Print

Slow Cooker Creamy Lemon Dill Chicken

close up, overhead shot of crockpot creamy lemon dill chicken on a white platter garnished with lemon slices & fresh dill
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

This slow cooker creamy lemon dill chicken recipe is an easy recipe that’s packed with flavor. Using simple ingredients, this low-carb, paleo, and Whole30 compatible crockpot chicken dish can be served any night of the week. Instructions to make this in the Instant Pot are also included.

Ingredients

Units Scale
  • 2 pounds chicken, seasoned with salt & pepper
  • 1/2 cup lemon juice (approximately juice of 2 large lemons)
  • 1/2 cup low-sodium chicken broth
  • 1 cup heavy cream or full-fat coconut milk
  • 1 tablespoon dried dill or 3 tablespoons fresh dill, chopped
  • 2 garlic cloves, minced
  • 1 1/2 teaspoon salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1 tablespoon oil (optional for Instant Pot only)
  • 2 tablespoons butter or ghee (optional)
  • 1 tablespoon water + 1 tablespoon arrowroot flour to thicken (optional)

Instructions

Slow Cooker

  1. Add chicken to the slow cooker.
  2. In a small bowl, mix together the broth, lemon juice, garlic, dried dill, salt, onion powder, and pepper.  Pour the mixture over chicken. Top with the butter/ghee.
  3. Cook HIGH 2-3 hours or  LOW 4-6.
  4. Remove the chicken & set aside. Stir in the heavy cream or coconut milk and the thickening agent (if using).
  5. Return the chicken back to the pressure cooker until ready to serve.
  6. Top with the cream sauce, fresh dill, and lemon slices before serving.

Instant Pot

  1. If you are using skin-on chicken: Turn the Instant Pot to sauté. Once hot, add the oil and chicken and sear, few minutes on each side until browned. Remove chicken from the Instant Pot and set aside. If you are using skinless chicken, skip this step.
  2. Add the chicken broth, lemon juice, garlic, dried dill, salt, onion powder, and pepper to the pressure cooker. If you used skin-on chicken, deglaze the bottom by scraping all the bits off with a wooden spoon.
  3. Add the chicken into the Instant Pot. Top with the butter/ghee.
  4. Close lid and seal valve. Set high pressure and cook 12 minutes. When cooking time has completed, quick release the pressure.
  5. Remove the chicken & set aside. Turn the sauté. Stir in the heavy cream or coconut milk and the thickening agent (if using). Cook a few minutes, stirring frequently.
  6. Return the chicken back to the pressure cooker until ready to serve.
  7. Top with the cream sauce, fresh dill, and lemon slices before serving.

Notes

  • If you use skin-on chicken, there’s the optional step to broil the chicken when it’s done cooking to crisp the skin. Transfer the chicken from the slow cooker or Instant Pot to a baking pan. Place it under the broiler for a 3-5 minutes or until the skin is crisp to your liking.

Nutrition

Find it online: https://fitslowcookerqueen.com/slow-cooker-creamy-lemon-dill-chicken/

Scroll to Top