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.
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.
Looking for more slow cooker chicken recipes?
- Slow Cooker Teriyaki Chicken
- Slow Cooker Jerk Chicken
- Slow Cooker Brown Sugar Garlic Chicken
- Slow Cooker Hawaiian Pineapple Chicken
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
Ingredients
- 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!
Instructions
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In a large cast iron skillet add 1 tablespoon of butter to melt on medium high heat.
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Add the kosher salt, black pepper and Italian seasoning to the chicken and add it to the pan.
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Cook on each side for 4-6 minutes.
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Add the chicken to your slow cooker.
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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).
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Cook on low for 4 hours or on high for 2 hours.
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In a large measuring cup add the half and half, cornstarch and chicken base and whisk well.
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Add the liquid, mix, and cook an additional hour on high.
Can I use milk instead of half and half?
Yes, though I’d recommend mixing 3/4 cup whole milk and 1/4 cup water as a substitute. Enjoy!
Hello Sabrina, I’m in Scotland and we don’t have “half and half”. Can you please tell me what it is? Many thanks Anna
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!
I am going to make this tomorrow and have really large chicken breasts. If I cut them in half do I still cook for 4 hrs?
It may depending on how big they actually are. Check them around the 3 hour mark just to be safe though.
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.
I’m so glad you enjoyed it enough to come back and let me know. Thanks for the 5 star rating, Tracy.
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!
It just deepens the flavor of the base.
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 🙂
No, the base just deepens the flavor of the dish. Chicken broth would dilute it. I hope you enjoyed it.
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.
Am I supposed to leave the chicken in the crockpot after I add the cornstarch mixture and cook for an additional hour?
Yes 🙂
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!
You just made my day! Thank you.
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?
No, cook it for 4 hours and then add the mixture and cook for an additional hour. Hope this helps clear things up.
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!
Thanks for coming back to let me know how much you enjoy this dish, Anya!
An additional comment, DON’T skip the browning in the cast iron skillet, if gives it such wonderful flavor!!
Can I use lemon juice? If so, how much?
Also, can I use whole milk instead of half & half?
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!
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!
This chicken is delicious!! Very tender and flavorful. Will definitely make it again.
I thought I saw mention of adding shredded parmesan to this lemon chicken? If so, how much and when! That sounds lovely!
I just add it at the end. How much is really a personal preference. It’s delicious so I highly recommend adding it.
This was the first time making it. I am usually not a Crockpot lover but his recipe was amazing. It was full of flavor. I love the recipe. I used chicken thighs. The family all loved it.
OK. Kosher salt is just ordinary cooking salt, and Italian seasoning is just mixed herbs.
But one cup of mild ale mixed with bitter? OK for beef, but not with chicken, surely.
Ah! Half and half turns out to be milk and cream.
OK, I’ll give it a try.
please can you tell me what half and half is ? I believe it is half milk and half cream is this right?
Yes 🙂
What Amazing flavors!! This was my first time making this dish and I was so excited to serve it tonight to my family. After the sauce had thickened, I moved the chicken breasts to a plate, and then mixed cooked fettuccini into the sauce right in the slow cooker (saved a dish….we are not fancy around here on week nights LOL). There was just the prefect amount of sauce, too. I served this with sauteed spinach. OMG!! This was a perfect meal. I will make this again and again. Thanks for another awesome recipe. You rock!!
How does this cook in the crock pot with no real liquid, and not burn or cook unevenly? You’re just doing the chicken and lemon juice in there at first? Could I add in maybe a cup or half cup of chicken broth?
The chicken will cook down and release liquid.
I made this for my family of three. I used the optional chicken base and served with brown rice and steamed fresh broccoli. My 7 yo son ate the broccoli and a few bites of chicken. He rated the chicken 4 out of 10. My husband ate two servings but said it was just okay. I thought it was a bit bland.
My family owned Italian restaurants for years, and this reminds me of a creamier version of my Mom’s Chicken Limone. So delicious… this is one of my new favorite slow cooker meals!
I just made this according to recipe. Unbelievably delicious!! Family loved it over seasoned brown rice. Definitely going into the rotation. ??
Can I substitute whole milk for 1/2 & 1/2?
