This Crockpot Lemon Chicken is so easy and perfect for a busy weeknight. This 4 ingredient, quick slow cooker chicken dinner is amazingly flavorful and sure to be your new favorite meal. Serve with vegetables and ready to serve rice for a fast healthy dinner!
Click HERE to save recipe to Pinterest
Serve this crockpot lemon chicken with roasted green beans or sauteed asparagus with marble cupcakes for dessert.
Pinterest is my new favorite thing (you could follow me & see all my pretty pins). It’s pretty amazing & a big time suck at the same time.
I was browsing through Pinterest yesterday and found an easy lemon chicken recipe that I decided to put my spin on.
Recipes really don’t get much easier than this crockpot lemon chicken, and it was really good.
INGREDIENTS
- Chicken – Boneless, skinless chicken breasts.
- “Cream Of” Soup – I use cream of onion or cream of celery…or cream of chicken.
- Lemon Pepper Seasoning – I put lemon pepper on nearly everything.
- Lemon Juice – The juice of half a lemon.
I served my chicken over Uncle Ben’s Long Grain & Wild Ready Rice – a first for me, I’m usually opposed to any type of “instant” food, but I was pleasantly surprised.
TOOLS FOUND ON AMAZON TO HELP YOU MAKE THIS DISH:
- My slow cooker of choice – of course you’ll need a slow cooker! If you’re in the market for a new one, I highly recommend this Hamilton Beach Set It & Forget It model. The ability to set the cook time before I leave for work then have it switch over to warm is awesome.
- My favorite measuring spoons – I love that they’re magnetic so they’re not loose rolling around the drawer.
- My favorite mixing bowls – My grandma got me these as a wedding shower gift and I love them. The grippy bottoms make mixing easier.
CAN YOU PUT FROZEN CHICKEN IN THE CROCKPOT
The safest, best answer to that question is no, you shouldn’t put frozen chicken in the crockpot.
Because of the amount of time it takes a slow cooker to get meat up to a safe temperature (it’s a slow cooker, after all), bacteria could contaminate the chicken. Meat should already be thawed when you place it in the crock pot.
Ideally, you’d thaw the chicken in the fridge the night before.
That said, I have used frozen chicken in a pinch and lived to tell the tale, but now that I know better, I don’t.
NEED MORE CROCKPOT CHICKEN RECIPES IN YOUR LIFE? TRY THESE:
- Crockpot Honey Bourbon Chicken – one of my most popular recipes, having been pinned over 230,000 times (!), this chicken dish is nearly as easy and really good.
- Crockpot Chicken Alfredo – only five ingredients in this easy chicken dinner. I like to add sun dried tomatoes & spinach to fancy it up.
- Spicy Ranch Slow Cooker Chicken – only THREE ingredients in this simple chicken dinner!
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Crockpot Lemon Chicken
Ingredients
- 1 lb boneless, skinless chicken breasts butterflied
- 1 can cream of chicken soup (or cream of onion or celery)
- 1 heaping Tablespoon lemon pepper seasoning
- juice half of lemon
Instructions
- Place your chicken into the slow cooker and turn to high.
- Pour the soup into a medium sized bowl and add the lemon pepper and lemon juice. Add half a soup can of water to the mix. Stir it up.
- Pour the mixture over the chicken in the crock pot.
- Let cook for 3 hours on high or 6 hours on low.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Originally published October 5, 2011
Can you use frozen chicken?
Can you use frozen chicken?
I cook with frozen chicken in the crock pot all the time. It adds about 1/2 to the cooking time.
sorry 1/2 HOUE
OK, must not type with child in lap, HOUR
haha =) Thanks for answering – I answered via email but forgot to post it on the page.
I tried this recipe today. The addition of the half a can of water to the mix diluted the liquid to a soup consiostancy which did not com acoss my daughter very well. All attempts to thicken it did not work. I will try this again without the water.
I’m disappointed that I cannot print it like the other recipes
There’s a print button – is it not working for you?
That looks super amazing.
Thanks, Haley!
Have you ever done it with more than 1 lb of chicken? I need to probably double it…
Yes, just double the other ingredients too. Cook time should stay the same.
Any changes if you use boneless skinless chicken thighs?
I would cook thighs for 4-5 hours on low. Otherwise same 🙂
I thought a butterflied chicken was a whole chicken that had had it’s backbone broken so that it lay flat and so didn’t take as long to cook. You’ve just used chicken breasts!
Well, now you learned something new. You can butterfly a chicken breast.
Cutting the backbone from a whole chicken is called “Spatchcocking”. Butterflying a piece of chicken or any meat is when you slice it in half to make it thinner. That is not cutting it in half across the piece or into tenders, but the entire length from one end to the other. Think of cutting one cake layer to make 2 layers. Hope that helps.
Made this dinner tonight for the company I had over and it turned out perfect and very yummy. Thank you for sharing this great recipe with everyone Melissa. Highly recommend this recipe!!!
Thanks, Kristen! I’m so glad you were happy with how it turned out!
Hi, do I need to butterfly the chicken? What changes do I make if I just throw them in as is?
You don’t have to, they just cook quicker.
Thank you! How much longer should I cook them for if I don’t butterfly them?
I’d do 4 on high or 6 on low. It’s usually better low & slow 🙂
Thank you so much for responding! I’m making it this week!!! 🙂
I tried this tonight with two very large chicken breasts. It was done early and I served it over egg noodles. Quite delicious! Question? What do I do wrong? Sometimes my chicken comes out tender and sometimes it is very dry, like tonight.
I’m glad you liked it despite the dryness! Couple questions – first, did you cook on low or high? Low for 5-6 hours on is usually optimal but it really depends on your slow cooker. Some run really hot. Second, if it’s often a problem, you might want to switch to thighs instead of breasts. They’re fattier so more moist. I still prefer breasts, but many prefer thighs.
Really want to try this but is there anyway I could do it as a pasta?
I serve it over noodles sometimes. Is that what you mean? Just stir the cooked noodles in at the end.