Description
Slow-Cooker Creamy Lemon Herb Chicken is a comforting and flavorful dish featuring tender chicken breasts cooked low and slow with fresh herbs, garlic, shallots, and a luscious lemon cream sauce. Perfect for an easy, hands-off dinner that feels gourmet and satisfying.
Ingredients
Scale
Chicken and Seasoning
- 1 1/2 lb. skinless, boneless chicken breasts (about 4)
- Kosher salt (2 teaspoons for seasoning chicken)
- Freshly ground black pepper (1/2 teaspoon for seasoning chicken)
Cooking
- 4 Tbsp. (1/2 stick) unsalted butter
- 1 1/2 cups low-sodium chicken stock
- 1 shallot, finely chopped
- 4 cloves garlic, finely chopped
- 3 thyme sprigs
- 1 rosemary sprig
Sauce Thickening & Finishing
- 2 Tbsp. water
- 2 tsp. cornstarch
- 1/2 cup heavy cream
- 2 tsp. finely grated lemon zest
- 2 Tbsp. fresh lemon juice
Instructions
- Season and Sear Chicken: Season the chicken breasts evenly with 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Heat butter in a large skillet over medium-high heat. Once melted, arrange the chicken in a single layer and cook, turning once, until both sides are golden brown, approximately 2 to 3 minutes per side. Transfer the browned chicken breasts to a 5-quart slow cooker.
- Deglaze Pan and Add Aromatics: Pour the low-sodium chicken stock into the skillet used for searing and scrape up any browned bits stuck to the pan to capture all the flavor. Pour this stock and juices over the chicken in the slow cooker. Add the finely chopped shallot, garlic, thyme sprigs, and rosemary sprig to the slow cooker. Cover and cook on high for 4 hours or low for 6 hours until the chicken is very tender. Before proceeding, remove and discard the herb stems.
- Prepare and Add Thickening Sauce: About 20 minutes before cooking ends, whisk together the water and cornstarch in a small bowl until smooth. Pour this mixture into the slow cooker along with the heavy cream, lemon zest, and fresh lemon juice. Gently stir to combine all ingredients. Continue cooking on high or low for the remaining 20 minutes until the sauce has thickened slightly and is heated through.
- Serve: Divide the chicken breasts and sauce among plates. Garnish with fresh thyme sprigs for an added touch of herbaceous aroma and visual appeal. Serve warm and enjoy the creamy, tangy flavors.
Notes
- For best flavor, brown the chicken in butter before slow cooking to develop a golden crust and deepen the dish’s taste.
- You can substitute chicken thighs for breasts for a juicier result, adjusting cooking times accordingly.
- If you do not have fresh herbs, 1 teaspoon each of dried thyme and rosemary can be used, but reduce amount as dried herbs are more potent.
- To make the sauce thicker, allow it to cook an extra 10 minutes after adding the cornstarch slurry.
- This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 340
- Sugar: 1.5g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 30g
- Cholesterol: 110mg
