Slow Cooker Creamy Lemon Chicken Recipe

Jump to RecipePrint Recipe
Published: January 27, 2021Author: Camille Beckstrand
This post may contain affiliate links. Read our disclosure policy.
Slow Cooker Creamy Lemon Chicken is so tender and flavorful. Serve it over pasta and top with a creamy lemon sauce made in the crock pot.
Slow Cooker Creamy Lemon Chicken Recipe

Our Slow Cooker Creamy Lemon Chicken is unlike anything I have ever made in my crock pot!

It’s fresh, light, and the sauce that you drizzle on top is what makes this dish amazing.

Serve it over pasta and enjoy a delicious slow cooker recipe different than any that you have tried before.

We love easy slow cooker recipes!

Some of our favorite slow cooker recipes:

Ingredients in Slow Cooker Creamy Lemon Chicken:

  • dried oregano
  • salt and pepper
  • chicken breasts
  • butter
  • chicken broth (or chicken stock)
  • lemon juice
  • garlic
  • lemon
  • diced onion
  • fresh parsley
  • cream cheese
  • pasta
chicken over pasta topped with creamy lemon sauce and lemon slices

How to make Slow Cooker Creamy Lemon Chicken:

  1. In a small bowl, mix together the oregano, salt, and pepper. Rub the mixture into chicken.
  2. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker sprayed with non-stick cooking spray.
  3. In the same skillet (don’t rinse it out – everything that is left in that pan will add flavor!), mix the chicken broth, lemon juice, and garlic. Bring the mixture to boil. Pour over the chicken in the slow cooker. Add the lemon zest and diced onion on top of the chicken.
  4. Cover and cook on high for 2-3 hours or low for 5-6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
  5. About 15 minutes before you?re ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crock pot and whisk until smooth. Let cook on high heat for 15 minutes so that it can thicken up. If you want to make the sauce thicker, mix together 1 teaspoon cornstarch with 1 teaspoon cold water and whisk into sauce.
  6. Serve over cooked pasta.
Prepear app on phone

“I have so much time!” -No mom ever

Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.

Get My Meal Plans NOW!

What to serve with Creamy Lemon Chicken:

Serves: 6

Slow Cooker Creamy Lemon Chicken

Tender, flavorful chicken served over pasta and topped with a creamy lemon sauce.
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Print Pin

Ingredients

  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ½ pounds boneless, skinless chicken breasts
  • 2 Tablespoons butter
  • 15 ounces chicken broth or chicken stock
  • 6 Tablespoons lemon juice
  • 4 cloves garlic minced
  • 1 lemon zested
  • 3 Tablespoons diced onion
  • 1 teaspoon fresh parsley chopped
  • 8 ounces cream cheese
  • 3 cups cooked pasta

Instructions

  • In a small bowl, mix together the oregano, salt, and pepper. Rub the mixture into chicken.
  • Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker sprayed with non-stick cooking spray.
  • In the same skillet (don't rinse it out – everything that is left in that pan will add flavor!), mix the chicken broth, lemon juice, and garlic. Bring the mixture to boil. Pour over the chicken in the slow cooker. Add the lemon zest and diced onion on top of the chicken.
  • Cover and cook on high for 2-3 hours or low for 5-6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
  • About 15 minutes before you're ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crock pot and whisk until smooth. Let cook on high heat for 15 minutes so that it can thicken up. If you want to make the sauce thicker, mix together 1 teaspoon cornstarch with 1 teaspoon cold water and whisk into sauce.
  • Serve over cooked pasta.

Nutrition

Calories: 403 kcal · Carbohydrates: 24 g · Protein: 31 g · Fat: 20 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 124 mg · Sodium: 741 mg · Potassium: 616 mg · Fiber: 2 g · Sugar: 3 g · Vitamin A: 672 IU · Vitamin C: 23 mg · Calcium: 68 mg · Iron: 2 mg

Equipment

  • Slow Cooker

Recipe Details

Course: Main Course
Cuisine: American
Author: Camille Beckstrand

Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube

If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.

