Slow Cooker Chicken Thighs With Creamy Lemon Sauce Recipe 45

Steps:

• Sprinkle each side of chicken with Italian seasoning, salt and pepper In large skillet over medium high heat melt butter with olive oil Add onion and garlic and saute for about 2 minutes Move onions and garlic to side of pan and add seasoned chicken thighs Saute for about 2-3 minutes on each side until nicely browned Transfer contents of pan to slow cooker Add chicken broth Cover and cook on low for 5-7 hours or high for 3-4 Remove chicken and cover to keep warm Add cream, mustard and lemon juice to slow cooker and whisk To thicken sauce pour into small saucepan and whisk in 1 tablespoon cornstarch Bring to a boil for 2-3 minutes until thickened to desired consistency Add additional salt and pepper to taste Pour over chicken and serve NOTES I cooked this on low in my 5 quart slow cooker for 6 hours

Steps:

• In a small bowl, mix together the oregano, salt, and pepper. Rub the mixture into chicken.
• Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker sprayed with non-stick cooking spray.
• In the same skillet (don't rinse it out - everything that is left in that pan will add flavor!), mix the chicken broth, lemon juice, and garlic. Bring the mixture to boil. Pour over the chicken in the slow cooker. Add the lemon zest and diced onion on top of the chicken.
• Cover and cook on high for 2-3 hours or low for 5-6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
• About 15 minutes before you're ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crock pot and whisk until smooth. Let cook on high heat for 15 minutes so that it can thicken up. If you want to make the sauce thicker, mix together 1 teaspoon cornstarch with 1 teaspoon cold water and whisk into sauce.
• Serve over cooked pasta.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken in a large bowl and coat generously with salt, pepper, and paprika.
• Heat butter in a large skillet over medium heat. Add chicken to the skillet in batches, skin-side down. Cook until skin is golden and crispy, about 2 minutes per batch. Remove chicken and place into a large baking dish.
• Add thyme and garlic to the skillet. Cook over medium heat until garlic is fragrant and lightly browned, about 1 minute. Whisk in flour slowly into a thick paste. Add wine, stock, lemon juice, and cream and bring to a simmer, about 5 minutes. Add Parmesan cheese and stir until melted. Pour sauce over chicken in the baking dish.
• Bake in the preheated oven, uncovered, until chicken is not longer pink inside and juices run clear, about 30 minutes.