This Creamy Slow Cooker Lemon Chicken is exactly the kind of dinner that makes you feel like you've got your life together, even if you absolutely do not. It's rich and comforting, but still has those bright, sunny lemony vibes that make it feel right at home in spring and summer too. If you're after Slow Cooker Creamy Lemon Chicken that tastes like you actually tried, this is the one.
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We are fully in love with our slow cooker in this house, and while it usually gets dragged out for stews and beefy things the minute the weather turns grim, I've been using it more and more in warmer months too.
And this? This is exactly why. It's creamy, lemony, comforting and somehow still feels fresh. Seb is obsessed with it, which is both helpful and slightly inconvenient because leftovers become a competitive sport.
Recipe Highlights
TASTE: Creamy, bright & lemony
EASE: Mostly hands-off
TOP TIP: Taste and adjust the lemon before serving
SEB'S RATING: Scrapes the plate clean
Happy Cooking, Ieva xx
Cooking Chicken In A Slow Cooker
Chicken in a slow cooker gets a slightly bad reputation, and honestly, not entirely without reason. Lean chicken breasts can dry out if they're left for too long on low heat, especially if they're not surrounded by enough liquid.
That's why this recipe cooks on high for 3-4 hours, which is enough time to make the chicken tender without pushing it into sad, stringy territory. If you'd rather cook on low heat, I'd strongly recommend using chicken thighs instead. They're more forgiving and stay juicy for longer. In that case, cook on low for 5-7 hours, then switch to high when you add the cream mixture so the sauce thickens properly.
Ingredient Notes
- Chicken breasts. Lean, quick-cooking and ideal here as long as you don't overdo the cooking time.
- Plain flour. Helps the chicken colour up when seared, slightly thickens the sauce and gives it that lovely clingy texture.
- Butter + garlic. Adds richness and flavour to the base of the lemon sauce.
- Chicken stock / chicken broth. The savoury backbone of the dish. Use a good one if you can - it really makes a difference.
- Cornflour (Cornstarch). Helps the cream sauce thicken at the end without making it heavy or gluey.
- Double cream / heavy cream. Gives this its silky, luxurious finish. Cream cheese could work in a pinch, but the texture will be different.
- Fresh lemon juice. Absolutely key for those bright flavours of fresh lemon. Bottled won't hit the same.
- Dijon mustard. Doesn't make it mustardy - just adds depth and a little sharpness.
- Parmesan cheese. Salty, savoury and exactly what makes the sauce taste like more than "cream plus lemon".
A full ingredient list, detailed instructions and nutritional information can be found in the recipe card at the bottom of the post.
Step-BY-Step Method
1. Season and flour the chicken. Pat the chicken dry, season with salt and pepper, then dust lightly in flour.
2. Sear the chicken. In a large skillet over medium-high heat, melt half the butter and sear the chicken for 2-3 minutes per side until lightly golden. Transfer to the slow cooker.
3. Build the flavour base. In the same pan, lower the heat and add the remaining butter. Stir in the garlic and cook briefly until fragrant.
4. Deglaze the pan. Pour in some of the chicken stock, scraping up all the golden bits from the pan, then pour everything into the slow cooker.
5. Slow cook. Add the rest of the stock, cover and cook on high for 3-4 hours.
6. Finish the sauce. In a small bowl, mix the cornflour and water first, then whisk in the cream, Dijon and fresh lemon juice.
7. Make it creamy. Pour into the slow cooker, add the parmesan cheese, and stir gently around the chicken.
8. Thicken and serve. Cook on high for another 10-15 minutes until the cream sauce thickens slightly. Taste, adjust and serve. A little fresh parsley and lemon slices on top also make it look like you had a plan all along.
Important Tips
- Flour and sear the chicken first. This isn't just for colour - it also helps the sauce thicken and cling to the chicken better.
- Add the cream at the end. Cream added too early can split or lose that lovely silky texture.
- Want it more lemony? Stir in a little lemon zest just before serving for extra brightness.