Yes 🙂
The flavor was good but it as just swimming in too much liquid with a lot of butter. Might be better with Half the butter and half-and-half. Why bother buying skinless boneless breasts?
This is delicious! I served it with rice the first time and bow tie pasta the next time. There is plenty of sauce for pasta. Such a light, fresh taste and restaurant-quality.
Can you use milk instead of half n half?
Sure 🙂
Is it possible to do this in the crockpot with just two chicken breasts and if so do you know the cook time ? Thanks !
Sure though you might want to use a smaller slow cooker so it doesn’t dry out.
Can this be made in an Insta Pot? If so any changes in temp and cook time?
Sorry but I haven’t tested it using an instant pot yet. If you decide to try, I’d love to know how it turns out.
I substituted canned coconut milk for the half and half and reduced the butter by half. It was delicious and my husband, 12 year old and 10 year old all liked it. It is now officially in my meal rotation. I frozen it in individual portions and had no issues with consistency or texture when reheated. I will try it over spaghetti squash this week.
I want to make this today. Can I use a small whole chicken? I have done that in the crockpot before. I just would not be able to brown first. I usually place on foil and cook from there. Will this mess up the sauce?
That won’t work with this recipe, sorry.
Is chicken base the same as Chicken stock Powder or liquid chicken stock?
I like to add in a tablespoon of Better Than Bouillon chicken base to deepen the flavor.
Don’t have can I just use tbl of Bullion?
You’ll want to use the bouillon base for this recipe.
Can I freeze this recipe in portions or will the cream split when thawing?
The cream will split but you could try whisking it vigorously while reheating and it should go back to it’s normal consistency.
I use almond meal. It works well.
Can this be made in an instant pot? If so, any changes?
I just put everything in the crockpot. Didn’t realize to put the half and half and corn starch later. Do you think it’s still ok?
Any substitution for corn starch?
Sub flour. The difference is sometimes you can taste the flour, but in this case I think you’ll be ok.
My husband is my biggest food critic and he loved this dish! He said it was restaurant quality! My 3 children loved it as well!
I doubled the sauce ingredients and poured some of the extra sauce over penne. Since some of my household is lactose intolerant, I used Lactose free milk instead of half and half and the chicken was still amazing! I Saved this recipe and I will definitely be making it again!
Yay!!
I’m going to use Zymil cream which is lactose Free
If I substitute chicken bouillon for the chicken base, to I add water to the bouillon/power or am I just missing the powder with the half and half
No need to add additional water. The scoop of the base gives it a deeper flavor. Enjoy!
Do I drain the liquid in the slow cooker before adding the creamy sauce?
No
I’m confused with the steps for adding the liquid. Do I first add the lemon juice than cook for on high for 2 hours then add the half&half and cook an additional hour? Or do I add all the liquid athe same time and cover and let cook for the full cooking time?
Thanks for your work you have some really delicious recipes on here!
The half and half mixture (step 7) gets added after the other ingredients cook on low for 4 hours or high for 2 (step 5 & 6). Hope this helps clear up any confusion. Enjoy!
I’ve made this for my family 3 times now and it is sooo delicious! I do double the sauce as we like to use it on the rice we eat with the meal.
I loved the flavor! However the chicken came out dry and the sauce wasn’t smooth. I’d be willing to make this again if I could get it right because it tasted so good. Could you please give me some tips to correct my issues? I used three very large chicken breasts. Instead of chicken base I used 1/2 tbsp bullion. I cooked it on low for 4 hours then on high for 30 min. Please help!
It sounds like your slow cooker might run hot. I would recommend cutting down on the cook time.
Interested in making this for a large group – 10 adult Couples with Chicken tenderloins. How would you advise adjusting the recipe cook time so tenderloins wouldn’t dry out. I would probably plan on 2-3 tenderloins per person.
I have a 8 or 10qt crockpot. Could it also be made in a covered dish in the oven?
If you’re making it for a larger group, I would suggest using 2 slow cookers or making it in the oven.
Hi! Making this tonight and can’t wait to try it! I love pulled chicken so wondering if that could be done here too and then serve over noodles/rice or mashed potatoes? Thank you!
Sounds delicious!
