Crock Pot Creamy Lemon Chicken Breasts
I first tried this Crock Pot creamy lemon chicken on a rainy weeknight and it instantly became one of my go-to dinners. Tender chicken breasts bathed in a tangy, velvety sauce — perfect for spooning over rice or mashed potatoes when you want comfort without fuss. If you like slow-cooker meals that practically make themselves, you’ll appreciate how hands-off this one is and how well the lemon brightens the rich cream base. For another slow-cooker comfort option with a different flavor profile, I also turn to this Creamy Chicken Parmesan Soup when I want something cozy and cheesy.
Why you’ll love this dish
This recipe is the kind of dinner that solves three problems at once: it’s simple, crowd-pleasing, and scales easily. The creamy base (cream of chicken + sour cream) gives you a luscious sauce that sticks to pasta and potatoes, while the lemon juice cuts through the richness so the dish never feels heavy. It’s budget-friendly (pantry staples + chicken breasts), kid-approved, and excellent for busy schedules because the slow cooker does all the work.
“A weeknight lifesaver — juicy shredded chicken in a tangy, creamy sauce that keeps everyone asking for seconds.”
Why make it now: use it on hectic nights, for potlucks, or when you want leftovers that reheat perfectly.
How this recipe comes together
This is a simple, three-step slow-cooker process:
- Layer plain chicken breasts in the crock pot.
- Whisk together the creamy sauce with chicken broth and lemon to loosen it up.
- Pour the sauce over the chicken, cook low and slow, then shred and stir to finish.
A key moment is shredding the chicken in the sauce — that lets the meat soak up flavor and creates a saucy, consistent texture that’s great over starches. If you prefer intact breasts, you can skip shredding and slice them instead, but shredding helps distribute the lemony cream throughout.
For another lemon-focused slow-cooker chicken with a brighter, briny edge, compare notes with this Lemony Chicken Piccata.
What you’ll need
- 4 chicken breasts (about 1.5–2 lbs)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream (full-fat gives best texture)
- 1 cup chicken broth
- 1 packet onion soup mix
- 2 tablespoons lemon juice (fresh is best)
- Salt and pepper to taste
- Cooked pasta, mashed potatoes, or rice for serving
Notes and substitutions:
- Swap Greek yogurt for sour cream for a tangier, slightly leaner sauce (stir in off-heat to prevent curdling).
- Use low-sodium chicken broth and adjust salt at the end if you’re watching sodium.
- Boneless, skinless thighs work well if you prefer darker meat; increase cooking time slightly or check for doneness.
Directions to follow
- Place the chicken breasts in an even layer in the slow cooker.
- In a medium bowl, whisk together the cream of chicken soup, sour cream, chicken broth, onion soup mix, lemon juice, and a pinch of salt and pepper until smooth.
- Pour the sauce over the chicken, coating each piece.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken reaches 165°F and is very tender.
- Remove the chicken to a cutting board and shred with two forks, or slice if you prefer whole pieces.
- Return the shredded chicken to the crock pot, stir to combine with the sauce, and let it sit for 5–10 minutes to thicken slightly.
- Serve spooned over pasta, mashed potatoes, or rice.
Quick timing tip: if cooking from partially frozen chicken, add about 1–2 hours to low setting and verify doneness with a thermometer.
Best ways to enjoy it
This dish is very versatile. Serve it:
- Over egg noodles or fettuccine for a classic creamy-meets-citrus plate.
- On mashed potatoes for a cozy, stick-to-your-ribs dinner.
- Over steamed rice to soak up every bit of sauce.
For a brighter plate, garnish with chopped parsley or a lemon zest sprinkle. If you want a textural contrast, add a side of roasted green beans or a crisp salad. For another creamy slow-cooker option with rich, garlicky notes, try pairing recipes like Creamy Garlic Parmesan Chicken on your menu rotation.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
- Freeze: Place cooled chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Gently warm on the stovetop over low heat, stirring and adding a splash of broth if the sauce has thickened. Alternatively, microwave single servings in 30-second bursts, stirring between intervals until hot.
