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Slow Cooker Creamy Lemon Herb Chicken

This creamy lemon herb chicken cooks to perfection in the slow cooker with fresh herbs, garlic, and a splash of lemon. Tender, flavorful, and effortless! The bright citrus notes balanced with rich creaminess create a dish that tastes like you've been cooking all day – when in reality, your slow cooker did all the work.
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Course: Main Course
Cuisine: American
Keyword: Slow Cooker, Creamy Chicken, Lemon Herb Chicken, Crockpot Recipe
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6 servings
Calories: 425kcal

Equipment

  • Slow Cooker
  • Skillet

Ingredients

  • 2 pounds boneless, skinless chicken thighs substitute breast if preferred
  • 1 medium onion finely diced (sweet onion preferred)
  • 4 cloves garlic minced
  • 2 lemons zest and juice (Meyer lemons recommended when in season)
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1 tablespoon fresh rosemary chopped
  • 2 tablespoons fresh parsley chopped, plus extra for garnish
  • 1 cup chicken broth low-sodium preferred
  • 1 cup heavy cream half-and-half works for a lighter version
  • 2 tablespoons cornstarch mixed with 2 tablespoons water
  • 2 tablespoons olive oil
  • 1 teaspoon salt kosher salt preferred
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes optional

Instructions

  • Season chicken thighs generously with salt and pepper on both sides. Brown the chicken in a skillet with a tablespoon of olive oil before transferring to the slow cooker.
  • Sauté the diced onion in the remaining tablespoon of olive oil until translucent (about 3-4 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  • Place the browned chicken in your slow cooker. Add the onion-garlic mixture, lemon zest, lemon juice, thyme, rosemary, and 1 tablespoon of parsley. Pour in the chicken broth and stir gently to combine.
  • Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken easily shreds with a fork.
  • About 30 minutes before serving, whisk together heavy cream and cornstarch mixture. Gently stir this into the slow cooker, being careful not to break apart the chicken. Cover and cook on high for an additional 20-30 minutes until the sauce thickens.
  • Just before serving, taste and adjust seasonings if needed. Gently stir in the remaining tablespoon of fresh parsley.

Notes

For a healthier version, you can substitute heavy cream with evaporated skim milk and Greek yogurt. Adding vegetables like spinach or kale in the final 10 minutes will boost nutrients. The dish pairs well with rice, quinoa, cauliflower rice, or zucchini noodles.
Leftovers can be refrigerated for up to 3 days or frozen without the cream sauce for up to 2 months.

Nutrition

Calories: 425kcal | Carbohydrates: 6g | Protein: 38g | Fat: 28g | Sodium: 520mg | Potassium: 455mg | Fiber: 1g | Vitamin C: 15mg | Calcium: 8mg
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