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Lemon Butter Chicken

This creamy, tangy slow-cooker lemon butter chicken pairs buttery richness with fresh lemon for a comforting weeknight meal with minimal effort.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 tablespoons unsalted butter (melted and slightly cooled)
  • 4 pieces boneless, skinless chicken breasts
  • 1/2 cup chicken broth
  • 4 1/2 tablespoons cornstarch
  • 1/2 cup half-and-half can be swapped for whole milk (lighter) or heavy cream (richer)
  • 1/2 cup fresh lemon juice about 2–3 lemons
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/8 teaspoon paprika

Method
 

Preparation
  1. Melt the butter in a microwave-safe bowl and let it cool slightly so it won’t curdle the dairy.
  2. Place the chicken breasts in a single layer in a 6-quart slow cooker.
  3. In a medium bowl, whisk the chicken broth and cornstarch until smooth and no lumps remain.
  4. Stir in the half-and-half and the fresh lemon juice. Add minced garlic, salt, pepper, thyme, oregano, and paprika. Whisk to combine.
  5. Mix the cooled melted butter into the lemon mixture so it emulsifies into the sauce.
  6. Pour the sauce evenly over the chicken breasts in the slow cooker.
Cooking
  1. Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours. The chicken is done when it reaches 165°F (74°C) and is tender.
  2. Before serving, taste the sauce and adjust seasoning with salt, pepper, or a squeeze more lemon if needed.
  3. If the sauce is too thin, transfer a portion to a saucepan and simmer briefly to thicken.

Notes

This dish pairs well with steamed rice, pasta, or a green vegetable. Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 2-3 months.