Slow Cooker Lemon Pepper Chicken Recipe
Easy, healthy, and delicious slow cooker lemon pepper chicken!
Get your Crock-Pot out! This lemon pepper chicken recipe is incredibly flavorful and easy to make! It nearly falls apart when you cut into it because it is so tender and juicy!
If you like lemon pepper seasoning, you will LOVE this chicken. Give it a try this week – or maybe even today, if possible! Seriously.
Ingredients
You only need a few ingredients to make it happen – chicken, whole wheat flour (you can use all-purpose, or any other flour that works for coating), butter or coconut oil, lemon pepper seasoning, fresh lemon juice, and chicken broth.
Not all lemon pepper seasoning is created equally. In fact, some have quite a long list of ingredients, including sugar and artificial ingredients you may or may not want to avoid. You can try making your own seasoning or just pay attention to the ingredients when you buy your next bottle. The seasoning is a big part of this recipe though, so make sure you like the way it tastes too! Anyway, I give you the power of choice when it comes to the lemon pepper seasoning. You can do it!
Size Variations
There’s just something about bite-size pieces of chicken for me. It’s like each bite has more of the flavor, more of the coating, and is easier to eat. But you can certainly leave the chicken pieces larger, like tenderloin size, if you want to.
I love my slow cooker liners!
Instant Pot Instructions
Follow instructions to prep chicken on saute setting and then add all ingredients to instant pot. Cook on Chicken setting, or if using another pressure cooker for 15 minutes at high pressure.
ps – I LOVE my T-fal skillets (I have this one and this one) and I use the slow cooker liners all the time!
You may also like this fast and healthy Skillet Lemon-Glazed Chicken recipe. It is more of a sweet honey-lemon chicken, rather than the savory flavor of the lemon pepper chicken. My family loves both!
Serving Tips
I think this lemon pepper chicken ends up being so juicy, tender, and infused with flavor because it is browned first, then it just slow cooks and simmers away in the lemon juice, seasoning, and broth.
I often like to serve this chicken over rice and with steamed broccoli, then drizzle some of the sauce from the slow cooker over the broccoli too. This chicken would also be great with pasta or in a salad. Yum!
More Slow Cooker Recipes:
- Honey Parmesan Pork Roast
- Beef and Mushrooms
- Lentil Soup with Sausage
- Buttermilk Mashed Potatoes
- BBQ Spare Ribs
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Slow Cooker Lemon Pepper Chicken Recipe
Equipment
- Slow Cooker
- Pressure Cooker
Ingredients
- 1 ½ to 2 pounds boneless skinless chicken breasts
- ¼ cup whole wheat flour
- 1 teaspoon lemon pepper seasoning
- 2 tablespoons butter or coconut oil
- 1 tablespoon lemon pepper seasoning
- ½ cup fresh lemon juice from about 3 lemons
- ½ cup low sodium chicken broth
Instructions
- Rinse the chicken and cut it into tenderloin-size pieces or 1-inch chunks, whichever you prefer. Then pat the chicken pieces mostly dry with a paper towel.
- Place the flour and 1 teaspoon lemon pepper seasoning into a large resealable bag. Seal and shake to combine. Then add the chicken to the bag, seal, and shake to coat the chicken pieces.
- Heat the butter or oil in a large skillet over medium-high heat. Once melted and hot, add the chicken to the skillet and brown each side. The chicken doesn't need to be cooked through at this point, just browned.
- Use a slow cooker liner or spray the inside of the slow cooker with cooking spray, then place the browned chicken pieces inside. Sprinkle 1 tablespoon of lemon pepper seasoning over the chicken. Mix together the lemon juice and broth, then pour it over the chicken and seasoning. Cook on low for 3-4 hours. Serve with rice, noodles, and/or salad.
Instant Pot Instructions:
- Follow instructions to prep chicken on saute setting and then add all ingredients to instant pot.
- Cook on Chicken setting, or if using another pressure cooker for 15 minutes at high pressure.
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Making this now, but I guess I’ll have to guess if it’s quick or natural release. I’m going to go with quick.
Let us know how it turns out!
How much liquid did you use? Did you use what the recipe called for, or add more for the pressure cooker?
I personally haven’t made this one in the Instant Pot yet. I think the liquid might be just enough as written, but I am not certain. Let me know how it goes, please!
How would you change the time if I used almond flour instead of wheat?
Good question. I’m not really sure what the answer is though because I haven’t tried it with almond flour before. I think the time would probably be the same, but I think almond flour doesn’t usually substitute 1:1 for whole wheat flour. I wonder if you would need to reduce the amount of flour if you use almond flour. Please let us know how it goes if you try it out!
I had high hopes for this recipe. I made it for tonight’s dinner. I cannot finish a serving of it. It tastes like a chemical sh*tstorm. Will not make it again.
Oh no! Sorry it didn’t work out for you, Dsk. The lemon pepper seasoning makes a big difference in this recipe, so maybe that was part of the problem. 🙁
Excellent recipe. I made it in the Instant Pot and it worked fine with the liquid specified in the recipe. Very easy and so good! I also used almond flour in the proportion called for and actually added a little extra in the bag.
Excellent! Thank you for letting us know, Debby. And I’m glad to know that almond flour works well in this lemon pepper chicken recipe too!