Easy Slow Cooker Creamy Lemon Chicken recipe for juicy chicken breasts in a buttery lemon sauce. You’ll love this simple and delicious dish!
This Slow Cooker version of Lemon Chicken is the perfect start for a weeknight meal. For more easy tasty crockpot chicken, check out my Slow Cooker Pesto Chicken and Honey Pineapple Chicken.

Table of contents
Sabrina’s Slow Cooker Creamy Lemon Chicken
This creamy Lemon Chicken bucks the general rule of thumb I live by with slow cooker chicken recipes. I usually don’t add boneless chicken breast to a crockpot because it tends to dry out and isn’t as flavorful as thighs or bone-in chicken pieces. However, with a little sear to lock in the juices and lots of butter to add fat, you get juicy meat that is full of flavor. Plus the amazing sauce is packed with zesty, punchy flavor!
If you’re looking for a main dish that pairs with practically any side, this lemony chicken is perfect! The sauce doubles as a topper for pasta, rice, potatoes, and veggies. You could also slice up the chicken and use it for salads, wraps, and sandwiches. It’s a versatile chicken recipe you’ll be making over and over.
Ingredients
- Chicken Breasts: I used boneless skinless chicken breasts because the butter will add the fat that you normally get with bone-in or dark meat.
- Unsalted Butter: The butter adds moisture and a rich flavor, for juicy, moist chicken full of flavor.
- Italian Seasoning: A store-bought blend of Italian seasoning contains herbs like oregano, basil, and thyme. You can make your own combination with what you have on hand too.
- Lemons: Lemon juice adds a bright and zesty freshness that cuts a bit of richness. Lemon and chicken make a perfect pair especially in the buttery sauce!
- Garlic: I’m using fresh garlic. Feel free to adjust the quantity of minced garlic if you’re a garlic lover (or reduce it if you’re not).
- Half and Half: The half and half at the end makes the sauce extra creamy and brings everything all together. You want to wait to add it so it doesn’t break or separate.
- Cornstarch: Cornstarch is used in the end to thicken the sauce and hold it together.
- Chicken Base: I’d highly recommend using this optional ingredient, which is a concentrated stock paste. It adds so much extra savory flavor!
How to Make
Time needed: 5 hours and 10 minutes.
- Season and Sear the Chicken
Season chicken with salt, pepper, and Italian seasoning. Heat butter in a skillet over medium-high heat and sear the chicken until both sides are golden.
- Prep Slow Cooker
Place the seared chicken into the slow cooker. Pour lemon juice and zest over the chicken (Don’t actually add the whole lemons in, I only did for the picture). Add garlic and pieces of butter evenly over the top.
- Slow Cook
Cover the Crock pot (slow cooker) and cook on low for 4 hours, or on high for less time (2 hours) until the chicken is tender.
- Make and Add Cream Sauce
Whisk half and half, cornstarch, and chicken base until smooth. Pour the cream mixture into the slow cooker, mix gently, and cook on high for another hour until the creamy sauce thickens. Serve when ready.
Recipe Card


Ingredients
- 5 chicken breasts , boneless and skinless
- 6 tablespoons unsalted butter , divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 teaspoon Italian seasoning
- 2 lemons , juiced and zested
- 2 garlic cloves , minced
- 1 cup half and half
- 1 tablespoon cornstarch
- 1 tablespoon chicken base , optional, but delicious!
Instructions
- In a large cast iron skillet add 1 tablespoon of butter to melt on medium high heat.
- Add the kosher salt, black pepper and Italian seasoning to the chicken and add it to the pan.
- Cook on each side for 4-6 minutes.
- Add the chicken to your slow cooker.
- Cover with lemon juice, lemon zest, garlic and the rest of the butter in pieces (I added the lemons in the before picture just for reference. Don't cook the lemons in the slow cooker).
- Cook on low for 4 hours or on high for 2 hours.
- In a large measuring cup add the half and half, cornstarch and chicken base and whisk well.
- Add the liquid, mix, and cook an additional hour on high.
