The Best Crockpot Lemon Pepper Butter Chicken
This Crockpot Lemon Pepper Butter Chicken is the ULTIMATE easy weeknight dinner — fork-tender chicken in a rich, velvety lemon butter sauce that’s bright, TANGY, and decadent all at once. Simple prep, effortless cooking, and a restaurant-quality flavor in every bite.
Servings: 4 servings
Calories: 375kcal
Cost: 12
Equipment
- 6-quart slow cooker
- small mixing bowl for slurry
- whisk
- Tongs for removing chicken
- measuring cups and spoons
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 1 cup low-sodium chicken broth
- 1 large lemon, juiced (fresh only)
- 4 tbsp unsalted butter, sliced into pads
- 1 tsp lemon pepper seasoning
- 1 tbsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 cup cold water (for slurry)
- 1/4 cup cornstarch (for thickening sauce)
Instructions
- Add chicken, chicken broth, lemon juice, Cajun seasoning, lemon pepper, garlic powder, and onion powder to a 6-quart slow cooker. Stir to combine.
- Place a pad of butter on top of each chicken breast.
- Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until chicken is fork-tender.
- Remove the chicken from the slow cooker and tent with foil to keep warm.
- In a small bowl, whisk together cold water and cornstarch to create a slurry. Stir the slurry into the slow cooker liquid.
- Turn the slow cooker to HIGH and cover. Simmer for 30 minutes, or until the sauce has thickened into a light gravy.
- Return the chicken to the pot and let it warm through for 10 minutes. Serve hot, spooning the lemon butter sauce over each piece.
Notes
Use fresh lemon juice for the brightest flavor — bottled juice can taste bitter after slow cooking. Always remove the chicken before thickening the sauce to prevent overcooking. For a creamier finish, whisk in 1/4 cup heavy cream after thickening. Serve over rice, mashed potatoes, or pasta for the perfect weeknight meal.