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Slow Cooker Creamy Lemon Chicken and Artichoke Pasta by Foodtastic Mom

Slow Cooker Creamy Lemon Chicken Pasta

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8


  • 6 chicken breasts boneless and skinless
  • 2 tbsp butter
  • 1 Meyer lemon
  • 1 1/2 tsp salt
  • 1 tsp thyme
  • 1/2 tsp black pepper
  • 2 cups chicken stock
  • 3/4 cup whipped cream cheese
  • 1 15 oz can artichoke hearts quartered and drained
  • 12 oz pasta cooked to al dente


  1. Pour the chicken stock in a slow cooker set to low.

  2. Heat butter in a large non-stick skillet over medium-high heat. Sprinkle one side of each chicken breast evenly with the salt, thyme and pepper. Zest the lemon evenly over the chicken.

  3. Brown the seasoned side of the chicken breasts in the buttered skillet, about 5 - 7 minutes until well browned.

  4. Place the chicken (browned-side up) in the slow cooker with the chicken stock. Cook on low for 6 hours.

  5. Remove the chicken and slice. Add the cream cheese and 1 tablespoon of fresh lemon juice to the chicken stock. Whisk to combine.

  6. Stir in the cooked chicken, artichoke hearts and cooked pasta. Allow to warm back up for about 20 minutes before serving.