Crock Pot Creamy Lemon Chicken Breasts
Ingredients
The chicken
-
5
pieces
Chicken Breasts
-
½
tsp
Coarse Salt
-
¼
tsp
Pepper
-
½
cup
Butter, divided
-
1 ½
tsp
Italian Seasoning
-
¼
cup
Chicken Broth, low sodium
-
2
tsp
Chicken Bouillon
-
3
cloves
Garlic, pressed or finely minced
-
2
pieces
Lemons, zested and juiced (about ¼ cup juice)
To finish
-
1
cup
Heavy Cream (or half and half)
-
1
Tbsp
Corn Starch
Instructions
- Season the chicken breasts with salt and pepper and set aside.
- Heat a skillet on medium-high heat, add 2 tablespoons of butter, and brown the chicken breasts for a few minutes on both sides. Remove and set aside.
- Lower the heat to medium-low, add Italian seasoning to the skillet, and stir. Then add chicken broth to deglaze the pan.
- Stir in the bouillon until dissolved, then set the skillet aside.
- Add the chicken breasts and any juices back to the slow cooker in one layer. Add garlic, lemon zest, and lemon juice.
- Cut the remaining butter into pieces and distribute over the chicken.
- Pour the reserved pan juices over the chicken and cover. Cook on Low for 3 hours or High for 2 hours.
- Whisk together cream and corn starch until smooth, then pour over the chicken. Cook on High for another hour.
- Remove the chicken and whisk the sauce to combine. Adjust salt as needed.
- Serve the chicken whole or shredded, garnished with lemon slices, parsley, parmesan, and pepper.
Nutrition Facts (estimated)
Servings
5
Calories
589
Total fat
45g
Total carbohydrates
6g
Total protein
42g
Sodium
800mg
Cholesterol
150mg
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