Bold, bright, and creamy, this Lemon Garlic Chicken is first pan-seared until golden brown before being added to the Crock Pot to simmer in a sauce made with chicken broth, heavy cream, lemon, and garlic. It’s like a marinade and sauce all in one!
Lemon Garlic Chicken Feels Fancy Even Though It’s Easy
Sunday dinners are usually a little bit on the fancy side when we are planning to have company come over after church. We want our friends to feel special and loved by serving them a special meal like this Lemon Garlic Chicken.
Is there any more dynamic duo than lemon and garlic? It’s a surprisingly bright but savory combo that is incredible with sides of vegetables and salads!
This creamy Crock Pot chicken recipe actually starts on the stove! One of the best ways to build flavor when cooking with meat is to pan-sear it before slow cooking. Not only does it give the chicken a beautiful color, but it caramelizes the meat and builds flavor while also locking in the meat’s natural juices.
Once the meat is done searing, you’ll simmer it in the Crock Pot in chicken broth, lemon juice, and garlic for a couple of hours before adding heavy cream and cornstarch to make the sauce thick and creamy. This sauce was so vibrant and tasty that I kept tasting it while plating and photographing. It’s literally finger-licking good!
For more slow cooker recipes for busy nights, visit my Main Dish recipe list. It’s full of creamy sauces, yummy proteins, and easy meals like my Creamy Smothered Cajun Chicken.
✝️ Biblical Reflections Table Talk:
This chicken dish’s combination of tart lemon and rich, creamy sauce creates a delightful balance of flavors, much like the way God works in our lives. In Romans 8:28, we are reminded that “And we know that in all things God works for the good of those who love him, who have been called according to his purpose.” Just as the tartness of the lemon enhances the richness of the sauce, the challenges we face in life can deepen our experience of God’s grace and blessings. As you savor this meal, consider how the “tart” moments in your life have been balanced by God’s rich love and mercy, and how you can share that balance with others through your hospitality.
Ingredients For Creamy Crock Pot Chicken
Your family will say thank you when you make this classic recipe with fresh produce, poultry, and spices from your local grocery store.
Chicken: You can use either boneless skinless chicken thighs or breasts.
Produce: Garlic and onion are the building blocks of flavor for our creamy sauce.
Spices: Salt, black pepper, red pepper flakes, and an Italian seasoning salad and marinade mix are perfect together.
Fresh Herbs: Garnish with fresh parsley or basil, balancing the savory flavor of the sauce.
Lemons: You’ll need 1-2 lemons juice and extra lemon slices as a garnish.
Chicken Broth: Chicken stock or broth can be used as the base of the sauce.
Heavy Cream: This is what turns the sauce into a creamy delight. Be sure to use whipping cream not 1/2 and 1/2 or milk.
Cornstarch: A secret ingredient to creating a thick and creamy sauce.
Honey: I like to add a little bit of honey on top before serving.
Pasta: Serve this on a bed of your favorite pasta. I chose a long spaghetti noodle.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How To Make Lemon Garlic Chicken Crock Pot
Proper prep and slow cooking time are the keys to making this creamy lemon chicken.
Dice and Squeeze
- Dice the onion, squeeze the lemons for juice, and set out all your ingredients.
Fill The Slow Cooker
- Combine chicken broth, fresh lemon juice, whole garlic cloves, diced onion, Italian seasoning, and red pepper flakes in your slow cooker.
Pan Sear
- Heat olive oil in a large skillet over medium-high heat.
- Sprinkle salt and pepper on both sides of the chicken.
- Once hot, add the chicken to the skillet and cook for 2-3 minutes on each side until browned.
P.S. The chicken doesn’t need to be fully cooked just browned. It’ll finish cooking in the sauce.
Slow Cook
- Transfer the browned chicken to the slow cooker and cover.
- Cook on HIGH for 4 hours or on LOW for 6 hours.
Make a Creamy Sauce
- Mix the heavy cream and cornstarch in a jar with a tight-fitting lid. Shake well to combine.
Thicken The Sauce
- Once cooking time is over, ladle out the broth and pour it into a small saucepan. Bring it up to a boil on medium-high heat on the stove.
- Mix the heavy cream and cornstarch in a jar with a tight-fitting lid. Shake well to combine.
- Pour the cream slurry mixture into the pan of boiling broth and whisk it together until it thickens. This should take about 1 minute.
- Return the thickened creamy broth to the slow cooker and set on warm until you are ready to serve.
Prepare to Serve
- Cook your favorite pasta according to the package instructions.
- Ladle sauce over the pasta and place chicken on top. Drizzle honey over the chicken and garnish with lemon slices and fresh herbs.
