Creamy Lemon Chicken Recipe Is Why You Need a Slow Cooker (8 Ingredients) by Jan Mostrom

Oh, do I love my slow cooker. I pop all the ingredients into the magic pot and a few hours later it is hot and ready for guests to eat. This creamy lemon slow cooker chicken recipe is divine! The lemon and cream cheese creates such a lovely sauce that I served over simple brown rice. My friends and family enjoyed every creamy, refreshing bite of this lemon chicken recipe!

All you need to make this slow-cooked lemon chicken recipe is boneless, skinless chicken breasts, cooking oil, lemon juice, broth (chicken or vegetable), garlic powder, onion powder, dried Italian seasoning and cream cheese. You can also grab some fresh parsley to garnish with, if desired.

Serve this easy lemon high-protein chicken for dinner over pasta or rice with a drizzle of the sauce. Add your favorite side dishes and you have a delicious meal ready to go.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 to 6 hours
Total Time: 2 hours and 15 minutes to 6 hours and 15 minutes
Servings: 8

Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons cooking oil
• 1/2 cup lemon juice
• 1/2 cup broth (chicken or vegetable)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons dried Italian seasoning
• 8 ounces cream cheese

Here's how to make it:

1. Place a skillet on medium-high heat and add oil. Sprinkle salt and pepper on the chicken and gently add to the heated oil.
   
2. Brown each side of the chicken for about 5 minutes and remove when golden brown. The chicken won't be cooked through. You can also skip this step, just salt and pepper chicken and place directly into the slow cooker.
   
3. Add the chicken breasts to the slow cooker.
   
4. In a small bowl combine the onion and garlic powder, Italian seasonings, broth and lemon juice. Mix and pour it over the chicken. (Fresh lemon juice is always best, so squeeze your own! Vegetable broth or chicken broth work for this lemon chicken recipe.)
   
5. Cut the cream cheese into cubes and add to the chicken mixture.
   
6. Cook on high for 2 to 3 hours or low for 4 to 6 hours until the chicken is cooked through to 165 degrees F.  (You can blend the sauce to get the cheese chunks smoother, if desired.) Store any leftovers in an airtight container in the fridge.
   

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