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.
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
I recommend cooking boneless chicken breasts on LOW in the slow cooker. The texture of chicken breasts cooked on HIGH is sometimes undesirable and they are too likely to get overcooked.Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.