Gina’s Tips For Recipe Sucess
- Don’t over crowd the pan during the searing process! Doing so can cause the meat to steam rather than sear and the whole point is to get that golden brown effect.
- After removing the chicken from the skillet and into the Crock Pot, use a little chicken broth to deglaze the pan, and scrape up all those delicious browned bits and add to the Crock Pot. It’ll add so much flavor and richness to the sauce.
- Crock Pots can vary in temperature depending on brand, size, and age. Use a meat thermometer to make sure your chicken reaches an internal temperature of 165 °F before serving.
Serving Suggestions
Give this citrusy, garlicky delight a tropical twist by serving it over a steaming bowl of coconut rice.
To make it a meal, make Crispy Skin Baked Potatoes, Longhorn Broccoli copycat recipe, and Green Jacket Salad. The creamy lemon sauce is perfect over baked potatoes and broccoli.
Can I Make This In The Oven?
Yes! If you don’t have a slow cooker, you can absolutely cook this at a low temperature in the oven until the chicken reaches an internal temperature of 165 °F. Then, proceed with thickening the sauce steps on the recipe card.
Storing Leftovers
- For the best flavor and food safety, store cooled chicken in an airtight container and refrigerate for up to four days.
- If you want to freeze it for later, place in an airthight freezer safe containe. Lable and date the lid. It’ll be good for up to three months!
More Similar Recipes
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Creamy Lemon Garlic Chicken In Crock Pot
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- ⅓ cup finely diced onion, about ½ a small onion
- 5 small whole garlic cloves
- ¼ cup freshly squeezed lemon juice, about 1-2 lemons
- 1 cup chicken broth
- 2 teaspoons Italian seasoning and dressing mix powder
- ½ teaspoon red pepper flakes, or more to taste
- 4 boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- Salt and pepper to taste
- ½ cup heavy cream
- 2 tablespoon cornstarch
- 5 lemon slices, for garnish
- 2 tablespoons honey, to drizzle over top before serving
- 2 tablespoons chopped parsley or basil, for garnish
- Your favorite pasta, for serving
Instructions
Prep
- Dice the onions.⅓ cup finely diced onion
- Peel garlic cloves.5 small whole garlic cloves
- Squeeze lemon juice.¼ cup freshly squeezed lemon juice
- In a 6-quart slow cooker, combine the chicken broth, lemon juice, whole garlic cloves, diced onion, Italian seasoning, and red pepper flakes.1 cup chicken broth, 2 teaspoons Italian seasoning and dressing mix powder, ½ teaspoon red pepper flakes
Brown Chicken
- Heat the olive oil in a large skillet over medium-high heat. Sprinkle salt and pepper on both sides of the chicken breasts or thighs. Add the chicken to the skillet and cook for 2-3 minutes on each side until browned. The chicken doesn’t need to be fully cooked, just browned.4 boneless skinless chicken breasts or thighs, 1 tablespoon olive oil, Salt and pepper to taste
- Transfer the browned chicken to the slow cooker. After removing the chicken from the skillet and into the Crock Pot, use a little chicken broth to deglaze the pan and scrape up all those delicious browned bits and add to the Crock Pot. It'll add so much flavor and richness to the sauce.
- Cover the slow cooker with the lid. Cook on HIGH for 4 hours or on LOW for 6 hours. Note: Slow cookers can vary, so adjust the cooking time as needed.
Thickening The Sauce
- Once cooking time is over, ladle out the broth and pour it into a small saucepan. Bring it up to a boil on medium-high heat on the stove.
- Mix the heavy cream and cornstarch in a jar with a tight-fitting lid. Shake well to combine.½ cup heavy cream, 2 tablespoon cornstarch
- Pour the cream slurry mixture into the pan of boiling broth and whisk it together until it thickens. This should take about 1 minute.
- Return the thickened broth to the slow cooker and set on warm until you are ready to serve.
- Serve the chicken and sauce over cooked pasta.Your favorite pasta
- Drizzle honey over the chicken and garnish with lemon slices and chopped parsley or basil.5 lemon slices, 2 tablespoons honey, 2 tablespoons chopped parsley or basil
Notes
- Don’t over crowd the pan during the searing process! Doing so can cause the meat to steam rather than sear and the whole point is to get that golden brown effect.
- After removing the chicken from the skillet and into the Crock Pot, use a little chicken broth to deglaze the pan, and scrape up all those delicious browned bits and add to the Crock Pot. It’ll add so much flavor and richness to the sauce.
- Crock Pots can vary in temperature depending on brand, size, and age. Use a meat thermometer to make sure your chicken reaches an internal temperature of 165 °F before serving.