There’s nothing better than coming home to a comforting dinner that practically made itself. This Slow Cooker Creamy Lemon Herb Chicken is tender, juicy, and coated in a luscious lemony herb sauce that tastes like a hug on a plate. 🍲🌿 Whether you’re meal prepping for the week or looking for a cozy weeknight dinner, this dish checks all the boxes—easy, creamy, and packed with fresh flavor.
Prep Time: 15 min
Cook Time: 4 hours
Total Time: 4 hrs 15 min
Ingredients:
- 4 boneless, skinless chicken breasts
- 3 tbsp unsalted butter (use salted if preferred, just adjust salt later)
- 1 shallot, diced
- 4 cloves garlic, minced
- 1 tbsp fresh chopped rosemary
- Zest from 1 lemon
- 1 1/2 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup heavy cream
- 1 tbsp cornstarch
Instructions:
- Brown the Chicken: If your slow cooker has a sauté function, turn it on. Otherwise, heat a skillet over medium-high heat. Melt the butter and sear the chicken breasts for 3-5 minutes per side until golden (not fully cooked).
- Add Aromatics: Add diced shallot, rosemary, and garlic to the slow cooker or skillet. Sauté for 1-2 minutes to release flavors. This extra step builds depth and aroma, making the final dish incredibly flavorful.
- Combine & Cook: Transfer everything to the slow cooker (if using a skillet). Pour in the chicken broth, stir in lemon zest, and season with salt and pepper. Cover and cook on HIGH for 3-4 hours or LOW for 6 hours, until the chicken is fork-tender and juicy. The slow simmer lets the rosemary and garlic infuse the chicken with herbal goodness.
- Make the Sauce: Remove chicken and keep warm. If your slow cooker sautés, keep using it. Otherwise, transfer juices to a skillet. In a small bowl, whisk cornstarch with 2 tbsp water. Stir in cream and cornstarch slurry into the sauce. Cook for ~5 minutes until thickened. The sauce should coat the back of a spoon.
- Serve: Drizzle creamy lemon sauce over chicken. Garnish with extra rosemary if desired. 🍋✨ Serve with your favorite sides and enjoy a comforting, creamy, slow-cooked meal that feels like restaurant-quality food at home.
Pro Tips:
- Serving Ideas: Delicious over pasta, mashed potatoes, rice, or with roasted veggies. The creamy lemon herb sauce pairs well with almost anything!
- Storage: Keep leftovers in the fridge for up to 4 days. Great in wraps or salads the next day.
- Swaps: Try chicken thighs instead of breasts for even more juiciness and flavor. You can also swap rosemary for thyme if you prefer a slightly different herb profile.
Why You’ll Love This Recipe: This recipe combines the ease of slow cooking with the elegance of a creamy, herb-forward sauce. It’s an ideal make-ahead meal for families, busy professionals, or anyone who loves a hands-off approach to cooking. Plus, it fills your kitchen with a mouthwatering aroma while it cooks!
Nutrition Info Table + Disclaimer:
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 326 | 26g | 5g | 22g | 0.4g | 2g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Slow Cooker Creamy Lemon Herb Chicken (Easy & Flavorful Dinner!)
- Total Time: 4 hrs 15 mins
- Yield: 4 servings 1x
Description
Tender slow-cooked chicken breasts simmered in a creamy lemon rosemary sauce. A comforting and flavorful dinner perfect for busy days.
Ingredients
4 boneless skinless chicken breasts
3 tbsp unsalted butter
1 shallot, diced
4 cloves garlic, minced
1 tbsp fresh chopped rosemary
Zest from 1 lemon
1 1/2 cups chicken broth
1/2 tsp salt
1/4 tsp pepper
1/2 cup heavy cream
1 tbsp cornstarch
Instructions
1. If your slow cooker has a sauté function, turn it on. Otherwise, heat a skillet over medium-high heat.
2. Melt butter and sear the chicken for 3-5 minutes per side until golden.
3. Add shallot, garlic, and rosemary. Sauté for 1-2 minutes.
4. Transfer everything to the slow cooker, add broth, lemon zest, salt, and pepper.
5. Cover and cook on HIGH for 3-4 hours or LOW for 6 hours.
6. Remove chicken and keep warm.
7. Whisk cornstarch with 2 tbsp water. Stir into cooking juices with the heavy cream.
8. Simmer for ~5 minutes until thickened.
9. Serve sauce over chicken and garnish with rosemary.
Notes
Serve with pasta, mashed potatoes, or roasted vegetables.
Store leftovers in the fridge for up to 4 days.
Chicken thighs can be used for a richer flavor.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 326
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.4g
- Carbohydrates: 5g
- Fiber: 0.4g
- Protein: 26g
- Cholesterol: 130mg