Nutrition
Chef’s Note: Chicken Breasts vs. Thighs
This recipe uses chicken breast meat but it would be completely amazing and delicious with chicken thighs. The reason I avoided chicken thighs in this dish was I didn’t want all the extra fat to render because the sauce would’ve been too greasy. Don’t worry; I’ve lowered the cooking time to account for the use of breast meat. If you use thighs, I would recommend using boneless skinless thighs so there isn’t too much fat.
Can This Be Made Ahead?
Yes, this meal can be cooked ahead, but it’s best made and served once it’s done cooking. Cooking it longer than 5 hours risks the cream sauce curdling and the chicken will dry out.
Nutritional Facts
How to Store
- Store: Allow the chicken and sauce to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days.
- Reheat: Reheat on the stove top over medium low heat. Stir occasionally and avoid boiling so the sauce doesn’t break.
- Freeze: Place cooled chicken and sauce in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Ideas
- Italian: The lemon and herb seasoning make this a perfect main dish for Italian dishes like pasta and gnocchi. Try it with my easy homemade Potato Gnocchi!
- Starchy Sides: Rice or potatoes also make a great side for this simple chicken dish. Steamed Rice or Mashed Potatoes soak up that delicious creamy sauce.
- Veggies: The simple ease of Roasted Winter Vegetables with beets and butternut squash makes this dish a complete meal. Italian Roasted Vegetables also works great as it has zucchini and broccoli.
Frequent Questions
I wouldn’t let it keep cooking for the full 8 hours because the chicken could dry out. However if you have a slow cooker with a timer and auto-switch to warm, you could use that.
Technically, yes. Although browning adds extra flavor and is highly recommended!
If you want more sauce, feel free to double the sauce ingredients while keeping the amount of chicken the same. This won’t affect the cooking process, but you’ll have more of that delicious creamy lemon sauce to go around!
Adding the half and half at the beginning might cause it to break or curdle during the long cooking process. It’s best to add the cream mixture during the final hour of cooking.
Variations
- Creamy Lemon Parmesan Chicken: Add some more Italian flavor plus cheesy goodness with ½ cup Parmesan cheese. You want to use finely fresh grated cheese so it melts easily.
- Mediterranean Style: Swap the Italian seasoning for 1 teaspoon of za’atar and add ¼ cup of pitted, sliced kalamata olives into the slow cooker in the last hour. The cooking time remains the same, but the dish will have a more vibrant, Mediterranean flair.
Related Recipes
More Easy Slow Cooker Dinners

Photos used in previous versions of this post.


Have kept this recipe in my browser for 6 years. It’s a classic that i come back to a few times a year. Try it with the Parmesan cheese it’s A WINNER!!
Can this be done in an instant pot?
I haven’t tested this recipe using an Instant Pot but I have created these recipes for Instant Pot if you’d like to take a look when you’re free?! https://dinnerthendessert.com/#search/q=instant%20pot. Thanks so much for the five star vote of confidence April!
This recipe is awesome! The lemon flavor has a big profile, but it doesn’t overwhelm the chicken. It’s a bold dish and I am excited to try it again.
Thanks Kate!
This turned out so good! I used my InstantPot to sauté the chicken and then on the slow cooker mode on high for 2 hours. I thought the last 1 hour after adding the cream would make the chicken breasts overdone, but they were not at all. They were perfectly cooked, with a delightfully savory lemon cream sauce. Topped over rice, this was hit with my family. Will definitely make again and add this to my dinner rotations.
Thanks so much for your feedback and kind words and especially your five star review!
I just made this today, my family loved it. I usually BBQ on the weekends, but the chilly SWFL weather (long pants and socks), made me think the slow cooker was better. I added capers, I love a lemon caper sauce.
Glad the recipe worked for you and your family Bob! I love a lemon caper sauce too! Thanks for the five star review.
I made for New Year’s Eve. It was delicious!!! Served with rice. Will definitely make again. Worthy of company. I have a Ninja Impossible Slow Cooker that also has a Saute setting (among other things) so I was able to cook everything in the one pot. Thanks so much for this fantastic recipe.
