Slow-Cooker Creamy Lemon Herb Chicken

• servings: 4 servings
• total time: 6 hours 30 minutes

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 c. 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 c. heavy cream

2 tsp. finely grated lemon zest

2 tbsp. fresh lemon juice

Chopped fresh parsley, for serving

Directions

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 parsley.

Nutrition

• Calories: 452
• Total Fat: 28 g
• Saturated Fat: 15 g
• Trans Fat: 0 g
• Cholesterol: 195 mg
• Sodium: 802 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 42 g