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–+ servings
A round black bowl filled with creamy lemon chicken and spinach over rice
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4.72 from 7 votes

Slow Cooker Creamy Lemon Spinach Chicken Recipe

Slow cooker creamy lemon chicken is a must-make meal. The dish, made with tangy lemon juice, garlic, and parmesan cheese will please the senses and elevate any meal.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Brunch, dinner, lunch, Main Course
Cuisine: American
Keyword: creamy lemon chicken, crockot lemon chicken and rice soup, slow cooker creamy lemon chicken
Servings: 6
Calories: 419kcal
Author: The Lazy slow cooker

Equipment

Ingredients

  • 1.5 - 2 lbs chicken cut into bite sized pieces. works with breasts or thighs
  • 1 cup chicken broth
  • 2 lemons juiced. or about 6 tablespoons lemon juice
  • 3 tablespoon butter
  • 1 tablespoon minced garlic
  • 1 teaspoon thyme dried
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper freshly ground is best
  • ¾ cup grated parmesan cheese
  • ½ cup heavy whipping cream
  • 2 cups baby spincah

Instructions

  • add chicken to slow cooker, sprinkle with seasonings and toss to coat
    1.5 - 2 lbs chicken, 1 teaspoon thyme, 1 teaspoon paprika, ½ teaspoon salt, ¼ teaspoon black pepper
  • add butter, broth, garlic and lemon juice
    1 cup chicken broth, 2 lemons, 1 tablespoon minced garlic, 3 tablespoon butter
  • cover and cook on low for 3-4 hours. You are ready for the next step when your chicken reaches an internal temperature of 165°F
  • about 30 minutes prior to serving, add the remaining ingredients and stir to combine. NOTE: If you add spinach at this time, it will fully wilt. To keep it a brighter green, as shown in the photo above, you can add it just a few minutes before serving.
    ¾ cup grated parmesan cheese, ½ cup heavy whipping cream, 2 cups baby spincah
  • serve over rice, pasta, riced cauliflower or something else to absorb the sauce and enjoy!

Notes

Notes:
Nutritional calculations do not include rice shown in photos
This dish can be made with breast or thigh meat.  Thigh meat will stay moister than breast meat and be more forgiving of longer cooking times.  If you plan to use breast meat, you may prefer to shred the chicken after it is cooked rather than cut it into chunks. 
The sauce for this dish is not sure thick.  To help thicken it a bit further,  use more parmesan cheese.  

Nutrition

Calories: 419kcal | Carbohydrates: 6g | Protein: 30g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 642mg | Potassium: 432mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1579IU | Vitamin C: 29mg | Calcium: 202mg | Iron: 2mg