Description
This Slow Cooker Creamy Lemon Chicken is a rich and flavorful dish featuring tender shredded chicken cooked in a luscious lemon-infused creamy sauce with fresh spinach. Perfect for a comforting family meal, it requires minimal prep and uses a slow cooker to develop deep flavors over several hours.
Ingredients
Chicken and Seasoning
- 2 pounds boneless, skinless chicken breasts
- ½ teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
Sauce and Add-ins
- 3 teaspoons garlic, minced
- ¼ cup fresh squeezed lemon juice
- 1 cup low-sodium chicken broth
- 3 tablespoons butter, cubed
- 8 ounces cream cheese, cubed
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
Instructions
- Season the Chicken: Combine Italian seasoning, black pepper, onion powder, and dried thyme, then evenly coat the chicken breasts with this mixture. Place the seasoned chicken at the bottom of the slow cooker.
- Prepare the Liquid Mixture: In a small bowl, whisk together minced garlic, fresh lemon juice, and low-sodium chicken broth. Pour this flavorful mixture over the chicken in the slow cooker.
- Add Butter and Cream Cheese: Distribute the cubed butter and cream cheese evenly on top of the chicken and liquid in the slow cooker to create a rich base for the sauce.
- Cook the Chicken: Cover the slow cooker and cook on low heat for 5-6 hours or on high heat for 2½ to 3½ hours until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it finely using two forks.
- Finish the Sauce and Combine: Whisk the heavy cream into the sauce remaining in the slow cooker until smooth. Return the shredded chicken and chopped spinach to the slow cooker, mixing everything until the chicken is coated well with the creamy sauce.
- Simmer to Thicken: Cook for an additional 30 minutes on low to allow the spinach to wilt and the sauce to thicken to a luscious consistency.
- Serve: Spoon the creamy lemon chicken over cooked rice or noodles and garnish with fresh lemon slices for a bright finish.
Notes
- For a lower-fat option, substitute heavy cream with half-and-half or evaporated milk, but the sauce may be less rich.
- Fresh lemon juice is key for brightness; bottled lemon juice can be used in a pinch but may alter flavor.
- Adding the spinach at the end preserves its vibrant color and nutritional value.
- This dish pairs wonderfully with rice, pasta, or crusty bread to soak up the creamy sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
