Slow Cooker Creamy Lemon Herb Chicken

Prep Time 20 mins

Cook Time 4 hrs

Total Time 4 hrs 20 mins

Cooking Method: Braising, Simmering

Cuisine: American

Courses: Dinner, Lunch

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
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
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
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.

Sear the Chicken (Optional but Recommended)

4
Preheat a Skillet
- Heat a large skillet over medium-high heat and add a splash of extra-virgin olive oil.
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
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.

Setting Up the Slow Cooker

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
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
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.

Slow Cooking and Creamy Lemon Herb Sauce

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
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
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.

Final Touches and Serving

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
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
Serve
- 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.