Crockpot Lemon Pepper Chicken

5 minutes of prep, and the slow cooker does all the work! This easy recipe is a hit every time!

Course Lunch or Dinner

Cuisine American

Prep Time 10

Cook Time 6

Servings servings

Calories 233kcal

4 boneless skinless chicken breasts can substitute 8-10 boneless skinless chicken thighs
2 10.5 ounce cans cream of chicken soup
1 tablespoon lemon pepper seasoning
12 ounces evaporated milk
1 lemon juiced

Spray the crockpot vessel with nonstick cooking spray.
In a medium mixing bowl, whisk together the cream of chicken soup, evaporated milk and lemon pepper seasoning. Add the fresh lemon juice and mix again.
Add a ladle of the lemon pepper sauce to the bottom of the slow cooker. Place the chicken on top and pour over remaining sauce.
Cover and cook on low for 5-6 hours until the chicken reaches an internal temperature of 165 degrees and is super tender and juicy. Shred or not shred the chicken; that's up to you!
Garnish with minced parsley if desired. Serve over rice, noodles or potatoes.

You can shred the cooked chicken breast or keep it whole—delicious over mashed potatoes, noodles or rice!