Crock Pot Creamy Lemon Garlic Butter Chicken

Sure, here’s the full recipe for Crock Pot Creamy Lemon Garlic Butter Chicken:


  • 6-8 boneless skinless chicken breasts or thighs (skin removed)
  • 1/3 cup low sodium chicken broth
  • 2 teaspoons chicken bouillon
  • Juice of one lemon
  • Zest of half a lemon (slice the other half and reserve)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon crushed red chili pepper flakes, or Cayenne
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2/3 teaspoon pepper
  • 4 garlic cloves, sliced or minced
  • 1/2 stick butter, diced
  • OPTIONAL: About 8 oz fresh mushrooms, sliced

Cream Sauce:

  • 1 cup Heavy Cream (or half and half)
  • 1 tablespoon Corn Starch
  • Chopped fresh parsley and lemon slices, for garnish


  1. Place chicken breasts or thighs at the bottom of your slow cooker. Combine chicken broth, bouillon, lemon juice, and zest, optional mushrooms and pour over chicken.
  2. In a small bowl, combine Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper. Sprinkle the spice mix over the chicken. Top with fresh minced garlic and diced butter.
  3. Cover the crockpot and cook for 3-4 hours on HIGH or 6-8 hours on LOW.
  4. In the last hour, remove the chicken breasts and set on a plate. Whisk in the cream sauce and make sure everything is well combined. Return chicken to the crock pot, cover and cook an additional hour.
  5. Check seasoning and adjust salt and pepper.
  6. Sprinkle the crock pot chicken with chopped parsley and garnish with lemon slices.
  7. Serve with rice, any type of pasta, or mashed potatoes.

Enjoy your delicious Crock Pot Creamy Lemon Garlic Butter Chicken!

Certainly! Here are some common questions and their answers related to Creamy Lemon Garlic Butter Chicken:

  1. Can I use chicken thighs instead of chicken breasts?
    • Yes, you can absolutely use chicken thighs instead of chicken breasts in this recipe. Just ensure that they are boneless and skinless for the best results.
  2. Can I make this recipe without mushrooms?
    • Yes, the mushrooms are optional in this recipe. If you prefer not to use them, simply omit them from the ingredients list.
  3. What can I serve with Creamy Lemon Garlic Butter Chicken?
    • This dish pairs well with rice, pasta, mashed potatoes, or crusty bread to soak up the delicious sauce. You can also serve it with a side of steamed vegetables for a complete meal.
  4. Can I use dried herbs instead of fresh ones?
    • Yes, you can substitute dried herbs for fresh ones in this recipe. Just keep in mind that dried herbs are more concentrated in flavor, so you’ll need to use less of them. As a general rule of thumb, use about one-third of the amount of dried herbs compared to fresh herbs.
  5. Can I make this recipe on the stove instead of in a slow cooker?
    • Yes, you can adapt this recipe to be cooked on the stove instead of in a slow cooker. Simply follow the same steps, but use a large skillet or pot on the stove over medium heat. Cook the chicken until it’s browned and cooked through, then add the sauce ingredients and simmer until heated through and thickened.
  6. How can I adjust the creaminess of the sauce?
    • If you prefer a thicker sauce, you can add more cream or half and half to the mixture. Alternatively, if you prefer a thinner sauce, you can add a little more chicken broth or water.
  7. Can I freeze leftovers of this dish?
    • Yes, you can freeze leftovers of Creamy Lemon Garlic Butter Chicken for future meals. Simply allow the dish to cool completely, then transfer it to an airtight container or freezer bag and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat in the microwave or on the stove until heated through.