Slow Cooker Lemon Chicken is such a wonderful dinner that you will want to make again week after week.
This slow cooker lemon chicken recipe is seriously the best slow cooker chicken dish you will ever make. I struggle to find healthy recipes that I actually crave. This lemon chicken is moist and tender and the entire family will love.
How to make Slow Cooker Lemon Chicken:
Gather these ingredients:
- Boneless skinless chicken breasts
- All purpose flour
- Zesty Italian salad dressing dry mix packet
- Cooking oil
- Lemons
- Chicken broth
Directions:
- Cut the chicken breasts down the center, making 2 pieces of breasts from each.
- Put the flour and zesty Italian mix in to a large ziplock bag. Add the chicken breasts and seal the bag. Shake the bag until the breasts are coated.
- In a large skillet set to medium-high heat add the cooking oil. Brown the chicken on both sides, no need to cook through.
- Add the chicken breasts to the slow cooker. Add the chicken broth and squeeze in the lemon juice.
- Place the lid on the slow cooker and cook on HIGH for 3 hours.
What to eat with lemon chicken:
- Steamed broccoli or asparagus
- Rice pilaf or Mashed Potatoes
- Garden salad
I hope you enoy this recipe as much as I do and share this recipe with your friends. Have a great week.
Slow Cooker Lemon Chicken
Tangy tender lemon chicken cooked in the slow cooker.
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Servings: 4
Calories: 468kcal
Equipment Needed:
- Slow Cooker – 3 quart or larger
Ingredients:
- 1 1/2 pounds boneless chicken breasts or chicken tenderloins work great
- .60 oz. package dry zesty italian salad dressing mix
- 1 Tbsp. all-purpose flour
- 1 tablespoon cooking oil
- 1/2 cup FRESH lemon juice (about 2 large lemons, do not use bottled lemon juice)
- 1/2 cup chicken broth
Instructions:
- Cut the chicken breasts into 2 pieces length wise, so you have 2 thin pieces of chicken breasts.
- Put dressing packet and flour in the ziplock bag. Add the chicken to the bag, and shake to coat the chicken.
- Set a large skillet on the stove-top over medium high heat. Add the cooking oil. When the oil is hot brown the chicken on both sides. No need to cook through.
- Add browned chicken to the slow cooker. Pour over the lemon juice and chicken broth.
- Place lid on slow cooker.
- Cook on HIGH for 3 hours, without peeking.
- Make sure to drizzle lemon sauce from bottom of slow cooker onto the chicken when serving.
- Serve over rice or mashed potatoes. Enjoy.
How to Video:
Recipe Notes:
Nutritional Values are approximate. If you require a special diet, please use your own calculations. The values below are for 1/4 of the recipe.
Nutrition:
Calories: 468kcal | Carbohydrates: 30g | Protein: 45g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 109mg | Sodium: 762mg | Potassium: 1433mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2035IU | Vitamin C: 301.9mg | Calcium: 176mg | Iron: 4mg
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First Published: 01/14/2013
Updated 08/07/2019
Can this dish be prepped, frozen, and cooked later?
Great recipe! This is an excellent addition to your weekly routine. So easy to make and incredibly delicious. This reminds me of the savoury chicken recipes my grandmother used to make. Thank you Sarah!
I made this recipe exactly the way you wrote it up and added a splash of white wine and it was one of the best crockpot lemon chicken I have ever had! Thank you for posting!! It will definitely be in my weekly rotation.
Hello I want to try this recipe but can I cook it for 6 or 8 hours instead?
Yes, should do fine. Will be more like shredded chicken though.
I have TheZgood Seasons Italian salad dressing but not the Good Seasons ZESTYItalian dressing. Think that’s okay to use???? Please someone let me know.
Yes! Will work fine.
I’m trying this for years first time and really looking forward to eating it! I had to batter twice because I am doubling up the amount of chicken, tip: definitely pat the chicken as dry as possible, I got a better coating the second time around!
I used chicken tenderloins but cooked for less than 3 hrs. Probably 2-1/4 hrs would be enough on high. I also put the broccoli in foil on top & it got too soggy & an unappetizing shade of green. Next time, I’ll cook the broccoli separately.
I added about 1/3 cup of white wine! Made it so fancy!!
Along with the broth and lemon?