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Creamy Garlic-Lemon Chicken

I needed an easy way to prepare my family's favorite meal, lemon chicken, and this recipe is it! My entire family loves this rich slow-cooker dish, and everyone who eats it asks for the recipe—it's a keeper. I serve the chicken over a bed of rice or couscous and spoon some of the creamy sauce over the top.—Nan Slaughter, Sammamish, Washington
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • Makes
    6 servings


  • 1 cup vegetable broth
  • 1-1/2 teaspoons grated lemon zest
  • 3 tablespoons lemon juice
  • 2 tablespoons capers, drained
  • 3 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy whipping cream
  • Hot cooked rice


  • In a small bowl, combine the first six ingredients. Place chicken in a 5-qt. slow cooker; pour broth mixture over chicken. Cook, covered, on low 3-4 hours or until chicken is tender.
  • Remove chicken from slow cooker; keep warm. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat and stir in cream. Serve chicken and rice with sauce.
Nutrition Facts
1 chicken breast half with 1/2 cup sauce: 301 calories, 15g fat (8g saturated fat), 127mg cholesterol, 297mg sodium, 4g carbohydrate (1g sugars, 0g fiber), 35g protein.

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Average Rating:
  • Emma
    Nov 9, 2020

    This recipe is restaurant quality. I used 4 tbsp of lemon instead of 3 to make sure it had a lemony taste; and it did. It was a very good recipe, however, I'd use 1 tsp of pepper instead of 1/2 tsp.

  • gremaux
    Sep 18, 2020

    No comment left

  • Dee
    Aug 31, 2020

    Good light lemon taste and just enough cream topping for flavor. I added more capers and cooked fresh spinach on top the rice.

  • FRED
    Aug 30, 2020

    I used thighs because I can't eat breasts. It was yummy.