Easy Lemon Pepper Crockpot Chicken – Bright, Comforting, and Weeknight-Friendly

If you love simple recipes that taste fresh and feel comforting, this one checks all the boxes. Lemon pepper chicken in the slow cooker turns out tender, juicy, and full of zesty flavor—with almost no effort. You toss everything in, set it, and a few hours later dinner is done.

No searing, no complicated steps, and very little cleanup. It’s an easy win for busy weeknights or lazy Sundays, and it pairs with nearly anything you have on hand.

Easy Lemon Pepper Crockpot Chicken - Bright, Comforting, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 2 to 2.5 pounds boneless, skinless chicken breasts or thighs
• Lemon: Zest and juice of 1 large lemon (plus extra slices for serving, optional)
• Chicken broth: 1/2 cup (low sodium preferred)
• Butter or olive oil: 2 tablespoons (butter gives a richer finish)
• Lemon pepper seasoning: 1.5 to 2 tablespoons (preferably a salt-free blend)
• Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
• Onion powder: 1 teaspoon
• Salt: 1/2 to 1 teaspoon, to taste (reduce if your lemon pepper has salt)
• Black pepper: 1/2 teaspoon, freshly ground
• Thyme or Italian seasoning: 1 teaspoon dried (or 1 tablespoon fresh)
• Optional veggies: 1 small onion, sliced; 1 cup baby carrots; or 8 ounces green beans (add later)
• Cornstarch: 1 tablespoon (optional, for a quick pan sauce)
• Fresh parsley: For garnish

Instructions

 

• Prep the slow cooker: Lightly grease the crock or use a liner. This helps prevent sticking and makes cleanup easier.
• Season the chicken: Pat the chicken dry. Sprinkle with lemon pepper seasoning, salt, black pepper, garlic, onion powder, and thyme on both sides. Set aside.
• Build the flavor base: Add chicken broth, lemon zest, and lemon juice to the crock. Stir in the minced garlic if you didn’t use garlic powder. Add butter (cut into small pieces) or drizzle in olive oil.
• Add the chicken: Nestle the seasoned pieces in the liquid. If using sliced onion or carrots, tuck them around the chicken.
• Cook low and slow: Cover and cook on Low for 3.5 to 5 hours or on High for 2 to 3 hours, until the chicken is cooked through and easily shreds or reaches 165°F internally. Thighs usually stay tender on the longer end.
• Optional veggies late in the game: If adding quick-cooking veggies like green beans, stir them in during the last 30 to 45 minutes on Low so they stay crisp-tender.
• Finish and taste: Adjust salt, pepper, and lemon to taste. If you like extra brightness, add a squeeze of fresh lemon right at the end.
• Make a quick sauce (optional): Transfer the chicken to a plate. Whisk 1 tablespoon cornstarch with 1 tablespoon cold water. Stir the slurry into the hot cooking liquid and cook on High for 10 to 15 minutes, until slightly thickened. Spoon over chicken.
• Serve: Garnish with chopped parsley and lemon slices. Great over rice, mashed potatoes, couscous, or a side of roasted vegetables.

What Makes This Recipe So Good

• Hands-off cooking: The slow cooker does the heavy lifting while you get on with your day.
• Bright, clean flavor: Lemon and black pepper give the chicken a lively, fresh taste that isn’t heavy.
• Juicy every time: The crockpot keeps the chicken moist, even if you’re using lean breasts.
• Flexible: Works with chicken breasts or thighs, fresh or frozen, and pairs with rice, pasta, or veggies.
• Meal-prep friendly: The leftovers reheat well and make great lunches.

What You’ll Need

• Chicken: 2 to 2.5 pounds boneless, skinless chicken breasts or thighs
• Lemon: Zest and juice of 1 large lemon (plus extra slices for serving, optional)
• Chicken broth: 1/2 cup (low sodium preferred)
• Butter or olive oil: 2 tablespoons (butter gives a richer finish)
• Lemon pepper seasoning: 1.5 to 2 tablespoons (preferably a salt-free blend)
• Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
• Onion powder: 1 teaspoon
• Salt: 1/2 to 1 teaspoon, to taste (reduce if your lemon pepper has salt)
• Black pepper: 1/2 teaspoon, freshly ground
• Thyme or Italian seasoning: 1 teaspoon dried (or 1 tablespoon fresh)
• Optional veggies: 1 small onion, sliced; 1 cup baby carrots; or 8 ounces green beans (add later)
• Cornstarch: 1 tablespoon (optional, for a quick pan sauce)
• Fresh parsley: For garnish

How to Make It

1. Prep the slow cooker: Lightly grease the crock or use a liner. This helps prevent sticking and makes cleanup easier.
2. Season the chicken: Pat the chicken dry.

   Sprinkle with lemon pepper seasoning, salt, black pepper, garlic, onion powder, and thyme on both sides. Set aside.

3. Build the flavor base: Add chicken broth, lemon zest, and lemon juice to the crock. Stir in the minced garlic if you didn’t use garlic powder.

   Add butter (cut into small pieces) or drizzle in olive oil.

