Slow-Cooker Creamy Lemon Herb Chicken
This slow cooker creamy lemon herb chicken spends all day bubbling along and results in everything you want in a meal: delicious, comforting, and easy.
Ingredients
- 1 ½ lb.skinless, boneless chicken breasts (about 4)
- kosher salt
- freshly ground black pepper
- 4 tbsp.unsalted butter
- 1 ½ c.low-sodium chicken stock
- 1shallot, finely chopped
- 4 clovesgarlic, finely chopped
- 3thyme sprigs
- 1rosemary sprig
- 2 tbsp.water
- 2 tsp.cornstarch
- ½ c.heavy cream
- 2 tsp.finely grated lemon zest
- 2 tbsp.fresh lemon juice
Directions
- 1
Season chicken with 2 teaspoons salt and 1/2 teaspoon pepper. In a large skillet over medium-high heat, melt butter. Arrange chicken in pan in an even layer and cook, turning once, until golden brown, 2 to 3 minutes per side. Transfer chicken to 5-quart slow cooker. Pour stock into pan and scrape up any stuck-on bits, then pour over chicken.
- 2
Add shallot, garlic, thyme, and rosemary to slow cooker. Cover and cook on high for 4 hours or low for 6 hours, until chicken is very tender. Discard herb stems.
- 3
During the last 20 minutes of cooking, in a small bowl, whisk water and cornstarch and pour into slow cooker. Add cream, lemon zest, and lemon juice. Gently stir to combine and continue to cook on high or low about 20 minutes, until sauce is slightly thickened and warmed through.
- 4
Divide chicken and sauce among plates. Top with fresh thyme.