I made this recipe in a dutch oven and substituted the half n half with heavy cream. I also used a large chicken bullion instead of stock.
This came out super tender and delicious. I increased liquid quantities slightly to better submerge the chicken and also leave me with additional sauce to go with my sides (I did mashed potatoes and green beans).
Highly recommend this recipe because it is good for families or weekly meal prep.
I meant to give this 5 stars and forgot in my original post.
Thanks, Chris.
This dish was amazing! I rarely leave reviews (not sure why honestly) but I came across your site last night and decide to try this recipe in the crock pot today. Served it over egg noodles and had green beans as side. I may try over rice next time, or even spiraled zucchini. Will definitely be cooking more items from your site. So easy, few ingredients, and hearty meals for dinner.
If I wanted to make this for a bigger crowd, would it be ok to just add a couple more chicken breast? Would you add any more ingredients?
You can easily increase the ingredient list by using the slider tool over the serving size. Just make sure not to overcrowd your slow cooker too much. Enjoy!
Hello is there reason why we shouldn’t add lemon slices to the crock pot? Will it ruin the dish?
I just used the lemon zest for this recipe so they aren’t needed in the crockpot.
I think the white parts of the lemons may add bitterness to the recipe
Are these the regular thick chicken breasts or thin cut? And when you say 5- you mean 5 pieces? Not 5 big ones cut in half, correct? Thanks!
I used 5 chicken breasts, not thin cut, for this recipe. You can see the thickness and size of them in the photos to help. They’re not cut in half. Hope this helps.
Hello, would I need to adjust the cooking time if I were to use frozen breasts?
You don’t want to put frozen breasts into a slow cooker with this recipe. It releases too much liquid and makes it soupy.
Hi!
Love your recipes. I want to try this with a skin on thigh, cooking time will be longer right?
Have two large thighs, close to 2 lbs.
You might need to add an extra hour of cook time. Enjoy!
I am new to using a slow cooker so this may be a really stupid question, but do I have to cook the chicken in a skillet first? Is there a way to make the entire thing in the slow cooker?
With chicken breasts, I’ve found that cooking them in the skillet first allows them not to dry out in the slow cooker and adds so much flavor. I hope you enjoy it.
My very picky boyfriend and 4 year old
Loved this! We had it over white rice with extra sauce in our bowls. That was last week. Making it again already tonight ! ?
Love it! Thanks for taking the time to come back and let me know, Emilie.
Hello can you replace half and half with regular milk ?
Yes 🙂
I tried this recipe last night and it was absolutely delicious! My entire family was raving about how good it was. I’m convinced it will be a recipe I will be making for years to come. Thank you for sharing this amazing recipe!
This makes me so happy, Evy! Thanks for the 5 stars.
Can you add in orzo to the crockpot, or would it be best to cook that separately?
I would cook it separately.
Is it about 8oz of chicken each serving ?
About 6 ounces.
If I only have chicken tenders how do I adjust cook time. I want to cook on low not high.
Sorry I didn’t see this sooner. You would reduce the time by about an hour or so. Use a thermometer to test the temp to ensure it they are cooked through.
great recipe are you married or taken ?
Yup married, but thanks. Glad you liked the recipe!
When do I add the shaved Parmesan cheese???
Add in with the 1/2 and 1/2 mixture for the last hour of cooking?
Absolutely loved your slow cooker creamy lemon chicken, it’s 5 ?? Without a doubt. Thank you for sharing your recipes ?
So, I just put this in the crockpot and accidentally added the cream (no cornstarch) with the lemon and garlic?????. Will it be ruined?!
This is also my 4th time making this so I’m feeling really silly! Haha
It won’t be ruined – and no need to feel silly, if you could see the goofs I’ve made over the years haha! It won’t look as pretty and it will be less thick but I would add at least a 1/2 cup of the half and half still at the end to make the cornstarch mix. let me know how it turns out.
I’ve been dying to try this recipe since I came across it and the day has finally come! Just a question: my slow cooker runs a little hot, so it’s hard to follow instructions; is there a way to tell when it’s time to add the cornstarch, and then when it’s ready?
Once the chicken is fully cooked you can add the cornstarch. If yours runs hot, lesses the cook time by 30 minutes and start checking the chicken for doneness then. Hope this helps!
