Slow Cooker Creamy Lemon Dill Chicken (2024)

Thisslow 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 For Lemon Dill Chicken

• Chicken (any cut)
• Lemon Juice
• Chicken Broth
• Heavy Cream or Coconut Milk
• Dried or Fresh Dill
• Seasonings: salt, onion powder, pepper
• Butter or Ghee (optional)
• Lemon (optional for garnish)

How To Make Creamy Lemon Dill Chicken

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.

Healthy Chicken Recipe

This lemon dill chicken recipe can be made as healthy as you want it to be. For example, make this paleo and Whole30 compliant by using coconut milk and ghee. Remove fat & calories by using chicken breasts in place of the chicken thighs. Make this more keto-friendly by using heavy cream and butter. I encourage you to tailor this recipe to your liking!

What Cut Of Chicken To Use

As with a lot of my recipes, I encourage you to use your preferred cut of chicken. Dark meat works better in the slow cooker because it’s less likely to dry out. I always use chicken thighs when I make this recipe. Having said that, it doesn’t matter what cut of chicken you use whether is be skin-on, skinless, bone-in, boneless, thighs or breasts. If you choose to use chicken breasts, lower the cooking time by an hour or more in the slow cooker and 2-3 minutes in the Instant Pot. This is so the chicken doesn’t overcook.

When I use the Instant Pot and skinless chicken, I do not sear the meat first. I add it in to the appliance raw, as-is. I only sauté chicken in the Instant Pot if it has skin.

THICKENING THE CREAM SAUCE

It’s time to make the cream sauce when there is 30 minutes left in the cooking time. Remove the chicken and stir in the heavy cream or coconut milk. I also add a slurry as a thickening agent. Cornstarch mixed with water is one option but personally my favorite is arrowroot flour. I mix 1 tablespoon with 1 tablespoon of water and add it to the slow cooker (or Instant Pot) with the cream.

How To Serve Lemon Dill Chicken

Creamy lemon chicken can be served many different ways. Personally I like to eat this over mashed cauliflower or mashed potatoes with a small salad. Other suggestions include: with rice (cauliflower rice or regular white or brown rice), side of potatoes or sweet potatoes, with couscous, quinoa, or zoodles. How you serve this will depend on your current dietary needs & restrictions.

FAQs & Tips

• 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.
• Store leftovers in an airtight container and store in the refrigerator for up to 4 days.
• Use full-fat coconut milk in place of the heavy cream for this to be paleo and Whole30 compatible.
• I use a3.5 quart slow cookeror6-quart Instant Pot to make this recipe.

Chicken Recipes

• Salsa Verde Chicken
• Chicken Fajitas
• Lemon Artichoke Chicken
• Spicy Salsa Chicken

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