Slow Cooker Creamy Lemon Herb Chicken

Slow Cooker Creamy Lemon Herb Chicken

This slow cooker creamy lemon herb chicken comes out moist and tender and is perfect for tossing with pasta. It has all the creaminess of an Alfredo sauce, minus the cheese.

Ingredients

• 1/2 cup reduced sodium chicken broth
• 2 cloves garlic, smashed
• 3/4 cup heavy cream
• 1/2 teaspoon Italian seasoning
• 3/4 teaspoon salt, divided
• 3 (10 to 12 ounces) chicken breasts, halved horizontally to get 6 cutlets
• 1/2 tespoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• (lemon wedges optional)

Directions

1. Gather all ingredients.
2. In a 4- to 5-quart slow cooker, stir together chicken broth, garlic, heavy cream, Italian seasoning, and 1/4 teaspoon salt.
3. Season chicken on both sides with the remaining 1/2 teaspoon salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, sear half of the chicken until browned, about 3 minutes per side.
4. Remove chicken from skillet and place it in the slow cooker. Repeat with the remaining oil and chicken. Cover and cook on low for 2 to 3 hours, or until the chicken reaches 165°F (74°C) on an instant-read thermometer.
5. Using tongs, transfer chicken and garlic cloves to a serving platter.
6. In a medium microwave-safe bowl, whisk together lemon juice and cornstarch. Add the cooking liquid to the bowl; microwave for 1 1/2 to 2 minutes or until thickened, stirring every 30 seconds. Stir in lemon zest.
7. Serve chicken with lemon sauce and lemon wedges, if desired. Enjoy!