I finally perfected my Slow Cooker Lemon Chicken, a creamy, buttery, lemony chicken breast recipe that pairs beautifully with pasta, mashed potatoes, or rice.

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I often get surprised by how something so simple can taste so indulgent. My Crock Pot Creamy Lemon Chicken Breasts is creamy, tangy and rich, with boneless skinless chicken breasts and a silky cream cheese finish that makes a humble dinner feel like a celebration.

It’s the kind of weeknight dish that keeps me bookmarking recipes, mixing ideas from Lemon Chicken Crockpot Recipes Healthy and Slow Cooker Lemon Chicken, and yes even peeking at Ina Garten Tuscan Lemon Chicken when I’m feeling fancy. You’ll want to know what makes it so addictive, even if you tell yourself you’ll only make it once.

Why I Like this Recipe

– I love how it’s low effort, I can toss it and forget about it while I do other stuff
– I like that the sauce is rich it coats everything and leftovers taste even better
– I like the bright flavor that cuts through the richness so it never feels heavy
– I like that my family eats it up fast and it reheats great for lunches the next day

Ingredients

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Chicken: Lean protein, it builds muscle, low carb, can be a bit dry.
Lemon: Bright sour zing and vitamin C, it cuts richness and wakes flavors.
Cream cheese: Makes sauce silky, adds fat and calories, feels indulgent.
Yogurt: Sour cream or Greek yogurt adds tang and some protein, keeps it lighter.
Garlic: Small but mighty, brings savory depth, lots of flavor for few calories.
Butter: Rounds flavors with richness and silkiness, mostly saturated fat so use sparingly.
Parsley: Fresh herb for color, mild freshness and a touch of vitamin K.
Broth: Adds savory base, low calorie way to loosen sauce without extra fat.

Ingredient Quantities

3 to 4 boneless skinless chicken breasts, about 2 lbs

Salt and black pepper to taste

2 cloves garlic, minced

1 teaspoon dried Italian seasoning

1/4 cup fresh lemon juice (about 1 to 2 lemons)

Zest of 1 lemon

1/2 cup chicken broth

8 ounces cream cheese softened

1/3 cup sour cream or plain Greek yogurt

1 tablespoon cornstarch

2 tablespoons unsalted butter, cut into small pieces

2 tablespoons chopped fresh parsley, optional

How to Make this

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1. Pat 3 to 4 boneless skinless chicken breasts (about 2 lbs) dry and season both sides with salt and black pepper, then place them in the bottom of the crock pot.

2. In a bowl whisk together 2 cloves minced garlic, 1 teaspoon dried Italian seasoning, 1/4 cup fresh lemon juice, zest of 1 lemon, and 1/2 cup chicken broth; pour this mixture evenly over the chicken.

3. Cut 8 ounces softened cream cheese into cubes and tuck them around and on top of the chicken so they melt evenly; spoon 1/3 cup sour cream or plain Greek yogurt over the top too.

4. Scatter 2 tablespoons unsalted butter, cut into small pieces, across the top of the cream cheese and chicken.

5. Cover and cook on low for 3 to 4 hours or on high for 2 to 3 hours, until the chicken reaches 165°F and is tender; don’t overcook or it will get dry.

6. Remove the chicken to a plate and tent loosely to keep warm; you can shred it with two forks now if you want a saucy shredded chicken, or leave breasts whole.

7. Make a cornstarch slurry by stirring 1 tablespoon cornstarch into 1 to 2 tablespoons cold water until smooth, then stir the slurry into the sauce in the crock pot. Turn the cooker to high and let the sauce cook, stirring occasionally, for 10 to 15 minutes until it thickens. If you prefer, transfer the sauce to a small saucepan and thicken on the stove over medium heat.

8. Return the chicken to the thickened sauce to coat and heat through for a couple minutes.

9. Taste and adjust salt and black pepper if needed, stir in 2 tablespoons chopped fresh parsley if using, then serve over pasta, mashed potatoes, or rice with plenty of sauce.

