Slow Cooker Lemon Pepper Chicken

Lemon pepper chicken on a plate with green beans and lemon wedges.

Cooked to perfection, this slow cooker lemon pepper chicken includes a creamy and decadent sauce and pairs perfectly with steamed rice and all of your favorite veggies!

Course Entrees, Slow Cooker

Cuisine American

Keyword easy dinner, lemon pepper chicken, slow cooked lemon pepper chicken, Slow Cooker, slow cooker lemon pepper chicken

Prep Time 5

Cook Time 3

Total Time 3 5

Servings

Calories 221kcal

Author Wendie Williams

Equipment

1 Slow Cooker

Ingredients

1.5-2 lb Chicken Breast boneless skinless, approximately 4-5 pieces
1-10.5 ounce can cream of chicken soup
¼ cup chicken stock
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon garlic chopped
¼ cup lemon juice freshly squeezed, approximately one medium-sized lemon
½ cup heavy cream
1 Tablespoon cornstarch
Fresh chopped parsley for garnish

Instructions

In the basin/insert of a six qt slow cooker, add the cream of chicken soup, chicken broth, salt, pepper, Italian seasoning, garlic, and lemon juice.
Use a whisk or spatula to combine. Add the chicken breasts/thighs and coat well.
Cover and cook on low heat for 5-6 hours or high for 2.5-3 hours.
During the last hour of cooking, mix the heavy cream with the cornstarch in a small bowl until there are no lumps. Add this mixture to the crock pot.
Bump the slow cooker up to high and cook another hour until the chicken is cooked to 165 degrees and the sauce has thickened.
Serve with steamed rice and your favorite vegetable.

Video

Notes

Chicken thighs may be substituted for a juicier and flavorful result. Depending on their thickness, cooking time may need to be adjusted slightly as chicken thighs may cook more slowly than chicken breasts.
Store leftover lemon pepper chicken in an airtight container in the refrigerator for up to 3 days after cooking.

Nutrition