Creamy Crock Pot Chicken

Crock Pot Creamy Lemon Chicken

Moist chicken topped with creamy lemon sauce
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 5 hours 10 minutes
Total Time 5 hours 20 minutes
Servings 6
Calories 420kcal
Author I Heart Eating


  • 3 pounds boneless skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 small yellow onion diced
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper depending on taste
  • cups chicken broth
  • 3 tablespoons lemon juice divided
  • 2 teaspoons grainy mustard
  • 3/4 cup heavy cream
  • 2-4 tablespoons cornstarch


  • Sprinkle both sides of chicken with Italian seasoning, salt and pepper.
  • In large skillet over medium high heat, melt butter with olive oil.
  • Add onion and saute for about 2 minutes.
  • Stir in garlic, and saute for about 1 minute.
  • Move onions and garlic to side of pan, and add seasoned chicken.
  • Saute for about 3 minutes on each side, or until nicely browned.
  • Transfer chicken, garlic, and onions to the crock pot.
  • Pour chicken broth and 2 tablespoons lemon juice around chicken.
  • Cover and cook on low for 5-6 hours or high for 3-4 hours.
  • Remove chicken and keep warm.
  • Stir together cream, mustard, remaining tablespoon lemon juice, and 2 tablespoons cornstarch. Whisk in juice in crock pot. Do not cover.
  • Continue to stir until thickened. Sauce will thicken a little more as it continues to cook.
  • Whisk in additional corn starch as needed to get sauce to desired consistency.
  • Season with additional salt and pepper to taste.
  • Serve creamy lemon sauce over chicken.


*Nutrition facts are estimates.


Serving: 1g | Calories: 420kcal | Carbohydrates: 5g | Protein: 49g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 190mg | Sodium: 736mg | Potassium: 905mg | Vitamin A: 565IU | Vitamin C: 6.9mg | Calcium: 43mg | Iron: 1mg