Slow Cooker Italian Lemon Chicken
Updated
Updated
You 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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Easy Crockpot Lemon Chicken
Another lemon recipe! I know, big shocker. I need a lemon recipe category. For this one, you only need six simple ingredients, including chicken breasts and lemon juice, and I’m willing to bet you already have them all on hand.
With only about 10 minutes of prep and then set it and forget it until about 4 hours later when dinner is served. You can serve the chicken whole or shred it. I pair it with some rice and sweet baby peas for a complete meal. So good. And easy!
Ingredients Needed
As mentioned, you only need 6 main ingredients plus a few seasonings to make this lemon chicken in the crockpot.
(Scroll below to the printable recipe card for all the details and measurements.)
- Chicken breasts – 4 boneless, skinless chicken breast, about 6 ounces each.
- Seasonings – Coarse salt, pepper, and garlic powder season the chicken.
- Flour – The chicken is dredged in just a bit of flour before hitting a hot fry pan.
- Unsalted Butter – For pan frying so the chicken has a golden crust before being added to the crockpot.
- Italian Dressing Seasoning Mix – Such as Good Seasons. This has more seasonings than just using dried Italian seasoning.
- Lemon juice – For a bright, citrusy flavor. Use fresh.
- Chicken broth – To avoid the dish being overly salty, use low sodium chicken broth, since the Italian dressing mix is salty.
How to Make Crockpot Lemon Chicken
Making this slow cooker lemon chicken is ridiculously easy in just a few steps.
(Scroll down to the printable recipe card for details and don’t miss the video below.)
- Season the chicken. Season the chicken breasts with the salt, pepper, and garlic powder on both sides, then lightly dredge them in flour, shaking off excess.
- Pan fry. Brown the chicken breasts in a bit of butter until golden on each side.
- Transfer chicken to the slow cooker. Place the pan fried chicken in a 6 quart crockpot coated with nonstick spray, then 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.
- Cook. Place the lid on the crockpot and cook on low for 4 hours (or until cooked through and an internal temperature reaches 165F. Don’t overcook or the chicken will be dry.)
- Serve. You can gently slice or shred the chicken and serve with some of the lemon broth drizzled over the top of the chicken.
Video: Crockpot Italian Lemon Chicken
Serving Suggestions
You can gently slice the chicken breasts or shred it – it’s perfectly tender and will shred easily. We typically enjoy this lemon chicken with cooked white rice and baby peas, but it pairs well with just about any vegetable like roasted asparagus or roasted carrots. A nice side salad completes the meal.
Storing 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 Easy Crockpot Chicken Recipes:
- Crockpot BBQ Chicken
- Honey Garlic Chicken
- Crockpot Chicken and Stuffing
- Slow Cooker Italian Lemon Chicken
- Slow Cooker Orange Chicken
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Slow Cooker Italian Lemon Chicken
Ingredients
- 4 boneless, skinless chicken breasts, (about 6 ounces each)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 cup all purpose flour
- 5 tablespoons unsalted butter, , cut into slices, divided
- 1 packet Good Seasons Italian Dressing Seasoning Mix
- 1/2 cup fresh lemon juice
- 3/4 cup low-sodium chicken broth
Instructions
- Coat a 6-quart slow cooker with nonstick spray.
- Season the chicken with the salt, pepper, and garlic powder on both sides, then lightly dredge them in flour, shaking off excess.
- Melt 1 tablespoon of the 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 165F. 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.
Video
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!
This is one of my favorite chicken recipes, my whole family loves it! The flavor is out of this world!
Has anyone tried this recipe in an instant pot or pressure cooker?
This was delicious! I used the zesty Italian seasoning because that’s what my store had and it was great over rice. Thank you!!
After making this once it has become one of my favorite meals, fast, easy and so versatile. Highly recomment.
This came out better than I thought it would! Since my oven’s been broken, I wanted to use up a bunch of red potatoes so I quartered them, tossed them in the crockpot, added a pat of butter and oilve oil. Cooked on high for 90 min. then added in your recipe. Potatoes were perfect as was the chicken and sauce! I’ll make it again!
This came out so delicious! I love having another crockpot recipe. Thanks for not using canned soup!
I love this recipe and so do my kids!! What’s the best way to reheat?
Yummy and easy to make! Mine was done in 2.5 hours. I shredded it and added the juice to keep it all most. Would make again – thanks!
I have made atleast 4 recipes from this blog…all chicken. AND LOVED THEM ALL! I have tried so many online recipes but your recipes are the only recipes that I have remade over and over! The alfredo is by far my family’s FAVORITE dish(better than outback)! Going to try this lemon chicken tonight and I just know it will not disappoint! Also easy to make and when they turn out perfect I actually feel like a real chef! Even considering taking a class because you got me wanting more! THANK YOU SO MUCH AMY!
Made this tonight and it was delicious! I did a cup of chicken broth since my kids don’t like when things are too lemony and it was perfect! Can’t wait to try more recipes!
It was delicious! But done before 4 hours.
Great recipe! So much flavor and very easy to make. I will be keeping this on a regular rotation for sure
Hi! Does the size of the crockpot matter for the recipe? For instance, I have a 7qt crockpot, do I have to change any of the measurements?
Wow! This recipe was so delicious. I made it tonight and will be making it again next week. I considered not using the flour, but I’m so glad I did. The chicken turned out so tender. I’m in awe that I even made it. The juice was the perfect topping for rice. If you’re reading these reviews- just make it. It’s so good!
Hi, Amy. Can you use Italian dressing instead of the seasoning mix? Thanks.
Oh gosh, I honestly don’t know…never tried that. Probably?
Thank you are saving my boring limited sack of chicken recipes. My family loved this.
good blog
We love lemon everything. This was delish!
Can one omit the part where you have to cook the chicken in a pan for 3 minutes per side. Can I just put chicken and all other ingredients in the crock pot?
Hi Mon – searing over high heat first caramelizes the surface of the chicken, which enhances the savory ‘meat’ flavor. So, the overall taste will change slightly. Additionally, it gives meat an appetizing color :) But yes, you can omit that step. It’s not a deal breaker.
I’ve made this a few times, usually serve over pasta but the last time I shredded it and used it in tacos!
This is a good one now in regular rotation – my family loves it!
This was so easy and delicious! Love your recipes and website and YOU!
Aaaaah <3 Thank you, Dona! So happy to have you here.