Description
This Slow Cooker Creamy Lemon Chicken is a comforting and flavorful dish featuring tender shredded chicken cooked in a luscious lemon-infused creamy sauce. Enhanced with fresh spinach and a blend of herbs and spices, this recipe is perfect for an easy, hands-off meal that pairs wonderfully with rice or noodles.
Ingredients
Chicken and Seasonings
- 2 pounds boneless, skinless chicken breasts
- ½ teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
Sauce
- 3 teaspoons garlic, minced
- ¼ cup fresh squeezed lemon juice
- 1 cup low-sodium chicken broth
- 3 tablespoons butter, cubed
- 8 ounces cream cheese, cubed
- 1 cup heavy cream
Vegetables and Garnish
- 2 cups fresh spinach, chopped
- Lemon slices for garnish
Instructions
- Season Chicken: Combine Italian seasoning, black pepper, onion powder, and dried thyme. Rub this seasoning mix evenly over the chicken breasts and place them at the bottom of the slow cooker.
- Prepare Sauce Base: In a small bowl, whisk together minced garlic, fresh lemon juice, and low-sodium chicken broth. Pour this mixture over the seasoned chicken in the slow cooker.
- Add Dairy Ingredients: Place the cubed butter and cream cheese on top of the chicken in the slow cooker; these will melt and create the creamy sauce as it cooks.
- Cook Chicken: Cover the slow cooker and cook on low for 5 to 6 hours or on high for 2½ to 3½ hours, until chicken is tender and cooked through.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them finely using two forks. Set aside.
- Finish Sauce and Combine: Whisk the heavy cream into the sauce left in the slow cooker. Add the chopped fresh spinach and shredded chicken back into the slow cooker. Stir to coat the chicken and spinach evenly with the creamy sauce.
- Simmer to Thicken: Cook uncovered on low for an additional 30 minutes to allow the spinach to wilt and the sauce to thicken to a creamy consistency.
- Serve: Spoon the creamy lemon chicken mixture over cooked rice or noodles. Garnish with fresh lemon slices for added brightness and serve warm.
Notes
- Use fresh lemon juice for the best bright lemon flavor.
- Shred the chicken finely to ensure it absorbs maximum flavor from the sauce.
- Can be made on the high setting if short on time, but low and slow yields more tender chicken.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- For a lighter version, you can substitute half-and-half for heavy cream, but the sauce will be less rich.
