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Slow-Cooker Lemon Chicken

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Slow-Cooker Lemon Chicken
  • Prep Time 5 min
  • Total Time 6 hr 0 min
  • Servings 4
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Slow-Cooker Lemon Chicken

An easy recipe for tender chicken breasts infused with a delicious lemon-garlic-wine sauce and topped with Kalamata olives.

Ingredients

2
large (about 1 pound each) boneless, skinless chicken breasts
Salt and pepper
2
tablespoons butter
1/2
cup chicken broth
1/3
cup dry white wine
Juice of one lemon
2
cloves garlic, minced
1/4
teaspoon salt
One lemon cut into slices
3/4
cup Kalamata olives, drained
2
tablespoons fresh parsley, chopped

Directions

  • 1 Cut the chicken breasts lengthwise to make 2 thinner filets from each breast. If you prefer thicker chicken breasts you can leave them whole and proceed as the recipe instructs. Sprinkle each side with some salt and pepper.
  • 2 Heat the butter in a skillet over medium-high heat; add the chicken breasts and fry on both sides until browned.
  • 3 Transfer the chicken and pan juices to the slow cooker and add the garlic, white wine, lemon juice, salt and chicken broth. Cook on Low for 5-6 hours. In the last hour add the olives and lay the lemon slices on top of each chicken breast with the parsley. Cook for another hour. Stir the cornstarch mixture into the liquid in the slow cooker and let it heat through until the sauce is thickened. Add salt and pepper to taste.
  • 4 Serve with steamed rice or mashed potatoes and veggie of choice.
See Step By Step

Step By Step  

Slow cooker lemon chicken is an easy throw together weeknight meal.

As prepared by Daring Gourmet,

Lemon, white wine, and Kalamata olives bring tons of bright flavors to this easy chicken dinner. 

Lemon seems to go with practically anything, be it sweet or savory. It adds a depth and brightness of flavor that magically enhances every dish to which its added.  Chicken and lemon have always been a great combination—here's an easy slow-cooker recipe that reunites them.  

Browning chicken in the skillet before placing it in the slow cooker adds incredible depth and dimension of flavor. This extra step is totally worth it! But, if you really insist, you can skip that and just place the uncooked chicken directly into the slow cooker. (But I highly recommend browning it first!)

You’ll love the fresh mellowness the lemon adds to this chicken, coupled with the flavor of the Kalamata olives. And of course the white wine binds everything together beautifully. Serve this up and no one will ever guess it how simple it was to make!

 

Slow Cooker Lemon Chicken

Gather up your ingredients.

 

Slow Cooker Lemon Chicken

Cut the chicken breasts lengthwise to make two thinner filets from each breast. If you prefer thicker chicken breasts you can leave them whole and proceed as the recipe instructs. Sprinkle each side with some salt and pepper.

 

Slow Cooker Lemon Chicken

Heat the butter in a skillet over medium-high heat and add the chicken breasts. 

 

Slow Cooker Lemon Chicken

Fry the chicken on both sides until browned.

 

Slow Cooker Lemon Chicken 

Transfer the chicken and pan juices to the slow cooker and add the garlic, white wine, lemon juice, salt and chicken broth. Cook on Low for 5-6 hours. In the last hour add the olives and lay the lemon slices on top of each chicken breast with the parsley. Cook for another hour. Stir the cornstarch mixture into the liquid in the slow cooker and let it heat through until the sauce is thickened.

 

Slow Cooker Lemon Chicken 

Serve with steamed rice or mashed potatoes and a vegetable of choice.  Enjoy!

 

For more easy and delicious slow cooker recipes, visit Kimberly’s food blog The Daring Gourmet.

See Recipe
Nutrition Information 
No nutrition information available for this recipe
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