Description

This Crock Pot Creamy Lemon Chicken recipe offers a comforting and flavorful meal that’s easy to prepare. Tender boneless chicken breasts or thighs are seasoned and lightly browned before slow cooking in a luscious creamy lemon sauce infused with garlic, onion, and a touch of mustard. Perfect for a stress-free dinner, this dish delivers rich, tangy flavors with a velvety texture that pairs wonderfully with rice, pasta, or vegetables.

Ingredients

Scale

Chicken and Seasoning

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

For Sautéing

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

For the Sauce

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

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Instructions

Season the Chicken: Sprinkle both sides of the chicken breasts or thighs evenly with Italian seasoning, salt, and black pepper. Set aside while preparing the other ingredients.
Sauté Aromatics: In a large skillet over medium-high heat, melt the butter along with the olive oil. Add the chopped yellow onion and minced garlic and sauté for about 2 minutes until softened and fragrant.
Brown the Chicken: Push the onions and garlic to the side of the skillet. Add the seasoned chicken to the pan and cook for 2 to 3 minutes on each side until nicely browned. Stir the chicken together with the onions and garlic briefly, then carefully transfer everything to the crock pot. Pour the chicken broth over the contents.
Slow Cook the Chicken: Cover the crock pot 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. Once done, remove the chicken and keep it covered to stay warm.
Make the Sauce: Into the crock pot, add the heavy cream, grainy mustard, and lemon juice. Whisk together to combine. To thicken the sauce, whisk in the cornstarch and place the chicken back into the crock pot. Cover and cook for another 30 minutes until the sauce thickens slightly.
Finish and Serve: Uncover the crock pot and stir the sauce. Taste and add additional salt and pepper if desired. Serve the chicken topped with the creamy lemon sauce and enjoy warm.

Notes

For best results, use chicken thighs for a juicier texture; chicken breasts work well too.
If you prefer a thicker sauce, increase the cornstarch to 1.5 tablespoons and mix well before adding.
Serve with steamed rice, mashed potatoes, or pasta to soak up the delicious sauce.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
You can substitute heavy cream with half-and-half for a lighter option, though the sauce will be less rich.