Happy New Year! So glad you enjoyed the recipe Mary Alice and thanks for the five star review!
Never tried this in a crockpot before, but gave it a try … we loved it! The only thing I added was a large tablespoon of capers (just because we like them with lemon chicken) at the same time as the slurry. Delicious and will be my go to from now on. Thanks for sharing ??
You’re welcome and thanks for the five star review!
Loved this dish and the family was happy! Do you have a recommendation for a dairy free alternative to the half and half?
I haven’t used a dairy free alternative; however coconut milk products offer a coconut cream but then you would have a distinctive coconut taste to the recipe. I am curious to see what you try and how it turns out!
I used Ripple (pea-based) half and half, and it turned out great! I didn’t miss dairy half and half at all.
Thanks for the great feedback Kate and for the five star review!
I do not understand what half half means?
Half and Half is a creamer that is half milk and half cream.
LOVE this recipe! I’ve been making this for over 5 years and it’s a fan favorite and my go to! It is also weight watchers friendly. I’ve been shredding the chicken before adding the half and half and chicken base. Now that I read the recipe in full (lol), going to serve with the whole chicken breast. I also like extra lemon sauce. Thanks again!
Really appreciate your comments Colleen and thank you for the five star review!
So excited for this recipe! If I have thinner chicken breast how would that change the amount of time to cook?
Hard to answer exactly. Perhaps keep an eye on your chicken with a meat thermometer and when it reaches 165 degrees at the thickest piece of your meat this means your meat is ready to eat!
Amazing recipe! I followed the recipe exactly, and the chicken was tender and flavorful…but the sauce! OMG! Will definitely make this again, but double the sauce so I have enough to top spaghetti with! And to top broccoli with also!
All good ideas! Thank you Sydney and thanks for the five star review.
I threw a garlic and herb Boursin cheese in for the last hour as well. Will definitely make again and recommend!
So glad you enjoyed the recipe! Great idea to add the garlic and Herb Boursin cheese! Thank you for the five stars!
Hi do you add the half and half sauce into the crock pot and and cook for 4 hours or does it go in after 4 hours to cook 1 additional hour with the sauce?
Cook on low for 4 hours or on high for 2 hours.
Then…in a large measuring cup add the half and half, cornstarch and chicken base and whisk well.
Add the liquid, mix, and cook an ADDITIONAL hour on high.
Please let us know how you liked your Slow Cooker Creamy Lemon Chicken!
We absolutely loved this recipe and will definitely be making it again. We deglazed the pan with white cooking wine after cooking the chicken in steps 1-3 and added it to the crockpot with the chicken. We doubled the sauce, omitted the chicken base and did the cook on high route. This was SOOO good and we will definitely be making it again. Thank you for the recipe.
You’re welcome Tricia and thank you for the five star review!
What is chicken base? Is it broth, bouillon?
Chicken Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
Can you use heavy whipping cream instead of half and half
Yes you can. Let us know how it turns out!
I’ve made this at least 10 times already. I use thighs instead of breast and I double the sauce because it’s soooo good. Always a winner.
Love it! Thank you Christina and thanks for the five star review.
Hello! Is this recipe suitable to leave in the slow cooker for a full workday (~8hrs)? If so what adjustments do you suggest? Thank you!
I’m assuming you would brown the chicken in a cast iron skillet and then place it in the slow cooker for 8 hours? My concern is that the cream may separate or even curdle after 8 hours? Breasts of chicken over cooked become very chewy and stringy. I don’t think this is the recipe you’re looking for if you need 8 hours or so in the slow cooker. Perhaps review our many Slow Cooker recipes for a better option at https://dinnerthendessert.com/?s=slow+cooker
Do you think this recipe would work okay with chicken things instead of chicken breast?
Thighs generally take an additional hour.
Absolutely delicious !! Once I had browned all the chicken in the skillet, I added a splash of white wine to deglaze it, added the minced garlic then let it simmer a few minutes before pouring it all over the chicken. Delicious !!!!
So glad you enjoyed the Slow Cooker Creamy Lemon Chicken Jennifer. Thanks for the five star review.
