Slow Cooker Lemon Pepper Chicken – Bright, Comforting, and Effortless

This Slow Cooker Lemon Pepper Chicken is the kind of meal that practically cooks itself and tastes like you fussed all afternoon. It’s bright with lemon, warm with black pepper, and tender enough to pull apart with a fork. The slow cooker does the heavy lifting, turning simple ingredients into a cozy, flavorful dinner.

Serve it with rice, mashed potatoes, or a crisp salad, and you’ve got an easy weeknight win. It’s simple, fresh, and dependable—the kind of recipe you’ll make on repeat.

Slow Cooker Lemon Pepper Chicken - Bright, Comforting, and Effortless

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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

  

• 2 to 2.5 pounds boneless, skinless chicken breasts or thighs (thighs stay more tender)
• 1 tablespoon olive oil (plus more for searing, if using)
• 1 large lemon, zested and juiced (about 2–3 tablespoons juice)
• 1 teaspoon lemon zest (packed)
• 1.5 to 2 teaspoons freshly cracked black pepper
• 1 to 1.25 teaspoons kosher salt, plus more to taste
• 4 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon dried thyme or Italian seasoning
• 1/2 cup low-sodium chicken broth
• 2 tablespoons unsalted butter (optional but adds richness)
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)
• Fresh parsley, chopped, for garnish
• Lemon slices for serving (optional)

Instructions

 

• Pat dry and season. Pat the chicken dry with paper towels. Season both sides with salt, black pepper, and onion powder.
• Optional sear. Heat a skillet over medium-high with a little olive oil. Sear chicken 1–2 minutes per side until lightly browned. This step boosts flavor but isn’t mandatory.
• Build the base. Add chicken to the slow cooker. Pour in chicken broth, lemon juice, and olive oil. Sprinkle in lemon zest, garlic, and thyme. Dot with butter if using.
• Cook low and slow. Cover and cook on LOW for 3.5–4.5 hours for breasts or 4–5.5 hours for thighs, until the chicken is tender and reaches 165°F internally. Avoid overcooking.
• Adjust and thicken. Taste the sauce. Add a pinch more salt, pepper, or lemon juice if needed. For a thicker sauce, whisk in the cornstarch slurry, cover, and cook on HIGH for 10–15 minutes until slightly glossy.
• Serve. Top with chopped parsley and lemon slices. Spoon the sauce over the chicken and serve with rice, mashed potatoes, quinoa, or roasted vegetables.

What Makes This Special

This dish strikes the perfect balance of tangy and savory, with plenty of lemon zest and cracked pepper to wake up your taste buds. The slow cooker ensures the chicken stays juicy, even if you’re not watching it like a hawk.

A quick stovetop sear at the start adds extra flavor, but it’s optional if you’re pressed for time. The sauce thickens into a silky, spoonable gravy that’s great over vegetables or grains. It’s budget-friendly, meal-prep friendly, and reliable for busy days.

Ingredients

• 2 to 2.5 pounds boneless, skinless chicken breasts or thighs (thighs stay more tender)
• 1 tablespoon olive oil (plus more for searing, if using)
• 1 large lemon, zested and juiced (about 2–3 tablespoons juice)
• 1 teaspoon lemon zest (packed)
• 1.5 to 2 teaspoons freshly cracked black pepper
• 1 to 1.25 teaspoons kosher salt, plus more to taste
• 4 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon dried thyme or Italian seasoning
• 1/2 cup low-sodium chicken broth
• 2 tablespoons unsalted butter (optional but adds richness)
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)
• Fresh parsley, chopped, for garnish
• Lemon slices for serving (optional)

How to Make It

1. Pat dry and season. Pat the chicken dry with paper towels.

   Season both sides with salt, black pepper, and onion powder.

2. Optional sear. Heat a skillet over medium-high with a little olive oil. Sear chicken 1–2 minutes per side until lightly browned. This step boosts flavor but isn’t mandatory.
3. Build the base. Add chicken to the slow cooker.

   Pour in chicken broth, lemon juice, and olive oil. Sprinkle in lemon zest, garlic, and thyme. Dot with butter if using.

4. Cook low and slow. Cover and cook on LOW for 3.5–4.5 hours for breasts or 4–5.5 hours for thighs, until the chicken is tender and reaches 165°F internally.

   Avoid overcooking.

