Name: Slow cooker creamy lemon herb chicken
Ingredients: 1 1/2 lb skinless, boneless chicken breasts (about 4); Kosher salt; Freshly ground black pepper; 4 tbsp (1/2 stick) unsalted butter; 1 1/2 cups low-sodium chicken stock; 1 shallot, finely chopped; 4 cloves garlic, finely chopped; 3 thyme sprigs; 1 rosemary sprig; 2 tbsp water; 2 tsp cornstarch; 1/2 cup heavy cream; 2 tsp finely grated lemon zest; 2 tbsp fresh lemon juice

Olivia Mack McCool

Slow cooker creamy lemon herb chicken

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Ingredients Method

Ingredients

1 1/2 lb skinless, boneless chicken breasts (about 4)
Kosher salt
Freshly ground black pepper
4 tbsp (1/2 stick) unsalted butter
1 1/2 cups low-sodium chicken stock
1 shallot, finely chopped
4 cloves garlic, finely chopped
3 thyme sprigs
1 rosemary sprig
2 tbsp water
2 tsp cornstarch
1/2 cup heavy cream
2 tsp finely grated lemon zest
2 tbsp fresh lemon juice

Method

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.
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.
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.
Divide chicken and sauce among plates. Top with fresh thyme.