Slow Cooker Creamy Lemon Chicken

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 ½ 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

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


  • 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!


  • 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.


Serving: 1g | Calories: 465kcal | Carbohydrates: 8g | Protein: 50g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 198mg | Sodium: 756mg | Potassium: 958mg | Fiber: 1g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 26.4mg | Calcium: 86mg | Iron: 1.2mg
Keyword: Slow Cooker Creamy Lemon Chicken
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!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I am making this dish to share with my son and his wife. Any tips on reheating the creamy lemon chicken dish? Microwave or oven?

  2. Has anyone tried putting the liquid mix in with the chicken at the beginning? I want to put it all in and leave and come home to it all done.

  3. This was a really good recipe! I did make some modifications, I added about half a cup of white wine to this as I was running low on lemon juice. I added it in with the lemon juice.
    2 hours after cooking, I added in cubed zucchini, onions, and a half a jar of Kalamata olives.
    Then when I added the half and half, I added several sprigs of fresh Thyme.

    10/10 will make this again!

    1. How about trying a 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.

    1. Sure! Almond milk is a one-to-one substitute for traditional cow’s milk, meaning that if a recipe calls for 1C of milk, you can substitute it with the same amount of almond milk. Almond milk does not have a strong almond flavor, which is another reason it makes a good choice for baking.

  4. This was absolutely delicious and so easy! I did reduce the butter total into the slow cooker, by 1 tablespoon and used a cup of coconut milk instead of half-and-half. It was a big hit! Thank you so much.

  5. Notes for self since no “comment” option on pin: used instapot on sauté setting to melt butter & sear 4 chicken breasts, only had 1 lemon so supplemented w/1 TBSP bottled lemon juice, made chicken bouillon since didn’t have chicken base & added 1/4c. to 1/2 & 1/2; really good & a keeper, but sauce didn’t thicken at all; next time – buy & use chicken base & double cornstarch

    1. I copy the recipe link and email it to myself. I reply and chain my messages together each time I make a recipe and make a variation. I include the effects of the variation. My chocolate chip recipe chain is 24+ e-mails long and has been going for years!

  6. First I used bone in, skin on chicken thighs.. After browning in the pan I deglazed the pan with white wine and poured that into my slow cooker along with the other ingredients.. had to skim the fat off the top but pretty much followed the rest of the recipe… served with rice and roasted brussels… sooooo good!!!

  7. Followed the recipe exactly and it was delicious! The chicken was cooked perfectly, not dry at all. I will definitely be making this again.

  8. I love this chicken dish, but make it in my Dutch oven because my slow cooker is old and not reliable. I used more spices, more lemon…never enough for me, and mixed chicken broth with my 1/2 and half. Delish!!

  9. The nutrition information seems off. 1 gram of a serving to have 400+ calories seems incorrect. But the dish looks and sounds delicious, will be trying for sure!

    1. I’m so sorry to hear about the calorie count, it’s done automatically in the recipe creator and I don’t control it. I hope you do try and enjoy the dish!

  10. Very tasty fish oozing with flavor after I defrosted the chicken soaked them in milk
    To tenderize and floured them as well Paired the dish with rice though didn’t need it good vegetable side would be healthier and better Trying not to rely on rice so much Never heard of soup base so that was new for me Love adding and finding out about new ingredients Will make this dish again

  11. Five stars!! I made this for Christmas dinner in my instant dinner. Followed the recipe exactly and served with green bean casserole and Parmesan crusted potatoes. Everyone loved it and went for seconds…

  12. Followed recipe. At 4hrs on low chicken breasts were over-cooked, and there was still 1 hr left for thickening step. Would suggest checking at 2.5 or 3 hr mark to avoid overcooking. Sauce had nice flavor.

    1. Agreed! I follow another lady’s crockpot recipes and she has 6 hours for chicken and I always tell people when I share the recipes you only need 3-4 on low for chicken. ?????

  13. I put the half in half in the pan after searing off the chicken. Added some cornstarch and garlic and made a sauce. It was delicious

  14. Smells delicious! Can’t wait to try it. My sauce came out a little liquidy though. Any tips to thicken the sauce quickly?

    1. Use flour instead of cornstarch! It created more of a gravy like texture, but was great.

      I found thinner sauce works great for chicken thighs, thicker sauce for breasts.

  15. We enjoyed this dish tremendously! My husband loves lemon so I was searching for the perfect slow cooker recipe… Happy to say my search is over; Thank you Sabrina!

    1. This was SO good.I did add a half tsp of chicken Better than Bouillon as suggested. There was only one lemon in my bin, but one seems to be fine. Made some rice and covered it with the wonderful creamy sauce. Chicken was moist and cooked perfectly.

      It’s a keeper.

  16. Some butter that was on its way to the crockpot may have found itself in the drippings from browning the chicken while on its journey.

  17. This has been in our meal rotation since stumbling on this recipe over a year ago. I’ve even made it for guests when I want something that’s restaurant quality. I pair it with some lemon herb rice and a veggie of some sort. Don’t skip the Better Than Bouillon-the sauce really is THAT good.

  18. If I don’t have half and half… Will heavy whipping cream work as a substitute? Thank you in advance! This sounds so yummy!!!

  19. So yummy & full of flavor! My husband who says he doesn’t like lemon chicken devoured it. My picky 6 year old even asked for more. Such a tasty recipe!!

  20. May 2022
    This was very good. The cream sauce was very lemony. When I make it again I will reduce the lemon juice slightly and substitute vegetable stock for some of the liquid. I served it with Pappardelle ribbon pasta and a simple salad. Prefect easy and delicious meal.

  21. I don’t write review a lot, but this one definitely earned one. This was delicious and so easy to make. I will definitely be making it again.

  22. Hi..planning to make today just a quick question. Has anyone tried adding capers? If yes how much would you recommend?

    1. I recently made this chicken for the first time and also wondered about adding capers next time making it more of a Chicken Piccata dish. I’ll be interested to see if anyone has tried it.

      1. I add capers to mine! ??I sprinkle them on top when served since not all my kids like capers. Love this recipe and added it to my rotation.

  23. Easy peasy and delicious, thank you for this recipe! I made it 100% as directed, including the butter & half n half, but to cut calories I did not serve with rice or pasta, instead I just served a side of crisp-cooked broccoli w garlic and it was delish. Will definitely make again.

    1. This turned out amazing! This is THE most perfect lemony chicken recipe! Will definitely be making this one again!

  24. This recipe sounds delicious. Is there something nondairy I could substitute for the half and half? Would oat milk be weird? I have a nut allergy, so almond creamer is not and option.
    Thanks for your help,

    1. Hmmm, I haven’t tried with oat milk, it may change the flavor a bit but I don’t think it will hurt to try!

  25. Just finished eating this, it’s delicious, thank you! I followed the directions except I doubled the garlic, and at the end of the crockpot cook time I removed the chicken to a plate to directly mix in the “Better Than Bouillon,” added a little pasta water and subbed heavy whipping cream for the half- and-half (that’s what I had). When it was good and mixed I returned the chicken, lightly mixed, then turned the crockpot off and served over pasta. It was wonderful!

  26. This worked out perfectly for our Saturday afternoon schedule to come home to an almost ready meal. I served it with some rice and asparagus.

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