Description
Tender bites of chicken enveloped in a creamy parmesan and lemon sauce. Serve the chicken and sauce with pasta, rice or even zoodles.
Ingredients
Scale
- 2 Tbsp melted butter
- 1 medium yellow or white onion, finely diced
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp Italian seasoning
- 1 1/2 cups chicken broth (or 1 1/2 cups water and 1 1/2 tsp Better than Bouillon Chicken Base)
- 1 1/2 pounds boneless, skinless chicken breasts (I used 2 chicken breasts)
- Salt and pepper
- 1 cup half and half
- 1/4 cup cornstarch
- 1 cup grated or shredded parmesan cheese
- 4 Tbsp lemon juice
Instructions
- Add butter, onion, garlic powder, salt, pepper, Italian seasoning, chicken broth into the slow cooker. Stir. Nestle the chicken into the crock and lightly salt and pepper the chicken.
- Cover and cook on low for 4-6 hours (this is the time for a 6 quart slow cooker and thawed chicken, if using frozen chicken add 1-2 hours).
- Remove the lid. In a small bowl whisk together the half and half and cornstarch until it is smooth. Stir it into the slow cooker. Turn the slow cooker to high and cover for another 30 minutes, until the sauce has thickened. Stir in the parmesan cheese and lemon juice.
- Use tongs to remove chicken and slice it on a cutting board. Serve chicken and sauce with noodles, zoodles, mashed potatoes or rice.
Notes
I used my 6 quart oval Kitchenaid slow cooker.*
- Category: Chicken
- Method: Slow Cooker
- Cuisine: American