Slow-Cooker Creamy Lemon Herb Chicken Recipe
This Slow-Cooker Creamy Lemon Herb Chicken recipe delivers tender, juicy chicken breasts cooked low and slow in a flavorful blend of garlic, shallots, fresh herbs, and a luscious lemon cream sauce. Perfectly browned before slow cooking, the chicken steeps in savory chicken broth infused with thyme, rosemary, and lemon zest, creating a comforting yet bright dish that’s ideal for an effortless weeknight dinner or cozy weekend meal.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Chicken and Seasoning
- 1 1/2 lb. skinless, boneless chicken breasts (about 4)
- 2 teaspoons kosher salt (divided)
- 1/2 teaspoon freshly ground black pepper (divided)
Cooking Base
- 4 tbsp (1/2 stick) unsalted butter
- 1 1/2 cups low-sodium chicken stock
- 1 shallot, finely chopped
- 4 cloves garlic, finely chopped
- 3 thyme sprigs
- 1 rosemary sprig
Thickening and Flavoring
- 2 tbsp water
- 2 tsp cornstarch
- 1/2 cup heavy cream
- 2 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice
Instructions
- Season and Brown Chicken: Season the chicken breasts evenly with 2 teaspoons salt and 1/2 teaspoon pepper. Heat butter in a large skillet over medium-high heat. Place the chicken in the skillet in a single layer and cook for 2 to 3 minutes per side until golden brown. This step locks in flavor and adds a pleasant texture. Remove chicken from skillet.
- Transfer and Add Stock: Transfer the browned chicken breasts to a 5-quart slow cooker in an even layer. Pour the chicken stock into the same skillet and scrape up any browned bits to capture all the flavors. Pour this broth mixture over the chicken in the slow cooker.
- Add Aromatics and Cook: Add the chopped shallot, garlic, thyme sprigs, and rosemary sprig to the slow cooker. Cover and cook on high for 4 hours or low for 6 hours, until the chicken is very tender and infused with herbaceous flavors. Discard the herb stems after cooking.
- Thicken and Flavor Sauce: About 20 minutes before serving, whisk together the water and cornstarch to create a slurry. Stir this mixture into the slow cooker along with the heavy cream, lemon zest, and lemon juice. Gently stir and continue cooking on the same heat setting for 20 minutes until the sauce thickens slightly and is heated through.
- Serve: Divide the chicken breasts and the creamy lemon herb sauce among serving plates. Garnish with fresh thyme sprigs for a pop of color and aroma, then serve immediately.
Notes
- For best results, ensure the chicken is well-browned before slow cooking to develop depth of flavor.
- This dish pairs excellently with steamed vegetables, mashed potatoes, or rice to soak up the creamy sauce.
- If you prefer a thicker sauce, you can increase the cornstarch to 1 tablespoon, but add gradually to avoid over-thickening.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- To make this recipe dairy-free, substitute the butter with olive oil and use coconut cream instead of heavy cream.
Keywords: slow cooker chicken, creamy lemon chicken, lemon herb chicken, slow cooker recipes, easy chicken dinner, creamy chicken breast, slow cooker dinner, comfort food chicken
