As a recipe developer I finally nailed a Slow Cooker Creamy Lemon Chicken using pantry staples and one surprising step that makes weeknight dinner planning effortless.
I wasn’t planning on falling for a slow cooker meal, but my Crockpot Creamy Lemon Garlic Chicken proved me wrong. It’s bright and a little tangy, yet somehow rich thanks to softened cream cheese, and garlic sneaks in like a clever sidekick.
I kept tasting it and thinking, huh, how did something this simple get so annoying good, you know? There are moments when the flavors don’t play by the rules and that’s exactly why I kept going back for more.
If you like stuff that surprises you, this one will make you second guess what a “comfort” dinner even means.
Ingredients
- Chicken gives protein that keep you full, juicy when slow cooked, everyday staple.
- Lemon adds bright sour tang, vitamin C and lifts the whole dish.
- Cream cheese makes it creamy rich, adds slight tang, not very healthy.
- Heavy cream boosts silkiness and calories, makes sauce luxurious and smooth.
- Garlic gives savory punch plus small health perks, don’t overdo it though.
- Cornstarch thickens sauce without flavor, mix with cold water first or clumpy.
- Herbs like parsley and thyme add fresh earthiness, bright look and aroma.
- Olive oil or butter adds richness, helps brown chicken and flavor.
Ingredient Quantities
- 2 to 2 1/2 pounds boneless skinless chicken thighs or breasts, your call
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1 small onion, thinly sliced optional
- 1 cup chicken broth
- 1/3 cup fresh lemon juice about 2 lemons
- 1 teaspoon lemon zest
- 4 ounces cream cheese softened
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon olive oil or butter
- 1 teaspoon dried thyme or oregano
- 2 tablespoons fresh parsley chopped
How to Make this
1. Pat the chicken dry and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil or butter in a skillet over medium-high heat and brown the pieces 2 to 3 minutes per side just to get some color, then transfer to the slow cooker. Browning is optional but it adds flavor.
2. In the same skillet quickly soften 1 small thinly sliced onion (if using) for 2 to 3 minutes, add 3 cloves minced garlic for about 30 seconds until fragrant, then scrape everything into the slow cooker.
3. Pour 1 cup chicken broth and 1/3 cup fresh lemon juice (about 2 lemons) over the chicken, sprinkle 1 teaspoon lemon zest and 1 teaspoon dried thyme or oregano, give it a little stir to distribute flavors.
4. Cover and cook: on LOW cook 3 to 4 hours for breasts or 4 to 6 hours for thighs; or on HIGH cook 2 to 3 hours. Don’t overcook breasts or they’ll dry out.
5. About 20 to 30 minutes before serving remove the chicken to a plate. Add 4 ounces softened cream cheese (cut into chunks) and 1/2 cup heavy cream to the slow cooker base, then whisk or use an immersion blender to make a smooth sauce. If it’s lumpy, warm and whisk until smooth.
6. Taste the sauce and adjust salt and pepper if needed. Return the chicken to the sauce to reheat for a few minutes so it soaks up the lemony cream.
7. To thicken, mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, stir that into the sauce and cook on HIGH for 8 to 12 minutes until it thickens to your liking.
8. Finish with 2 tablespoons chopped fresh parsley sprinkled over the top, and serve. Quick tip: a little extra lemon zest at the end brightens the whole dish, but don’t overdo it.
Equipment Needed
1. Slow cooker or crockpot (6‑quart works great), to cook the chicken and sauce
2. Large skillet (cast iron or stainless), for browning chicken and softening onion
3. Tongs or slotted spatula, to transfer the chicken without tearing it, you’ll thank me later
4. Chef’s knife and cutting board, for slicing onion, chopping parsley and trimming chicken
5. Microplane or zester, for the lemon zest
6. Measuring cups and measuring spoons, for broth, lemon juice, cream, salt and spices
7. Whisk and a small bowl, to blend the cornstarch slurry and smooth the sauce
8. Immersion blender (optional) or regular blender, if you want an extra-smooth sauce
9. Plate or shallow dish, to rest the chicken while you finish the sauce
FAQ
Slow Cooker Creamy Lemon Chicken Recipe Substitutions and Variations
- Chicken (2–2 1/2 lbs): try turkey breast or boneless pork tenderloin if you want a different flavor, but shorten cook time for pork/turkey cut small. For a vegetarian swap, use extra-firm tofu (press well) and add it in the last hour so it soaks up the sauce.
- Chicken broth (1 cup): substitute vegetable broth for a meatless version, or use 1/2 cup dry white wine + 1/2 cup water for brighter acidity. If you’re out, 1 cup water + 1 bouillon cube works too.
- Cream cheese (4 oz): swap in full-fat Greek yogurt or sour cream for tangy creaminess, or use mascarpone for a richer, silkier sauce. If dairy free, try blended silken tofu or a dairy-free cream cheese.
