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Creamy Crockpot Lemon Chicken Recipe

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3.9 from 4 reviews

This creamy crockpot lemon chicken recipe offers a tender, flavorful chicken dish infused with zesty lemon, garlic, and Italian herbs. Cooked slowly in a crockpot, the chicken becomes perfectly juicy, complemented by a rich and velvety lemon cream sauce made with cream cheese and Parmesan. Perfect for a comforting family dinner with minimal prep.

  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasonings

  • 2½ lb boneless skinless chicken breasts
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp olive oil (optional, for searing)

Sauce Base

  • 1 cup chicken broth
  • 2 large lemons (zested and juiced, about ⅓ cup juice)
  • 2 tsp garlic powder
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes (optional)
  • 2 tbsp unsalted butter

Creamy Sauce

  • 1 cup heavy cream
  • 1 tbsp cornstarch
  • 4 oz cream cheese (softened and cubed)
  • ¼ cup freshly grated Parmesan cheese

Garnish

  • Fresh parsley (chopped)
  • Lemon slices
  • Additional Parmesan cheese

Instructions

  1. Prepare the Chicken: Pat chicken breasts dry with a paper towel and season both sides with kosher salt and black pepper.
  2. Sear the Chicken (Optional): Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until lightly golden. This adds extra flavor but can be skipped for convenience. Transfer seared chicken to the crockpot.
  3. Create the Base: In the crockpot, whisk together the chicken broth, lemon juice, lemon zest, garlic powder, Italian seasoning, and red pepper flakes if using.
  4. Add the Chicken: Nestle the chicken breasts into the lemon broth mixture in the crockpot. Spoon some liquid over each piece and place a small pat of unsalted butter on top of each breast.
  5. Cook: Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 2½ hours, until the chicken reaches an internal temperature of 165°F. The chicken should be tender and fully cooked.
  6. Make the Sauce: Transfer the cooked chicken to a plate and loosely cover with foil to keep warm. Turn the crockpot to HIGH. Add heavy cream, cream cheese, and Parmesan cheese to the crockpot. Whisk continuously until the cream cheese melts fully and the sauce becomes smooth, about 3 to 5 minutes.
  7. Thicken the Sauce: In a small bowl, mix the cornstarch with 1 tbsp water until smooth. Whisk this mixture into the sauce and continue cooking for 5 to 10 minutes until the sauce thickens to your desired consistency. Taste and adjust seasoning with salt or lemon juice if needed.
  8. Finish: Return the chicken to the crockpot and spoon the creamy lemon sauce over the top. Let it sit for 5 minutes on warm to let the flavors meld and the chicken warm through before serving.

Notes

  • If you prefer, chicken thighs can be substituted but adjust cooking time accordingly to ensure they are fully cooked.
  • Searing the chicken before crockpot cooking is optional but adds depth of flavor and color.
  • For a lighter cream substitute, half-and-half or whole milk can be used but the sauce will be less rich.
  • Ensure chicken reaches 165°F internal temperature for safe consumption.
  • Leftovers can be refrigerated for up to 3 days and gently reheated.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Salt

Find it online: https://recipeteach.com/creamy-crockpot-lemon-chicken-recipe/