Thanks to the lemon juice, zest and lemon pepper this lemony garlic chicken packs a lemon punch! Serve over pasta and use the leftover juice from the slow cooker as a light sauce.
Makes 4-6 Servings
2 lb boneless, skinless chicken, breasts or thighs
1 tsp lemon pepper
1 tsp dried oregano
½ tsp salt
2 tbsp butter
1 ½ cups chicken broth
½ cup fresh lemon juice
1 tsp lemon zest
2 tsp fresh minced garlic
2 tbsp cornstarch
Pasta cooked, for serving
Fresh parsley, for garnish
Sprinkle the chicken with the lemon pepper, oregano and salt.
Melt the butter over medium heat in a large frying pan.
Brown the chicken in the butter on both sides, about 3 to 5 mins per side.
Place the chicken in a 6-quart slow-cooker.
Add the chicken broth, lemon juice, zest and garlic to the pan the chicken was in. Bring it to a boil and scrape up all the goodness on the bottom of the pan.
Pour the sauce over the chicken in the slow cooker.
Cover the slow cooker and cook on low for 3 – 4 hours (breasts will take more like 4 hours). The chicken will be tender and pull apart easily.
Remove the chicken and ½ cup of juice from the slow cooker.
Add the cornstarch to the juice and then return to the slow cooker.
Cook the sauce for 30 minutes on high to allow the sauce to thicken.
Pull the chicken apart and put it back into the sauce.
Pour it over the pasta and mix and mix to combine. Garnish with fresh parsley.
ABOUT THE CHEF
After nearly a decade in the blogosphere, Leigh Anne Wilkes is now veritably the “favorite neighbor” to thousands who come to her site daily to search delicious, easy recipes. She recently published her first cookbook – The Holiday Slow Cooker Cookbookwhich has 100 recipes to enjoy throughout the year and every night.