Remember how I said that the slow-cooker should be my new best friend with a baby and four bigger mouths to feed? Well, after the success that I had with the broccoli cheddar soup in the slow-cooker, I decided to try something else out. And I love both garlic and lemon, and chicken is such a versatile main course that I couldn’t help myself when I saw this recipe.
In fact, the sauce is really good. This recipe will yield you WAY more sauce than you can use for the chicken itself. As you can see in the later pictures, I served this chicken with haricot verts (skinny french green beans) and pasta, and the sauce goes nicely with both. But I would recommend beefing it up with parmesan or some other cheese for the pasta because otherwise you’re not getting a lot of contrast to the other things that you’re eating. But be sure to use all that sauce up eventually because even if you keep it in the fridge, it will go bad eventually (again, speaking from experience).
I was also hoping that the large chunks of garlic would be tasty for eating by themselves, and it turns out that even for someone who loves garlic like me, they’re not good. It’s less of a roasted garlic flavor, and more of a boiled garlic flavor, which isn’t as tasty.
Lastly, I would like to say that we did an awesome job and this was the yummiest and we just ate it all up the moment we could, but the truth is that too often I would go for other things in the fridge, and this sort of sat there. It was really tasty the night of, and if I’d been better about finishing up all the leftovers like I was in the immediate aftermath of giving birth (when I had NO interest in cooking), I think it would have been a bigger win. But this was made just at the time when I was starting to feel like I could take on more in my life. So if you are in a time when you just need to have food in the fridge, or are meal prepping, this is a great choice. Perhaps choose smaller chicken breasts than I did (these ones were GINORMOUS), and you’ll be set to eat for a long time.
Slow Cooker Lemon Garlic Chicken Breasts
Yield: 4 servings
1 tablespoon olive oil
4 boneless, skinless chicken breasts (about 2 pounds total)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chicken broth
1/2 cup lemon juice
8 cloves garlic, smashed
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
Heat the oil in a large skillet over medium heat until shimmering. Season the chicken breasts on both sides with salt and pepper. Place the breasts in the pan and sear until browned on the bottom, about 5 minutes.
Transfer the chicken seared-side up to a 6-quart or larger slow cooker in a single layer. Add the broth, lemon juice, and garlic. Cover and cook on the LOW setting until the chicken is cooked through, tender, and reads 165°F on an instant-read thermometer, about 3 to 4 hours. Towards the end of your cooking time, place the butter and flour in a small bowl and use your fingers to rub the flour into the butter; set aside.
Transfer the chicken to plates or a serving platter. Pour the liquid and garlic from the slow cooker into a small saucepan and bring to a boil over medium-high heat. Add the butter mixture and whisk constantly until completely incorporated into the sauce. Cook, stirring frequently, until the sauce is thickened, 3 to 4 minutes. Pour over the chicken and serve.