Description
Tender slow-cooked chicken breasts simmered in a creamy lemon rosemary sauce. A comforting and flavorful dinner perfect for busy days.
Ingredients
4 boneless skinless chicken breasts
3 tbsp unsalted butter
1 shallot, diced
4 cloves garlic, minced
1 tbsp fresh chopped rosemary
Zest from 1 lemon
1 1/2 cups chicken broth
1/2 tsp salt
1/4 tsp pepper
1/2 cup heavy cream
1 tbsp cornstarch
Instructions
1. If your slow cooker has a sauté function, turn it on. Otherwise, heat a skillet over medium-high heat.
2. Melt butter and sear the chicken for 3-5 minutes per side until golden.
3. Add shallot, garlic, and rosemary. Sauté for 1-2 minutes.
4. Transfer everything to the slow cooker, add broth, lemon zest, salt, and pepper.
5. Cover and cook on HIGH for 3-4 hours or LOW for 6 hours.
6. Remove chicken and keep warm.
7. Whisk cornstarch with 2 tbsp water. Stir into cooking juices with the heavy cream.
8. Simmer for ~5 minutes until thickened.
9. Serve sauce over chicken and garnish with rosemary.
Notes
Serve with pasta, mashed potatoes, or roasted vegetables.
Store leftovers in the fridge for up to 4 days.
Chicken thighs can be used for a richer flavor.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 326
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.4g
- Carbohydrates: 5g
- Fiber: 0.4g
- Protein: 26g
- Cholesterol: 130mg