How to Make Slow-Cooker Lemon Herb Chicken That’s Always Tender
This creamy slow-cooker lemon herb chicken is soft, fragrant, and deeply satisfying, with chicken breast that gives in at the touch of a fork. Lemon, garlic, and fresh herbs fill the rich sauce with brightness, while a final pour of cream smooths every bite into pure comfort.
- Prep Time: 10 min
- Sear Chicken: 20 min
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
1 1/2 lb. skinless, boneless chicken breasts (about 4)
Kosher salt
Freshly ground black pepper
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
2 Tbsp. water
2 tsp. cornstarch
1/2 cup heavy cream
2 tsp. finely grated lemon zest
2 Tbsp. fresh lemon juice
Optional:
May want to add vegetables with small potatoes. (Cauliflower, carrots, broccoli)
Instructions
Step 1: Season chicken with 2 teaspoons salt and 1/2 teaspoon pepper. In a large skillet over medium-high heat, melt butter. Arrange chicken in pan in an even layer and cook, turning once, until golden brown, 2 to 3 minutes per side. Transfer chicken to 5-quart slow cooker. Pour stock into pan and scrape up any stuck-on bits, then pour over chicken.
Step 2: Add shallot, garlic, thyme, and rosemary to slow cooker. Cover and cook on high for 3 hours or low for 6 hours, until chicken is very tender. Discard herb stems.
Step 3: During the last 20 minutes of cooking, in a small bowl, whisk water and cornstarch and pour into slow cooker. Add cream, lemon zest, and lemon juice. Gently stir to combine and continue to cook on high or low about 20 minutes, until sauce is slightly thickened and warmed through.
Step 4: Divide chicken and sauce among plates. Top with fresh thyme.
Notes
How to make slow-cooker lemon-herb chicken:
For chicken with serious flavor, start things off with a quick sear in butter, letting that golden crust and savory, caramelized bits build in the pan. Deglaze with chicken stock and every last scrap lifts up into a silky sauce that’s pure comfort, finished off with cream, lemon, and a touch of cornstarch for a glossy, restaurant-worthy texture.