Equipment Needed

1. 4 to 6 quart slow cooker / crock pot, for cooking the chicken
2. Cutting board and a sharp chef’s knife, for trimming chicken and zesting lemons
3. Microplane or fine grater, for lemon zest
4. Measuring cups and spoons, for juice, broth, cornstarch and seasonings
5. Medium mixing bowl and a whisk or fork, to combine the garlic, lemon and broth
6. Rubber spatula or large spoon, to tuck in cream cheese and stir the sauce
7. Pair of forks or tongs, to remove and shred or handle the chicken
8. Instant read thermometer, to check the chicken reaches 165°F
9. Small saucepan (optional), if you prefer to thicken the sauce on the stove instead of in the crock pot

FAQ

Q: How long do I cook the chicken in the crock pot? A: For thawed 2 lb chicken breasts cook on low 3 1/2 to 4 1/2 hours or on high 2 to 3 hours. Times vary by thickness, always check that the internal temp reaches 165 F.

Q: Can I use frozen chicken? A: It is not recommended because slow cookers can keep meat too long in the danger zone. If you must, thaw overnight first. If you dont have time, cook on high and verify the center hits 165 F before serving.

Q: My sauce sometimes splits or is grainy, how do I avoid that? A: Use softened cream cheese and full fat sour cream or Greek yogurt, mix cream cheese smooth into some hot broth before adding, and avoid hard boiling. Stir the dairy in at the end on low heat so it warms gently.

Q: How do I thicken the sauce if its too thin? A: Make a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water), stir into the warm sauce and cook on high 15 to 30 minutes until it thickens. Another trick is to remove the chicken, whisk the sauce vigorously or blend it smooth then return the chicken.

Q: Can I swap ingredients or make it dairy free? A: You can use full fat Greek yogurt for sour cream (stir in off heat) or plain yogurt but avoid low fat to stop curdling. For dairy free try coconut cream and a vegan cream cheese but expect a coconut flavor. Use arrowroot or cornstarch to thicken instead of flour.

Q: How do I store and reheat leftovers? A: Refrigerate up to 3 to 4 days, freeze up to 3 months (sauce may separate). Reheat gently on stove or microwave, add a splash of chicken broth to loosen, and heat until 165 F. Give the sauce a quick whisk if it looks separated.

Crock Pot Creamy Lemon Chicken Breasts Recipe Substitutions and Variations

8 ounces cream cheese (softened): mascarpone 1:1, gives the same rich, silky feel. Or try 1/2 cup ricotta plus 2 tbsp heavy cream, blend smooth for a lighter version.
1/2 cup chicken broth: vegetable broth works 1:1, or use 1/2 cup dry white wine for extra brightness, or water plus 1/2 tsp chicken bouillon if thats all you got.
1 tablespoon cornstarch: arrowroot powder swaps 1:1, or use 2 tbsp all purpose flour mixed into cold water (slurry) to thicken, it will be a bit cloudier though.
1/4 cup fresh lemon juice: fresh lime juice is a direct swap, or 2 tbsp white wine vinegar plus a bit of lemon zest if you want the tang without extra citrus.

Pro Tips

1) Pound or slice the thicker breasts so everything’s about the same thickness, otherwise the edges will dry out while the middle’s just done. You can use a zip bag and a rolling pin, it’s faster and cleaner.

2) Soften and cube the cream cheese first, microwave it 10 to 15 seconds if it’s still cold, then temper it into the hot sauce rather than dumping it in frozen. If the sauce gets a little grainy, stir in a splash of hot broth and whisk or use an immersion blender for a silky finish.

3) Brown the chicken quick in a hot skillet before it goes in the crock pot if you want more flavor, even 1 to 2 minutes per side helps. And taste the sauce at the end, add a little extra lemon zest or a tiny spoon of Dijon or honey to balance acidity if it tastes flat.

