Slow Cooker Creamy Lemon Herb Chicken

Slow-Cooker Creamy Lemon Herb Chicken
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 6
Calories: 350
Description

This slow cooker creamy lemon herb chicken recipe features tender chicken breasts simmered in a rich, creamy lemon garlic sauce infused with aromatic herbs.

Ingredients
    For the Chicken
  • 6 boneless skinless chicken breasts (for a leaner option) or 6 bone-in skin-on chicken thighs (for extra flavor)
  • 2 ½ cups of low-sodium chicken broth
    • For the Marinade & Seasonings
  • 2 large lemons (zest and juice)
  • 4 cloves of garlic, minced
  • 1 small onion, finely chopped
  • 1/4 cup of extra-virgin olive oil
  • 2 teaspoons of dried thyme
  • 2 teaspoons of dried oregano
  • 1 teaspoon of dried rosemary
  • 1 teaspoon of paprika
  • Salt and pepper to taste
    • Fresh Herbs (for finishing)
  • 1/4 cup of freshly chopped parsley
  • 2 tablespoons of fresh basil, roughly torn
    • For the Creamy Sauce
  • 1/2 cup of heavy cream (or coconut cream for a dairy-free option)
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of salt to taste
  • 1/2 cup of grated Parmesan cheese for extra creaminess
    • Optional Extras
  • 1 cup of sliced mushrooms (for added earthiness)
  • 1 cup of halved cherry tomatoes (for a pop of color and freshness)
Cooking Instructions
    Preparation and Marinating
  1. 1
    Prep the Chicken
    • Rinse your chicken thighs or breasts under cool water and pat them dry with paper towels.
    • This is essential if you plan to sear the chicken later for extra flavor.
    • Chicken breasts work well but may require less cooking time to avoid drying out.
  2. 2
    Mix the Marinade
    • In a large bowl, combine the zest and juice of 2 large lemons, 4 minced garlic cloves, 1 small finely chopped onion, ¼ cup extra-virgin olive oil, 2 teaspoons dried thyme, 2 teaspoons dried oregano, 1 teaspoon dried rosemary, 1 teaspoon paprika, and a pinch of salt and pepper.
    • Whisk until the spices are evenly incorporated.
  3. 3
    Marinate the Chicken
    • Add the chicken pieces to the bowl, ensuring each piece is thoroughly coated with the marinade.
    • Cover and let it sit at room temperature for at least 20 minutes, or refrigerate for up to 2 hours to allow deeper flavor absorption.
    4. Sear the Chicken (Optional but Recommended)
  4. 4
    Preheat a Skillet
    • Heat a large skillet over medium-high heat and add a splash of extra-virgin olive oil.
  5. 5
    Sear the Chicken
    • Place the marinated chicken in the skillet.
    • If using thighs, place them skin-side down and sear undisturbed for 2-3 minutes until a golden crust forms.
    • Flip and sear the other side for another 2 minutes.
  6. 6
    Transfer to Slow Cooker
    • Once seared, remove the chicken from the skillet and set aside.
    • You'll add these seared pieces directly into the slow cooker.
    7. Setting Up the Slow Cooker
  7. 7
    Prepare the Base
    • If using optional extras, begin by placing 1 cup of sliced mushrooms and 1 cup of halved cherry tomatoes at the bottom of the slow cooker.
    • This vegetable layer not only enhance the flavor but also serves as a bed for the chicken, preventing sticking.
  8. 8
    Add the Chicken
    • If you seared the chicken in the step above, transfer the seared chicken pieces into the slow cooker on top of the vegetable base.
    • If you skipped searing, simply place the marinated chicken directly into the slow cooker.
  9. 9
    Add the Broth
    • Pour in the 2 ½ cups of low-sodium chicken broth.
    • Use ½ cup of low-sodium chicken broth or water for every pound of chicken.
    • This is necessary to create steam and ensure an even heat transfer throughout the slow cooker.
    • If the dish seems dry, add more chicken broth as it cooks.
    • Some slow cookers recommend adding the liquid until the slow cooker is about half (½) to three-quarters (¾) full.
    10. Slow Cooking and Creamy Lemon Herb Sauce
  10. 10
    Cook Low and Slow
    • Cover the slow cooker with its lid and set it to low heat.
    • Allow the chicken to cook for 3 to 4 hours until it is tender and the flavors meld together.
  11. 11
    Prepare the Creamy Sauce
    • In a small bowl, mix the reserved ½ cup heavy cream (or coconut cream) with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, and (if using) ½ cup grated Parmesan cheese for extra creaminess.
  12. 12
    Add the Creamy Sauce
    • About 30 minutes before the cooking time is up, gently pour the cream mixture over the chicken in the slow cooker.
    • Stir lightly to combine, allowing the sauce to thicken and infuse with the lemon-herb flavors.
    13. Final Touches and Serving
  13. 13
    Adjust Seasonings
    • Once the slow cooking is complete, give the dish a gentle stir.
    • Taste the sauce and adjust the seasoning with additional salt, pepper, or a squeeze of fresh lemon juice if desired.
  14. 14
    Garnish
    • Sprinkle ¼ cup freshly chopped parsley and 2 tablespoons of roughly torn fresh basil over the top to add a burst of color and freshness.
  15. 15
    ServeLemon Herb Chicken | Creamy Lemon Chicken Breast
    • Plate your slow-cooker creamy lemon herb chicken while hot.
    • It pairs wonderfully with sides like fluffy rice, buttery mashed potatoes, or a crisp green salad.

Nutrition Facts

Servings 6

Serving Size 1 chicken thigh with sauce

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 20g31%
Saturated Fat 8g40%
Cholesterol 110mg37%
Sodium 480mg20%
Potassium 550mg16%
Total Carbohydrate 8g3%
Dietary Fiber 1g4%
Sugars 3g
Protein 32g64%
Vitamin A 350 IU
Vitamin C 25 mg
Calcium 90 mg
Iron 2 mg
Vitamin D 60 IU
Vitamin K 12 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • You can use chicken thighs for extra juiciness or chicken breasts for a leaner option.
  • Substitute heavy cream with coconut cream and skip the Parmesan cheese for a dairy-free option.
  • Fresh herbs like thyme, rosemary, or oregano can be used instead of dried.
  • Adjust the amount of lemon juice and zest to suit your taste preferences.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
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Read it online: https://tinakitchen.com/recipe/slow-cooker-creamy-lemon-herb-chicken/

We hope you enjoy making this recipe.

Happy cooking!