Super easy and a real crowd pleaser. Sometimes I make extra sauce and add bow tie pasta and peas as a way to sneak some extra veggies to the kids. The family loves this and it has become part of our dinner rotation.
So glad to hear Kristi and thanks for the five star review!
We love this recipe and I use it often. I do use half the chicken (there are only two of us), but make the full amount of sauce, lol. This time I used lemons from a friend’s tree, they seem to have more juice and flavor, so I added some about 1/3 of a block of cream cheese. Phenomenal as always, thank you!
Lemons from a friend’s tree is always the best! Thanks so much for your sweet comment and for the five star review, Karyn!
Delicious! I have made this several times. This time I made too much. Can I freeze the left overs? Thanks!
This is phenomenal! I doubled the Italian seasoning for my family’s tastes, and added about a half block of cream cheese at the end. I am pretty picky about my own cooking but this is delectable!
Delectable is a great review Britt!! Thanks for the five star rating.
A cup and a half of what?
Maddie are you referring to the 1 cup of half and half? If so, Half and Half is a dairy product. (Equal parts milk and cream).
This was really bland tasting and I added extra things for flavor. The sauce wasn’t creamy and also had no flavor. The chicken did come out really tender but I didn’t taste lemon at all. I was surprised as it cooked awhile. Maybe it is just me.
Oh no, so sorry the recipe didn’t work for you. We have several Slow Cooker Chicken recipes on the site if you’d prefer to try other options. Thanks for trying!
Made this with the Trader Joe’s lemon pasta and it is DIVINE. Definitely a recipe we will be repeating!
So glad you enjoyed the Slow Cooker Creamy Lemon Chicken! Thank you Lenox for the five star review!
I’m confused by when to put the lemon juice and zest in the crockpot. You say, in your instructions not to cook lemon in the crockpot. Please clarity for me. Thanks!
Sorry for the confusion Vicky.
Cover with lemon juice, lemon zest, garlic and the rest of the butter in pieces (I added the lemons in the before picture just for reference. Don’t cook the lemons in the slow cooker).
The flavor is OUT OF THIS WORLD! I added more Italian season to the chicken, doubled the sauce, used 2 large lemons (instead of the regular-size lemons the recipe calls for), added a whole block of creams cheese, and it was an absolute hit in my house.
This recipe has definitely made it to our regular rotation of meals. So light, so creamy, so easy!! Thank you Dinner then Dessert, y’all are awesome. ?
You made my day…Love this review and thanks so much Brianna for the five star review!
Absolutely beyond delicious!!!!! Thank you so much for this recipe and I think I may have to try making this sauce for other proteins b/c I can’t stop eating it!
What if I just go ahead and dump everything in a crockpot? I’m no cook and want to just try that. Don’t mind if it’s not as good.
That will work as Crockpots and Slow Cookers are the same.
I think you misunderstood the question. The point was, do you HAVE to braise the chicken first.
Instructions
1. In a large cast iron skillet add 1 tablespoon of butter to melt on medium high heat.
2. Add the kosher salt, black pepper and Italian seasoning to the chicken and add it to the pan.
3. Cook on each side for 4-6 minutes.
4. Add the chicken to your slow cooker and continue to follow the recipe.
Does the cook time change if you put the chicken in the crockpot raw?
The recipe calls for raw chicken :). Let us know how you like the recipe!
Can you use lemon juice and zest? If so, would you know how much? Thank you! It looks amazing and I plan on making it tomorrow:
You only use the zest and the juice in the recipe. I just loved how pretty it looked.
Thank you. I meant to say the lemon juice you buy from the store and not fresh lemons. However, I went and bought fresh lemons. This recipe was amazing! I served over garlic angel hair pasta!
So glad you enjoyed the recipe!
A winner, especially when someone is doing Keto, but really for everyone.
Appreciate your feedback Ginger and thank you for the 5 stars 🙂
I made this last night and it was delicious, my picky eater loved it. I added chopped asparagus when I added the half & half mix and served it with shell pasta. The shells held the sauce perfectly, it was the only pasta I had in the house lol. Definitely added to the monthly meal list. I might try adding some capers next time also.
