Slow Cooker Creamy Lemon Chicken

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Slow Cooker Creamy Lemon Chicken with butter, garlic and lemon coating tender chicken breasts in a creamy sauce. Even great as a pasta topping!

Slow Cooker Creamy Lemon Chicken with butter, garlic and lemon coating tender chicken breasts in a creamy sauce. Even great as a pasta topping! Slow Cooker Creamy Lemon Chicken

Slow Cooker Creamy Lemon Chicken bucks the general rule of thumb I live by with slow cooker chicken recipes. I almost NEVER add chicken breast to a slow cooker. My Slow Cooker Thai Peanut Chicken is one of the only exceptions on the site along with Slow Cooker Indian Butter Chicken.

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.

The easiest, creamiest, slow cooker lemon chicken.

I also wanted to note that even though you see the lemon wedges in the slow cooker before pic, you only use the zest and the juice in the recipe. I just loved how pretty it looked.

Don’t worry, I’ve lowered the cook time to account for the use of breast meat. And if you want to make this Creamy Lemon Parmesan Chicken instead, add in 1/2 cup shaved Parmesan cheese. Note: shaved Parmesan cheese is different than shredded or grated.

Some ways to use this Slow Cooker Creamy Lemon Chicken in other recipes:

  • Cut it up and add cooked pasta to the slow cooker to make a creamy lemon pasta.
  • Chop the chicken and add to the top of a baked potato with some of the sauce spooned over it.
  • If you have leftovers you can use the chicken in salads, it is full of flavor.

We've made this dish three times in the last week, we LOVE this Slow Cooker Creamy Lemon Chicken.

Looking for more slow cooker chicken recipes?

Tools used in the making of this Slow Cooker Creamy Lemon Chicken recipe:
Cast Iron Skillet: If you don’t have a slow cooker with a stovetop friendly insert, this is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Pig Tail Flipper: I use this to flip the chicken breasts easily. I use this tool EVERY time I cook something that requires flipping, it is amazing.
Chicken Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.


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Slow Cooker Creamy Lemon Chicken

  • Yield: 5 Servings
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina
Slow Cooker Creamy Lemon Chicken with butter, garlic and lemon coating tender chicken breasts in a creamy sauce. Even great as a pasta topping!


  • 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!


Note: click on times in the instructions to start a kitchen timer while cooking.

  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.
  5. 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).
  6. Cook on low for 4 hours or on high for 2 hours.

  7. In a large measuring cup add the half and half, cornstarch and chicken base and whisk well.
  8. Add the liquid, mix, and cook an additional hour on high.

Nutrition Information

Yield: 5 Servings, Amount per serving: 465 calories, Serving Size: 1 , Calories: 465g, Carbohydrates: 8g, Protein: 50g, Fat: 25g, Saturated Fat: 13g, Cholesterol: 198mg, Sodium: 756mg, Potassium: 958mg, Fiber: 1g, Sugar: 1g, Vitamin A: 13.2g, Vitamin C: 32g, Calcium: 8.6g, Iron: 6.9g

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Keyword: Slow Cooker Creamy Lemon Chicken
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Slow Cooker Creamy Lemon Chicken with butter, garlic and lemon coating tender chicken breasts in a creamy sauce. Even great as a pasta topping!
Slow Cooker Creamy Lemon Chicken with butter, garlic and lemon coating tender chicken breasts in a creamy sauce. Even great as a pasta topping!

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    1. I haven’t tested it but I’m sure you could find an IP recipe with most of the same ingredients and make it work with this one. If you decide to try, I’l love for you to come back and let me know how it turned out.

  1. I made this for dinner last night, and it was restaurant quality, which is why I come to your site in the first place 🙂

    My partner doesn’t like eating whole chicken breasts, yet devoured this meal and requested leftovers for lunch tomorrow…I only wish there were global versions of this dish, with Latin flavors, Asian-inspired flavors, etc., as this is just the kind of low effort dinner I can see myself making again and again.

    1. Thank you so much for that amazing compliment 🙂 More versions are coming in the new year with the first one being Indian inspired. I hope you enjoy them!

  2. Hi Sabrina! Greetings from the uk! Love your site. Do I add the liquid after the four hours for an additional hour or all together at the beginning? Thanks!

