Chicken Recipes
Slow cooker creamy lemon chicken
Ingredients
- 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 cream
- 35g/1¼oz Parmesan, finely grated
- salt and freshly ground black pepper
- chopped fresh thyme or parsley, to garnish
- freshly cooked rice or potatoes and vegetables, to serve
Method for Slow cooker creamy lemon chicken
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Season each chicken breast, smooth-side up, with black pepper and a small pinch of the dried thyme.
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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.
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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.
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Mix the cornflour with 1 tablespoon cold water in a bowl to make a smooth, runny paste. Stir in the cream until well combined.
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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.
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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. Serve with the rice or potatoes and vegetables.
Slow cooker creamy lemon chicken