This Crockpot Lemon Chicken is light and fresh yet rich and creamy. Tender chicken is tossed in a lemony cream cheese sauce and served over brown rice!
I think the biggest mistake people make is not using their slow cooker all year round! The crockpot is not just for fall and winter, my friends! This crockpot lemon chicken can definitely be enjoyed during the cold months, but it’s light and fresh enough to be enjoyed in 80 degree heat!
Fresh lemon juice and zest cut the creaminess of the cream cheese, making this dish the perfect balance of light and rich!
- Cornstarch and Heavy Cream – makes up a cornstarch slurry which helps thicken the lemon sauce.
- Chicken Breast – use boneless, skinless chicken breasts or chicken thighs! Chicken breasts are leaner, but chicken thighs tend to be more juicy and affordable.
- Ranch Seasoning, Salad Dressing, and Recipe Mix – an easy way to add tons of flavor! Adds sweet and earthy flavors to complement the creaminess of the sauce.
- Black Pepper – adds a little kick of heat to balance out the creaminess from the sauce.
- Lemons – juiced and zested to add super fresh and tangy flavors.
- Garlic – provides a subtle nuttiness.
- Cream Cheese – provides a rich and tangy base for the cream sauce.
How to make
Just a few ingredients and 10 minutes of prep needed for this light and fresh slow cooker dinner!
- In a small bowl, whisk cornstarch and heavy cream together until well combined.
- Pour the cornstarch slurry into a greased crockpot then place chicken on top.
- Sprinkle with ranch seasoning mix and pepper then top with lemon juice, zest, garlic, and cubed cream cheese. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Remove the chicken from the crockpot then use a whisk to whisk to sauce until smooth.
- Cube chicken breasts and add back into the sauce then serve and enjoy!
How long to cook chicken in the crockpot
Cook crockpot lemon chicken in a 6 quart slow cooker on HIGH for 3-4 hours or on LOW for 6-8 hours depending on the time frame you’re working with.
I prefer to cook my chicken on low for an extra tender texture but it is delicious either way!
Can you use frozen chicken
Technically you should never use frozen chicken in slow cooker recipes. The extended cook time gives bacteria time to grow on the meat before it’s cooked to a safe temperature.
Only have frozen chicken? Thaw it!
To quickly thaw chicken: place chicken breasts into a ziplock baggie, seal, then submerge in a bowl of cold water until chicken is thawed. Change the water out every 20 minutes so it doesn’t get too warm.
How to serve lemon chicken
I love to serve this crockpot lemon chicken over a bed of brown rice. The chewy, hearty texture pairs so well with the light creaminess of the sauce.
What to serve with lemon chicken
Serve this lemon chicken over rice or mashed potatoes with a veggie side or salad!
How to store
Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then microwave or warm on the stove.
Crockpot Lemon Chicken
Equipment for this recipe
- 2 tablespoons cornstarch
- 1/2 cup heavy cream
- 2 pounds boneless, skinless chicken breasts
- 2 (1 oz) packets Ranch Seasoning, Salad Dressing & Recipe Mix
- 1/2 teaspoon black pepper
- 2 large lemons juiced and zested
- 4 cloves garlic minced
- 1 (8 oz) block cream cheese cubed
- Grease a 6 quart crockpot with cooking spray. Set aside.
- In a small bowl whisk cornstarch and heavy cream together until well combined.
- Pour into prepared crockpot, then place chicken on top.
- Sprinkle chicken breasts with ranch seasoning mix and pepper.
- Top chicken with lemon juice, zest, garlic, and cubed cream cheese.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Remove chicken from crockpot. Set aside.
- Use a whisk to whisk together the cream sauce until smooth.
- Cube chicken breasts, then stir back into the crockpot.
- Taste and re-season, if necessary, then serve and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.