- Safety: Always reheat to 165°F. Do not refreeze previously frozen leftovers unless they were thawed in the refrigerator.
Helpful cooking tips
- Use fresh lemon juice for the best citrus flavor — bottled lemon can be too flat.
- If your sauce looks thin after cooking, remove the lid and simmer on low for 10–15 minutes to reduce, or stir in 1–2 teaspoons of cornstarch slurry (cornstarch + cold water) and heat until thickened.
- For a smoother sauce, whisk the soup and sour cream with warm chicken broth before pouring over chicken.
- Avoid over-salting at the start; onion soup mix and condensed soup can be quite salty. Taste and adjust at the end.
- To keep chicken breasts extra moist, place them on top of a bed of sliced onions or a couple of lemon slices while cooking.
Creative twists
- Mediterranean twist: add a handful of chopped sun-dried tomatoes and a teaspoon of dried oregano.
- Herb-forward: stir in fresh chopped dill or tarragon when you shred the chicken for a fresh finish.
- Dairy-free option: substitute the cream of chicken with a dairy-free condensed soup and use coconut yogurt or a cashew cream alternative (note flavor will change).
- Make it lighter: replace sour cream with plain nonfat Greek yogurt stirred in after cooking to prevent curdling.
- Add mushrooms and a splash of white wine to the sauce for an umami lift.

Common questions
Q: How long does this take from start to finish?
A: Hands-on prep is about 10 minutes. Cook time is 6–8 hours on low or 3–4 hours on high. Total depends on chosen setting.
Q: Can I use frozen chicken breasts?
A: You can, but increase cooking time and confirm they reach 165°F. For food safety, thawing in the refrigerator before slow cooking gives more reliable results.
Q: Is the onion soup mix necessary?
A: It adds savory depth and seasoning. You can substitute 1½ teaspoons onion powder, 1 teaspoon dried parsley, and ½ teaspoon salt if you don’t have the packet.
Q: Can I make this in an Instant Pot?
A: Yes — use the sauté function to combine ingredients, then pressure cook on high for 8–10 minutes with a natural release. Stir and shred after cooking, and use the sauté function to thicken if needed.
Q: How do I prevent the sour cream from separating?
A: Stir sour cream into the sauce off the heat or near the end of cooking. If the sauce is hot, temper the sour cream by whisking in a small amount of warm sauce first before adding it back.
Conclusion
Crock Pot Creamy Lemon Chicken Breasts is an easy, satisfying weeknight recipe that balances rich creaminess with bright citrus — a reliable crowd-pleaser that stores and reheats well. For another take on slow-cooker creamy lemon chicken, check this Easy Slow Cooker Creamy Lemon Chicken Recipe – Dinner, then …, and for a nearly identical inspiration, see Crock Pot Creamy Lemon Chicken Breasts – Simply Happy Foodie.
Crock Pot Creamy Lemon Chicken

Ingredients
Main Ingredients
- 4 pieces chicken breasts (about 1.5–2 lbs) Use boneless and skinless for best results.
- 1 can (10.5 oz) cream of chicken soup This forms the base of the sauce.
- 1 cup sour cream Full-fat gives the best texture.
- 1 cup chicken broth Low-sodium is recommended if watching sodium intake.
- 1 packet onion soup mix Adds savory depth to the sauce.
- 2 tablespoons lemon juice Fresh is best for flavor.
- to taste salt and pepper Adjust according to preference.
- as needed cooked pasta, mashed potatoes, or rice For serving.
Instructions
Preparation
- Place the chicken breasts in an even layer in the slow cooker.
- In a medium bowl, whisk together the cream of chicken soup, sour cream, chicken broth, onion soup mix, lemon juice, and a pinch of salt and pepper until smooth.
- Pour the sauce over the chicken, coating each piece.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken reaches 165°F and is very tender.
- Remove the chicken to a cutting board and shred with two forks, or slice if you prefer whole pieces.
- Return the shredded chicken to the crock pot, stir to combine with the sauce, and let it sit for 5–10 minutes to thicken slightly.
Serving
- Serve spooned over pasta, mashed potatoes, or rice.