Leave a Review!

We LOVE hearing from you! Submit your question or review here.

Your email address will not be published. Required fields are marked*.

Rate This Recipe!




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Liz says:
    February 28, 2016
    A lovely recipe. Thank you and and have a great Sunday.
    Reply
  2. Becky Anderton says:
    March 7, 2016
    I made this today and it was delicious. Nice bold flavor for the sauce! The kids gobbled it up.
    Reply
  3. Ericka Anderson says:
    March 28, 2016
    Can you serve with rice instead of pasta?
    Reply
    • Cyd says:
      March 29, 2016
      Hi Ericka, You can definitely serve this with rice. :)
      Reply
  4. Ericka says:
    March 29, 2016
    Thanks and on a another note, my husband grew up in the same ward that you did. I had no idea until I told his mom about how many recipes I have pinned from your site :)
    Reply
  5. Kopogo says:
    July 17, 2016
    Just wondering how you would go about prepping this for a freezer? Would you brown the chicken then put the sauce and put it in the freezer? Thanks
    Reply
    • Cyd says:
      July 18, 2016
      Yes, then you would just thaw and cook.
      Reply
  6. Gary says:
    January 18, 2017
    This looks terrific....we love lemon! I am making for a family supper Saturday, and will triple the chicken to 6 pounds. Does your original recipe make a lot of sauce, or should I triple that as well...or double? Thanks in advance, and will report back.
    Reply
    • Cyd says:
      January 20, 2017
      You will want to triple the entire recipe if you are tripling the amount of chicken. Hope it all goes well for your family supper!! :)
      Reply
  7. Beth says:
    February 26, 2017
    This looks wonderful!! Question my husband doesnt like cream cheese, any suggestions i could use instead? Thanks!!
    Reply
    • Cyd says:
      February 27, 2017
      Ricotta cheese would work fine too. The texture would be different than if you used cream cheese.
      Reply
      • joy says:
        April 28, 2020
        I always use goat cheese instead of cream cheese. It's got a similar texture, less fat and some tang.
        Reply
        • Cyd says:
          May 6, 2020
          Good to know! Thank you.
          Reply
        • Candace says:
          May 10, 2020
          OOH! that sounds AMAZING!
          Reply
    • Gina says:
      August 18, 2020
      This was sooo yummy!! Thank you! I paired it with asparagus and tortellini...I will make this again!
      Reply
  8. Stephanie says:
    February 23, 2018
    Can I cook this on low for 6-8 hours?
    Reply
    • Cyd says:
      February 23, 2018
      We have found that it is done in about 5-6 hours. If you go longer than that, be sure to check it so it doesn't dry out.
      Reply
  9. Jaci Johnson says:
    August 19, 2018
    Any tips for making this in an Instant Pot? We love this recipe!
    Reply
    • Cyd says:
      August 20, 2018
      Here is a link to a post we did for converting recipes for instant pots. https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
      Reply
  10. Brynn says:
    May 12, 2019
    A favorite in our house! Whenever I make it for anybody they always ask for the recipe. So good!
    Reply
  11. Kelly Ambrose says:
    April 15, 2020
    I LOVE this recipe but I can never get the sauce to thicken with the corn starch/cold water trick. Is there anything else I can do to get it to thicken up?
    Reply
    • Mary Cole says:
      April 17, 2020
      I had this same issue tonight, flavor was great but just never got thicker.
      Reply
    • Cyd says:
      April 24, 2020
      Maybe add a little more cornstarch. See if that helps.
      Reply
  12. Mary Cole says:
    April 17, 2020
    I made this tonight, I followed directions to a T, sauce never thickened up even after adding the cornstarch and cold water. My husband says there was to much liquid for it to thicken properly. I used a 14oz can of broth instead of 15oz can. Had the flavor we wanted but sauce never thickened.
    Reply
    • Alice says:
      April 30, 2020