- Zest before juicing. A deeply unglamorous but very important truth. Once you've juiced a lemon, zesting it becomes a ridiculous task.
- Use chicken thighs if cooking low and slow. They're much more forgiving than chicken breasts.
- Store leftovers properly. Keep in an airtight container in the fridge for 3-4 days. Reheat gently over low heat (high heat will make the sauce curdle) so the sauce stays smooth.
Serving Suggestions
This creamy lemon chicken is excellent with something starchy to catch every drop of that sauce. Try it with:
- Food Mill Mashed Potatoes
- a big bowl of spaghetti
- white rice or cauliflower rice if you want something lighter
- crusty bread for unapologetic sauce-mopping
For vegetables, I'd go with:
- Garlic-Roasted Green Beans
- Lemon and Garlic Tenderstem Broccoli (Broccolini)
- a simple green salad (like Courgette Ribbon Salad) if you want to balance the decadence
More Slow Cooker Chicken Recipes
If you love easy slow cooker recipes with minimal effort and maximum payoff, I've linked more slow cooker chicken recipes below.
Slow Cooker Creamy Lemon Chicken
Equipment
- Large Frying Pan
Ingredients
- 4 chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 30 g (3-4 tablespoon) plain flour
- 40 g (3 tablespoon) unsalted butter
- 2 garlic cloves minced
- 300 ml (1¼ cups) chicken stock
- 1 heaped teaspoon cornflour cornstarch + 1 tablespoon water
- 180 ml (¾ cup) double cream
- 3-4 tablespoon lemon juice
- 2 teaspoon Dijon mustard
- 60 g (½ cup) Parmesan finely grated
Instructions
- Pat the chicken breasts dry. Season with salt and pepper, then lightly coat in the flour, shaking off any excess.
- Heat a large frying pan over medium-high heat and melt half the butter.
- Sear the chicken for 2-3 minutes per side until lightly golden (it doesn't need to be cooked through).
- Transfer to the slow cooker.
- In the same pan, reduce the heat to low and add the remaining butter.
- Stir in the garlic and cook gently for about 30 seconds (no browning - burnt garlic will taste bitter).
- Pour in about half the stock, scraping up all the golden bits from the pan. Let it come to a gentle simmer, then pour everything into the slow cooker with the chicken.
- Add the remaining stock, cover, and cook on high for 3-4 hours.
- When the chicken is cooked, in a bowl, mix together cornflour and water. Add the cream, lemon juice, and Dijon mustard and mix to combine.
- Pour this into the slow cooker, followed by the Parmesan. Stir gently around the chicken (try not to break it up).
- Cover and cook on high for 15 minutes, until the sauce thickens slightly and the cheese melts.
- Taste the sauce - this is where you decide if you're feeling bold. Add more lemon juice, salt, or pepper if needed. TIP: you can stir in the zest of one lemon just before serving to make the sauce more lemony.
- Serve over rice, mashed potato or pasta.
Notes
Nutrition
Valerie Moore says
Using this recipe for Sunday lunch.
Ieva Greber says
Lovely, hope you like it as much as we do 🙂
Lizzie says
This creamy slow cooker lemon chicken is rich, bright, and so easy for dinner!! The lemony sauce makes it feel fresh while still being comforting and satisfying.
Ieva Greber says
Thank you, Lizzie! Glad you enjoyed it 🙂
Calina says
This sounds like such a comforting dinner! The creamy lemon sauce must be amazing with the tender chicken. 🍋✨
Elaine says
This is a super slow cooker chicken recipe. We loved the lemon/cream sauce and the chicken was still pretty moist. Perfect with mashed potatoes.
Lathiya says
This creamy lemon chicken tasted indeed awesome. It is creamy, the chicken was juicy.
Ieva Greber says
Thank you, Lathiya! I’m so happy you enjoyed it — creamy sauce and juicy chicken is exactly the cosy little dinner win we’re after here.