Omg.. so yummy. I added in half cut white potatoes for the cooking duration, and threw some green beans in at the end.
It turned out as one of the best dishes I’ve ever cooked hehe.. thank you!
Hi!
Could this work with skin on bone in drumsticks?
Yes. Haven’t tried it with drumsticks so let us know how it turns out.
I don’t see chicken broth in this recipie
Chicken Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
made this and used a can of cream of cauliflower soup to make it a little healthier and omit the 1/2 n 1/2.
My 6 year old said “this is incredible! Your best dinner!” Followed by a thumbs up 🙂
Love it! So glad the your little one enjoyed the chicken!
Do you have to cook the chicken first or can you put it in raw?
Raw! Did you try the recipe and if so, what did you think?
Where can I find the nutritional content for this dish?
serving_size 1 calories 465 carbohydrates 8 protein 50 fat 25 saturated_fat 13 cholesterol 198 sodium 756 potassium 958 fiber 1 sugar 1 vitamin_a 660 vitamin_c 26.4 calcium 86 iron 1.2
I made this yesterday and it was delicious!!! What changes do I need to make (if any) if I want to make it with salmon instead of chicken?
I don’t have a recipe for slow cooker salmon. You might enjoy some of these salmon recipes from our collection on the site! https://dinnerthendessert.com/?s=salmon
Very tasty. I browned my chicken the night before to save that step. I would double the sauce amount next time.
Are you adding the chicken base to water or just the base
In a large measuring cup add the half and half, cornstarch and chicken base and whisk well.
I think this might be my new favorite crockpot meal! And I have made a ton of different meals! Omg it’s so delicious!!
Can I use heavy cream instead of half and half?
That would be delicious!
Can you cook this the day before a big party? (Will be on steam table next day) or will the cream chuck up
I don’t think it would. Let us know how you’re turned out!
This looks so yummy. Could you halve the recipe and would it be the same cook times in the slow cooker?
Yes, you can and same cook times!
All I can say is Thank you! You are truly gifted.
Aww, you made my day! Thanks Don and thank you for the 5 star rating!
I am making this now with chicken thighs, added chicken broth with the cream. I will be adding peas for some added color served over angel hair pasta. The house smells delicious hoping it taste as good as it smells?
This was so easy and so delicious! I did double the fresh lemon juice, as we love the lemony flavor. And I also used it to quickly deglaze the pan I used to sear the chicken breasts, get all those yummy chicken bits. The sauce was still plenty creamy for us. We served with homemade mashed potatoes and artichokes. So easy and super tasty! Thank you for sharing this recipe.
Thank you! Love this! I am addicted to lemon. I added sumac to the rub and capers to the sauce! Perfect crock pot chicken recipe!
Me too Liz! Love Lemon! Thanks so much for the 5 star rating and if you try other Slow Cooker recipes on the site, please let me know what you think! We have sooo many Slow Cooker recipes because they are such a time saver!!
Can this recipe be made in an insta pot? I love it in the slow cooker but my son doesn’t have one- just wondering about cooking time and when to add the sauce!
I haven’t tested this recipe using an Instant Pot.
Some Insta Pots have a crockpot setting. If your son’s does not, he can google a similar recipe of “slow cooker chicken breasts in creamy sauce” (choose one with good star ratings) and go by their cooking instructions.
Tatiana, I know this has been a while but as for the Instant Pot, I am using my instant pot today to make this on the slow cooker mode. You can sauté and do it all in the pot itself. I love the versatility of the instant pot! I use it both ways for slow cook and for pressure cooking. It’s great to be able to use the pressure cooker part but it has the option of the slow cooker and works great! Just let it vent the whole cook time. You can adjust your settings for low or high- look up how for the pot you have. My low is called “normal”- mine is a bit older. It may be a little different on a newer one. Add the sauce as you would to a slow cooker. It may seal slightly but not much if you keep it vented and you can take the lid right off.
So freaking good! I am not a great cook, this was easy to follow and my entire family liked it!