EASY SLOW COOKER LEMON GARLIC CHICKEN
Slow Cooker Lemon Garlic Chicken is a simple, flavorful weeknight dinner that delivers tender chicken and an irresistible creamy lemon-garlic sauce. This recipe is straightforward and perfect for serving over rice or alongside roasted vegetables for a complete meal.
What You Need
Key ingredients include boneless skinless chicken thighs, lemon (zest and juice), fresh garlic, chicken broth, salt, pepper, cornstarch, heavy cream, and fresh parsley for garnish. These simple pantry staples combine to make a bright, creamy sauce that keeps the dish light yet satisfying.
How to Make Slow Cooker Lemon Garlic Chicken
Follow these steps for tender, juicy chicken and a creamy lemon-garlic sauce.
- Lightly spray a 3- to 4-quart slow cooker with nonstick cooking spray. Arrange the chicken thighs in a single layer in the cooker.
- Top the chicken with lemon zest, minced garlic, salt, and pepper. Pour the chicken broth over the top.
- Cook on LOW for 4 to 5 hours, until the chicken reaches a safe internal temperature of 165°F and is tender.
- When the chicken is done, remove the pieces from the slow cooker and keep them covered to stay warm.
- Pour the cooking liquid into a saucepan set over medium heat. In a separate bowl, whisk together cornstarch, heavy cream, lemon juice, and salt until smooth.
- Slowly whisk the cream mixture into the saucepan with the cooking liquid. Stir constantly until the sauce thickens to a silky consistency.
- Spoon the warmed lemon-garlic cream sauce over the chicken and garnish with chopped fresh parsley before serving.
This chicken is especially good served over wild rice or plain steamed rice, with the lemon-garlic sauce spooned over the top. A side of roasted asparagus or green vegetables dressed with a little Parmesan complements the bright, creamy flavors.
Slow Cooker Lemon Garlic Chicken
Recipe source: Pillsbury (adapted)
- 8 boneless skinless chicken thighs (about 2 pounds)
- 1 teaspoon lemon zest (use more if you prefer a stronger lemon flavor)
- 3 teaspoons finely minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth or stock
Lemon Sauce
- 3 tablespoons cornstarch
- 1/2 cup heavy whipping cream
- 1/4 cup fresh lemon juice
- 1/2 teaspoon salt
Garnish
- Fresh parsley, chopped (optional)
- Prepare the slow cooker and layer the chicken thighs as described above. Add lemon zest, garlic, salt, pepper, and chicken broth.
- Cook on low for 4–5 hours, or until the chicken reaches 165°F and is fall-apart tender.
- Remove the chicken and keep it covered. Strain or transfer the cooking liquid to a saucepan over medium heat.
- Whisk cornstarch with the heavy cream, lemon juice, and salt until smooth. Gradually add this mixture to the saucepan while whisking.
- Heat and whisk until the sauce thickens, then adjust seasoning to taste.
- Return chicken to the slow cooker or serve directly on plates. Spoon the sauce over the chicken and sprinkle with parsley.
- Cooking times vary by slow cooker model; check doneness around the lower end of the time range. Chicken should reach 165°F before serving.
- If you prefer a quicker finish, make the lemon sauce on the stovetop as directed. To thicken the sauce in the slow cooker instead, remove the chicken, whisk the cream mixture, add it to the cooker on HIGH, and cook 15–20 minutes until thickened.
- For leaner protein, you can use boneless skinless chicken breasts, but reduce cooking time slightly and check frequently to avoid drying out.
Enjoy this easy slow cooker recipe any night of the week. The creamy lemon-garlic sauce brightens the dish while keeping the chicken tender and satisfying — perfect for family dinners or feeding a crowd when doubled.