Crock Pot Lemon Chicken Breasts

Brandi Kirkpatrick


Okay, I have been anti-crock-pot for years, I confess. Whenever I cooked anything in the crock-pot it all tasted the same. Didn't matter what type of meat, sauce, etc. It was all.... bleh. However, I invested in a little cookbook/magazine and have been working my way through over the summer. Here is one of the yummy ones!

★★★★★ 1 vote
35 Min
4 Hr 25 Min
Slow Cooker Crock Pot


6 boneless, skinless chicken breast halves
1 cup chicken broth, divided
1/4 cup lemon juice
3 tablespoons dijon mustard
3 garlic cloves, minced
2 tablespoons butter, melted
1/4 teaspoon dried rosemary, crushed
3 tablespoons cornstarch
1/2 cup slivered almonds, toasted
3 tablspoons minced fresh parsley
hot cooked rice

How to Make Crock Pot Lemon Chicken Breasts


  • 1Place chicken in 3-qt slow cooker. In a small bowl, combine 3/4 cup broth, lemon juice, mustard, garlic, butter, rosemary; poor over chicken. Cover and cook on low for 4-5 hours. Remove chicken, keep warm.
  • 2Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • 3Serve the chicken with rice and sauce. Sprinkle with the almonds and parsley.

Printable Recipe Card

About Crock Pot Lemon Chicken Breasts

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy