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Crock Pot Creamy Lemon Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 90 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 35 minutes
  • Total Time: 4 hours 50 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crock Pot Creamy Lemon Chicken recipe features tender boneless chicken breasts or thighs cooked slowly in a savory lemon cream sauce infused with garlic, onion, and Italian seasoning. The chicken is first browned on the stovetop for flavor, then slow-cooked in a crock pot until juicy and infused with rich, creamy goodness. Finished with a tangy lemon mustard sauce thickened to perfection, this easy-to-make dish is perfect for a comforting weeknight dinner.

Ingredients

Scale

Chicken

  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Sauté

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 small yellow onion, chopped
  • 3 cloves garlic, minced

Sauce

  • 1 ½ cups chicken broth
  • 1 teaspoon grainy mustard
  • 3/4 cup heavy cream
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Instructions

  1. Season the chicken: Sprinkle both sides of the chicken breasts or thighs evenly with Italian seasoning, salt, and black pepper. Set aside to allow the flavors to settle.
  2. Sauté aromatics: Heat butter and olive oil in a large skillet over medium-high heat. Add chopped onion and minced garlic, sautéing for about 2 minutes until fragrant and softened.
  3. Brown the chicken: Push the onions and garlic to the side of the skillet and add the seasoned chicken. Cook each side for 2 to 3 minutes until nicely browned but not fully cooked through. Stir the onions and garlic with the chicken, then carefully transfer everything from the skillet to the crock pot. Pour the chicken broth over the chicken.
  4. Slow cook the chicken: Cover the crock pot with the lid and cook on low heat for 3 to 4 hours, or on high heat for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
  5. Finish the sauce: Remove the shredded or whole chicken from the crock pot and cover to keep warm. Add heavy cream, grainy mustard, and lemon juice to the crock pot and whisk to combine. To thicken the sauce, whisk in 1 tablespoon of cornstarch until smooth.
  6. Cook to thicken: Return the chicken to the crock pot with the sauce. Cover and cook for an additional 30 minutes, allowing the sauce to thicken slightly. Uncover and stir the sauce. Taste and adjust seasoning with additional salt and pepper if desired.
  7. Serve: Plate the chicken and generously spoon the creamy lemon sauce over the top. Enjoy this comforting, creamy lemon chicken with your favorite side dishes.

Notes

  • Chicken thighs can be substituted for breasts for a juicier result.
  • For a thicker sauce, you can add a little more cornstarch dissolved in cold water.
  • Use fresh lemon juice for the best citrus flavor.
  • Serve with rice, mashed potatoes, or steamed vegetables for a complete meal.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

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Find it online: https://easy-tapas-recipes.com/crock-pot-creamy-lemon-chicken-recipe/