Creamy Lemon Chicken - Slow Cooker Recipe

" A slow cooker is the pinnacle of low-maintenance cooking. Place the ingredients inside, turn it on, and let it cook. Your only thought is how delicious that meal is going to taste. But some slow cookers have features which make them better suited to your specific needs than other models. To be happy with your purchase, you'll want those needs met.
The best slow cookers offer a consistent temperature through many hours of cooking. The warm setting must keep your food warm without letting it continue to cook. You'll want a capacity that can accommodate your family's needs, a removable inner pot that is easy to clean, and durable construction that will allow many long years of use.

Some slow cookers have programmable features that might be of interest. If you'd like a more in-depth look at these appliances, continue reading here"

Here is a lovely and very simple chicken dish that goes brilliantly with rice, mash or sautéed potatoes and lots of seasonal vegetables. Of course you could also serve it with lower carb alternatives e.g. cauliflower rice, mashed swede/rutabaga, roasted/diced celeriac.

Ingredients

Serves Four

4 chicken breasts, skin removed and boneless
large pinch dried thyme
1 tbsp sunflower oil
20g/¾oz butter
2 large garlic cloves, crushed
1 medium lemon, finely grated zest only, plus extra to serve
½ tsp ground paprika (not smoked)
300ml/10fl oz hot chicken stock, made with 1 stock cube
1 tbsp cornflour
5 tbsp double (heavy) cream
35g/1¼oz Parmesan, finely grated
salt and freshly ground black pepper
chopped fresh thyme or parsley, to garnish
To serve your choice of 

freshly cooked rice or potatoes and vegetables,

or lower carb alternatives with seasonal vegetables

Method
1. Season each chicken breast, smooth-side up, with black pepper and a small pinch of the dried thyme.
2. Heat the oil in a large non-stick frying pan over a medium–high heat and add the chicken, seasoned-side down. Sprinkle with more black pepper and the remaining dried thyme. Fry the chicken for 2–3 minutes on each side, or until nicely browned. Browning the chicken will add lots of colour and flavour. Transfer to a slow cooker pot.
3. Off the heat, melt the butter in the same frying pan. Stir well then return the pan to a low heat and soften the garlic, lemon zest and paprika for a few seconds, stirring constantly (don't allow to brown). Add roughly half of the stock and bring to a simmer, stirring. Pour carefully into the pot with the chicken and then add the rest of the stock. Cover with a lid and cook on high for 3–4 hours.
4. Mix the cornflour with 1 tablespoon cold water in a bowl to make a smooth, runny paste. Stir in the cream until well combined.
5. Remove the lid of the slow cooker and stir in the cornflour mixture, followed by the Parmesan, taking care not to break up the chicken. Cover and cook on high for a further 10 minutes or until the Parmesan has melted and the sauce has thickened.
6. Divide the chicken breasts between four warmed plates or shallow bowls. Stir the sauce, season with salt and pepper, and add a little extra lemon zest if needed (see tip below). Spoon the sauce over the chicken and garnish with the fresh thyme. 

7. Serve with the rice or potatoes and vegetables, or your lower carb alternatives.

Recipe Tips
This recipe also cooks really well on a low setting too, but its best to use 500–600g/1lb 2oz–1lb 5oz chicken thigh fillets instead of breasts as they won’t dry out so much. Cook on low for 5–7 hours. Switch to high when you add the cream, cornflour and Parmesan.

Wash the lemon well before grating. Lemons can vary, so if your sauce doesn’t taste lemony at the end of the cooking time, either stir a little extra finely grated lemon zest into the sauce or sprinkle the chicken with lemon zest when you serve it. Use the small shredding holes of the grater rather than the tiny raspy ones and avoid including any white pith if possible.

To freeze, put cooled portions of the Lemon Chicken and sauce into freezer-proof containers. Cover tightly and freeze for up to 1 month. Defrost and stir the sauce well before reheating in the microwave or in a saucepan over a low heat. Make sure the chicken and sauce are hot throughout before serving.

A slow cooker that holds around 4 litres/7 pints works best for this dish.

The above from recipe idea seen here

Some readers may also be interested in seeing these three slow cooker recipes
Beef Stew recipe here

Chicken Casserole recipe here
Vegetarian Stew recipe here

~ enjoy your day ~

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However, not all the recipes ideas featured in this blog may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan