If there’s one thing I’ve learned over the years, it’s that a good slow cooker recipe is worth its weight in gold on busy days. This Italian Lemon Chicken is one of my go-to meals when I want something homey and comforting without hovering over the stove.

It’s the kind of dish you get going in ten minutes before work, then come home to those incredible citrusy, herby aromas wafting through the house. There’s nothing fancy here — just simple ingredients you probably already have in the kitchen and a no-fuss method that rewards you with juicy, tender chicken in a lemony broth.

I love serving it over rice with peas on the side, but honestly, I’ve also spooned it over mashed potatoes or just sopped up the sauce with crusty bread. It’s comfort food that doesn’t feel heavy, which is my kind of dinner.

Why I Make This Again and Again

I’m a sucker for anything lemon — it just brightens up even the simplest meal. This recipe is exactly that.

It’s really the ease that wins me over. I work from home, but that doesn’t mean I have time to stand over a stove for an hour every night. With this, you sear the chicken for a bit of color, toss it in the slow cooker with broth, lemon juice, and seasoning, and walk away.

When it’s done, the chicken is so tender you can shred it with a fork, and the sauce is light but full of zippy flavor from the lemon and herbs. I’ve served this for family, friends, even picky eaters — everyone asks for seconds.

And cleanup? Basically just the pan and the slow cooker insert. I’ll take that any day.

Ingredients I Always Keep on Hand for This

Here’s what you need — all things I keep stocked so I can throw this together anytime:

Chicken Breasts
I usually go for boneless, skinless. About 4 pieces around 6 ounces each is perfect. If you’re using thicker cuts, you can slice them in half lengthwise so they cook evenly.

Seasonings
Salt, black pepper, garlic powder. Nothing complicated, but they make a big difference.

Flour
A light dredge gives the chicken a nice golden crust when you sear it. I just use all-purpose flour.

Unsalted Butter
For that pan-fried flavor before it goes in the slow cooker. Butter adds richness and helps the flour brown beautifully.

Italian Dressing Seasoning Mix
This is my little shortcut. It’s packed with herbs and spices that make the dish taste like you did way more work than you did. I use the dry packet kind you find near the salad dressings.

Fresh Lemon Juice
Non-negotiable. Freshly squeezed makes all the difference for that bright, citrusy sauce.

Low-Sodium Chicken Broth
Helps create the cooking liquid without making it too salty.

How I Throw It Together (Step by Step)

Season and Dredge
I sprinkle the chicken breasts with salt, pepper, and garlic powder on both sides. Then I dredge them lightly in flour — just enough to get a light coat. Shake off the extra so it doesn’t get gloopy.

Quick Sear
This isn’t about cooking them through, just giving them color and sealing in flavor. I melt some butter in a hot pan and brown the chicken on both sides. The smell alone makes me hungry.

Slow Cooker Time
I give the insert a quick spritz with nonstick spray, then nestle the chicken in. I sprinkle the Italian dressing seasoning over the top — don’t be shy. Then I pour over the fresh lemon juice and the broth. Last step before the lid goes on: I dot the remaining butter on top.

Cook Low and Slow
I set it on low for about 4 hours. The house starts to smell amazing halfway through. When it’s ready, the chicken is juicy and tender enough to shred or slice easily.

Serve It Up
I usually spoon some of the lemony broth over the chicken before serving. It’s too good to waste.

How I Like to Serve This Dish

This is one of those recipes you can serve however you like.

• White Rice — My classic choice. It soaks up all the lemony, buttery broth beautifully.
• Baby Peas — Sweet and bright. I usually just steam a bag from the freezer.
• Roasted Veggies — Asparagus or carrots work really well. The sweetness of roasted carrots is especially nice with the tangy sauce.
• Crusty Bread — Don’t underestimate the joy of tearing off a piece of bread and dunking it in the broth.

I’ve even served the shredded chicken on toasted buns for an easy sandwich. It’s that versatile.

How I Store and Reheat Leftovers

If there’s any left, here’s what I do:

• Fridge: I store the chicken and all the broth in an airtight container for up to 3 days. That broth keeps it moist and flavorful.
• Microwave: I warm it in short bursts so it doesn’t dry out. I like to spoon extra broth over before reheating.
• Freezer: I’ve frozen portions in freezer-safe containers. They last about a month. Just thaw in the fridge overnight and reheat gently.

It’s such a simple, reliable dinner that always feels like you put in more effort than you really did. Perfect for busy days, lazy weekends, or anytime you want something warm and comforting.

If you give it a try, let me know how you serve it up! I always love hearing about the little tweaks and variations people come up with.

Try other Crockpot recipes:

• Crock Pot Green Enchilada Chicken Soup
• Crockpot Parmesan Garlic Chicken Pasta
• Crockpot French Onion Chicken