Slow Cooker Creamy Lemon Herb Chicken
Ingreadient
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1/2 cup reduced sodium chicken broth
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2 cloves garlic, smashed
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3/4 cup heavy cream
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1/2 teaspoon Italian seasoning
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3/4 teaspoon salt, divided
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3 (10 to 12 ounces) chicken breasts, halved horizontally to get 6 cutlets
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1/2 tespoon freshly ground black pepper
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2 tablespoons olive oil, divided
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1 teaspoon lemon zest
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2 tablespoons lemon juice
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1 tablespoon cornstarch
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(lemon wedges optional)
Direction
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Gather all ingredients.
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Stir together chicken broth, garlic, heavy cream, Italian seasoning, and 1/4 teaspoon salt in a 4- to 5-quart slow cooker.
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Season chicken on both sides with remaining 1/2 teaspoon salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium. Working in batches, sear half of the chicken until browned, 3 minutes each side.
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Remove chicken from skillet and place in slow cooker. Repeat with remaining oil and chicken. Cover and cook on low for 2 to 3 hours or until the chicken registers 165 degress F (74 degrees C) on an instant read thermometer.
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Using tongs, transfer chicken and garlic cloves to a serving platter.
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Whisk together lemon juice and cornstarch in a medium microwave-safe bowl. Add cooking liquid to the bowl; microwave for 1 1/2 to 2 minutes or until thickened, stirring every 30 seconds. Stir lemon zest into sauce.
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Serve chicken with lemon sauce and lemon wedges, if desired. Enjoy!
