SLOW COOKER CREAMY LEMON CHICKEN
A slow cooker is such a great kitchen appliance to have around. Especially if you want to let something simmer for a long time without worrying about it. I found this recipe on a website called dinnerthendessert. Original recipe calls for chicken breasts but it’s equally good using chicken thighs. It’s also perfect as a pasta topping! In fact that’s exactly what I did the next day – with tossed linguine.
This recipe is not only simple to make, it’s simply delicious with a creamy butter, garlic and lemon coating.
- 5 *chicken breasts boneless and skinless
- 6 tablespoons unsalted butter divided
- 1/2 teaspoon **kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 teaspoon Italian seasoning
- 2 lemons juiced and zested
- 2 garlic cloves minced
- 1 cup half and half
- 1 tablespoon cornstarch
- 1 tablespoon chicken base (optional) but delicious! I use “better than bouillon”
In a large cast iron skillet add 1 tablespoon of butter to melt on medium high heat.
Add the kosher salt, black pepper and Italian seasoning to the chicken and add it to the pan.
Cook on each side for about 5 minutes to brown.
Add the chicken to your slow cooker.
Cover with lemon juice, lemon zest, garlic and the rest of the butter in pieces (lemons in the picture is just for reference. Don’t cook the lemons in the slow cooker).
Cook on low for 4 hours or on high for 2 hours.
In a large measuring cup add the half and half, cornstarch and chicken base (bouillon) and whisk well.
Add the liquid, mix, and cook an additional hour on high.
*Did you know?
Canada banned the use of hormones in Canadian poultry on March 4, 1963. Though it is rare, some marketers still classify their chicken as “hormone-free.” This is used as a marketing tactic, since all chickens raised in Canada have been raised without added hormones.
**Why do recipes recommend kosher salt?
Kosher salt is often recommended by TV chefs because it has a less intense and more pure, salty taste and because it’s easier to pick up the crystals and toss them into the pot! The flaky structure also makes it easy to spread atop your food.
By the way, kosher salt is so called because of its role in the process for preparing foods such as meats according to the Jewish tradition. Because it has so much surface area and doesn’t dissolve as quickly as table salt. Though it’s not much different than regular salt, it’s less likely to contain anti-caking agents and added iodine.
Let me know how you like it?