Crock Pot Creamy Lemon Garlic Butter Chicken

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6-8 boneless skinless chicken breasts or thighs (I advise not using breasts or thighs with skin. I made this with the skin on the first time and the skins were awful – very soggy & rubbery!)
1/3 cup low sodium chicken broth
2 teaspoons chicken bouillon
Juice of one lemon
Zest of half a lemon – slice the other half and reserve
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon crushed red chili pepper flakes, or Cayenne
1/2 teaspoon paprika
½ teaspoon salt
2/3 teaspoon pepper
4 garlic cloves, sliced or minced
1/2 stick butter, diced
OPTIONAL: About 8 oz fresh mushrooms – sliced
Cream Sauce
1 cup Heavy Cream (or half and half)
1 Tbsp Corn Starch
Chopped fresh parsley and lemon slices, for garnish
1. Place chicken breasts or thighs at the bottom of your slow cooker. Combine 1/3 cup chicken broth, bouillon, lemon juice, and zest, optional mushrooms and pour over chicken.
2. In a small bowl, combine Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper. Sprinkle the spice mix over the chicken. Top with fresh minced garlic and diced butter.
3. Cover the crockpot and cook for 3-4 hours on HIGH or 6-8 hours on LOW.
4. In the last hour, remove the chicken breasts and set on a plate. Whisk in the cream sauce and make sure everything is well combined. Return chicken to the crock pot, cover and cook an additional hour.
5. Check seasoning and adjust salt and pepper.
6. Sprinkle the crock pot chicken with chopped parsley and garnish with lemon slices.
7. Serve with rice, any type of pasta, or mashed potatoes.
As a personal note – this over cooked spinich linguine is just AWESOME and the color combination is most impressive.!!!

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