Slow Cooker Lemon Pepper Chicken

Tender, juicy chicken breasts cooked low and slow in a creamy lemon pepper sauce, this Slow Cooker Lemon Pepper Chicken is the perfect blend of bright citrus, savory herbs, and rich creaminess. It’s a fuss-free recipe that pairs beautifully with rice, pasta, or fresh vegetables for a complete meal.

Why You’ll Love This Recipe

This dish brings together the ease of slow cooking with the vibrant flavors of lemon and pepper. The slow cooker does all the work, infusing the chicken with flavor while keeping it tender and moist. The creamy sauce is luscious yet refreshing, making it a comfort food that doesn’t feel heavy. Plus, it’s a one-pot recipe with minimal prep, perfect for busy weeknights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1.5–2 lb boneless, skinless chicken breasts (about 4–5 pieces)
1 (10.5-ounce) can cream of chicken soup
¼ cup chicken stock
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon chopped garlic
¼ cup freshly squeezed lemon juice (about 1 medium lemon)
½ cup heavy cream
1 tablespoon cornstarch
Fresh chopped parsley, for garnish

Directions

1. In a 6-quart slow cooker, whisk together cream of chicken soup, chicken stock, salt, pepper, Italian seasoning, garlic, and lemon juice.

2. Add chicken breasts, turning to coat well in the sauce.

3. Cover and cook on low for 5–6 hours or high for 2.5–3 hours.

4. In the last hour of cooking, whisk heavy cream and cornstarch together in a small bowl until smooth. Stir into the slow cooker.

5. Turn heat to high and cook for another hour, until chicken reaches 165°F (74°C) and sauce has thickened.

6. Garnish with fresh parsley and serve with steamed rice and vegetables.

Servings and timing

Servings: 4 servings
Prep time: 5 minutes
Cooking time: 3 hours
Total time: 3 hours 5 minutes
Calories: 221 kcal per serving

Variations

• Substitute chicken thighs for extra juiciness.

• Add capers for a briny twist similar to chicken piccata.

• Use half-and-half instead of heavy cream for a lighter sauce.

• Stir in baby spinach or asparagus during the last 30 minutes for added veggies.

• Swap Italian seasoning for fresh herbs like thyme or rosemary.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of chicken stock or cream if needed to loosen the sauce. This dish can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

Can I use frozen chicken breasts?

Yes, but thaw them completely before cooking for even results.

Can I make this recipe dairy-free?

Yes, use a dairy-free cream of chicken soup and coconut cream instead of heavy cream.

How do I make the sauce thicker?

Add a little more cornstarch mixed with water during the last hour of cooking.

Can I double the recipe?

Yes, just ensure your slow cooker can handle the volume.

Is this dish gluten-free?

Yes, if you use a gluten-free cream of chicken soup.

What’s the best side dish to serve with it?

Rice, pasta, mashed potatoes, or steamed vegetables all work well.

Can I add vegetables directly to the slow cooker?

Yes, add sturdy veggies like carrots or potatoes at the start of cooking.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled works in a pinch.

How do I prevent the chicken from drying out?

Cook on low if you have time—this yields the most tender chicken.

Can I use bone-in chicken?

Yes, increase cooking time by 30–45 minutes.

Conclusion

Slow Cooker Lemon Pepper Chicken is a flavorful, hands-off recipe that turns simple ingredients into a comforting yet vibrant meal. With its creamy citrus sauce and tender chicken, it’s a perfect weeknight dinner that tastes like it took much more effort than it really did.

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