Hello again everyone and welcome to another Yummy Recipe Wednesday. Today I bring you a wonderful recipe for some of the tastiest chicken I've ever had. I love to use my slow cooker, especially for chicken, because it's just so easy and it makes your house smell wonderful. Today's recipe is almost a double recipe since you get to make a nice sauce with the juices right in the slow cooker. The sauce itself is just amazing in my opinion and I love to toss the sauce with some linguini or angel hair pasta and serve the chicken right on top. If you really want to make a nice pasta dish you could add some nice sliced mushrooms or another vegetable. This dish is actually pretty healthy with its high protein and low carbs and tasty on its own if you choose not to add it to some rice or pasta. Give it a try for yourself and see what you think. As always, feel free to post comments below and be sure to follow @RecipeBlogger on Twitter so you don't miss a single post.
Slow Cooker Lemon Garlic Chicken
- 1 tsp Dried Oregano
- 1/4 tsp Salt
- 1/4 tsp Lemon Pepper Seasoning
- 2 lbs Boneless Skinless Chicken Breast Halves
- 2 Tbsp Butter
- 2 tsp Olive Oil
- 1 (14oz) can Chicken Broth
- 1/4 cup Fresh Lemon Juice
- 4 Cloves Garlic, minced
- 1 tsp Chopped Fresh Parsley
- 2 Tbsp Cornstarch
- 1/4 cup Water
1. In a bowl mix together the oregano, salt, and lemon pepper; rub the mixture into the chicken on all sides.
2. Heat the butter and oil in a skillet over medium heat; brown the chicken in the butter/oil for 3 to 5 minutes on each side, until golden brown, and then place the chicken in a slow cooker.
3. In the same skillet add the chicken broth, lemon juice, and garlic; bring the mixture to a boil then pour over the chicken in the slow cooker.
4. Cover and cook on Low for 4 hours.
5. Mix the cornstarch and water in a small bowl and add it to the slow cooker along with the parsley; cook an additional 30 minutes. Serve over pasta or rice if desired.
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