This slow cooker creamy lemon herb chicken comes out moist and tender and is perfect for tossing with pasta. Think all the creaminess of an Alfredo sauce minus the cheese.
Preparation Details
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Servings: 6
Ingredients
- 1/2 cup reduced sodium chicken broth
- 2 cloves garlic , smashed
- 3/4 cup heavy cream
- 1/2 teaspoon Italian seasoning
- 3/4 teaspoon salt , divided
- 3 (10 to 12 ounces) chicken breasts, halved horizontally to get 6 cutlets
- 1/2 tespoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- ( lemon wedges optional)
Steps
- Gather all ingredients.
- Stir together chicken broth, garlic, heavy cream, Italian seasoning, and 1/4 teaspoon salt in a 4- to 5-quart slow cooker.
- 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.
- 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.
- Using tongs, transfer chicken and garlic cloves to a serving platter.
- 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.
- Serve chicken with lemon sauce and lemon wedges, if desired. Enjoy!