4. Add the chicken: Nestle the seasoned pieces in the liquid. If using sliced onion or carrots, tuck them around the chicken.
5. Cook low and slow: Cover and cook on Low for 3.5 to 5 hours or on High for 2 to 3 hours, until the chicken is cooked through and easily shreds or reaches 165°F internally. Thighs usually stay tender on the longer end.
6. Optional veggies late in the game: If adding quick-cooking veggies like green beans, stir them in during the last 30 to 45 minutes on Low so they stay crisp-tender.
7. Finish and taste: Adjust salt, pepper, and lemon to taste.

   If you like extra brightness, add a squeeze of fresh lemon right at the end.

8. Make a quick sauce (optional): Transfer the chicken to a plate. Whisk 1 tablespoon cornstarch with 1 tablespoon cold water. Stir the slurry into the hot cooking liquid and cook on High for 10 to 15 minutes, until slightly thickened.

   Spoon over chicken.

9. Serve: Garnish with chopped parsley and lemon slices. Great over rice, mashed potatoes, couscous, or a side of roasted vegetables.

Keeping It Fresh

• Storage: Let it cool, then refrigerate in an airtight container for up to 4 days. Store the chicken with its cooking liquid so it stays moist.
• Freezing: Freeze in freezer-safe bags or containers for up to 3 months.

  Label with the date. Thaw overnight in the fridge before reheating.

• Reheating: Warm gently on the stovetop over low heat with a splash of broth or water, or microwave in short bursts to avoid drying it out.
• Meal prep tip: Portion into individual containers with rice or veggies for grab-and-go lunches.

Health Benefits

• Lean protein: Chicken breast is a high-quality protein that supports muscle maintenance and keeps you full.
• Lighter sauce: The lemon-broth base is flavorful without heavy cream. You control the butter or oil.
• Lower sodium (if you choose wisely): Using low-sodium broth and salt-free lemon pepper keeps sodium in check.
• Vitamin C boost: Fresh lemon adds brightness and a bit of vitamin C to your meal.
• Balanced meal made easy: Pairing with whole grains and veggies rounds out fiber and micronutrients.

What Not to Do

• Don’t overcook: Chicken can dry out if left for too long.

  Check for doneness around the earliest time listed.

• Don’t rely on salty blends: Many lemon pepper seasonings include salt. Use a salt-free blend or reduce added salt to avoid an overly salty dish.
• Don’t skip the lemon zest: Zest packs a lot of aroma and flavor that juice alone doesn’t deliver.
• Don’t add delicate veggies too early: Green beans and zucchini can go mushy if cooked the whole time. Add them near the end.
• Don’t overcrowd the crock: Overfilling can lead to uneven cooking.

  Use a standard 5- to 6-quart slow cooker for best results.

Alternatives

• Use thighs: Boneless, skinless thighs are more forgiving and stay extra juicy. Cook times are similar.
• Make it dairy-free: Swap butter for olive oil or vegan butter.
• Add herbs: Fresh rosemary or dill are great with lemon. Stir in at the end for the brightest flavor.
• Creamy version: Stir in 1/4 cup light cream cheese or Greek yogurt at the end for a creamy lemon sauce.

  Add off heat to prevent curdling.

• Spice it up: Add red pepper flakes or a pinch of cayenne for heat.
• No broth on hand: Use water plus 1 teaspoon chicken bouillon (reduce added salt).
• Sheet pan option: Not using a slow cooker? Bake seasoned chicken at 400°F for 20–25 minutes (breasts) or 25–35 minutes (thighs), adding lemon slices on top.

FAQ

Can I use frozen chicken?

Yes, but it’s safer and more consistent to thaw chicken in the fridge overnight first. If you do cook from frozen, add 30–60 minutes to the time and make sure the internal temperature reaches 165°F.

Note that some slow cooker manufacturers advise against using frozen meat, so check your manual.

How do I keep the chicken from drying out?

Use Low heat when possible, don’t overcook, and keep the chicken nestled in the liquid. Thighs are more forgiving than breasts, and storing leftovers in the cooking liquid helps retain moisture.

Is bottled lemon juice okay?

It works in a pinch, but fresh lemon juice and zest provide a brighter, cleaner flavor. If using bottled, start with slightly less and adjust to taste.

Can I shred the chicken?

Absolutely.

Shredded lemon pepper chicken is great in rice bowls, wraps, and salads. Shred in the crock, toss with the sauce, and let it soak up the flavor for a few minutes before serving.

What sides go best with this?

Rice, orzo, couscous, mashed potatoes, roasted asparagus, green beans, or a simple salad. Garlic bread is great for soaking up the sauce.

How can I thicken the sauce without cornstarch?

Use arrowroot powder, or reduce the liquid by simmering it on the stovetop.

You can also whisk in a little butter for body, or add a spoonful of Greek yogurt off heat.

Can I meal prep this for the week?

Yes. Portion with grains and vegetables in airtight containers. It reheats well and keeps its flavor for several days.

Wrapping Up

Easy Lemon Pepper Crockpot Chicken is the kind of recipe that makes dinner feel doable, no matter how busy you are.

It’s bright, comforting, and flexible enough to match whatever you’ve got in the pantry. Keep it simple with rice and veggies, or dress it up with fresh herbs and a quick sauce. Either way, you’ll end up with tender, flavorful chicken and a meal everyone will be happy to eat.