Slow Cooker Lemon Garlic Chicken

Recipe from Pillsbury 


  • 8 boneless skinless chicken thighs (approximately 2 pounds)
  • 1 teaspoon of lemon peel/zest (I used more, I love lemon) 
  • 3 teaspoons finely minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chicken broth or stock
*Lemon Sauce (Pillsbury's directions call for making in slow-cooker, I opted to make the sauce in a saucepan on the stove to speed up the process)
  • 3 tablespoons corn starch 
  • 1/2 cup heavy whipping cream
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt
  • fresh parsley, chopped (optional) 
Spray 3 to 4 quart slow cooker with non-stick cooking spray. Place chicken thighs in single layer in cooker. Top with lemon zest, minced garlic, salt and pepper, then pour chicken broth over top. Cook of low 4 to 5 hours. 

When chicken is thoroughly cooked (safe minimum internal temperature of 165 degrees f.), remove from cooker and place on plate, cover to keep warm. 

Transfer broth from cooker to a sauce pan over medium heat on stove. In a small bowl mix corn starch, heavy cream, lemon juice and salt - mix well. Slowly pour cream mixture to broth, whisking as you go. Whisk until sauce thickens.

When sauce is ready, serve over chicken thighs garnished with freshly chopped parsley - enjoy!

I served the chicken over a bed of wild rice with the sauce spooned over top with a side of roasted asparagus. Delish!

The original recipe calls for making the lemon sauce in the slow cooker. I opted to make it in a sauce pan to speed up the process. If you wish to make it in the cooker - remove chicken and cover to keep warm. Mix corn starch, heavy whipping cream, lemon juice and salt in a small bowl. Mix well. Turn slow cooker to high, add cream mixture to broth in cooker, mix well. Cover and cook on high for 15 to 20 minutes or until thickened.