Creamy Lemon Dill Chicken for Slow Cooker: Tender, Flavorful Meal

This slow cooker creamy lemon dill chicken is an easy, flavorful dish made with simple ingredients. It’s low-carb and can be adapted for paleo or Whole30 by swapping dairy for coconut milk and butter for ghee. Instant Pot instructions are included so you can make it any night of the week.

Ingredients For Lemon Dill Chicken

• Chicken (any cut)
• 1/2 cup lemon juice (about 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
• 2 tablespoons butter or ghee (optional)
• 1 tablespoon oil (optional for Instant Pot searing)
• 1 tablespoon water + 1 tablespoon arrowroot flour to thicken (optional)

How To Make Creamy Lemon Dill Chicken

Slow Cooker

1. Add the chicken to the slow cooker.
2. In a small bowl, whisk together the chicken broth, lemon juice, garlic, dried dill, salt, onion powder, and pepper. Pour the mixture over the chicken and top with the butter or ghee if using.
3. Cook on HIGH 2–3 hours or LOW 4–6 hours, depending on your slow cooker and the cut of chicken.
4. About 30 minutes before serving, remove the chicken and set aside. Stir in the heavy cream or coconut milk and the thickening agent if using (see Thickening the Cream Sauce).
5. Return the chicken to the slow cooker to warm through, then serve topped with the cream sauce, fresh dill, and lemon slices.

Instant Pot

1. If using skin-on chicken, turn the Instant Pot to sauté, add the oil, and brown the chicken a few minutes per side. Remove and set aside. Skip this step for skinless chicken.
2. Add the chicken broth, lemon juice, garlic, dried dill, salt, onion powder, and pepper to the pot. If you browned the chicken, deglaze the bottom by scraping up any browned bits.
3. Add the chicken back to the pot and top with butter or ghee if using.
4. Close the lid, seal the valve, and cook on HIGH pressure for 12 minutes. Quick release when the time is up.
5. Remove the chicken and set aside. Turn the Instant Pot to sauté, stir in the heavy cream or coconut milk and the thickening agent if using, and cook a few minutes while stirring until the sauce thickens slightly.
6. Return the chicken to the pot to warm, then serve with the cream sauce, fresh dill, and lemon slices.

Healthy Chicken Recipe

This lemon dill chicken is versatile—adapt it to fit your diet. Use full-fat coconut milk and ghee to make it paleo and Whole30 compliant. Choose chicken breasts to reduce fat and calories, or use thighs for juicier results in the slow cooker. Replace heavy cream and butter for a more keto-friendly version. Adjust ingredients to suit your preferences.

What Cut Of Chicken To Use

Use whichever cut you prefer. Dark meat (thighs) holds up well in a slow cooker and stays juicy, while breasts cook faster and can dry out if overcooked. If using breasts, reduce slow cooker time by about an hour, or shorten Instant Pot time by 2–3 minutes. For skinless chicken in the Instant Pot, searing is optional; reserve searing for skin-on pieces.

Thickening The Cream Sauce

With roughly 30 minutes left, remove the chicken and stir in the heavy cream or coconut milk. To thicken the sauce, mix 1 tablespoon arrowroot flour with 1 tablespoon water and stir it into the sauce. Cornstarch mixed with water also works, but arrowroot gives a glossy finish and is paleo-friendly.

How To Serve Lemon Dill Chicken

This creamy lemon dill chicken pairs well with mashed cauliflower, mashed potatoes, rice (regular or cauliflower), roasted or mashed sweet potatoes, couscous, quinoa, or zucchini noodles. A simple side salad or steamed vegetables round out the meal. Choose sides based on your dietary needs.

FAQs & Tips

• If you use skin-on chicken, you can transfer cooked pieces to a baking pan and broil for 3–5 minutes to crisp the skin.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Use full-fat coconut milk instead of heavy cream to keep the dish paleo or Whole30 compliant.
• Recommended equipment: a 3.5-quart slow cooker or a 6-quart Instant Pot works well for this recipe.

Additional Chicken Recipes

• Salsa Verde Chicken
• Garlic Parmesan Chicken & Potatoes
• Chicken Fajitas
• Lemon Artichoke Chicken
• Tomato-Garlic Chicken & Herbs
• Spicy Salsa Chicken

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