Crockpot Lemon Pepper Butter Chicken is a delicious main dish that goes well with any fresh veggie and a heaping mound of mashed potatoes. Fork-tender chicken is smothered in a creamy, buttery lemon sauce. All made in the crockpot so it’s a breeze to throw together!
Crockpot Lemon Pepper Butter Chicken
We love a crockpot meal over here and these lemon pepper chicken breasts coated in a velvety butter garlic sauce are simply heaven sent. Cooking the chicken in the slow cooker makes them so juicy and tender and the blend of cajun and lemon pepper seasonings create an incredible flavor. Top it off with a rich garlic butter sauce with a squeeze of extra lemon and you’ve got your new favorite dinner. The smell alone as the meat cooks will have you wanting to add this to the dinner menu weekly. Serve over rice or wide noodles, or my personal preference, a scoop of my Cream Cheese Mashed Potatoes! Add a side of asparagus or other bright green veggie and dinner is served!
Looking for some more slow cooker mains? Try my tender Slow Cooker Pork Chops or these simple Meatballs and Gravy that’s a classic for a reason!
Can I make this with chicken thighs?
Absolutely! I know there’s some preference out there for the flavor that bone in chicken thighs lends a recipe so you can totally swap the breasts for thighs. Just be sure to get skinless as well as the slow cooker method won’t crisp up the skin while cooking (and that’s such a waste!). This recipe is much more tender as opposed to crispy in texture. All the steps are the same and you might just save a bit of money using this cut instead!
How To Make Crockpot Lemon Pepper Butter Chicken
- Combine. Using a large slow cooker, add the chicken breasts, chicken broth, lemon juice, Cajun seasoning, lemon pepper, garlic powder, and onion powder.
- Stir. Stir to blend the seasonings and place a slice of butter over each piece of chicken.
- Cook. Cover the crockpot and cook on low for 5-6 hours or high for 3-4.
- Remove. Once cooked, transfer the chicken from the pot to a plate. Tent with foil to keep warm.
- Mix. In a small bowl, mix together the water and cornstarch to create a slurry.
- Simmer. Pour the mixture into the chicken broth and butter and stir to combine. Set the slow cooker to high, cover, and simmer for about 30 minutes until the butter sauce begins to thicken.
- Warm. Add the chicken back to the crockpot, cover, and warm for about 10 minutes.
- Serve. Serve immediately with mashed potatoes, lemon wedges, and fresh parsley as a garnish. Enjoy!
Storing Crockpot Lemon Pepper Butter Chicken
Store leftover chicken in an airtight container in the fridge for 4 days. Reheat on the stove or in the microwave until warmed through.
Ingredients Notes for Crockpot Lemon Pepper Butter Chicken
- Chicken – About a pound of skinless and boneless chicken breasts work best for this recipe.
- Chicken Broth – I like to use low sodium chicken broth but you could use regular chicken broth. Chicken stock is a good substitute. I would avoid vegetable broth as it doesn’t give quite the same flavor.
- Lemon – About 1 lemon, juiced. Careful not to get the seeds in the mix! I highly recommend using fresh lemon juice for this recipe – not the bottled alternative.
- Seasoning – I used a blend of Cajun seasoning, lemon pepper, garlic powder, and onion powder.
- Butter – Salted or unsalted and sliced to provide a pad of butter on top of each chicken breast.
- Cornstarch – To help thicken the butter sauce.
Enjoy!
~Nichole
Crockpot Lemon Pepper Butter Chicken
Ingredients
- 1 Pound Chicken breasts boneless, skinless
- 1 Cup Low sodium chicken broth
- 1 Lemon juiced
- 1 Tbsp Cajun seasoning
- 1 tsp Lemon pepper seasoning
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 Stick Butter sliced
- 1/4 Cup Cold water
- 1/4 Cup Cornstarch
Instructions
- Add the chicken, broth, lemon juice, Cajun seasoning, lemon pepper seasoning, garlic powder, and onion powder to a large slow cooker.
- Stir then place a tablespoon of butter on top of each of the chicken breasts.
- Cover and cook on low for 5-6 hours or on high for 3-4 hours.
- Remove the chicken from the pot, set aside on a plate, and tent with foil.
- Mix the water and cornstarch in a small bowl.
- Pour into the pot and stir, then if the pot is low, turn it up to high, cover, and let it thicken for about 30 minutes.
- Place the chicken back in the pot, cover and let it sit for 10 minutes to come back to temperature.
- Serve with mashed potatoes, lemon wedges, and fresh parsley for garnish if desired.
Notes
This lemon pepper butter chicken can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
