This tasty dinner starts in a skillet. Chicken is rubbed with oregano, salt and pepper, then browned in a skillet before adding to a slow cooker. Next a sauce is made with chicken broth, lemon juice and garlic. The sauce is poured over the chicken with lemon zest and diced onion. After cooking for several hours, the chicken and sauce are served over pasta.
Course
Entree
Prep Time15minutes
Cook Time6hours
Servings6people
Ingredients
1tspdried oregano
½tspsalt
¼tspground black pepper
1 ½lbsboneless, skinless chicken breasts
2tbspbutter
15ozchicken broth or stock
6tbsplemon juice
4clovesgarlicminced
1lemonzested
3tbspdiced onion
1tspfresh parsleychopped
8ozcream cheese
3cupscooked pasta
Instructions
In a small bowl, mix together the oregano, salt and pepper. Rub the mixture into the chicken.
Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker sprayed with non-stick cooking spray.
In the same skillet, mix the chicken broth, lemon juice and garlic. Bring the mixture to boil. Pour over the chicken in the slow cooker. Add the lemon zest and diced onion on top of the chicken.
Cover and cook on HIGH for 2-3 hours or LOW for 5-6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
About 15 minutes before serving, remove the chicken and place on a serving platter. Add the cream cheese to the juice in the slow cooker and whisk until smooth. Let the sauce cook on HIGH for 15 minutes so that it can thicken. If needed a mixture of 1 tsp cornstarch and 1 tsp cold water can be whisked into the sauce.