5. Adjust and thicken. Taste the sauce. Add a pinch more salt, pepper, or lemon juice if needed. For a thicker sauce, whisk in the cornstarch slurry, cover, and cook on HIGH for 10–15 minutes until slightly glossy.
6. Serve. Top with chopped parsley and lemon slices.

   Spoon the sauce over the chicken and serve with rice, mashed potatoes, quinoa, or roasted vegetables.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors mellow and deepen by day two, making it great for meal prep. Reheat gently on the stovetop over low heat or in the microwave at 50–70% power to keep the chicken tender.

If the sauce thickens in the fridge, loosen it with a splash of broth or water. For longer storage, freeze in portions for up to 3 months; thaw in the fridge overnight before reheating.

Health Benefits

• Lean protein: Chicken breast or thigh provides high-quality protein to support muscle and satiety.
• Lighter sauce: The base is broth and lemon, not heavy cream, keeping calories modest.
• Lower sodium option: Using low-sodium broth lets you control the salt level.
• Vitamin C boost: Fresh lemon adds brightness and a little vitamin C.
• Balanced meal: Pair with whole grains and veggies for fiber and micronutrients.

Common Mistakes to Avoid

• Overcooking the chicken. Even in a slow cooker, chicken can dry out. Check early, especially if your slow cooker runs hot.
• Skipping seasoning layers. Salt, pepper, and lemon zest directly on the chicken make a difference in flavor.
• Using bottled lemon juice only. Fresh lemon juice and zest give a brighter, cleaner taste.

  Bottled can taste flat.

• Cooking on high the whole time. Low and slow yields juicier results. Use HIGH only for quick thickening at the end.
• Not tasting the sauce. Adjust salt, pepper, and lemon before serving. Small tweaks make it shine.

Recipe Variations

• Creamy lemon pepper: Stir in 1/3 cup light cream or half-and-half at the end and warm gently.
• Herb-forward: Swap thyme for rosemary or add fresh dill right before serving.
• Garlic-parm twist: Add 1/4 cup grated Parmesan in the last 10 minutes for a savory lift.
• Veggie add-ins: Nestle baby potatoes and green beans around the chicken; cook time may increase slightly.
• Spicy kick: Add 1/2–1 teaspoon red pepper flakes or a pinch of cayenne with the seasoning.
• Bone-in thighs: Use bone-in, skin-on thighs; remove skin after searing for richer flavor and cook about 30–45 minutes longer.
• Meal prep bowls: Serve over brown rice or farro with steamed broccoli and extra lemon wedges.

FAQ

Can I use frozen chicken?

It’s best to thaw chicken before slow cooking for food safety and even cooking.

If you only have frozen, thaw it in the fridge overnight or use the microwave’s defrost setting, then proceed with the recipe.

Is searing necessary?

No, but it adds a deeper flavor and slightly better texture. If you’re short on time, skip it and the recipe still turns out delicious.

How do I prevent a bitter taste from the lemon?

Avoid adding too much white pith from the lemon and measure the zest carefully. Balance with a little butter or a pinch of sugar if needed, and always taste before serving.

Can I make this with chicken breasts without drying them out?

Yes.

Cook on LOW and start checking around the 3.5-hour mark. Pull them when they hit 165°F, then rest the chicken in the sauce for a few minutes before serving.

What can I use instead of cornstarch?

Arrowroot powder works well. You can also reduce some of the cooking liquid on the stovetop until it thickens naturally, then return it to the pot.

How can I make it dairy-free?

Skip the butter.

Use olive oil only, and the sauce will still be flavorful and silky once thickened.

What sides go best with this?

Mashed potatoes, rice, quinoa, orzo, or couscous are all great. For vegetables, try roasted asparagus, sautéed spinach, or a simple green salad.

Can I double the recipe?

Yes, as long as your slow cooker isn’t more than about three-quarters full. Add 30–60 minutes to the cook time and check for doneness.

Does it reheat well?

Very well.

Reheat gently with a splash of broth to keep the chicken moist. It’s excellent for lunches and next-day dinners.

Can I use lemon pepper seasoning instead of fresh lemon?

You can, but choose a low-sodium blend and still add fresh lemon juice for brightness. Start with 1–1.5 teaspoons seasoning and adjust to taste.

In Conclusion

Slow Cooker Lemon Pepper Chicken is fresh, cozy, and easy enough for a weeknight.

With a few pantry ingredients and a couple of lemons, you’ll have a tender, saucy main that pairs with almost anything. Keep it simple, taste as you go, and let the slow cooker do the work. This is the kind of recipe that earns a permanent spot in your rotation.