Crock Pot Creamy Lemon Chicken

A quick and easy slow-cooker dish featuring juicy chicken breasts in a tangy, creamy lemon sauce, perfect for busy weeknights.

Prep Time 10

Cook Time 7

Total Time 7 10

Serving Size servings

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.

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.

For a tangier sauce, swap Greek yogurt for sour cream. To lighten the dish, replace sour cream with nonfat Greek yogurt stirred in after cooking.