Hey there! If you’re looking for an easy, flavorful dinner that basically cooks itself, you’re going to love this Crockpot Lemon Pepper Chicken. It’s juicy, tender, and loaded with zesty lemon and peppery goodness. The best part? The slow cooker does all the hard work while you go about your day. This recipe is family-friendly, perfect for busy weeknights, and pairs beautifully with rice, mashed potatoes, or roasted veggies. Trust me, once you try this, it’ll become a go-to in your house, just like it is in mine!
What You’ll Need
- Chicken thighs or breasts (bone-in or boneless, 2–3 lbs)
- Lemon juice (freshly squeezed, 1/3 cup)
- Lemon zest (from 1 large lemon)
- Chicken broth (1/2 cup)
- Minced garlic (3 cloves)
- Butter (2 tablespoons)
- Olive oil (1 tablespoon)
- Salt (1 teaspoon)
- Black pepper (2 teaspoons)
- Paprika (1 teaspoon)
- Italian seasoning (1 teaspoon)
- Cornstarch (1 tablespoon, optional for thickening)
- Fresh parsley (chopped, for garnish)
- Lemon slices (for garnish, optional)
Pro Tips
- Use fresh lemons! The zest and fresh juice are what make this recipe pop with flavor—don’t skip it.
- Don’t overcrowd the crockpot. Make sure the chicken pieces are in a single layer so they cook evenly.
- Thicken the sauce. For a more luxurious sauce, whisk in a cornstarch slurry at the end.
- Meal prep friendly. You can season the chicken the night before to save time in the morning.
- Kids not into pepper? Reduce the black pepper slightly for a milder flavor while still keeping the zestiness.
Tools You’ll Need
- Crockpot (slow cooker)
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Small whisk or fork
- Zester or microplane
Substitutions and Variations
- Chicken options: Use drumsticks or a mix of thighs and breasts if that’s what you have.
- No fresh lemons? Use bottled lemon juice, but fresh zest is key for the best flavor.
- Make it creamy: Stir in a splash of heavy cream or coconut milk at the end for a creamy sauce.
- Herb swap: Try thyme or rosemary instead of Italian seasoning for a different twist.
Make-Ahead Tips
- Prep the chicken and seasonings the night before and store everything in the fridge. In the morning, just dump it all into the crockpot.
- You can also make the full recipe ahead, store it in the fridge, and reheat when ready to serve.
Instructions
Step 1: Prep the Ingredients
Season the chicken with salt, pepper, paprika, and Italian seasoning. Zest the lemon, juice it, and mince the garlic.
Step 2: Sear the Chicken (Optional)
Heat olive oil and butter in a skillet over medium heat. Sear the chicken for 2–3 minutes per side to lock in flavor, then transfer to the crockpot.
Step 3: Add to Crockpot
Pour the chicken broth, lemon juice, and minced garlic over the chicken in the crockpot. Top with lemon zest. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
Step 4: Thicken the Sauce (Optional)
If you want a thicker sauce, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water. Add to the crockpot and let it cook for 10 more minutes.
Step 5: Serve and Garnish
Serve the chicken with a spoonful of sauce over the top. Garnish with fresh parsley and lemon slices for a bright, fresh finish. Pair with your favorite sides.
Leftovers and Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the cooked chicken (with the sauce) for up to 3 months. Thaw in the fridge and reheat on the stove or in the microwave.
Conclusion
I hope this Crockpot Lemon Pepper Chicken becomes a favorite in your home, just like it is in mine! It’s so easy, so tasty, and the perfect meal for busy days. Give it a try, and let me know in the comments how your family liked it. Got questions? Ask away—I’d love to help! 😊
