Slow-Cooker Creamy Lemon Herb Chicken Recipe
This Slow-Cooker Creamy Lemon Herb Chicken is a comforting and flavorful dish featuring tender chicken breasts simmered to perfection in a rich, creamy lemon and herb sauce. Perfect for an easy weeknight meal, the slow cooker does the hard work while you enjoy a luscious combination of butter, fresh herbs, garlic, and bright lemon zest and juice that create a vibrant yet creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 4 hours (high) or 6 hours (low)
- Total Time: 4 hours 15 minutes (high) or 6 hours 15 minutes (low)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Chicken and Seasonings
- 1 1/2 lb. skinless, boneless chicken breasts (about 4)
- 2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 4 tbsp. (1/2 stick) unsalted butter
Slow Cooker Ingredients
- 1 1/2 c. low-sodium chicken stock
- 1 shallot, finely chopped
- 4 cloves garlic, finely chopped
- 3 thyme sprigs
- 1 rosemary sprig
Thickening and Finishing Sauce
- 2 tbsp. water
- 2 tsp. cornstarch
- 1/2 c. heavy cream
- 2 tsp. finely grated lemon zest
- 2 tbsp. fresh lemon juice
Instructions
- Season and Brown the Chicken: Season the chicken breasts evenly with 2 teaspoons of kosher salt and 1/2 teaspoon freshly ground black pepper. Heat the butter in a large skillet over medium-high heat until melted. Arrange the chicken in the skillet in a single layer and sear each side for 2 to 3 minutes until golden brown. Once browned, transfer the chicken to a 5-quart slow cooker.
- Deglaze and Add Aromatics: Pour the chicken stock into the hot skillet and scrape the pan to loosen any browned bits stuck to the bottom. Pour this flavorful liquid over the chicken in the slow cooker. Add the finely chopped shallot, garlic, thyme sprigs, and rosemary sprig into the slow cooker.
- Slow Cook the Chicken: Cover the slow cooker and cook on high for 4 hours or on low for 6 hours, until the chicken becomes very tender. Once cooked, remove and discard the fresh herb stems from the slow cooker.
- Prepare and Add Creamy Sauce: About 20 minutes before serving, whisk the water and cornstarch together in a small bowl until smooth and pour the mixture into the slow cooker. Stir in the heavy cream, lemon zest, and fresh lemon juice gently to combine. Continue cooking on the same heat setting for about 20 minutes until the sauce has thickened slightly and is warmed through.
- Serve: Divide the tender chicken and the creamy lemon herb sauce evenly among plates. Garnish with fresh thyme leaves for extra aroma and presentation. Serve warm for a comforting and elegant meal.
Notes
- For extra flavor, you can add a splash of white wine when deglazing the pan before adding the chicken stock.
- If you prefer a thicker sauce, increase the cornstarch to 3 teaspoons and adjust water accordingly.
- This dish pairs beautifully with rice, mashed potatoes, or crusty bread to soak up the sauce.
- You can substitute heavy cream with half-and-half for a lighter version, but sauce may be less rich.
- Be sure to discard herb stems after cooking, as they can be tough and bitter.
Keywords: slow cooker chicken, creamy lemon chicken, lemon herb chicken, easy dinner, slow cooker recipe