    1. Hi Angie! After it’s cooked on low for 4 hours, add the liquid in step 7 then let it cook an additional hour on high. Hope this clears up any confusion.

  3. Very good!  Easy to make. Well liked by everyone from the kids to adults to the grandparents. Served with spinach fettuccini with some of the sauce on it.  Definitely going into the permanent recipe folder. 

    First recipe I tried from the site. Look forward to trying others. 

  4. I have a question about how much lemon juice and zest is used. I need to be a bit more specific because I live in CA and the lemon tree in my yard puts out HUGE lemons. I’ve found that if I follow a recipe that says “2 lemons” it is completely out of balance. Can you give me even a rough idea of how many cups or oz of lemon juice and how much zest? Thank you!

  5. If I wanted to add sliced potatoes to the slow cooker to serve with the chicken and sauce (kind of like pot roast and potatoes), at point in the cooking process should I add them? I’m cooking for someone who cannot eat gluten and I don’t like gluten free pasta. 
    Thank you!!

    1. Yes, you can add them to the slow cooker. I would recommend using Yukon potatoes and cutting them into big chunks. You can add them in at the beginning and allow them to cook the same time. Enjoy!!

  6. Hi Sabrina I was wondering if this could be maid with bonless chicken thighs and if so do you have an idea of what the cooking time may be? Thank you in advance!

    1. Yes, boneless chicken thighs will work great for this recipe. I would suggest cooking it on low for 7 hours. Enjoy!

  7. This looks delicious! Is it possible to let this cook on low for longer than 4 hours while we are at work and then just add the liquid when we get home?

    1. Most crockpots now have a “warm” setting to that it will automatically turn to once the cooking time is over. You’ll just want to make sure it’s not cooking too long so it doesn’t dry out in the process.

    1. Usually a medium sized lemon yields about 2 tbsp of juice. I would recommend starting with adding 3 tbsp and then add an additional 1 tbsp to taste. Sometimes lemon juice has a different flavor so you may have to play around with the measurements until you get the flavor you’re desiring. Works in a pinch though. Good luck!

  8. I made this on Tuesday and it was delicious! I thought we would have leftovers but my family ate it all up. This is the second of your slow cooker recipes that I’ve tried this week and I am grateful. I’m trying your slow cooker chili tomorrow. Thank you!

    1. It’s always a good sign when there aren’t any leftovers!! So glad they all loved it. I look forward to seeing you around the site!

      1. This seems like it would also freeze very well (without the cream). Cook first part of the recipe as follows (chicken, butter, lemon juice), freeze half, thaw and when putting back in the crock pot just add the second half of the recipe when heating up again!

        1. I haven’t tried it but it sounds like that would be the best way to go about it. Once you try, I’d love to know how it turns out. Thanks!

    1. Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.

    1. Half and half is found in your dairy case at the grocery store. It’s equal parts whole milk and light cream and has 12% fat content. Richer than whole milk but lighter than cream. You’ll want to use 1 cup of it for this recipe. Hope this helps!

  9. Amazing, truly. The only change I’ll make next time is cutting the butter back a couple of tablespoons. I pulled out what was on top after cooking the chicken. Served over yellow rice and along side red roasted potatoes.

  10. This was so delicious! I found your blog and have been making slow cooker recipes from it ever since and…game changer. They’ve all been delicious. I used to make chicken in the crockpot and my husband wouldn’t eat it – NOW he requests it. Thank you, thank you!

  11. Hi,
    Excited for this recipe. Did you mean Kosher salt or seasoned salt on the chicken? the ingredient list says seasoned but the instructions say Kosher. If both, what are the portions for each?


    1. So sorry about that…it should be kosher salt. I’ve updated the recipe card so hopefully it sticks. Thanks for letting me know!

    1. My gut says yes but I’ve never tested so I’m nervous about it breaking the sauce. If you decide to try, I’d love to know what you think.

  12. What is the approximate weight of five chicken breasts?

    Also, I much prefer thighs to breasts but am concerned about your comment that thighs would be amazing and delicious but you avoided using them because the sauce would be too greasy. Since the sauce is what is so appealing about this recipe, is it best to avoid using thighs altogether?

