Slow Cooker Lemon Chicken
Slow Cooker Lemon Chicken
Makes 6 servings
Ingredients:
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 lbs skinless, boneless chicken breast halves
2 tablespoons butter
1 (15 oz) can chicken broth (or chicken stock)
6 tablespoons fresh lemon juice
4 cloves garlic, minced zest of one lemon
3 tablespoons diced onion (I used a yellow sweet onion)
1 teaspoon chopped fresh parsley
1 (8 oz) package cream cheese (you can use 1/3 less fat or fat free)
Directions:
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.
