Slow-Cooker Creamy Lemon Herb Chicken Recipe

Introduction

This Slow-Cooker Creamy Lemon Herb Chicken is a comforting and flavorful dish perfect for busy days. Tender chicken breasts slow-cooked with fresh herbs, garlic, and a bright lemon cream sauce make for an easy yet impressive meal.

Ingredients

• 1 1/2 lb. skinless, boneless chicken breasts (about 4)
• Kosher salt
• Freshly ground black pepper
• 4 tbsp. (1/2 stick) unsalted butter
• 1 1/2 c. low-sodium chicken stock
• 1 shallot, finely chopped
• 4 cloves garlic, finely chopped
• 3 thyme sprigs
• 1 rosemary sprig
• 2 tbsp. water
• 2 tsp. cornstarch
• 1/2 c. heavy cream
• 2 tsp. finely grated lemon zest
• 2 tbsp. fresh lemon juice

Instructions

1. Step 1: Season chicken with 2 teaspoons salt and 1/2 teaspoon pepper. In a large skillet over medium-high heat, melt butter. Arrange chicken in pan in an even layer and cook, turning once, until golden brown, about 2 to 3 minutes per side. Transfer chicken to a 5-quart slow cooker. Pour chicken stock into the pan and scrape up any browned bits, then pour the stock over the chicken.
2. Step 2: Add shallot, garlic, thyme, and rosemary to the slow cooker. Cover and cook on high for 4 hours or on low for 6 hours, until chicken is very tender. Remove and discard the herb stems.
3. Step 3: About 20 minutes before the end of cooking, whisk water and cornstarch in a small bowl. Pour this mixture into the slow cooker along with the heavy cream, lemon zest, and lemon juice. Gently stir to combine and continue cooking on high or low until the sauce is slightly thickened and warmed through, about 20 minutes.
4. Step 4: Divide the chicken and sauce among plates and garnish with fresh thyme if desired. Serve warm.

Tips & Variations

• For extra bright flavor, add a splash of white wine to the stock before slow cooking.
• Use chicken thighs for a juicier, more flavorful option.
• If you prefer a thicker sauce, let it cook uncovered for the last 10 minutes to reduce.
• Serve over rice, mashed potatoes, or with crusty bread to soak up the creamy sauce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken breasts to ensure even cooking. If using frozen, increase cooking time and verify the chicken is fully cooked before serving.

How can I make this recipe dairy-free?

Substitute the butter with olive oil and use coconut cream or a dairy-free cream alternative instead of heavy cream. Note that flavors will vary slightly.

Slow-Cooker Creamy Lemon Herb Chicken Recipe

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★★★★★

4.7 from 120 reviews

This Slow-Cooker Creamy Lemon Herb Chicken recipe delivers tender, juicy chicken breasts simmered in a luscious, flavorful sauce made with fresh herbs, garlic, lemon zest, and a touch of cream. Perfect for an effortless weeknight dinner, this dish combines the convenience of slow cooking with vibrant, fresh flavors that will brighten up your dinner table.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 4 hours (high) or 6 hours (low)
• Total Time: 4 hours 15 minutes (high) or 6 hours 15 minutes (low)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 1/2 lb. skinless, boneless chicken breasts (about 4)
• 2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 4 tbsp. (1/2 stick) unsalted butter

Slow Cooker Sauce

• 1 1/2 cups low-sodium chicken stock
• 1 shallot, finely chopped
• 4 cloves garlic, finely chopped
• 3 thyme sprigs
• 1 rosemary sprig
• 2 tbsp. water
• 2 tsp. cornstarch
• 1/2 cup heavy cream
• 2 tsp. finely grated lemon zest
• 2 tbsp. fresh lemon juice

Instructions

1. Season and Sear Chicken: Season the chicken breasts evenly with 2 teaspoons of kosher salt and 1/2 teaspoon of freshly ground black pepper. In a large skillet over medium-high heat, melt the butter. Arrange the chicken breasts in a single layer and cook for 2 to 3 minutes on each side until they are golden brown. This step locks in flavor and texture. Transfer the seared chicken to a 5-quart slow cooker.
2. Add Stock and Herbs: Pour the chicken stock into the skillet used for searing and scrape up any browned bits from the bottom of the pan to capture extra flavor. Pour this stock over the chicken in the slow cooker. Add the finely chopped shallot, garlic, thyme sprigs, and rosemary sprig into the slow cooker. Cover and cook on high for 4 hours or low for 6 hours, until the chicken is very tender. Remove and discard the herb stems after cooking.
3. Thicken Sauce and Add Cream and Lemon: About 20 minutes before serving, whisk together the water and cornstarch in a small bowl until smooth. Stir this mixture into the slow cooker, then add the heavy cream, lemon zest, and fresh lemon juice. Gently stir to combine all ingredients. Continue cooking on high or low for about 20 minutes until the sauce is slightly thickened and warmed through.
4. Serve: Divide the chicken breasts among plates and spoon the creamy lemon herb sauce over them. Garnish with fresh thyme leaves for added color and flavor. Serve immediately to enjoy the creamy, aromatic dish.

Notes

• For best results, sear the chicken to develop rich flavor before slow cooking.
• If you prefer a thicker sauce, you can increase the cornstarch to 3 teaspoons.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
• Serve with rice, mashed potatoes, or steamed vegetables for a complete meal.
• Fresh herbs are preferred, but dried herbs can be substituted with reduced quantities.

Keywords: slow cooker chicken, creamy lemon chicken, herb chicken, easy dinner recipe, slow cooker dinner, lemon herb chicken