Slow Cooker Lemon Pepper Chicken
This Slow Cooker Lemon Pepper Chicken is tender, zesty, and effortlessly delicious! Perfect for easy weeknight dinners with bright lemon and pepper flavors.
Equipment
- Slow Cooker
- Measuring cups and spoons
- Mixing Bowl
- Whisk
- Spatula or tongs
- Large Skillet
Ingredients
- 4 boneless skinless chicken breasts (about 3-4 pounds)
- 1/2 cup all-purpose flour for dusting the chicken
- 1 teaspoon pepper
- 1/2 cup unsalted butter
- 1 package dry Italian dressing/seasoning mix
- 1/2 cup fresh lemon juice
- 1/2 cup chicken broth
- salt and pepper to taste
Instructions
- Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
- In a mixing bowl, combine the all-purpose flour and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- Optional: In a large skillet, melt the unsalted butter over medium heat. Sear the floured chicken breasts for 2-3 minutes on each side until lightly browned.
- Transfer the chicken breasts to the slow cooker. Sprinkle the dry Italian dressing mix evenly over the chicken.
- In a separate bowl, whisk together the fresh lemon juice and chicken broth. Pour the mixture over the chicken in the slow cooker.
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken reaches an internal temperature of 165°F and is tender.
- Remove the chicken from the slow cooker and let it rest for a few minutes. Serve with the sauce drizzled over the top.
Notes
- For a healthier option, substitute whole wheat flour for all-purpose flour and olive oil for butter.
- Make sure not to overcook the chicken to avoid dryness and rubbery texture.
- Leftovers can be refrigerated for 3-4 days or frozen up to 2 months.
- Reheat with a splash of chicken broth to keep the chicken moist.