Slow Cooker Creamy Lemon Chicken
This Slow Cooker Creamy Lemon Chicken features tender chicken simmered in a silky lemon cream sauce, perfect for busy weeknights or special occasions.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb) Boneless, skinless thighs work too for a moister dish.
- 1 cup chicken broth Use low-sodium if preferred.
- 1 cup heavy cream For a lighter sauce, use half-and-half.
- 1 tablespoon lemon juice Fresh lemon juice preferred.
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon dried thyme Or 1 tablespoon fresh thyme.
- to taste salt and pepper
- Chopped parsley for garnish
Instructions
Preparation
- Place the chicken breasts in a single layer in the bottom of the slow cooker.
- In a medium bowl, whisk together chicken broth, heavy cream, lemon juice, lemon zest, minced garlic, dried thyme, and a pinch each of salt and pepper until well combined.
- Pour the sauce evenly over the chicken so the pieces are mostly submerged.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken reaches an internal temperature of 165°F.
- Remove the lid, shred the chicken directly in the slow cooker using two forks, and stir the shredded meat into the sauce.
- Taste and adjust seasoning with salt, pepper, or an extra squeeze of lemon. Serve hot, garnished with chopped parsley.
Notes
For dairy-free, substitute with full-fat coconut milk and thicken with cornstarch slurry. Searing chicken before slow cooking can add flavor. Adjust sauce thickness by adding cornstarch or simmering on stovetop.