Slow Cooker Lemon Pepper Chicken

Lemon and chicken is a timeless flavor combination, and this slow cooker recipe transforms it into a creamy, zesty dish perfect for busy days. With minimal prep, the slow cooker works its magic to create tender chicken coated in a luscious lemon-infused sauce. Serve it over rice, noodles, or steamed veggies for a satisfying meal the whole family will love.

Chef’s Tips

• Marinating Tip: For maximum flavor, marinate the chicken in lemon juice for at least 30 minutes before cooking. This enhances tenderness and adds a tangy punch.
• Don’t Overcook: Use a meat thermometer to check for doneness at 165°F. Overcooking can dry out the chicken breasts.
• Thickening the Sauce: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 can cream of chicken soup (10.5 oz)
• 1 cup chicken broth (low-sodium preferred)
• 1 cup lemon juice (divided into two ½ cup portions, freshly squeezed or bottled)
• 2 tbsp dry minced onion
• Salt and pepper (to taste)

Substitutions

• Chicken: Use boneless, skinless chicken thighs for a juicier result.
• Soup: Swap cream of chicken soup for cream of mushroom soup for a slightly different flavor.
• Lemon Juice: If fresh lemons are unavailable, bottled lemon juice works just as well. Add a little lemon zest for extra brightness.
• Broth: Vegetable broth can be used instead of chicken broth for a lighter taste.

Instructions

1. Marinate the Chicken: Place the chicken breasts in a bowl or zip-top bag with ½ cup of lemon juice. Marinate for at least 30 minutes in the refrigerator.
2. Prepare the Sauce: In a medium bowl, whisk together the cream of chicken soup, chicken broth, remaining ½ cup of lemon juice, dry minced onion, salt, and pepper until smooth.
3. Assemble in the Slow Cooker: Ladle a small amount of the sauce into the bottom of the slow cooker. Place the marinated chicken breasts on top and pour the remaining sauce over the chicken.

1. Cook: Cover and cook on low for 5-6 hours, or until the internal temperature of the chicken reaches 165°F and the chicken is tender.
2. Serve: Plate the chicken and spoon the creamy lemon sauce over the top. Serve over rice, egg noodles, or steamed vegetables.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: Place cooled chicken and sauce in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently in the microwave or on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened too much.

FAQs

• Can I use frozen chicken? Yes, you can start with frozen chicken, but increase the cook time to 6-7 hours on low. Ensure the internal temperature reaches 165°F.
• How do I make the sauce creamier? Add a splash of heavy cream or a dollop of sour cream during the last 30 minutes of cooking.
• What can I serve with this dish? This chicken pairs well with rice, mashed potatoes, egg noodles, or roasted veggies like green beans, spinach, or asparagus.

This Slow Cooker Lemon Pepper Chicken is a creamy, flavorful meal that’s perfect for busy weeknights or a cozy family dinner. With its tangy lemon sauce and tender chicken, it’s a dish you’ll find yourself making again and again!