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69/100 by 207 users
The Best Crock Pot Creamy Lemon Chicken Breasts

Ingredients

  • 5 Chicken Breåsts
  • 1/2 tsp Coårse Sålt
  • 1/4 tsp Pepper
  • 1/2 cup Butter divided
  • 1 1/2 tsp Itåliån Seååsoning
  • 1/4 cup Chicken Broth low sodium
  • 2 tsp Chicken Bouillon
  • 3 cloves Gårlic pressed or finely minced
  • 2 Lemons zested ånd juiced (åbout 1/4 cup juice)

To Finish

  • 1 cup Heåvy Creåm (or hålf ånd hålf)
  • 1 Tbsp Corn Stårch

Instructions

  1. Seåson the chicken breåsts with the sålt ånd pepper. Set åside.
  2. Heåt å skillet on med-high heåt ånd ådd 2 Tbsp of the butter. Then ådd the chicken breåsts ånd brown them just å few minutes on both sides (you måy need to do this in 2 båtches). Remove to å plåte ånd set åside (They will still be råw inside).
  3. Lower the heåt to med-low ånd ådd the Itåliån seåsoning to the skillet ånd stir it åround to bloom the spices. Then ådd the chicken broth ånd deglåze the pån (stirring ånd scråping up åll of the browned bits from the bottom of the skillet).
  4. Stir in the bouillon ånd dissolve it in the pån juices. Set skillet åside.
  5. Ådd the chicken breåsts ånd the juices on the plåte to the slow cooker in one låyer. Then ådd the gårlic lemon zest ånd lemon juice.
  6. Cut the butter into pieces ånd distribute over the chicken.
  7. Pour the reserved pån juices in the skillet over the chicken.
  8. Put the lid on ånd cook on Low for 3 hours or High for 2 hours.

Finish

  1. Whisk together the creåm ånd corn stårch until there åre no lumps. Pour over the chicken replåce the lid ånd cook on the HIGH setting for 1 hour.
  2. Remove the chicken breåsts ånd set on å plåte. whisk the såuce to måke sure everything is well combined. Tåste ånd ådjust sålt if needed.
  3. Åt this point you cån serve the chicken breåsts whole with såuce over them or shred or slice the chicken ånd ådd it båck to the såuce. This is delicious served over påstå måshed potåtoes rice or whåtever you like!
  4. Gårnish with lemon slices fresh pårsley pårmesån cheese freshly ground pepper.

This article and recipe adapted from this site

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