Description
This Slow Cooker Creamy Lemon Herb Chicken is a delightful, tender dish featuring juicy chicken breasts cooked in a rich and velvety lemon-infused sauce. With flavors of garlic, Italian seasoning, and fresh lemon zest, this recipe offers a creamy, Alfredo-style sauce without cheese, perfect for tossing with pasta or serving with your favorite sides.
Ingredients
Main Ingredients
- 1/2 cup reduced sodium chicken broth
- 2 cloves garlic, smashed
- 3/4 cup heavy cream
- 1/2 teaspoon Italian seasoning
- 3/4 teaspoon salt, divided
- 3 (10 to 12 ounces) chicken breasts, halved horizontally to get 6 cutlets
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- Optional: lemon wedges for serving
Instructions
- Prepare the sauce mixture: In a 4- to 5-quart slow cooker, stir together the chicken broth, smashed garlic cloves, heavy cream, Italian seasoning, and 1/4 teaspoon of salt until combined.
- Season and sear the chicken: Season both sides of the chicken cutlets with the remaining 1/2 teaspoon salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Working in batches, sear half the chicken cutlets until browned, about 3 minutes per side.
- Transfer chicken to slow cooker: Remove seared chicken from the skillet and place it in the slow cooker. Repeat the searing process with remaining oil and chicken cutlets, then add them to the slow cooker as well.
- Cook chicken low and slow: Cover the slow cooker and cook on the low setting for 2 to 3 hours, or until the chicken reaches an internal temperature of 165°F (74°C) using an instant-read thermometer, ensuring moist and tender results.
- Remove chicken and garlic: Using tongs, carefully transfer the cooked chicken and garlic cloves onto a serving platter, leaving the cooking liquid in the slow cooker.
- Thicken the sauce: In a medium microwave-safe bowl, whisk together the lemon juice and cornstarch until smooth. Add some of the cooking liquid from the slow cooker to the bowl and microwave for 1 1/2 to 2 minutes, stirring every 30 seconds, until the sauce thickens to a creamy consistency.
- Finish the sauce: Stir in the lemon zest to the thickened sauce, enhancing the fresh lemon flavor.
- Serve: Pour the creamy lemon herb sauce over the chicken and garnish with lemon wedges if desired. Serve immediately, perfect alongside pasta or steamed vegetables.
Notes
- For best results, sear the chicken for a delicious golden crust before slow cooking.
- Use an instant-read thermometer to ensure the chicken is cooked safely to 165°F (74°C).
- The sauce can be thickened on the stove using a saucepan over medium heat if a microwave is not available.
- This recipe works well with skinless, boneless chicken thighs if preferred, adjusting cooking times accordingly.
- Leftover chicken and sauce can be refrigerated for up to 3 days and reheated gently.
