Description

Slow Cooker Creamy Lemon Herb Chicken features tender boneless chicken breasts cooked to perfection in a slow cooker and topped with a rich, creamy lemon and herb sauce. The dish combines the zestiness of lemon with fragrant rosemary and garlic, creating a comforting and flavorful meal that’s easy to prepare and perfect for a cozy dinner.

Ingredients

Scale

Chicken and Seasoning

4 boneless skinless chicken breasts
1/2 tsp salt
1/4 tsp pepper

For Browning and Flavor

3 tbsp unsalted butter (can use salted, adjust salt accordingly)
1 shallot, diced
4 cloves garlic, minced
1 tbsp fresh chopped rosemary
Zest from 1 lemon

Liquid Ingredients and Sauce

1 1/2 cups chicken broth
1/2 cup heavy cream
1 tbsp cornstarch
2 tbsp water (for cornstarch slurry)

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Instructions

Brown the Chicken: If your slow cooker has a sauté function, turn it on; otherwise, heat a large skillet over medium-high heat. Add butter, then brown the chicken breasts for 3-5 minutes on each side until golden, but not cooked through.
Sauté Shallots and Herbs: Add diced shallot, minced garlic, and chopped rosemary to the slow cooker or skillet. Cook for 1-2 minutes until fragrant.
Transfer to Slow Cooker if Needed: If you used a skillet for browning and sautéing, transfer the chicken and herb mixture to the slow cooker.
Add Broth and Seasonings: Pour chicken broth into the slow cooker, stir in lemon zest, and season with salt and pepper.
Slow Cook the Chicken: Cook on high for 3-4 hours or on low for 6 hours until the chicken is tender and cooked through.
Remove Chicken and Keep Warm: Take out the chicken breasts and set them aside on a plate, covering them to retain warmth.
Thicken the Sauce: Turn on the slow cooker sauté function again or transfer the cooking juices to a skillet over medium heat. Whisk cornstarch with 2 tablespoons of water to make a slurry. Add the heavy cream and cornstarch slurry to the juices, then cook for about 5 minutes until the sauce thickens.
Serve: Drizzle the creamy lemon herb sauce over the chicken breasts. Garnish with additional rosemary if desired. Serve warm and enjoy!

Notes

This recipe requires slow cooking for tender and flavorful chicken with minimal hands-on time.
You can use salted butter, but adjust added salt accordingly to avoid oversalting.
The creamy lemon sauce is best made at the end to prevent curdling.
Fresh herbs enhance the flavor, but dried rosemary can be substituted—use about 1 teaspoon dried.
For a thicker sauce, increase cornstarch slurry slightly, but add gradually to avoid over-thickening.

Nutrition

Serving Size: 1 serving
Calories: 326 kcal
Sugar: 2 g
Sodium: 650 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0.4 g
Carbohydrates: 5 g
Fiber: 0.4 g
Protein: 26 g
Cholesterol: 130 mg