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Crock Pot Creamy Lemon Chicken
Moist chicken topped with creamy lemon sauce
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
5
hours
hours
10
minutes
minutes
Total Time
5
hours
hours
20
minutes
minutes
Servings
6
servings
Calories
420
kcal
Author
Kate @ I Heart Eating
Ingredients
3
pounds
boneless skinless chicken breasts or thighs
1
tablespoon
olive oil
1
tablespoon
butter
1/2
small yellow onion
diced
3
cloves
garlic
minced
1
teaspoon
Italian seasoning
1/2
teaspoon
salt
1/2
teaspoon
pepper
depending on taste
1½
cups
chicken broth
3
tablespoons
lemon juice
divided
2
teaspoons
grainy mustard
3/4
cup
heavy cream
2-4
tablespoons
cornstarch
Instructions
Sprinkle both sides of chicken with Italian seasoning, salt and pepper.
In large skillet over medium high heat, melt butter with olive oil.
Add onion and saute for about 2 minutes.
Stir in garlic, and saute for about 1 minute.
Move onions and garlic to side of pan, and add seasoned chicken.
Saute for about 3 minutes on each side, or until nicely browned.
Transfer chicken, garlic, and onions to the crock pot.
Pour chicken broth and 2 tablespoons lemon juice around chicken.
Cover and cook on low for 5-6 hours or high for 3-4 hours.
Remove chicken and keep warm.
Stir together cream, mustard, remaining tablespoon lemon juice, and 2 tablespoons cornstarch. Whisk in juice in crock pot. Do not cover.
Continue to stir until thickened. Sauce will thicken a little more as it continues to cook.
Whisk in additional corn starch as needed to get sauce to desired consistency.
Season with additional salt and pepper to taste.
Serve creamy lemon sauce over chicken.
Notes
*Nutrition facts are estimates.
Nutrition
Serving:
1
g
|
Calories:
420
kcal
|
Carbohydrates:
5
g
|
Protein:
49
g
|
Fat:
21
g
|
Saturated Fat:
9
g
|
Cholesterol:
190
mg
|
Sodium:
736
mg
|
Potassium:
905
mg
|
Vitamin A:
565
IU
|
Vitamin C:
6.9
mg
|
Calcium:
43
mg
|
Iron:
1
mg