Crock Pot Creamy Lemon Chicken is covered in a creamy sauce with lots of lemon flavor and a few capers. Serve over angel hair pasta for an easy and delicious family meal.
If you love the flavor of lemon chicken, try these other recipes: Instant Pot Creamy Lemon Chicken, Slow Cooker Lemonade Chicken, and Chicken with Lemon Butter Sauce.
The chicken breasts cook up so tender and both lemon juice and lemon zest give plenty of bright lemon flavor to the sauce. A little cornstarch added at the end helps thicken the sauce some so it coats the sauce perfectly.
A tablespoon of chicken bouillon gives lots of depth of flavor to the sauce.
I pan-fried the chicken quickly first to sear the outside, but you could skip this step and add the raw chicken directly to the crock pot.
The sauce is also flavored with dried basil and crushed red pepper flakes for just a little heat.
How To Serve Crock Pot Creamy Lemon Chicken
Serve Crock Pot Creamy Lemon Chicken over angel hair pasta or rice for a meal the whole family will enjoy! Great sides to serve with this recipe are steamed broccoli, asparagus, or green beans and Yeast Rolls.
How Long To Cook Chicken Breasts In Slow Cooker
Every slow cooker cooks a little bit differently so use the cooking time as an estimate. Chicken is done when it reaches an internal temperature of 165 degrees. I prefer to cook chicken breasts on LOW in the slow cooker. They are too easy to overcook on HIGH and then they become dry and chewy. Cooked on LOW, they should be done in 3 and a half hours, but check them a little before the 3 hour mark.
Recipe Tip
Don’t leave the chicken in the slow cooker after it is done cooking. It will continue to cook and get overcooked.
How To Store
Leftovers can be kept in an airtight container in the refrigerator for 4 days and reheated in a microwave.
More Crock Pot Chicken Recipes
- Crock Pot Cheesy Stuffing Chicken
- Crock Pot Catalina Chicken
- Slow Cooker Creamy Tuscan Chicken
- Crock Pot Creamed Chicken
- Slow Cooker Chicken with Bacon Gravy
- Slow Cooker Marry Me Chicken
- Crock Pot Chicken Parmesan
Crock Pot Creamy Lemon Chicken
Equipment
Ingredients
- 4 boneless, skinless chicken breasts
- salt and pepper
- 5 tablespoons butter,, divided
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup lemon juice
- zest of 1 lemon
- 1 cup half-and-half
- 1 tablespoon cornstarch
- 1 tablespoon chicken base
- 1 tablespoon capers,, rinsed and drained
Instructions
- Heat 1 tablespoon butter in either a cast iron skillet or a nonstick skillet. Season chicken with salt and pepper and add to skillet.
- Cook until golden brown, about 3 minutes per side. Place in 6 quart crock pot.
- Cut remaining 4 tablespoons of butter into 4 pieces and place a piece over each chicken breast.
- Add basil, red pepper flakes, lemon juice, and lemon zest. (Note: The lemon slices in the picture were added just before taking pictures for presentation. Only add the juice and the zest.)
- Cover crock pot and cook on LOW for 3 1/2 hours or on HIGH for just under 2 hours.
- Add 1 tablespoon of the 1 cup of half-and-half to a small bowl and whisk in the cornstarch. Whisk into the rest of the half-and-half. Whisk in chicken base and add the capers.
- Add half-and-half mixture to crock pot. Mix it in and cover and cook on HIGH for 1 more hour.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted March 29, 2018.
Recipe adapted from Dinner, Then Dessert
This recipe is excellent and simple to make. I have made it several times and highly recommend it.
Good,! Low for 3.5 hours , then add cream broth capers, and then cook another hour.? It seemed too long so I did it at 2.5 hiurs
I can’t wait to make this recipe as I’m looking for new dinner ideas that I can make in my crock pot. Can I substitute chicken stock for the chicken base? And what is chicken base? Is it a bullion cube? Thanks!
1 tsp is equal to 1 bullion cube so this would need 3 cubes
Excellent and instead of pasta I used riced caulifower
Easy and delicious. I added fresh mushrooms to the sauce in the last hour.
Delicious and loved by the whole family.
I made this recipe using chicken thighs instead of the breasts. It’s still cooking but it smells Heavenly.
I removed about 2/3 of the skin and visible fat from the thighs.
Hi! When do you add in the capers? Not listed above 🙂
Sorry ! I’ll fix that!
Can you use thin chicken breasts or do they have to be the fatter ones?
You can use thin chicken breasts and reduce the cooking time.
If you put the chicken in raw, is the cook time the same as searing it?