Slow Cooker Creamy Chicken
This Slow Cooker Creamy Chicken delivers cozy comfort food with tender chicken simmered in lemon-garlic sauce, perfect for a simple and soothing fall dinner.
Ingredients
Main Ingredients
- 1.5 lb skinless, boneless chicken breasts about 4 pieces
- 4 Tbsp unsalted butter
- 1.5 cups low sodium chicken stock
- 1 medium shallot, finely chopped
- 4 cloves garlic, finely chopped
- 3 sprigs thyme
- 1 sprig rosemary
- 2 Tbsp water
- 2 tsp cornstarch
- 0.5 cup heavy cream
- 2 tsp finely grated lemon zest
- 2 Tbsp fresh lemon juice
Instructions
Preparation
- Season chicken with 2 teaspoons salt and 1/2 teaspoon pepper.
- Melt butter in a large skillet over medium high heat. Add chicken in a single layer and sear for 2 to 3 minutes per side until golden. Transfer to the slow cooker.
- Pour chicken stock into the hot skillet and scrape up browned bits. Pour this mixture over the chicken in the slow cooker.
- Add shallot, garlic, thyme sprigs, and rosemary sprig.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours, until the chicken is very tender.
- Discard the herb stems.
Sauce Preparation
- During the last 20 minutes, whisk water and cornstarch in a small bowl. Pour into the slow cooker.
- Add heavy cream, lemon zest, and lemon juice. Gently stir and continue cooking until the sauce thickens slightly and warms through.
Serving
- Serve chicken topped with the creamy lemon-herb sauce and garnish with fresh thyme.
Notes
Searing the chicken builds deeper flavor—worth the extra few minutes. For even creamier sauce, stir in a tablespoon of cold butter at the end. Add spinach during the last 10 minutes for extra color and nutrients. Serve over rice, mashed potatoes, polenta, or pasta to catch every drop of sauce. Leftovers reheat beautifully and taste even better the next day.