Slow Cooker Creamy Lemon Chicken (Printable Version)

Tender chicken thighs with a silky lemon sauce and savory herbs. #slowcooker #chicken #lemon #comfortfood #easymeals

# Ingredients:

01 - 2 pounds boneless skinless chicken thighs
02 - 1 tablespoon olive oil
03 - 1 tablespoon butter
04 - 1/2 yellow onion, diced (approximately 1/4 cup)
05 - 3 cloves garlic, minced
06 - 1 teaspoon Italian seasoning
07 - 1/2 teaspoon salt
08 - 1/8 teaspoon pepper
09 - 1 1/2 cups chicken broth
10 - 1 teaspoon grainy mustard
11 - 3/4 cup heavy cream
12 - 1 tablespoon lemon juice
13 - 1 tablespoon cornstarch

# Steps:

01 - Sprinkle both sides of the chicken thighs with Italian seasoning, salt, and pepper.
02 - In a large skillet over medium-high heat, melt butter with olive oil.
03 - Add the diced onion and minced garlic to the skillet and sauté for about 2 minutes.
04 - Move the onions and garlic to the side of the skillet and add the seasoned chicken thighs. Sauté for 2-3 minutes on each side until nicely browned.
05 - Transfer the contents of the skillet (chicken, onions, and garlic) to the slow cooker. Add chicken broth to the slow cooker.
06 - Cover the slow cooker and cook on low for 5-7 hours or on high for 3-4 hours.
07 - Remove the cooked chicken thighs from the slow cooker and cover to keep warm.
08 - Add heavy cream, grainy mustard, and lemon juice to the slow cooker. Whisk until combined.
09 - To thicken the sauce, transfer it to a small saucepan and whisk in 1 tablespoon of cornstarch. Bring the sauce to a boil and cook for 2-3 minutes until thickened to your desired consistency. Adjust seasoning with additional salt and pepper, if needed.
10 - Pour the sauce over the chicken thighs and serve.

# Notes:

01 - Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or a skillet over the stove.
02 - For best results, simmer the sauce in a pan after thickening.
03 - Use boneless, skinless chicken thighs for consistent cooking results.
04 - Ensure the chicken is cooked to an internal temperature of 165°F (74°C) by using a meat thermometer.

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