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Crock Pot Creamy Lemon Chicken

A comforting and creamy chicken dish that combines pantry staples with fresh lemon and garlic, perfect for busy weeknights and potlucks.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts (boneless, skinless) Uniform size for even cooking.
  • 1 cup cream of chicken soup Low-sodium if preferred.
  • 1 packet ranch dressing mix Can be substituted with homemade mix.
  • 1/4 cup lemon juice Fresh is best for brightness.
  • 2 cloves garlic, minced Or 1 tsp garlic powder.
  • Salt and pepper to taste Use conservatively due to ranch mix.
  • Chopped parsley for garnish For added presentation.

Method
 

Preparation
  1. In a bowl or measuring cup, whisk the cream of chicken soup, ranch dressing mix, lemon juice, and minced garlic until smooth.
  2. Place the chicken breasts in a single layer in the slow cooker. Pour the sauce over the chicken and turn each breast to coat.
  3. Season lightly with salt and a few grinds of black pepper.
Cooking
  1. Cover and cook on LOW for 6–7 hours, or until the chicken reaches an internal temperature of 165°F and is tender.
  2. If you’re short on time, cook on HIGH for 3–4 hours, checking doneness earlier.
Serving
  1. Remove the chicken to a platter, give the sauce a quick stir, spoon it over the chicken, and garnish with chopped parsley.
  2. Serve over pasta, mashed potatoes, or rice.

Notes

Refrigerate leftovers within 2 hours in an airtight container. Eat within 3–4 days. For freezing, cool completely and store in freezer-safe containers for up to 3 months.