Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 4 hrs 15 mins | Servings: 5
This crockpot creamy lemon chicken breasts the ultimate family dinner! Perfect to pair with pasta, mashed potatoes, or rice for an incredibly delicious and filling meal excellent for the whole family!
Ingredients
1/2 c. Butter, divided
5 Chicken Breasts
1 1/2 teaspoon Italian Seasoning
2 teaspoons Chicken Bouillon
1/4 c. Chicken Broth, low sodium
3 cloves Garlic, pressed or finely minced
2 Lemons, zested and juiced (about 1/4 c. juice)
1/2 teaspoon Coarse Salt
1/4 teaspoon Pepper
To Finish:
1 tablespoon Corn Starch
1 c. Heavy Cream (or half and a half)
How to make Crock Pot Creamy Lemon Chicken Breasts
Step 1: With salt and pepper, season the chicken breasts and set them aside.
Step 2: Melt 2 tbsp butter in a skillet over medium-high heat. Add the chicken breasts to the melted butter and cook for a couple of minutes on each side until brown. If needed, cook the chicken breasts in 2 batches. Set the chicken aside to a plate when done.
Step 3: Adjust the heat to medium-low. To the same skillet, add the Italian seasoning and stir to bloom the spices. Pour in the chicken broth and scrape the bottom of the pan to remove the browned bits. Then, add the bouillon and stir until dissolved. Remove from the heat and set the skillet aside.
Step 4: In a single layer, add the chicken breasts with the juices to a slow cooker. Add the garlic along with the lemon zest, and lemon juice. Distribute the pieces of the cut butter over the chicken. Then, pour the reserved pan juices from the skillet on the chicken.
Step 5: Cover and set to cook for 3 hours on low or 2 hours on high.
Step 6: Mix well the cream and cornstarch until completely dissolved. Stir this into the chicken in the slow cooker. Cover the slow cooker again and continue to cook for an hour on a high setting.
Step 7: To a plate, transfer the chicken breasts. Give the sauce a good mix until everything is incorporated. If needed, add more salt to taste.
Step 8: You can serve the chicken whole with the sauce over them or you can shred/slice the chicken and return it to the sauce. Serve over pasta, mashed potatoes, rice, or anything you like garnished with some lemon slices, fresh parsley, Parmesan cheese, freshly ground pepper. Enjoy!
Ingredients
- 1/2 c. Butter, divided
- 5 Chicken Breasts
- 1 1/2 teaspoon Italian Seasoning
- 2 teaspoons Chicken Bouillon
- 1/4 c. Chicken Broth, low sodium
- 3 cloves Garlic, pressed or finely minced
- 2 Lemons, zested and juiced (about 1/4 c. juice)
- 1/2 teaspoon Coarse Salt
- 1/4 teaspoon Pepper
- To Finish:
- 1 tablespoon Corn Starch
- 1 c. Heavy Cream (or half and a half)
Instructions
Step 1: With salt and pepper, season the chicken breasts and set them aside.
Step 2: Melt 2 tbsp butter in a skillet over medium-high heat. Add the chicken breasts to the melted butter and cook for a couple of minutes on each side until brown. If needed, cook the chicken breasts in 2 batches. Set the chicken aside to a plate when done.
Step 3: Adjust the heat to medium-low. To the same skillet, add the Italian seasoning and stir to bloom the spices. Pour in the chicken broth and scrape the bottom of the pan to remove the browned bits. Then, add the bouillon and stir until dissolved. Remove from the heat and set the skillet aside.
Step 4: In a single layer, add the chicken breasts with the juices to a slow cooker. Add the garlic along with the lemon zest, and lemon juice. Distribute the pieces of the cut butter over the chicken. Then, pour the reserved pan juices from the skillet on the chicken.
Step 5: Cover and set to cook for 3 hours on low or 2 hours on high.
Step 6: Mix well the cream and cornstarch until completely dissolved. Stir this into the chicken in the slow cooker. Cover the slow cooker again and continue to cook for an hour on a high setting.
Step 7: To a plate, transfer the chicken breasts. Give the sauce a good mix until everything is incorporated. If needed, add more salt to taste.
Step 8: You can serve the chicken whole with the sauce over them or you can shred/slice the chicken and return it to the sauce. Serve over pasta, mashed potatoes, rice, or anything you like garnished with some lemon slices, fresh parsley, Parmesan cheese, freshly ground pepper. Enjoy!