Thank you so much for this recipe! I’ve made it several times now, and my family loves it. It’s easy and tasty, so that’s a huge win!
Happy to hear it’s become a dinner staple for you! Thanks for the review!
I think I added too much lemon zest, so I added a little nutmeg to cut temper the bitterness of too much zest! It smells delicious and can’t wait to try it!
Hi,
If I use boneless chicken thighs, should I increase the cooking time? Also, I would separate the fat out of the liquid if it looks to greasy. Love your recipes.
Thanks
No need to increase the time for thighs. Enjoy!
It’s in my big oval crockpot now, but I’m worried.
The liquid isn’t that much. doesn’t cover the chicken – won’t it get dried out? The chicken breasts were a little on the large side (aren’t they all nowadays?), so I added an extra lemon and more butter – but still not enough to cover.
If this is a brazing recipe, shouldn’t the chicken be submerged?
I’m thinking about throwing a little chicken stock in there! Help!
No need to add anything else. The chicken will cook down and release liquid while in the slow cooker. I hope you enjoyed it.
Can you use a Insta pot For this recipe?
I haven’t tested it using one so I don’t have a recommendation. If you decide to try, I’d love to know how it turns out. Thanks!
Love this recipe! I want to make more of the sauce for my leftovers – any recommendations on how to make a faster proper version of the creamy lemon garlic sauce? Thanks in advance!!
So sorry I missed this! I don’t recommend making extra sauce separate (it gets a lot of flavor from the chicken) BUT you can double the sauce ingredients when cooking and it will leave you with plenty for leftovers. 🙂 Hope this helps.
This is a top 5 greatest slow cooker recipe! and easily on par with/or better than most Italian restaurants chicken lemon. The Half and Half, Cornstarch and Chicken Base, and browning the chicken is a must do for taste IMO. Great job on the recipe and keeping it simple.
That’s so nice of you to say Christopher!
This is epic! Thank you.
My kids and hubby love it too. And taking it to work for left overs is just as nice.
It is going to be weekly during winter in my house. thank you
How necessary is it to brown the chicken first?
It’s not neccessary but totally worth it for the flavor it adds. Enjoy!
If I’m not able to serve this right away am I able to keep this dish on “Warm”
Yes 🙂
Is this keto friendly
I’m not very familiar with that diet so you may need to check each ingredient to ensure it falls within compliance.
Made this today, tasted like lemons.. in a good way, but my sauce wasn’t creamy, it was like juice water.. i don’t add the chicken base.. maybe that’s why it turned out that way?? Still better decent
Made this recipe twice already. My family loved it! Made it with a side of pasta and rice. Added red pepper flakes on top for spice. Delicious!
Will definitely try this creamy lemon chicken recipe it sounds the business!
Can I use chicken stock powder instead of the chicken base? thankyou
I’ve never used the powder before.
Can I use heavy cream in place of half and half.
Yes 🙂
be aware the heavy cream burns easily
This was amazing my husband couldn’t get enough
Hi! I found this recipe a couple of weeks ago and I want to try it. I don’t care much for chicken, but this recipe caught my interest. I have one question and I am so sorry if this is a stupid question. I am new to cooking and still learning a lot. What is chicken base?
So glad you asked. If you go in the post right above the recipe and click on the green highlighted ‘Chicken Base’, it’ll take you to the exact link of the product. 🙂 Having a deep and rich taste, chicken base is just a highly concentrated stock used for soups, stews, sauces, and casseroles. It’s just a great way to add to the flavor.
It looks and sounds delicious, but I’d have to go dairy free, and I don’t know if coconut milk/cream would work with the lemon.
I haven’t tested it using a dairy free alternative but my suggestion would be using almond milk or coconut milk. I’d love to know how it turns out if you decide to try.
Is the chicken intended to be fully cooked through by the time it gets in the slow cooker? Won’t it be overcooked by the time its done then?
No, you’re not fully cooking it before just browning it.
This is so, so good. It’s the perfect Keto meal. I just want to DRINK that sauce!!
Haha, I won’t judge you! So glad you love it.
Would you recommend a vegetable that you could add in?
