Crock Pot Creamy Lemon Garlic Butter Chicken
Ingredients
- 6-8 boneless skinless chicken breasts or thighs
(advise not using breasts or thighs with skin. with the skin on is awful – very soggy & rubbery!) - 1/3 cup low sodium chicken broth
- 2 teaspoons chicken bouillon
- Juice of one lemon
- Zest of half a lemon – slice the other half and reserve
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red chili pepper flakes, or Cayenne
- 1/2 teaspoon paprika
- ½ teaspoon salt
- 2/3 teaspoon pepper
- 4 garlic cloves, sliced or minced
- 1/2 stick butter, diced
- OPTIONAL: About 8 oz fresh mushrooms – sliced
Cream Sauce
- 1 cup Heavy Cream (or half and half)
- 1 Tbsp Corn Starch
- Chopped fresh parsley and lemon slices, for garnish
Directions
- Place chicken breasts or thighs at the bottom of your slow cooker.
- Combine 1/3 cup chicken broth, bouillon, lemon juice, and zest, optional mushrooms and pour over chicken.
- In a small bowl, combine Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper.
- Sprinkle the spice mix over the chicken.
- Top with fresh minced garlic and diced butter.
- Cover the crockpot and cook for 3-4 hours on HIGH or 6-8 hours on LOW.
- In the last hour, remove the chicken breasts and set on a plate.
- Whisk in the cream sauce and make sure everything is well combined.
- Return chicken to the crock pot, cover and cook an additional hour.
- Check seasoning and adjust salt and pepper.
- Sprinkle the crock pot chicken with chopped parsley and garnish with lemon slices.
- Serve with rice, any type of pasta, or mashed potatoes.
As a personal note – this over cooked spinich linguine is just AWESOME and the color combination is most impressive.!!!
