The Best Crockpot BBQ Ribs Recipe

To me, this sounded like the perfect “goodbye winter, hello spring” lunch or dinner to have ready for us when we come back in from playing outside!

Crockpot = winter.

Lemon = spring.

Creamy = yes, please, any day. 😀 

I love this recipe because it’s so versatile. Check out the recipes plus some easy substitutions below!  

Serves: 4


  1. 2 pounds boneless skinless chicken breasts or thighs
  2. 1 tablespoon high heat oil, like coconut or avocado
  3. 1 tablespoon grass-fed butter
  4. 1 small yellow onion, chopped
  5. 3 cloves garlic, minced
  6. 2 teaspoons Italian seasoning
  7. Sea salt & black pepper to taste
  8. 1½ cup chicken broth
  9. 1 teaspoon grainy mustard
  10. 3/4 cup heavy cream (substitute this with raw milk for a reduced fat & cleaner option)
  11. 1 tablespoon lemon juice
  12. 1 tablespoon lemon zest
  13. 1 tablespoon cornstarch (or tapioca, coconut or almond flour if paleo)


  1. Sprinkle each side of chicken with Italian seasoning, salt and pepper. In large skillet over medium high heat melt butter with oil. Add onion and garlic and sauté for about 2 minutes.
  2. Move onions and garlic to side of pan and add seasoned chicken. Saute for about 2-3 minutes on each side until nicely browned. Transfer to the crock-pot. Add chicken broth.
  3. Cover and cook on low for 5-6 hours or high for 3-4 hours. Remove chicken and cover to keep warm.
  4. Add cream or milk, mustard and lemon juice to crock pot and whisk. To thicken sauce whisk in 1 tablespoon cornstarch (or alternative). Continue to stir until thickened. Add additional sea salt and pepper to taste.
  5. Pour creamy lemon sauce over chicken then serve. Enjoy!

Enjoy with your favorite grilled or sautéed veggie! 

Originally adopted from Life in the Lofthouse