Crockpot Lemon Chicken

A delicious and easy dish featuring juicy chicken simmered in a creamy, zesty lemon sauce, perfect for weeknight dinners.

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Prep Time 20

Cook Time 4

Total Time 5

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Main Ingredients

2.5 lb boneless skinless chicken breasts Opt for organic if possible. Thighs can be used for a richer flavor!
2 tsp kosher salt Essential for bringing out the flavors—don’t skip this.
0.5 tsp black pepper Freshly cracked pepper adds depth.
2 tbsp olive oil Optional; use if searing the chicken for extra flavor.
1 cup chicken broth Homemade preferred, but store-bought will work too.
2 large lemons Zested and juiced, about 1/3 cup juice for freshness.
2 tsp garlic powder Perfect for easy flavor without the fuss.
1 tsp Italian seasoning A blend of herbs that adds intrigue.
0.5 tsp red pepper flakes Optional; for a little heat!
2 tbsp unsalted butter Room temperature for easy melting.
1 cup heavy cream Adds richness to the sauce.
1 tbsp cornstarch For thickening the sauce.
4 oz cream cheese Softened and cubed for creaminess.
0.25 cup freshly grated Parmesan cheese Good cheese is key; Parmigiano-Reggiano is preferred.
fresh parsley Chopped, for garnish.
lemon slices For presentation.
additional Parmesan cheese For serving.

Preparation

Pat the chicken breasts dry with a paper towel and season both sides with salt and pepper.
If searing, heat olive oil in a large skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until lightly golden, then transfer to the crockpot.
In the crockpot, whisk together the chicken broth, lemon juice, lemon zest, garlic powder, Italian seasoning, and red pepper flakes if using.
Nestle the chicken breasts into the lemon broth mixture and place a small pat of butter on top of each breast.

Cooking

Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 2 1/2 hours, until the chicken reaches 165 degrees F.
Transfer cooked chicken to a plate and loosely cover with foil. Turn the crockpot to HIGH.
Add heavy cream, cream cheese, and Parmesan to the crockpot. Whisk until the cream cheese melts and the sauce is smooth, about 3 to 5 minutes.
In a small bowl, mix cornstarch with 1 tbsp water until smooth. Whisk into the sauce and cook for another 5 to 10 minutes, until thickened.
Return the chicken to the crockpot and spoon the sauce over the top. Let it sit for 5 minutes to warm through before serving.

Serving

For customization, try adding red pepper flakes for spice, or substitute with dairy-free options if necessary.