    Thank you.

    1. Five chicken breasts will weigh around 3-3 1/2 lbs. I would recommend using breasts for this recipe but if you don’t mind the sauce being a bit greasier, you might enjoy the thighs as well.

  13. Using chicken base for the first time. Will it mix with the half and half or should I prepare as directed on the container. Its telling me to mix base with boiling water first.

  14. Hi. I don’t have chicken base. Can I substitute with stock or bullion cube? Also, can I throw veggies in with this? Or Cook them separately? Thanks!

    1. Yes, you can substitute with stock or cubes if you don’t have chicken base. 🙂 I recommend making your vegetables separately so you don’t over crowd the slow cooker. Enjoy!

  15. Thawing my chicken breasts as I type this. ?? Can’t wait to make this tomorrow! I love cooking with lemon’s, and I’m sure the hubby will gobble it up too.

  16. Made this dish, it was easy to prepare and turned out delicious. I was a bit worried because I used limes instead of lemons, but it worked really well.

    1. I’m not really familiar with that diet but I’m sure there are resources online that could help determine if this fits or how to adjust it.

  17. Omg…this recipe…yaass!! Ugh, first off I don’t typically like following any recipe. I only changed using limes cause I had no lemons. Now I’m about to go get more stuff to make a quick sauce on my @#$% skillet for the pasta cause we are going to drink it before I can use it. Shame on you!!! Lol. Thank you for a great dish and being spot on. If you all can’t half your measurements nor know how to figure it out, don’t blame the dish because this is an amazing recipe.

  18. This looks amazing! What could I use in place of half and half? We do not eat dairy but this recipe sounds so yummy! I have tried almond milk in other recipes but it never tastes right.

    1. I’ve never tested anything else but if you’re not a fan of almond milk, what do you think about coconut milk? If you decide to try it, I’d love to know what you used and how it turned out. Thanks!

  19. Very good! Had it with rice, but would be great on pasta as suggested. Put leftovers in salad and I’ve eaten just as is. Very flavorful, definitely a keeper.

  20. If I don’t have a cast iron skillet could I brown the chicken in another type of pan or would you suggest just skipping that step altogether? Looking forward to trying this dish, looks delicious!

  21. Wonderful dish. I only made one teensy change in prep and ingredients. I used heavy cream instead of half and half because that’s what I had on hand. I whisked together the cream, butter, chicken base and cornstarch on the stovetop until it was nice and thick and then I removed the chicken and whisked the thickened sauce into the lemon liquid that remained in the slow cooker. Returned the chicken to the cream sauce and set on high while I prepared a butternut squash pasta. I served the chicken over the pasta with a generous glug of the cream sauce and my oh my! I had some roasted cauliflower on the side. Thanks for a great recipe.

  22. WOW! This was amazing. I followed the recipe exactly and used the high setting on my slow cooker. The chicken was perfect and the sauce was so delicious, we couldn’t stop eating it and I wanted that sauce on everything! If you’re a lemon lover, this is a must! And even if you aren’t you will probably love it too. Thanks for the great recipe! I’m making it for 12 women tonight, hope it turns out as well as the first time I made it!

  23. This recipe was delicious!!! I did tweak it just a smidge by using heavy cream bc it’s what I had and I didn’t cook it for the full 5 hours bc my chicken was starting to dry out but it fell apart when you cut it. I also added some shredded Parmesan cheese at the very end and just let it melt. Tossed penne into the sauce and served it with a side if green beans. Amazing. Picky hubby approved too! ????

  24. THIS DISH is a new family favorite!!! I made it two weeks ago for the first time and again (by request) this evening. I’ve just gotten the chance to sign up for your site and browse other recipes! I can’t wait to try out more.

    Thank you!!!!

  25. I made this yesterday. It was really good. I’ve been having problems with getting my toddler to eat and she loved it. I paired this with roasted spaghetti squash and I put the sauce on top. One note: I’m not sure if I cooked my chicken breasts a little too long in the skillet, but they were a smidget on the dry side. So next time (there will be a next time) I’ll brown them on heat that’s a bit higher and for a shorter amount of time. OR I’ll check the chicken breasts at 1.5hrs (I cooked them on high) and if they are done, I’ll add the cornstarch mixture and cook for another 30 mins (to make 2hrs total).