4) Add the cornstarch slurry slowly and bring to a gentle boil on high until glossy, not just mushy. If it gets too thick thin it with warm broth, too thin keep cooking off liquid on the stove. Finish with the butter and fresh parsley at the end for shine and a fresher flavor.

Crock Pot Creamy Lemon Chicken Breasts Recipe

Recipe by James Level

0.0 from 0 votes

I finally perfected my Slow Cooker Lemon Chicken, a creamy, buttery, lemony chicken breast recipe that pairs beautifully with pasta, mashed potatoes, or rice.

Servings

servings

Calories

666

kcal

Equipment: 1. 4 to 6 quart slow cooker / crock pot, for cooking the chicken
2. Cutting board and a sharp chef’s knife, for trimming chicken and zesting lemons
3. Microplane or fine grater, for lemon zest
4. Measuring cups and spoons, for juice, broth, cornstarch and seasonings
5. Medium mixing bowl and a whisk or fork, to combine the garlic, lemon and broth
6. Rubber spatula or large spoon, to tuck in cream cheese and stir the sauce
7. Pair of forks or tongs, to remove and shred or handle the chicken
8. Instant read thermometer, to check the chicken reaches 165°F
9. Small saucepan (optional), if you prefer to thicken the sauce on the stove instead of in the crock pot

Ingredients

3 to 4 boneless skinless chicken breasts, about 2 lbs
Salt and black pepper to taste
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/4 cup fresh lemon juice (about 1 to 2 lemons)
Zest of 1 lemon
1/2 cup chicken broth
8 ounces cream cheese softened
1/3 cup sour cream or plain Greek yogurt
1 tablespoon cornstarch
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons chopped fresh parsley, optional

Directions

Pat 3 to 4 boneless skinless chicken breasts (about 2 lbs) dry and season both sides with salt and black pepper, then place them in the bottom of the crock pot.
In a bowl whisk together 2 cloves minced garlic, 1 teaspoon dried Italian seasoning, 1/4 cup fresh lemon juice, zest of 1 lemon, and 1/2 cup chicken broth; pour this mixture evenly over the chicken.
Cut 8 ounces softened cream cheese into cubes and tuck them around and on top of the chicken so they melt evenly; spoon 1/3 cup sour cream or plain Greek yogurt over the top too.
Scatter 2 tablespoons unsalted butter, cut into small pieces, across the top of the cream cheese and chicken.
Cover and cook on low for 3 to 4 hours or on high for 2 to 3 hours, until the chicken reaches 165°F and is tender; don't overcook or it will get dry.
Remove the chicken to a plate and tent loosely to keep warm; you can shred it with two forks now if you want a saucy shredded chicken, or leave breasts whole.
Make a cornstarch slurry by stirring 1 tablespoon cornstarch into 1 to 2 tablespoons cold water until smooth, then stir the slurry into the sauce in the crock pot. Turn the cooker to high and let the sauce cook, stirring occasionally, for 10 to 15 minutes until it thickens. If you prefer, transfer the sauce to a small saucepan and thicken on the stove over medium heat.
Return the chicken to the thickened sauce to coat and heat through for a couple minutes.
Taste and adjust salt and black pepper if needed, stir in 2 tablespoons chopped fresh parsley if using, then serve over pasta, mashed potatoes, or rice with plenty of sauce.

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: 357g
Total number of serves: 4
Calories: 666kcal
Fat: 37g
Saturated Fat: 20.6g
Trans Fat: 0.15g
Polyunsaturated: 3.7g
Monounsaturated: 13g
Cholesterol: 272mg
Sodium: 448mg
Potassium: 684mg
Carbohydrates: 6.5g
Fiber: 0.5g
Sugar: 2.6g
Protein: 74.4g
Vitamin A: 900IU
Vitamin C: 4.5mg
Calcium: 98mg
Iron: 2.2mg

Crock Pot Creamy Lemon Chicken Breasts Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Crock Pot Creamy Lemon Chicken Breasts Recipe Substitutions and Variations

Pro Tips