Slow Cooker Creamy Lemon Chicken Breasts Recipe

  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 5:00 h
  • Ready In : 5:10 h

Slow cooker creamy lemon chicken breasts recipe. Boneless and skinless chicken breasts with lemon, spices, and half-and-half cooked in a slow cooker. This yummy chicken recipe adapted from  https://www.bloglovin.com/blogs/dinner-then-dessert-14017123/slow-cooker-creamy-lemon-chicken-5996340601

If you like to prepare chicken breasts in a slow cooker, you may also like to cook Orange Chicken Breasts and Vegetable Stew:

Slow Cooker Orange Chicken Breasts and Vegetable Stew Recipe

Both orange juice and zest are used to accent the delicious and flavorful chicken stew. Serve it over cooked rice.

Makes 6 servings

Ingredients: 2½ pounds (1.44 kg) boneless and skinless chicken breast halves, 1½ cups (375 ml) freshly squeezed orange juice, 1½ cups (375 ml) chopped tomatoes, 1½ cups (375 ml) unpeeled cubed potatoes, 1 cup (250 ml) sliced yellow onion, 2 large carrots, peeled and thickly sliced, 2garlic cloves, peeled and minced, 1/2 teaspoon (3 ml)dried marjoram, 1/2 teaspoon (3 ml) dried thyme leaves, 2 teaspoons (10 ml) grated orange zest, 1-inch (2.5 cm) cinnamon stick, 2 tablespoons (30 ml) cornstarch, 1/4 cup (60 ml) cold water, salt and freshly ground black pepper, to taste

Instructions: In 4-6-quart (4-6 L) slow cooker, combine all ingredients, except cornstarch, water, and seasoning. Mix well. Cover the pot and cook on low-heat setting for 6-8 hours, or until chicken and vegetables are tender.

Increase heat to high and cook for further 10 minutes, then stir in combined cornstarch and water, stirring 2-3 minutes.

Turn off the slow cooker and open the lid. Season chicken stew with salt and black pepper. Stir well. Transfer orange chicken stew with vegetables to serving plates. Serve hot over cooked rice.

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Slow Cooker Creamy Lemon Chicken Breasts Recipe

Ingredients

  • 6 skinless and boneless chicken breasts
  • 6 tablespoons unsalted butter, divided
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon Italian seasoning
  • freshly squeezed juice of 2 lemons
  • zest of 2 lemons
  • 2 garlic cloves, peeled and minced
  • 1 cup (250 ml) half-and-half
  • 1 tablespoon cornstarch

Method

Step 1

In a large iron cast skillet, melt 1 tablespoon unsalted butter over medium-high heat. Season chicken breasts with salt, black pepper, and Italian seasoning. Add to the skillet and cook on each side for 5 minutes.

Step 2

Remove cooked chicken from the skillet and transfewr to the slow cooker. Stir in the lemon juice, lemon zest, garlic and the rest of the butter.

Step 3

Cover the slow cooker and cook on low-heat setting for 4 hours.

Step 4

In a small mixing bowl, combine half-and-half and cornstrach. Whisk well. Open the lid and add creamy mixture to lemon chicken. Mix well. Cover the lid and cook for further 1 hour.

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Nutritional Info

This information is per serving.

  • Calories

    532
  • Fat

    3.5 g
  • Protein

    29.4 g
  • Carbohydrate

    42.4 g
  • Cholesterol

    69 mg
  • Sodium

    87 mg

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