Name: Slow-Cooker Creamy Lemon Herb Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Ingredients for - Slow-Cooker Creamy Lemon Herb Chicken

1. 1 1/2 lb. skinless, boneless chicken breasts (about 4)

2. Kosher salt

3. Freshly ground black pepper

4. 4 tbsp. (1/2 stick) unsalted butter

5. 1 1/2 c. low-sodium chicken stock

6. 1 shallot, finely chopped

7. 4 cloves garlic, finely chopped

8. 3 thyme sprigs

9. 1 rosemary sprig

10. 2 tbsp. water

11. 2 tsp. cornstarch

12. 1/2 c. heavy cream

13. 2 tsp. finely grated lemon zest

14. 2 tbsp. fresh lemon juice

15. Chopped fresh parsley, for serving

How to cook deliciously - Slow-Cooker Creamy Lemon Herb Chicken

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Divide chicken and sauce among plates. Top with parsley.