I would recommend making your vegetables separately so you don’t over crowd your slow cooker.
Do you cover with lid on the crock pot
Yes, you’ll want to cover it with the lid while in the slow cooker. Enjoy!
This was absolutely amazing. So delicious. Next time I may add more lemon juice.
Hello. This recipe looks delicious and I’d like to try it but I am wondering if I can make this with canned or any other version of coconut milk instead of using half and half??
I haven’t tested it but it sounds delicious! I’d love to know how it turns out.
This is amazing! First time I made it, I followed the exact receipe. The second time I made it, I waned to lighten it up. I cut the butter in half and replaced some of the half and half with chicken stock. It was just as delicious! Served over bowtie pasta.
Delicious! My kids have not usually been fans of creamy sauces or lemons but I tried it anyway and I’m so glad I did. We had this over pasta and it will definitely become part of our regular rotation!
So happy everyone enjoyed it. Thanks for taking the time to come back and let me know.
I failed to read the recipe all the way through. My mistake! I put everything (except the lemons) into the slow cooker. I mistakenly added the half-and-half mixture with everything else instead of waiting for the remaining hour. I hope it turns out ok…?
Oh no! How did it turn out?
I did this too! It gets a little clumpy instead of creamy, but still delicious. Some whisking of the liquid after removing the chicken made it smoother again.
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.
Thanks, Monika! So glad everyone loved it!
Hello can u please tell me what “half and half” is ??? You say to use 1 cup of half and half & I have no idea what u mean
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.
Absolutely loved this recipe!!!! So simple and tastes great!!!!
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.
This has become my wife’s favorite dinner that I make. We love it so much!
Could this be cooked in an oven? Also made in large quantity for a wedding?
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!
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 ?
I’m so glad you enjoyed it!
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
So happy to hear you were able to adapt it to the dutch oven. Thanks for the 5 star rating!
What brand of slow cooker do you recommend
Here’s the link to the one I use the most and would recommend. http://amzn.to/2khqfDu
I don’t like lemon but tried this as it is my aunts favorite. We all loved it! I wish I had left overs but not one bite was left. I wish I knew what to do to make more sauce for it.
So glad everyone loved it!
How could I increase the sauce volume without diminishing the taste?
Feel free to double the sauce ingredients. Enjoy!
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!
Woohoo!! Thanks so much for taking the time to come back and let me know, Abbey!
I never leave comments on these BUT I had to. This recipe is absolutely delicious. I’ve been making it for a year now. It’s always a hit, every time. I’ve even added fresh Rosemary to the recipe the last time I made it. It was even better!
Thank you so much for taking the time to come back and let me know Kiara. I’m thrilled you love it so much!
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!!!
You’re welcome, Kristie!
Absolutely delicious!
My son has a Lactaid Allergy. Can the half and half be substituted for lactaid milk?
I haven’t tested it so I’m not sure. If you decide to try, I’d love to know how it turns out. Thanks!
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
Thanks for the suggestions, Bruce!
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.
I’m so glad you enjoyed it!
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?
It’ll be a bit thicker but should still work. No need to add any water for the potatoes. Hope this helps!
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!
Love that this has become such a favorite for you! Thank you so much for letting me know.
Why do you have to cook the chicken in a pan first?
It just locks in the moisture of the chicken breast while it’s cooking.
This recipe is delicious! It was quick to make and it offers so many layers of flavor! Thanks for posting! Great recipe
Thanks, Brittany!
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. ?
Love it!! I take that as a huge compliment!!
I just made this again and HOLY MOLY it was even better than I remember! I wish I could give it 10 stars! ?
That’s so sweet of you to say. I’m so happy you love it!
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!
You’re welcome, Alissa!
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.
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!
Hi i make this recipe pretty often and omg its to die for. Thank you for posting.
You’re welcome, Christie! Thanks for the 5 stars!
Making it for the second time!
Delish?!
Yay!!
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).
I love when a picky toddler is won over by a meal!! It’s the best!!
This was delicious & my picky teens loved it
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!!!!
That’s such a huge compliment! Thank you so much for taking the time to come back and let me know.
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! ????
So glad you loved it and won over your picky husband too!
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!
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.
You’re welcome, Marita!
