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.



Slow Cooker Creamy Lemon Chicken

4.99 from 63 votes
  • 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
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: 660g, Vitamin C: 26.4g, Calcium: 86g, Iron: 1.2g

All images and text © for Dinner, then Dessert.

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!

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    1. It’s actually just half whole milk and half heavy cream. It’s comes prepackaged here in the states but you can easily just combine your own. Hope this helps!

  1. This was amazing. I made it as written. I had some leftover thin spaghetti from the night before. I threw that in at the end and mixed it altogether. The chicken fell right apart! Definitely will make this again and again! Thank you for sharing this superb recipe.

  2. making this tomorrow! how essential is the chicken base? is that like better than bullion? i know it says optional but wondering if i need to run out and buy it!

  3. Hi, I am so anxious to make this.. I forgot to get the Better Than Bouillon..CAN I use chicken broth instead? If so, how much? Thank you for sharing 🙂

  4. This is the crock pot recipe I have always been looking for!!! It is so yummy. Some people said it didn’t have enough flavor, mine was bursting! I zested both lemons completely. I also added a Tablespoon of Italian Seasoning. I followed everything else exactly. It’s creamy and has a wonderful balance of salt, fat and acid. LOVE IT! Thank you.

  5. OMG, this was better than restaurant quality! We love us some chicken piccata, and this recipe blew us away. I swayed a bit, but not much. I used olive oil rather than butter to sear the breasts (and the searing is essential). After the breasts were done, I took the cast iron pan off the stove to cool down a sec, and then put the butter (plant-based as Hubbs suffered a heart attack) and garlic in to help loosen up the bits; then finally put all the squeezed lemon juice in the pan to totally release the bits. Then poured all that over the breasts in the crockpot. Also, I used whole milk rather than half & half to further reduce the fat. Because corn starch is so forgiving, it was easy to just add a little slurry at the end to get the sauce to the desired consistency. I even messed up and made it a bit too thick … no worries, just added a little water with a chicken stock packet, and voila! PERFECT! Lastly, I added a generous amount of capers about 20 minutes before completion. I will tell you what … this recipe ROCKS. The chicken was fall apart tender and FULL of flavor. Fresh lemon and zest really puts the dish over the edge. Girl, you know how to cook!

  6. Just to make sure i’m reading this correctly.. Do you add the half & half, cornstarch, and chicken base mixture at the 3 hour mark if cooking on low for 4 hours, and then let it cook for the final hour?

  7. This was a total hit! It had the perfect amount of lemon flavor without overwhelming. I used almond milk instead of half and half. This got the color right, but the consistency of the sauce was liquid-y. That was okay though because it was all delicious!

    I agree with the previous comment, cooking the chicken on the pan is essential! It gives everything the perfect texture and colors the meat really nicely.

    I paired it with green bean casserole and mashed potatoes. Both are lightly flavored side dishes so they helped make the chicken a star!

    1. You can use between 8-10 tablespoons of lemon juice as a substitute. For the half and half, mix 4 teaspoons of melted unsalted butter int a measuring cup and then add enough milk to equal 1 cup and use that as a substitute for half and half. Hope this helps!

  8. Very good! I halved the recipe but put in all the garlic. I sautéed some spinach and then added it at the very end to the sauce. Next time…yes, there will be a next time…I’m going to add capers. My husband was impressed and he is a foodie. Leftovers will probably be even better!

  9. I thought I saw mention of adding shredded parmesan to this lemon chicken? If so, how much and when! That sounds lovely!