Crockpot Lemon Chicken

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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!

lemon chicken on a bed of rice in a white bowl with a fork

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.

lemon chicken on a bed of rice with slow cooker & lemons in background

Recipes really don’t get much easier than this crockpot lemon chicken, and it was really good.

If you love lemon chicken (& easy recipes!), try my chicken piccata with pasta next!


Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

  • Chicken – Boneless, skinless chicken breasts.
  • “Cream Of” Soup – I use cream of onion or cream of celery…or cream of chicken. Homemade cream of chicken soup is very easy to make and no additives!
  • 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.

overhead shot of chicken on wild rice in a white bowl

Tools you’ll need

  • 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.

lemon chicken on wild rice with slow cooker & lemons in background

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? Try these:

lemon chicken on wild rice with lemons & slow cooker in background


Crockpot Lemon Chicken

Melissa Williams | Persnickety Plates
This Crockpot Lemon Chicken is so easy and perfect for a busy weeknight. This 4 ingredient, slow 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!
4.74 from 159 votes
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 132 kcal



  • 1 pound boneless, skinless chicken breasts butterflied
  • 10.5 ounce cream of chicken soup (or cream of onion or celery)
  • 1 heaping Tablespoon lemon pepper seasoning
  • juice half of lemon


  • Place your chicken into the slow cooker and turn to high.
    1 pound boneless, skinless chicken breasts
  • 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.
    10.5 ounce cream of chicken soup, 1 heaping Tablespoon lemon pepper seasoning, juice half of lemon
  • Pour the mixture over the chicken in the crock pot.
  • Let cook for 3 hours on high or 6 hours on low.


Serve over rice or with potatoes or your favorite vegetables.


Serving: 1gCalories: 132kcalCarbohydrates: 4gProtein: 17gFat: 5gSaturated Fat: 1gCholesterol: 52mgSodium: 445mgPotassium: 305mgFiber: 1gSugar: 1gVitamin A: 115IUVitamin C: 1mgCalcium: 11mgIron: 1mg

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.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

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Originally published October 5, 2011

Crock Pot Lemon Chicken is so easy and perfect for a busy weeknight. This 4 ingredient, quick chicken dinner is amazingly flavorful and sure to be your new favorite meal.

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  1. Stefani says

    Can you use frozen chicken?

  2. Stefani says

    Can you use frozen chicken?

    • JT says

      I cook with frozen chicken in the crock pot all the time. It adds about 1/2 to the cooking time.

  3. JT says

    sorry 1/2 HOUE

  4. JT says

    OK, must not type with child in lap, HOUR

    • persnicketyplates says

      haha =) Thanks for answering – I answered via email but forgot to post it on the page.

  5. Hady says

    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.

  6. I’m disappointed that I cannot print it like the other recipesjudy says

    I’m disappointed that I cannot print it like the other recipes

    • Melissa Williams says

      There’s a print button – is it not working for you?

  7. Haley says

    5 stars
    That looks super amazing.

    • Ashley says

      Have you ever done it with more than 1 lb of chicken? I need to probably double it…

    • Melissa Williams says

      Yes, just double the other ingredients too. Cook time should stay the same.

  8. Chris says

    Any changes if you use boneless skinless chicken thighs?

    • Melissa Williams says

      I would cook thighs for 4-5 hours on low. Otherwise same 🙂

  9. Simone Edwards says

    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!

    • Melissa Williams says

      Well, now you learned something new. You can butterfly a chicken breast.

    • Kathy Wesserling says

      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.

  10. Kristen K says

    5 stars
    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!!!

    • Melissa Williams says

      Thanks, Kristen! I’m so glad you were happy with how it turned out!

  11. Kellie says

    Hi, do I need to butterfly the chicken? What changes do I make if I just throw them in as is?

    • Melissa Williams says

      You don’t have to, they just cook quicker.

  12. Kellie says

    Thank you! How much longer should I cook them for if I don’t butterfly them?

    • Melissa Williams says

      I’d do 4 on high or 6 on low. It’s usually better low & slow 🙂

  13. Kellie says

    Thank you so much for responding! I’m making it this week!!! 🙂

  14. Janet says

    5 stars
    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.

    • Melissa Williams says

      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.

  15. Jessica says

    Really want to try this but is there anyway I could do it as a pasta?

    • Melissa Williams says

      I serve it over noodles sometimes. Is that what you mean? Just stir the cooked noodles in at the end.

  16. Sylvia says

    Do you dilute the cream of chicken soup as instructed on the can?

  17. jenny bartlett says

    Where do you buy cream of onion soup?Thanks, Jenny

    • Melissa Williams says

      Any market should have it in the soup aisle but if yours doesn’t carry it, cream of chicken or celery will work fine

  18. Christy says

    It would be helpful if u would put what size can for the soups..

  19. Amber says

    1 star
    Very soupy with the added water and the chicken tasted dry and not as flavorful as anticipated.

    • Melissa Williams says

      Depending on the quality of chicken you use, you’ll have different results. Some (cheaper) chicken breasts are pumped with salt water to beef up the weight. That water comes out in cooking. As written, the recipe shouldn’t be soupy.

  20. P says

    Would cream of mushroom work as well as cream of celery or onion or would it be overpowering?

    • Melissa Williams says

      I think that should be fine. I often opt for cream of onion.

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