Slow Cooker Creamy Lemon Chicken

Was okay but unfortunately the chicken shredded when I tried to mix in the pasta at the end lol will have to cook it on high next time!

AMAZING. Makes a great meal prep as well. Just add Quinoa, Rice or Pasta!

Everyone liked it. No cream though - my husband would protest. 1/2 (large) lemon instead of a whole one

My teenager can't get enough of this and asks me to cook it every week. Here are my modifications to the way we best like this dish: 1. A substitute the Italian seasoning on the chicken for smoked paprika. 2. Double the sauce recipe and throw in a frozen bag of chopped asparagus pieces for some greens (that's our favorite) during that last hour in the slow cooker on low. 3. Cook some pasta and mix it in at the very end before serving. 4. Sprinkle in some fresh parmesan and mix it into the full batch before serving to give it that nice cheesy flavor without it being overbearing. That's why I double the sauce recipe so it can adequately cover the pasta well but it's still minimal coverage.

Very good, kids even liked it!

I didn't brown the chicken. I did make a roux with flour and butter separately, then added the cream and chicken flavor. I mixed the thickened liquid with the crockpot juices and let cook for another hour. This was amazing with broccoli and rice.

Gonna make this with butter steamed caulifloulwer and homemade einkorn egg noodles. Would also add capers and double the sauce.

This is SO good. I didn't zest or sear the chicken first (I do still think it's a good idea for more flavor: I'm just lazy) but otherwise followed the recipe except for adding minced onions and flour instead of cornstarch. It didn't thicken but I shredded the chicken to absorb more. Ate with mashed potatoes. I use two *large* chicken breasts that I butterfly and lay on the bottom. It takes exactly 4 hours on high to be done, for me. I have tried it once where I didn't do the chicken stock + flour, and I'd suggest that if you forgo it, at least add a little chicken stock in the beginning to balance all that lemon. I think this would be delicious with roasted broccoli and/or capers. A little juice and zest of orange and large pieces of garlic would do this dish even more.

AMAZING put it over pasta and just *chef's kiss* bliss

I've made this twice now and it is so good. I definitely recommend making some pasta on the side. And Be careful not to get the white part of the lemon peel in there when you zest the lemon. I made that mistake the first time.