I did almost the exact same thing and it was amazing! I servers mine with penne and a side of green beans ?
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!
You can just use whatever pan you have available.
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.
Hi! This looks fabulous! My crockpot broke. Can I slow cook it on the stove all day? What temp?
You can cook it in a dutch oven on the stove top at 325 for an hour. Enjoy 🙂
That was seriously delicious!
So glad you enjoyed it, Shubha!
Do you have carb/net carb information?
This recipe has 8 grams of carbs per serving.
I love the idea of lemon slices at what point would you put them in or do you think it would make it bitter?
You could just add them in at the end. Flavors are different for everyone so use how ever much you like. Enjoy!
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.
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!
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.
Thanks for dropping by to let me know! I’m so glad you enjoyed it!
How is this keto friendly?
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.
Is the only liquid that is added before cooking the 4hours is the lemon juice.?
Yep 🙂
Could I use heavy cream if I don’t have half n half ? Would the portion be the same ?
You can mix 3/4 cup whole milk + 1/4 cup heavy cream to use as a substitute for half and half. Hope this helps!
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.
Thanks for dropping by to let me know! I’m so glad you enjoyed it!
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.
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!
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!
Hi! I had the same question but how much stock or bouillon is best to use?
I used a tablespoon of chicken base for this recipe.
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.
You can mix it with the half-and-half. The boiling water helps it dissolve faster, but you can dissolve it in any liquid with a little bit of effort!
Perfect. I have this cooking right now! Looking forward to trying this. Thank you.
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.
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.
Coukd the cream curdle while cooking
No, it won’t curdle.
Can coconut milk be used instead of half and half?
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.
this is in my slow cooker now… Looks and smells amazing. Can’t wait for dinner!
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?
Thanks,
So sorry about that…it should be kosher salt. I’ve updated the recipe card so hopefully it sticks. Thanks for letting me know!
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!
I love it!! Thank you so much for taking the time to come back and letting me know.
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.
Thanks for the 5 stars! So glad you enjoyed it!
hello! can this be made without browning the chicken first?
Thanks!
Yes 🙂
Can you use whole milk instead of half and half? I can’t wait to make this!
Yes, it just won’t be as thick.
What is 1 cup Half and Half??
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!
Do you have the nutrition information on this other than calories? That would be helpful – thanks!
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.
Do you have any recipes that calls for two people?
You could always halve the recipes and use a smaller slow cooker that way avoiding any leftovers. 🙂
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!
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!
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!
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!
I don’t have any lemons. Can I use “real lemon” juice? If so, how much would I use?
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!
At what point do you add the shaved Parmesan cheese when using that option?
I would add it in at the very end. Enjoy!
Can
i use stick margarine in this ..Im out of butter
If you’re in a pinch, go for it! 🙂
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?
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.
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!
Yes, boneless chicken thighs will work great for this recipe. I would suggest cooking it on low for 7 hours. Enjoy!
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!!
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!!
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!
You’re so lucky! I’d say I used about a 1/4 cup of juice and 1 tablespoon of zest. Hope this helps!
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.
How awesome! So great to have a dish that everyone enjoys! I look forward to seeing you around the site!
After cooking the chicken on each side is it supposed to be fully cooked? Or will it finish cooking in the crock pot?
No, you’re just browning it before placing it in the slow cooker to complete the cooking process. Enjoy!
Can I substitute lime instead of lemon
Sure 🙂
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!
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.
My new favorite meal! Thank you!
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.
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!
I’m curious if I can make this in an instant pot.
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.
Did you try in the instant pot? If so how did it turn out?
Slow cooker meals are my favorite! This looks so good!
Thanks, Krista!
This looks wonderful and so easy! I may be making this for dinner tonight (and for a friend after an upcoming surgery)! Love that lemon!
Thanks, Patricia! That’s such a sweet thing for you to do for a friend. I’m sure they’ll definitely appreciate it!
I am so making this creamy chicken for dinner tomorrow! I love how easy it is!
Thanks, Catalina! I hope you enjoy it!
Whoa, this is making me drool – looks delicious!
Thanks, Kimberly!
I love how you made this in the slow cooker! Looks delicious!
Thank you! I hope you enjoy it!!