crock pot lemon chicken breasts
Okay, I have been anti-crock-pot for years, I confess. Whenever I cooked anything in the crock-pot it all tasted the same. Didn't matter what type of meat, sauce, etc. It was all.... bleh. However, I invested in a little cookbook/magazine and have been working my way through over the summer. Here is one of the yummy ones!
prep time
35 Min
cook time
4 Hr 25 Min
method
Slow Cooker Crock Pot
yield
11 serving(s)
Ingredients
- - 6 boneless, skinless chicken breast halves
- - 1 cup chicken broth, divided
- - 1/4 cup lemon juice
- - 3 tablespoons dijon mustard
- - 3 garlic cloves, minced
- - 2 tablespoons butter, melted
- - 1/4 teaspoon dried rosemary, crushed
- - 3 tablespoons cornstarch
- - 1/2 cup slivered almonds, toasted
- - 3 tablspoons minced fresh parsley
- - hot cooked rice
How To Make crock pot lemon chicken breasts
-
Step 1Place chicken in 3-qt slow cooker. In a small bowl, combine 3/4 cup broth, lemon juice, mustard, garlic, butter, rosemary; poor over chicken. Cover and cook on low for 4-5 hours. Remove chicken, keep warm.
-
Step 2Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
-
Step 3Serve the chicken with rice and sauce. Sprinkle with the almonds and parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Tag:
#Quick & Easy
Ingredient:
Chicken
Method:
Slow Cooker Crock Pot
Culture:
American
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