- Heavy cream (1/2 cup): use half and half plus 1 tablespoon melted butter for similar richness, or full-fat coconut milk for a dairy-free option. Evaporated milk also works but gives a thinner finish, so thicken slightly more.
Pro Tips
– pick thighs if you want a forgiving, juicier result; breasts are fine but watch them closely, or pound them to even thickness so they cook evenly and dont dry out.
– sear the chicken just long enough to get some browned bits, scrape those fond bits into the cooker or deglaze the pan with a splash of broth before adding it. that little brown stuff = big flavor.
– never add cold cream cheese straight into hot liquid. cube it, let it come to room temp, or whisk a few tablespoons of hot sauce into the cream cheese first so it wont clump. use an immersion blender if it gets lumpy.
– if the sauce gets too thin, make the cornstarch slurry in a small cup then whisk a little warm sauce into the slurry before pouring it back in; that prevents lumps. if its too thick, loosen with a splash of broth or cream.
– taste and fix at the end: a pinch of salt, a tiny bit more lemon or a pinch of sugar will balance it. finishing zest and fresh parsley brightens everything, so dont skip that final sprinkle.
Slow Cooker Creamy Lemon Chicken Recipe
As a recipe developer I finally nailed a Slow Cooker Creamy Lemon Chicken using pantry staples and one surprising step that makes weeknight dinner planning effortless.
6
servings
456
kcal
Equipment: 1. Slow cooker or crockpot (6‑quart works great), to cook the chicken and sauce
2. Large skillet (cast iron or stainless), for browning chicken and softening onion
3. Tongs or slotted spatula, to transfer the chicken without tearing it, you’ll thank me later
4. Chef’s knife and cutting board, for slicing onion, chopping parsley and trimming chicken
5. Microplane or zester, for the lemon zest
6. Measuring cups and measuring spoons, for broth, lemon juice, cream, salt and spices
7. Whisk and a small bowl, to blend the cornstarch slurry and smooth the sauce
8. Immersion blender (optional) or regular blender, if you want an extra-smooth sauce
9. Plate or shallow dish, to rest the chicken while you finish the sauce
Ingredients
-
2 to 2 1/2 pounds boneless skinless chicken thighs or breasts, your call
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
3 cloves garlic, minced
-
1 small onion, thinly sliced optional
-
1 cup chicken broth
-
1/3 cup fresh lemon juice about 2 lemons
-
1 teaspoon lemon zest
-
4 ounces cream cheese softened
-
1/2 cup heavy cream
-
2 tablespoons cornstarch
-
2 tablespoons cold water
-
1 tablespoon olive oil or butter
-
1 teaspoon dried thyme or oregano
-
2 tablespoons fresh parsley chopped
Directions
- Pat the chicken dry and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil or butter in a skillet over medium-high heat and brown the pieces 2 to 3 minutes per side just to get some color, then transfer to the slow cooker. Browning is optional but it adds flavor.
- In the same skillet quickly soften 1 small thinly sliced onion (if using) for 2 to 3 minutes, add 3 cloves minced garlic for about 30 seconds until fragrant, then scrape everything into the slow cooker.
- Pour 1 cup chicken broth and 1/3 cup fresh lemon juice (about 2 lemons) over the chicken, sprinkle 1 teaspoon lemon zest and 1 teaspoon dried thyme or oregano, give it a little stir to distribute flavors.
- Cover and cook: on LOW cook 3 to 4 hours for breasts or 4 to 6 hours for thighs; or on HIGH cook 2 to 3 hours. Don’t overcook breasts or they’ll dry out.
- About 20 to 30 minutes before serving remove the chicken to a plate. Add 4 ounces softened cream cheese (cut into chunks) and 1/2 cup heavy cream to the slow cooker base, then whisk or use an immersion blender to make a smooth sauce. If it’s lumpy, warm and whisk until smooth.
- Taste the sauce and adjust salt and pepper if needed. Return the chicken to the sauce to reheat for a few minutes so it soaks up the lemony cream.
- To thicken, mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, stir that into the sauce and cook on HIGH for 8 to 12 minutes until it thickens to your liking.
- Finish with 2 tablespoons chopped fresh parsley sprinkled over the top, and serve. Quick tip: a little extra lemon zest at the end brightens the whole dish, but don’t overdo it.
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: 280g
- Total number of serves: 6
- Calories: 456kcal
- Fat: 22.1g
- Saturated Fat: 10.6g
- Trans Fat: 0.08g
- Polyunsaturated: 2g
- Monounsaturated: 7.5g
- Cholesterol: 186mg
- Sodium: 720mg
- Potassium: 551mg
- Carbohydrates: 6g
- Fiber: 0.3g
- Sugar: 1g
- Protein: 54.7g
- Vitamin A: 400IU
- Vitamin C: 1.7mg
- Calcium: 57mg
- Iron: 1.8mg
