Slow Cooker Lemon Pepper Chicken

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This recipe took the number one spot of my favorite slow cooker meals. It seriously blew my mind how amazing the flavor was. Not only was it the perfect blend of spices and lemon, but I have never had more tender, melt in your mouth chicken. It filled my house with the most wonderful lemon aroma. I already want to make this again. It’s just that good!

Slow Cooker Lemon Pepper Chicken on white plate with lemons in the background.

Rating: 5 stars  Difficulty of Recipe: 2 stars
Review:  I promise that you need to experience this in your life! It was incredible. It was easy to throw together and the flavor was amazing. I will make this over and over again!


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It filled my house with the most wonderful lemon aroma.  I already want to make this again.  It's just that good!
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Author Alyssa Rivers
Servings: 4 Servings



  • 4 boneless skinless chicken breasts
  • 1/4 cup flour
  • 1 tsp pepper
  • 1/4 cup butter
  • 1 package dry italian dressing/seasoning mix
  • 1/2 cup fresh lemon juice
  • 1/2 cup chicken broth
  • salt and pepper to taste


  • Prepare your chicken by rinsing it and trimming the fat.  Since the chicken breasts that I buy are always huge, I cut them in half making them more like tenders.
  • In a shallow dish, combine the flour and pepper.  Coat the chicken in the flour.
  • Melt the butter in a saucepan on your stovetop over medium heat.  Once melted, brown each side of the chicken, but not cooking it throughout because you will be putting them in the crockpot.  You just want them to have a nice golden brown breading on each side.
  • Spray crockpot with cooking spray and place the chicken into the crockpot.  Sprinkle the italian seasoning package top of the chicken.
  • Mix together the lemon juice and chicken broth.  Pour over the chicken and seasonings.
  • Cook on low for 3-4 hours.  Enjoy!


Serves: 4

Calories270kcal (14%)Carbohydrates9g (3%)Protein25g (50%)Fat15g (23%)Saturated Fat8g (40%)Cholesterol103mg (34%)Sodium393mg (16%)Potassium473mg (14%)Fiber1g (4%)Sugar1g (1%)Vitamin A388IU (8%)Vitamin C15mg (18%)Calcium9mg (1%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Just made this tonight and everyone loved it! Always looking for a dinner recipe that will please the whole family. I served it over egg noodles. The kids asked for seconds!

  2. this was very yummy. I think next time I will put ranch instead of Italian. Also it should cook for about 5 hours. Thanks for a great recipe.

  3. Alyssa, I made this yesterday with bone-in chix thighs (skin/fat removed) I browned the chix and deglazed the pan with the chix broth and lemon and poured it all on top and added fresh ground black pepper. It was absolutely delicious!!! I will be making this on a regular basis. Thank you very much for this recipe 🙂

  4. LOVE this recipe! I didn’t have dry italian dressing, so I just found a recipe online so I made my own mix. Very tasty meal. Thanks!!

  5. Tried this recipe and loved it. Chicken was so tender and delicious. Thank you for sharing this recipe. I will be making this again, quite a few times probably, as it was soooo easy lol.

  6. I had one lemon and it didn’t make near 1/2 cup. I had some bottled lemon juice, so I used that, too. I loved the dish…it was delicious but just a tad too sour. Do you think it was the bottled lemon juice that made it so sour?

  7. Would I be able to cook the chicken with the butter as recipe directs the night before and put it in the fridge? That way I can just throw the rest in the crockpot in the morning before work. I’m always pressed for time in the morning! Let me know if you think that would work.


    1. Jeanette-
      Did you let it cook all day while you were at work? Recipe calls for shelter time, so don’t want it to dry out, but I really wanted a work day recipe.

  8. I made this chicken tonight with chicken tenderloins. My husband and I loved it! I will definitely be adding this to our dinner rotation.

  9. I rarely comment on these and most times these recipes come up BUT this one was so good I had to comment! There was none left! The 2nd time just to mix it up, I added the drippings from the chicken to it and lSt 30 or 45 minutes, I threw in a few marinated artichoke (did not add any marinate to it) I sliced a few lemon slices in it and cut in a bit of cilantro and served with yellow rice snd roasted cauliflower! It was huge hit and easy!!!

  10. I made this today and it was so yummy! I added lemon pepper to the flour and didnt have italian dressing but I did have a lemon marinade that i used instead.. It was fabulous.. We shredded the chicken and served it over lemon cilantro rice. Will definitely make this again. Next time I will try it with the italian dressing.

  11. In the crock pot right now! I actually found a Weber brand Lemon Pepper packet so I used that instead of the Italian dressing packet. I also put some red potatoes on the bottom of the crock pot. I can’t wait for it start scenting my little apartment!

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