Crock Pot Creamy Lemon Chicken
Crock Pot Creamy Lemon Chicken is covered in a creamy sauce with lots of lemon flavor and a few capers. Serve over angel hair pasta for an easy and delicious family meal.
Servings 4
Ingredients
- 4 bonelsss, skinless chicken breasts
- salt and pepper
- 5 tablespoons butter, divided
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup lemon juice
- zest of 1 lemon
- 1 cup half-and-half
- 1 tablespoon cornstarch
- 1 tablespoon chicken base
- 1 tablespoon capers, rinsed and drained
Instructions
- Heat 1 tablespoon butter in either a cast iron skillet or a nonstick skillet. Season chicken with salt and pepper and add to skillet.
- Cook until golden brown, about 3 minutes per side. Place in 6 quart crock pot.
- Cut remaining 4 tablespoons of butter into 4 pieces and place a piece over each chicken breast.
- Add basil, red pepper flakes, lemon juice, and lemon zest. (Note: The lemon slices in the picture were added just before taking pictures for presentation. Only add the juice and the zest.)
- Cover crock pot and cook on LOW for 3 1/2 hours or on HIGH for just under 2 hours.
- Add 1 tablespoon of the 1 cup of half-and-half to a small bowl and whisk in the cornstarch. Whisk into the rest of the half-and-half. Whisk in chicken base and add the capers.
- Add half-and-half mixture to crock pot. Mix it in and cover and cook on HIGH for 1 more hour.