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Slow Cooker Lemon Garlic Chicken - What's For Din'? - Courtney Budzyn - Recipe 77
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Slow Cooker Lemon Garlic Chicken | Slow Cooker Recipe
Sometimes you just want an easy slow cooker recipe to make your day a little less stressful! This slow cooker lemon garlic chicken is amazingly flavorful and perfect for a stress free dinner. The sauce is delightful and perfect for topping any of your favorite sides. I like to pair it with steamed broccoli and rice. But you do what you want boo!
I hope you enjoy!!
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STAY CONNECTED WITH ME:
• SNAPCHAT: CBUDZYN5
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| Ingredients |
3 Boneless Skinless Chicken Breasts
1 Cup Chicken Broth
5 Cloves Garlic, Minced
1 Large Onion, Diced
½ Cup White Wine
3 Tablespoons Lemon Juice
½ Teaspoon Lemon Zest
1 Tablespoon Fresh Thyme or 1 Teaspoon Dried
2 Tablespoons Olive Oil
Salt and Pepper to Taste
Seasoning for Chicken:
1 Teaspoon Garlic Powder
1 Teaspoon Dried Rosemary
Salt and Pepper to Taste
Slurry:
½ Cup Cold Water
3 Tablespoons Cornstarch
| Instructions |
In a medium skillet warm olive oil to a medium-high heat. Season chicken with garlic powder, rosemary, salt, and pepper. Place the chicken in the pan and brown on each side. About 3 minutes. Do not cook all the way through.
Once browned, removed the chicken from the pan and set aside.
Allow the oil to cool slightly then add white wine, lemon juice, and chicken broth. Bring to a simmer.
Line the bottom of your slow cooker with chopped onion and garlic. Place the chicken pieces on top.
Season the simmering broth with salt and pepper to taste and pour over the chicken in the slow cooker.
Add lemon zest and fresh thyme.
Cover and cook on low for 6 hours or, high for 3 hours. NOTE: Different brands of slow cookers may run hotter or cooler than my Hamilton Beach brand. If cooking at a high setting, check the internal temperature of the chicken about halfway through cook time. If the temperature is at 165 degrees or higher, it is done.
Top with fresh parsley, stir, and serve!
Optional: Once completely cooked, transfer juices to pan and bring to a boil over high heat. Separately whisk together ½ Cup cold water and 3 Tablespoons corn starch. Add the cornstarch mixture to the boiling broth and allow a few minutes for it to become thick.
Add back into the slow cooker until ready to serve!
Sometimes you just want an easy slow cooker recipe to make your day a little less stressful! This slow cooker lemon garlic chicken is amazingly flavorful and perfect for a stress free dinner. The sauce is delightful and perfect for topping any of your favorite sides. I like to pair it with steamed broccoli and rice. But you do what you want boo!
I hope you enjoy!!
-------------------------------------------------
-------------------------------------------------
STAY CONNECTED WITH ME:
• SNAPCHAT: CBUDZYN5
-------------------------------------------------
| Ingredients |
3 Boneless Skinless Chicken Breasts
1 Cup Chicken Broth
5 Cloves Garlic, Minced
1 Large Onion, Diced
½ Cup White Wine
3 Tablespoons Lemon Juice
½ Teaspoon Lemon Zest
1 Tablespoon Fresh Thyme or 1 Teaspoon Dried
2 Tablespoons Olive Oil
Salt and Pepper to Taste
Seasoning for Chicken:
1 Teaspoon Garlic Powder
1 Teaspoon Dried Rosemary
Salt and Pepper to Taste
Slurry:
½ Cup Cold Water
3 Tablespoons Cornstarch
| Instructions |
In a medium skillet warm olive oil to a medium-high heat. Season chicken with garlic powder, rosemary, salt, and pepper. Place the chicken in the pan and brown on each side. About 3 minutes. Do not cook all the way through.
Once browned, removed the chicken from the pan and set aside.
Allow the oil to cool slightly then add white wine, lemon juice, and chicken broth. Bring to a simmer.
Line the bottom of your slow cooker with chopped onion and garlic. Place the chicken pieces on top.
Season the simmering broth with salt and pepper to taste and pour over the chicken in the slow cooker.
Add lemon zest and fresh thyme.
Cover and cook on low for 6 hours or, high for 3 hours. NOTE: Different brands of slow cookers may run hotter or cooler than my Hamilton Beach brand. If cooking at a high setting, check the internal temperature of the chicken about halfway through cook time. If the temperature is at 165 degrees or higher, it is done.
Top with fresh parsley, stir, and serve!
Optional: Once completely cooked, transfer juices to pan and bring to a boil over high heat. Separately whisk together ½ Cup cold water and 3 Tablespoons corn starch. Add the cornstarch mixture to the boiling broth and allow a few minutes for it to become thick.
Add back into the slow cooker until ready to serve!
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