Slow-Cooked Lemon Butter Chicken
A comforting and tangy slow-cooked chicken dish with a silky lemon butter sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 6 tablespoons unsalted Challenge Butter or any unsalted butter
- 4 pieces boneless, skinless chicken breasts
- 1/2 cup chicken broth
- 4 1/2 tablespoons cornstarch
- 1/2 cup half and half substitute light cream or whole milk + 1 tsp butter for richness
- 1/2 cup fresh lemon juice about 2–3 lemons
- 3 cloves garlic, minced or 1 1/2 tsp jarred minced garlic
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/8 teaspoon paprika
Instructions
Preparation
- Melt the butter in a microwave-safe bowl. Let it cool slightly so it doesn’t cook the other ingredients.
- Place the chicken breasts in a 6-quart slow cooker in a single layer.
- In a large bowl or measuring cup, whisk the chicken broth and cornstarch until smooth and there are no lumps.
- Stir in the half-and-half and fresh lemon juice. Add the minced garlic, salt, pepper, thyme, oregano and paprika; whisk to combine.
- Mix the cooled melted butter into the lemon mixture until it’s incorporated.
- Pour the lemon butter sauce evenly over the chicken breasts. Cover the slow cooker.
Cooking
- Cook on HIGH for 3–4 hours or LOW for 7–8 hours. Check at the shorter end of the time range: slow cookers vary and you want the chicken tender but not falling apart.
- Before serving, taste the sauce and adjust seasoning with a little extra salt or lemon if desired. Serve spooned over rice, potatoes, or roasted veggies.
Notes
Use fresh lemon juice for the brightest flavor; bottled juice will work but tastes less vibrant. If you need this dairy-free, swap butter for olive oil and half-and-half for canned coconut milk. For extra richness, finish with a tablespoon of butter off-heat before serving.