Slow Cooker Italian Lemon Chicken
Updated
Updated
I only need 6 main ingredients plus some simple seasonings and a few minutes of prep to make this Slow Cooker Italian Lemon Chicken recipe, where tender chicken breasts slow cooks in a citrusy lemon broth with zesty Italian seasonings. Such a simple and delicious weeknight meal!
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5 STAR REVIEW
Easy Crockpot Lemon Chicken
Another lemon recipe! I know, big shocker. I need a lemon recipe category. This dish calls for six simple ingredients, including chicken breasts and lemon juice, and I’m willing to bet you already have most of them on hand.
It takes just 10 minutes to prep, then I set it and forget it until dinner is ready about four hours later. I’ll either serve the chicken whole or shred it, depending on how I am going to use it. I like to pair it with rice and sweet baby peas for a complete meal. So good. And easy!
Helpful Tips
- Use low-sodium broth. To avoid the dish being overly salty, use low sodium chicken broth, since the Italian dressing mix is salty. If needed, I’ll sprinkle a little more in when I taste test it.
- Use fresh lemon juice for the best flavor. Fresh lemon juice provides the bright, citrusy flavor that makes the dish stand out. Bottled juice won’t give the same freshness.
- Brown the chicken first. Before adding the chicken to the slow cooker, it’s quickly seared in butter. This step gives the chicken a golden crust and adds extra depth of flavor to the final dish.
- Don’t overcook the chicken. Chicken breasts can dry out in the slow cooker if left for too long. Cook just until the internal temperature reaches 165°F
Slow Cooker Italian Lemon Chicken
Ingredients
- 4 boneless, skinless chicken breasts, (about 6 oz. each)
- ½ tsp coarse salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ¼ cup all purpose flour
- 5 tbsp unsalted butter, cut into slices, divided
- 1 packet Good Seasons Italian Dressing Seasoning Mix
- ½ cup fresh lemon juice
- ¾ cup low-sodium chicken broth
Instructions
- Coat a 6-quart slow cooker with nonstick spray.
- Season the chicken with salt, pepper, and garlic powder on both sides, then lightly dredge them in flour, shaking off excess.
- Melt 1 tbsp butter in a large nonstick pan over medium-high heat. Swirl to coat and once bubbly, add the chicken and cook for 3 minutes per side until golden brown.
- Transfer chicken to the slow cooker. Sprinkle the Italian dressing seasoning mix evenly over each breast. Slowly pour over the lemon juice and chicken broth, then evenly place the remaining slices of butter on the top.
- Place the lid on and cook on low for 4 hours (or until cooked through and an internal temperature reaches 165°F. Don't overcook or the chicken will be dry.)
- Gently slice or shred the chicken and serve over cooked rice and your favorite roasted vegetable. Drizzle some of that lemon broth over the top of the chicken and enjoy.
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Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Crockpot Lemon Chicken Step by Step
Get the crockpot ready and season the chicken: Season 4 boneless, skinless chicken breasts (about 6 oz. each) on both sides with ½ tsp coarse salt, ¼ tsp pepper, and ¼ tsp garlic powder, then lightly dredge them in ¼ cup all purpose flour, shaking off any excess flour.
Pan fry: Brown the chicken breasts in 1 tbsp unsalted butter until golden on each side. This usually takes me about 3 minutes per side.
Transfer chicken to the slow cooker and cook: Place the pan-fried chicken in a 6-quart crockpot coated with nonstick spray, then sprinkle 1 packet of Italian dressing seasoning mix evenly over each breast. Slowly pour ½ cup fresh lemon juice and ¾ cup low-sodium chicken broth over the chicken, then evenly place the remaining slices of butter on top.
Place the lid on the crockpot and cook on low for 4 hours or until cooked through and the internal temperature reaches 165°F. Don’t overcook, or the chicken will turn out dry.
Serve: Slice or shred the chicken and serve it with the lemon broth drizzled over the top.
Serving Suggestions
You can gently slice the chicken breasts or shred them, as they turn out perfectly tender and will shred easily. I typically enjoy this lemon chicken with cooked white rice and baby peas, but it pairs well with just about any side. Often, I’ll start the meal with a steaming hot bowl of tomato soup or a crisp side salad and serve a side of sweet and savory balsamic bacon Brussels sprouts.
How to Store Leftovers
Refrigerate leftover slow cooker lemon chicken for up to 3 days, in an airtight container. To reheat, just pop it in the microwave until hot. Be sure to store it with all of the extra juice so that it doesn’t dry out.
More Lemon Recipes To Devour
- This Lemon Curd Pie is sweet and tart and tastes incredible, forming its own crust as it bakes.
- This Lemon Smoothie features lemon juice, pineapple, and coconut cream for a bright and refreshing drink.
- This 3-Ingredient Lemon Cake comes together with 3 ingredients and 5 minutes of prep, and it’s baked until golden around the edges.
“This is one of my favorite chicken recipes, my whole family loves it! The flavor is out of this world!” – Sam