Slow Cooker Creamy Lemon Chicken

Slow cooker creamy lemon herb chicken over a bowl of rice.

5 from 1 vote

Slow Cooker Creamy Lemon Chicken

There’s something so satisfying about chicken with lemon sauce. It’s rich, but not too decadent, and the zesty lemon flavor really lifts it. Spinach brings in some freshness and added color, too.

Prep Time10

Cook Time3 30

Total Time3 40

Course: Main Course

Cuisine: American

Servings:

Calories: 459kcal

Author: Ryan Allen

Equipment

Ingredients

2 pounds boneless, skinless chicken breasts
½ teaspoon italian seasoning
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon dried thyme
3 teaspoons garlic minced
¼ cup lemon juice fresh squeezed
1 cup low-sodium chicken broth
3 tablespoons butter cubed
8 ounces cream cheese cubed
1 cup heavy cream
2 cups fresh spinach chopped

Instructions

Season chicken with Italian seasoning, black pepper, onion powder, and thyme. Then, place it in the bottom of the slow cooker.
In a small bowl, add garlic, lemon juice, and chicken broth. Whisk and add to the slow cooker.
Place the butter and cream cheese on top of the chicken.
Cover and cook on low for 5-6 hours or high for 2½-3½ hours.
Remove chicken and shred with two forks.
Whisk heavy cream into the sauce. Then, add spinach and shredded chicken back into the slow cooker. Mix until coated in sauce. Cook for 30 minutes until the spinach is reduced by half and the sauce thickens.
Serve over rice or noodles and garnish with lemon slices.

Notes

The Right Amount of Liquid: Make sure you have enough liquid so the chicken doesn't dry out. If you're using a 6-quart slow cooker, the liquid should be about halfway up the sides of the chicken breasts. If your slow cooker is smaller, the liquid might cover a little bit more of the chicken.

To Keep the Chicken Moist: Don't leave the chicken sitting in the crockpot on the warm setting for too long after it's done cooking. It will continue to cook and can dry out.

When Thickening the Sauce: Remember that the sauce will continue to thicken as it cools so go slow with adding the cornstarch slurry. If you end up putting too much, a splash of chicken broth can help.

Storing and Reheating: Leftovers keep in an airtight container in the refrigerator for up to 4 days or frozen for up to a month. Reheat on the stovetop or in the microwave for 60-second intervals until it is heated through.

Nutrition