      I put the liquid in a sauce pan and added the corn starch and water. I double the cornstarch and water amounts. Came to a boil and thickened up quickly.
      Reply
  13. Angie says:
    April 27, 2020
    Is there any reason why I can’t just throw all those ingredients in the crockpot from the beginning? Why would the sauce need to come to a boil or pre-cooking the chicken before having it cook in the crockpot for 5 hours? I’m wondering if I can be lazy and toss it all in and still have it work out. Haha
    Reply
    • joy says:
      April 28, 2020
      I'm wondering the same thing.
      Reply
      • Angie says:
        April 28, 2020
        I decided to go ahead and make it this way. I don't have anything to compare it to, but it was great! I just tossed in all the ingredients from the beginning without doing any precooking or anything. I still waited to add the cream cheese until the end. I cooked it 5 hours on low, and it was perfectly cooked. My sister, who followed the original instructions, said the chicken was really overcooked when she made it according to the directions. Also, because I saw other people say their sauce didn't thicken - I put 2 tsp cornstarch/2 tsp water in at the same time as the cream cheese. By the time 15 minutes on high was done, it was a perfect consistency. I also shredded the chicken and returned it to the crockpot to mix together with the sauce. I'll definitely be making it again!
        Reply
  14. Vicky says:
    April 29, 2020
    Can you cook this recipe of creamy lemon chicken without the slow cooker please?
    Reply
    • Cyd says:
      May 6, 2020
      You could try to adapt it to oven baking. We only have the recipe for the slow cooker.
      Reply
  15. Christine says:
    April 29, 2020
    Hi ~ would this turn out well if I use frozen chicken breasts (the thin sliced style)? I assume I would just add a little extra time and check to make sure I don’t overcook? Thank you :)
    Reply
    • Robyn says:
      May 1, 2020
      I just made this today with 4 frozen chicken breasts. Placed the chicken in bottom of slow cooker. Sprinkled with dry spices. Dotted with the butter. Sprinkled onion and garlic in. Poured in 12 oz. chicken broth and the lemon juice, plus 1 Tblsp bullion to make up for the extra liquid from the frozen chicken. Cooked on low 7 hrs. Removed chicken and shredded (but you wouldn’t have to do that.) Stirred in cream cheese and thickened a little with arrowroot + water. Stirred chicken back in. Served over zucchini noodles. (Keeping it keto friendly for our house.) PERFECT! So yummy!
      Reply
      • Tonia Buhrig says:
        May 4, 2020
        Yum!
        Reply
    • Cyd says:
      May 6, 2020
      That will work great too!!
      Reply
  16. see mary cook says:
    May 1, 2020
    Made this last night. Delicious!
    Reply
  17. Tonia Buhrig says:
    May 4, 2020
    Great comments; Great ideas. I followed the recipe & served with mashed potatoes. I thought it was divine. The sauce didn’t get much thicker, but I liked it like that.
    Reply
  18. Candace says:
    May 10, 2020
    I had my doubts about cooking the chicken for so long, before putting it in the crockpot... I was worried that it would be dry. Boy was I wrong! that chicken was just falling apart, when i pulled it out near the end... so juicy, but not mushy like boiled chicken. I picked this recipe to try, because it reminded me of one that my mom used to make with cream of broccoli, noodles, and cream cheese. It's Mother's day, so I did add a cream of broccoli can to the sauce at the end, to make it saucier (and then added more lemon juice to compensate). I tasted it both ways, and it was amazing both as written and with the cream of broccoli. Love your recipes, you all have never disappointed! Thanks for sharing!!!
    Reply
    • Cyd says:
      May 13, 2020
      Hi Candace. Thanks so much for the sweetest comment! You made our whole week. So glad you loved the slow cooker creamy lemon chicken. Adding the cream of broccoli sounds delicious! Stay safe and thanks so much for stopping by!
      Reply
BuzzFeedElleGlamourHuffington PostParentingTaste of HomeToday Show