Slow Cooker Creamy Lemon Chicken

 

Slow Cooker Creamy Lemon Chicken

Slow Cooker Creamy Lemon Chicken with butter, garlic and lemon coating tender chicken breasts in a creamy sauce. Even great as a pasta topping!

Yield5 Servings

Prep Time10minutes minutes

Cook Time5hours hours

Total Time5hours hours 10minutes minutes

Ingredients

 

• ▢5 chicken breasts 
• boneless and skinless
• ▢6 tablespoons 
• unsalted butter 
• divided
• ▢1/2 teaspoon kosher salt
• ▢1/4 teaspoon coarse ground black pepper
• ▢1 teaspoon Italian seasoning
• ▢2 lemons juiced and zested
• ▢2 garlic cloves minced
• ▢1 cup half and half creamer
• ▢1 tablespoon cornstarch
• ▢1 tablespoon chicken base optional, but delicious!

Instructions

• In a large cast iron skillet add 1 tablespoon of butter to melt on medium high heat.
• Add the kosher salt, black pepper and Italian seasoning to the chicken and add it to the pan.

• Cook on each side for 4-6 minutes.
• Add the chicken to your slow cooker.
• Cover with lemon juice, lemon zest, garlic and the rest of the butter in pieces (I added the lemons in the before picture just for reference. Don't cook the lemons in the slow cooker).
• Cook on low for 4 hours or on high for 2 hours.
• In a large measuring cup add the half and half, cornstarch and chicken base and whisk well.
• Add the liquid, mix, and cook an additional hour on high.

Nutrition

Serving: 1g | Calories: 465kcal | Carbohydrates: 8g | Protein: 50g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 198mg | Sodium: 756mg | Potassium: 958mg | Fiber: 1g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 26.4mg | Calcium: 86mg | Iron: 1.2mg

Slow Cooker Creamy Lemon Chicken https://dinnerthendessert.com/slow-cooker-creamy-lemon-chicken/

I served it on noodles with peas.  I used Costco lemons that were big and fresh.  We all enjoyed it.

CourseMain Course

CuisineAmerican

AuthorSabrina Snyder

Smoked Chicken Sandwiches

 

Slow Cooker "Smoked" Chicken Sandwiches

A whole chicken slow cooked with smoke flavor. Shred up this chicken and make the best chicken sandwiches.

Prep Time15minutes mins

Cook Time7hours hrs

Total Time7hours hrs 15minutes mins

Course: Main Course

Cuisine: American

 

Servings: 6

 

Author: Sarah Olson

Equipment

• Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)

Ingredients

• 5 lb. whole chicken
• 2 Tbsp. butter melted
• 1/4 tsp. cayenne pepper
• 1/4 tsp. garlic powder
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 tsp. liquid hickory smoke

For Serving

• buns
• barbecue sauce

Instructions

• Place the chicken into a 6-quart or larger slow cooker. Using a pastry brush, spread the melted butter over the chicken. Sprinkle over the cayenne pepper, salt, pepper evenly over the chicken. Drizzle over the liquid hickory smoke next.
• Cover and cook on LOW for 7 hours without opening the lid.
• Remove the chicken onto a platter (or a very large plate). Shred all the usable chicken meat, discard bones and fat. I discard all but 1 cup of the juices in the slow cooker, then add the shredded chicken into that cup of juices that is left in the slow cooker.
• Toast the buns if desired. Pile up the shredded chicken onto each bun and add barbecue sauce. 

Notes

Can I use chicken breast or chicken thighs?

Yes, and use the same cook time for extra tender chicken.

Nutritional values do not account for the calories in the barbecue sauce and buns.

Nutrition

Calories: 424kcal | Carbohydrates: 1g | Protein: 34g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 146mg | Sodium: 551mg | Potassium: 343mg | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 2mg

Copied directly from : https://www.themagicalslowcooker.com/slow-cooker-smoked-chicken-sandwiches/#wprm-recipe-container-20389

    I used chicken breasts instead of a whole chicken.  I used 3 lbs of raw chicken. 

    Andrew liked this on a roll so I have to keep track of it so that I have a few recipes that he will actually eat. I made these when we took Owen, his friend Kaden, Andrew and his friends, Noah Pingree, and Jayce Naranjo to Last Chance Lakes. Kevin and Beth were also there and enjoyed it.  Next time they would like it on Rhodes rolls instead of Sam's Club rolls.  We put bbq sauce and lettuce on the sandwiches.

Chicken Pot Pie Crumble

 

CHICKEN POT PIE CRUMBLE 

https://www.melskitchencafe.com/chicken-pot-pie-crumble/

yield: 8 SERVINGS

 

prep time: 20MINUTES MINS

cook time: 50MINUTES MINS

total time: 1HOUR HR 10MINUTES MINS

INGREDIENTS

Chicken and Sauce:

• 1 ½ pounds chicken, about three medium-size chicken breasts
• 2 cups low-sodium chicken broth
• 1 tablespoons olive oil
• 1 medium onion, chopped fine (about 1 cup)
• 3-4 carrots, peeled and sliced (about 1 cup)
• 2-3 stalks celery, chopped (about ½ cup)
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 tablespoons butter
• ½ cup flour
• 1 cup milk
• ¾ cup frozen peas

Crumble Topping:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¾ teaspoon salt
• ½ teaspoon pepper
• ⅛ teaspoon cayenne pepper
• 6 tablespoons butter, cut into 1/2-inch cubes and chilled
• ¾ cup freshly grated Parmesan cheese
• 1 cup heavy cream

• INSTRUCTIONS 

  • 1--To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medium heat. Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes. Alternately, if you are planning in advance, you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours. Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash if you used it to cook the chicken).
  • 2--Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper. Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.
  • 3--For the filling, heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
  • 4--Over medium heat melt the butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.
  • 5--Pour the mixture into a 9×13 pan. Scatter the crumble topping evenly over the filling. Place the 9X13-inch pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.
  • The kids love this.  I don't reserve the chicken broth.  I just make 2 cups from bouillon or used can to make the filling.  I also use any frozen vegetable we want instead of fresh just to make it easier and I don't use onions because Andrew isn't a fan.