Slow cooker lemon chicken breasts are tender, never dry, and drenched in a generous amount of creamy Parmesan-garlic sauce made with fresh lemon juice.
This creamy, rich, slow-cooker lemon chicken recipe gives you tender chicken breasts in a garlic parmesan lemon sauce with enough extra sauce for pasta, rice, mashed potatoes, or whatever you like that can catch all that yummy sauce.
It is simple enough for a weeknight, as you can cook it in as little as 90 minutes. The bright lemon flavor keeps the cream sauce from feeling too heavy, but I still like to serve it with a green salad to keep things balanced.
Bright and Creamy Lemon Chicken
I’ve been playing with this recipe for a while now, and during my tests, I found that the sauce works best when the cream, parmesan, and lemon juice are added after the chicken is fully cooked with chicken stock, garlic, and some cornstarch for thickening.
I warm the cream a bit in the microwave before adding it to the crockpot so that it doesn’t curdle, then I stir in fresh lemon juice and Parmesan cheese.
This way, the cream stays smooth, the Parmesan melts better, and the lemon stays bright and fresh. I don’t want a cooked lemon flavor throughout the chicken, just in the sauce!
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken Breasts: I developed this recipe using white meat, and if you follow my recipe tips and avoid overcooking it, it stays juicy and moist even after 3-4 hours on low in the slow cooker. I haven’t tested this with chicken thighs, but they should work if that’s what you have.
- Lemon: You must use lemon juice that is freshly squeezed! Skip any bottled lemon juice; it just doesn’t taste good. For extra lemon flavor, add a little bit of the lemon zest to the party too.
- Parmesan: For the smoothest sauce, use freshly grated Parmesan cheese. Pre-grated cheese has starch added that can make it clumpy.
How to Keep Chicken Breasts Juicy
Avoid mushy or overcooked slow cooker chicken breasts!
For this recipe, I like to cut the chicken breasts in half lengthwise, especially if they are very large. Searing the chicken first in a skillet adds flavor and helps to keep all the juices inside, so don’t skip this step!
Towards the end of the cooking time, check the internal temperature of the chicken with an instant-read thermometer. If your chicken pieces are thin, check early. Remove the chicken from the pot when the thickest part of the breast reaches 165°F (74°C).
Taste the sauce before serving
After you’ve mixed in the cream, parmesan cheese, and lemon juice, taste the sauce to see if it needs additional seasoning.
- More salt will make the sauce extra savory.
- More Parmesan will make it richer.
- More lemon juice will make it brighter.
Note that this sauce should be creamy and spoonable, but it won’t be super thick like an alfredo sauce.
What to Serve with Slow Cooker Lemon Chicken
This slow cooker recipe makes plenty of sauce, with enough to serve it over pasta, rice, mashed potatoes, or steamed vegetables.
I think the lemon chicken would be especially delicious with zucchini noodles, roasted broccoli, or green beans if you’re looking for extra veggies for dinner.
In the photos, I’ve shown it served with my simple green salad to keep the meal fresh and balanced.
Storing and Reheating the Creamy Sauce
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat on the stove, or in short microwave intervals to avoid overcooking the chicken. Avoid boiling the sauce as the cream can separate.
If the sauce thickens in the fridge, add a splash of chicken stock or cream.
More to Try!
If you’re looking for a stovetop version of this meal with a similar bright lemony flavor, try my lemon chicken recipe!
And if you love slow cooker dinner recipes, try my slow cooker marry me chicken next.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Slow Cooker Lemon Chicken
Equipment
- Large skillet
- Tongs
Ingredients
- 2 pounds (900 g) boneless skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (14 g) unsalted butter
- 1 cup (240 ml) low sodium chicken stock
- 1 tablespoon (8 g) cornstarch
- 3 cloves garlic minced
- 1 cup (240 ml) heavy cream warmed slightly
- ¾ cup (75 g) freshly grated Parmesan cheese
- 1½ tablespoons (22 ml) fresh lemon juice
- 1 tablespoon chopped fresh basil leaves or chopped fresh flat leaf parsley
Instructions
- Season the chicken breasts on both sides with salt and ground black pepper.
- Heat the olive oil and butter in a large skillet over medium heat.
- Sear the chicken for 2 to 3 minutes per side, until lightly golden.
- Transfer the chicken to the slow cooker with any butter and juices from the skillet.
- In a mixing bowl, whisk together the chicken stock, cornstarch, and garlic.
- Pour the stock mixture over the chicken in the slow cooker.
- Cover and cook on low for 3 to 4 hours or on high for 1 hour 30 minutes to 2 hours, until the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Transfer the chicken to a plate and keep warm.
- Stir the warmed heavy cream, Parmesan cheese, and lemon juice into the hot liquid in the slow cooker until smooth.
- Return the chicken to the sauce and spoon the sauce over the top.
- Let the chicken rest on the warm setting for 5 to 10 minutes.
- Garnish with basil or parsley before serving.
Notes:
- Use freshly grated Parmesan for the smoothest sauce.
- Warm the cream slightly before adding it to the slow cooker so that it blends into the hot cooking liquid more easily.
- Do not add the cream at the beginning of cooking, as it can separate.
- For extra lemon flavor, add a bit of lemon zest with the lemon juice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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