Slow Cooker Creamy Lemon Chicken
Tender, flavorful chicken served over pasta and topped with a creamy lemon sauce.
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ pounds boneless, skinless chicken breasts
- 2 Tablespoons butter
- 15 ounces chicken broth or chicken stock
- 6 Tablespoons lemon juice
- 4 cloves garlic minced
- 1 lemon zested
- 3 Tablespoons diced onion
- 1 teaspoon fresh parsley chopped
- 8 ounces cream cheese
- 3 cups cooked pasta
In a small bowl, mix together the oregano, salt, and pepper. Rub the mixture into chicken.
Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker sprayed with non-stick cooking spray.
In the same skillet (don't rinse it out - everything that is left in that pan will add flavor!), mix the chicken broth, lemon juice, and garlic. Bring the mixture to boil. Pour over the chicken in the slow cooker. Add the lemon zest and diced onion on top of the chicken.
Cover and cook on high for 2-3 hours or low for 5-6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
About 15 minutes before you're ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crock pot and whisk until smooth. Let cook on high heat for 15 minutes so that it can thicken up. If you want to make the sauce thicker, mix together 1 teaspoon cornstarch with 1 teaspoon cold water and whisk into sauce.
Serve over cooked pasta.
Calories: 403kcal | Carbohydrates: 24g | Protein: 31g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 741mg | Potassium: 616mg | Fiber: 2g | Sugar: 3g | Vitamin A: 672IU | Vitamin C: 23mg | Calcium: 68mg | Iron: 2mg