Crock Pot Lemon Chicken

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Crock Pot Lemon Chicken is Lemon chicken with a hint of Italian seasonings that is Slow Cooked in the Crock Pot.   This chicken is so flavorful! It’s one of the yummiest things I’ve made in my crock pot, lately. Lemon chicken with a hint of Italian seasonings. Mmmmm so good!


I decided to pan fry it first to get a nice brown coating, and then threw it in my crock pot with some Italian seasoning, lemon juice and chicken broth. As it cooked, it filled my house with an amazing lemon scent!

We ate it with a pasta salad and veggie, and everyone loved it! Kelsey said, “Mom, this chicken is the best! Can you make it again tomorrow?” 🙂

Crock Pot Lemon Chicken is Lemon chicken with a hint of Italian seasonings that is Slow Cooked in the Crock Pot.
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5 from 1 vote

Crock Pot Lemon Chicken

Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 -6
Author Holly


  • 1/4 cup all-purpose flour
  • 2 pounds boneless, skinless chicken breasts, cut into thirds
  • 1/4 cup butter
  • 1 packet Good Seasons Italian dressing/seasoning mix
  • 1/2 cup fresh lemon juice
  • 1/2 cup chicken broth
  • salt and pepper, to taste


  • Rinse the chicken pieces with water, and then lightly coat them in the flour. Set aside.
  • Plug in crock pot and turn setting on low heat.
  • Heat 2 Tablespoons of butter in a large non-stick skillet, over medium-high heat. When butter is melted, add half of the flour-coated chicken pieces. (You don’t want to over-crowd the pan, so you’ll cook the chicken in two batches) Season with salt and pepper.
    Cook chicken for 3 to 4 minutes or until golden brown on each side. (You’re not cooking the chicken all the way, just getting a golden-brown crust)
  • Remove chicken from skillet and place in crock pot.
  • Add the 2 remaining tablespoons of butter in skillet, and cook the remaining flour-coated chicken pieces on each side for 3 to 4 minutes or until golden brown. Remove chicken from skillet and place in crock pot.
  • Sprinkle the Italian dressing/seasoning mix evenly over the chicken. Pour the lemon juice and chicken broth over the tops. Cover with lid, and cook on low heat for 3 hours.
  • Serve chicken pieces whole or shredded, with the lemon sauce/broth. Enjoy!


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51 thoughts on “Crock Pot Lemon Chicken

  1. Love step by step pictures, I am not a meat person. Don’t really eat it, don’t know how to cook it well… so I almost skipped this recipe, but seeing the pictures… never even would have thought to use a paper plate and pour the flour on top. I was thinking I was going to have to touch it and rub it, and then you lost me. But now I’ll give it a try! Thanks Holly!

    1. You can also put the chicken and flour in a container, my Mom always used a paper bag, and shake it. That coats the chicken very nicely.

  2. I can tell by your wonderful pictures and description that this is going to be a favorite of mine! Thank you for always sharing such great recipes!

  3. Made this for my husbands birthday dinner and served it with garlic and red pepper broccoli and egg noodles with butter. He totally enjoyed it. I used meyer lemons and it gave it a nice amount of sweetness!

  4. In your picture it looks like you seasoned the chicken while it was frying and didn’t wait until it was in the crock pot. Do you recommend this?

  5. This looks excellent! we have friends that don’t eat red meat so we are always looking for new chicken recipes – THANK YOU!

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  7. Ooh, I do believe I will be trying this recipe this coming weekend. My kids love lemon chicken that I marinate and grill, but now that it is getting colder outside I won’t be grilling. The chicken looks so juicy in the pictures. I can’t wait to try it! Thanks for sharing with us.

  8. I’d love to make this for my Bunco group, but one one them has celiac disease. what’s a good fluten-free substitute for flour?

  9. I made the Crock Pot Lemon Chicken tonight and it was a resounding success. With one exception: there was little gravy left after cooking. To remedy this, I removed the chicken to a serving bowl and kept warm. I then poured what remained in the crock into a deep sauce pan along with 1 1/4 cups of water, juice of a lemon, a tablespoon of butter, and pepper. Let it cook down for approximately five minutes then poured it over the chicken. That did the trick. Now we had enough delicious gravy to pour over the chicken and the rice I served along side. Three 13-year-old boys were fighting over the leftovers! Can’t wait to make again 😉

  10. This was terrific! I sauteed the chicken in olive oil instead of butter. When I do this over again, I’ll use low or no sodium chicken broth and I would add some herb seasonings that didn’t have the high levels of sodium in the Italian Seasoning packet. Also, I found that my chicken was done in 1 hr 15 minutes at a low setting.

    A great recipe!

  11. I’m not a cook so I’m always searching the net looking for easy to make recipes…My question is can I use chicken tenders in place of large chicken breasts?

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