FAQ

Slow Cooker Creamy Lemon Chicken Recipe Substitutions and Variations

• Heavy cream or half and half: swap with 1 cup whole milk plus 1 tbsp melted butter (richer than milk alone) or use 1 cup evaporated milk for a creamier but lighter finish.
• Cream cheese: use 1/2 cup plain Greek yogurt or 1/2 cup ricotta (yogurt makes it tangier, ricotta gives a slightly grainier but still creamy texture).
• Cornstarch: replace with 1 to 1.5 tbsp all purpose flour (whisk into a little cold water first) or 1 tbsp arrowroot for a glossy, clear thickener.
• Fresh lemon juice: sub with 2 to 3 tbsp white wine vinegar or lime juice if you want a different citrus note; reduce slightly if you prefer less sharpness.

Pro Tips

– Pat the chicken super dry before seasoning and searing if you can, it gives way more color and flavor even if its just 2 minutes a side, and if you skip searing cook a little longer so you dont lose texture.

– Use thighs when possible, they stay juicier in a slow cooker; if you use breasts pull them right at 165°F and let them rest so they dont get stringy.

– Soften the cream cheese completely and whisk it with the cream first, any cold lumps will make the sauce gritty. Also always make the cornstarch slurry with cold water before adding so it doesnt clump.

– Taste and adjust at the end, not in the middle. Add extra lemon zest or a little more salt after you thicken the sauce, and if the sauce is thin just cook it uncovered on high or briefly reduce it in a skillet until glossy.

Slow Cooker Creamy Lemon Chicken Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I crafted this Slow Cooker Creamy Lemon Chicken to coax an unexpectedly bright, silky lemon sauce from simple pantry staples.

Pin

Servings

6

servings

Calories

552

kcal

Equipment: 1. Slow cooker (crockpot)
2. Large skillet (stainless or nonstick) for searing and sautéing
3. Chef’s knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Tongs or heatproof spatula
7. Small mixing bowl and whisk
8. Instant-read meat thermometer
9. Plate and aluminum foil for resting the chicken

Ingredients

• 2 to 3 lb boneless skinless chicken thighs or breasts, trimmed

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1 medium yellow onion, chopped

• 3 cloves garlic, minced

• 1 cup low sodium chicken broth

• 1/2 cup heavy cream or half and half

• 4 oz cream cheese, softened

• 1/4 cup fresh lemon juice about 2 lemons

• 1 tsp lemon zest

• 1 to 2 tbsp cornstarch

• 1 tbsp Dijon mustard

• 1 tsp dried thyme or 1 tsp Italian seasoning

• 1 tbsp olive oil or butter

• 2 tbsp chopped fresh parsley

Directions

• Pat 2 to 3 lb boneless skinless chicken (thighs or breasts) dry and season with 1 tsp kosher salt and 1/2 tsp black pepper.
• Heat 1 tbsp olive oil or butter in a skillet over medium-high heat and quick sear the chicken 2 minutes per side till golden, this adds flavor but you can skip if youre rushed; transfer chicken to slow cooker.
• In the same skillet sauté 1 medium chopped yellow onion until soft, add 3 cloves minced garlic and cook 30 seconds, then scrape onion/garlic and any browned bits into the slow cooker.
• Add 1 cup low sodium chicken broth, 1/4 cup fresh lemon juice, 1 tbsp Dijon mustard, 1 tsp dried thyme or Italian seasoning, and 1 tsp lemon zest to the slow cooker; stir gently to combine with the chicken.
• Cook on LOW for about 3 to 4 hours or on HIGH for
• 5 to
• 5 hours; for thighs aim a little longer (LOW 4 hours or HIGH 2 to 3 hours). Chicken should hit 165°F and be tender.
• Remove chicken to a plate and tent loosely with foil, skim excess fat from the cooking liquid if needed.
• In a bowl whisk 1/2 cup heavy cream or half and half with 4 oz softened cream cheese until smooth, then mix 1 to 2 tbsp cornstarch with an equal amount of cold water to make a slurry and whisk that in too.
• Pour the cream/cream cheese/cornstarch mixture into the slow cooker, turn to HIGH and cook uncovered 10 to 20 minutes, stirring occasionally, until the sauce is thickened and glossy; taste and adjust salt/pepper, add more lemon zest if you like it tangier.
• Return chicken to the sauce, coat well and warm 3 to 5 minutes, then sprinkle 2 tbsp chopped fresh parsley over everything and serve over rice, pasta or mashed potatoes; let it sit a few minutes so the sauce settles.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 293g
• Total number of serves: 6
• Calories: 552kcal
• Fat: 43g
• Saturated Fat: 13g
• Trans Fat: 0.5g
• Polyunsaturated: 6g
• Monounsaturated: 17g
• Cholesterol: 197mg
• Sodium: 767mg
• Potassium: 533mg
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 4g
• Protein: 59g
• Vitamin A: 500IU
• Vitamin C: 6mg
• Calcium: 120mg
• Iron: 1.8mg