  26. Don’t have a slow cooker but have a pressure cooker. Any idea how to convert the recipe times for a pressur cooker? Thanks in advance.

    1. I haven’t tested it so I’m not sure. You might be able to find another recipe online with similar ingredients and follow that as a guideline. Good luck!

  27. Oh my goodness, this was good!! My daughter typically doesn’t like the taste of lemons, so I was a little worried that she wouldn’t like it. She ended up gobbling it up and did her happy dance! My husband couldn’t get enough of it either and went back for thirds. I served it diced up and on fettucini, with a side of steamed broccoli. Husband and toddler approved, so I will definitely be making this again! Thank you for such an awesome recipe!

  28. The only complaint I have about this dish is that I wish I had doubled the recipe. This was a huge hit with my family. I actually used thighs instead because I already had them on hand but I cannot wait to make this again. It’s definitely going to be part of my rotation. ?

  29. This recipe is delicious! It was quick to make and it offers so many layers of flavor! Thanks for posting! Great recipe

  30. This recipe is SO good! I go through these phases where I get sick of chicken (and other meats) but this is one I could eat all the time! I think searing them in the pan and then the sauce combination is really delicious. I’ve made this 3 times in the the past month or so and am making it again tonight. It’s great with pasta and I could eat the sauce by itself really!

  31. I have question! Can I use instead half and half and cornstarch—- (heavy whipping cream)?and if I will put young yellow potatoes , do I have to add water and are potatoes should be on bottom and chicken on top?

  32. I didn’t even make it to the last step of adding the half and half, (didn’t read ahead and factor in an extra hour of cook time) but this chicken was delicious! Even my very picky toddler said it was good.

  33. I have made this but substituted 3 cans of cream of chicken soup and 2 packs of dry italian dressing mix for the chicken base, cornstarch and half & half. It tasted great. We have also made it using pork chops instead of chicken

  34. I made this tonight and it is amazing! It’s my new go to dish. I poured the sauce over angel hair pasta with capers and sun dried tomatoes…??? Thank you!!!

  35. I always hate when something says creamy and then turns out to be more runny than expected. THIS IS NOT THAT RECIPE. This is a recipe that is in our weekly rotation. The chicken and sauce are bursting with flavor, and it is easy enough that I can do it while entertaining a two month old! I do just use lemon juice, but that didn’t affect the recipe at all for me! Thank you for this recipe!

  36. Delicious! I didn’t have my crockpot so I ended up making this on the stove with my Dutch oven. The only modification I made was with the cooking time once the heavy cream mixture was added. I cooked it for 30 minutes instead of the hour the recipe called for-
    My family loved the meal! Thanks

  37. This recipe was delicious! I was afraid the lemon would be overpowering but it was perfect. I did this as a freezer meal. I put the ingredients from the first part of the recipe into a freezer bag (I didn’t brown the chicken). Then I thawed overnight and put it in the crockpot for 4hrs, and then added the rest of the ingredients per the recipe to cook for another hour. I shredded the chicken and added some steamed broccoli at the end. Amazing! It probably would have been even better if I had browned the chicken like the recipe said, but I was in a hurry, and I’ve been testing recipes to put in the freezer for when baby comes ?

    1. You can make this in a dutch oven at 325 degrees for 3 hours. You’ll need to make sure not to overload the dutch oven though so using mulitple ones would help. Enjoy!

  38. The second recipe of yours I’m trying tonight. I’m having an issue with the timing. I’ve followed directions to the T but I’m 2 hours deep and my chicken is reading 169 degrees. I don’t want it to dry out (which happened with the last recipe) so I just skipped ahead 2 hours and added the sauce and put on high for the last hour. Will be back to edit when done.

    1. Half and Half is a simple blend of equal parts whole milk and light cream. You’ll find it in the refrigerated case by the milk.

  39. I made this dish tonight and it was a hit! DEFINITELY keeping this recipe! 5 stars! I served it both over rice for my hubby, and next to a side salad for myself! I also threw some fresh cut green beans into the pot, HELLA GOOD.