SLOW COOKER CHICKEN THIGHS WITH CREAMY LEMON SAUCE RECIPE - (4/5)
Provided by gigiwoolie
Number Of Ingredients 13
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
ULTIMATE SLOW COOKER LEMON CHICKEN THIGHS
This is our favorite slow cooker chicken recipe! See how we make ultra tender lemon chicken in our slow cooker with a lemony chicken gravy. So delicious and thanks to a crock pot, most of the time for this recipe is hands-off! We make a simple lemony gravy for the chicken. This happens in the same skillet the chicken is browned in before being added to the slow cooker and saved for when the chicken is done cooking. At the end of cooking, there will be just over 2 cups of chicken broth in the bottom of the slow cooker - some of this is rendered fat, which we prefer to remove. After skimming most of the fat from the broth, you are left with a flavorful chicken broth. For serving, combine this broth with the lemon gravy. It's delicious. Add as many chicken pieces (thighs or breast) that will fit in one layer at the bottom of your slow cooker. They can be quite snug - as they cook, they reduce in size.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 6h5m
Yield Makes 6 to 8 chicken thighs
Number Of Ingredients 10
Steps:
- Make rub for chicken. Combine mustard, 1 teaspoon of the lemon zest, oregano, thyme, 1/4 teaspoon of salt and 2 teaspoons of the olive oil in a small bowl. Use fingers or a brush to coat chicken on both sides with the mustard rub.
- In another bowl or measuring jug, combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside. Note: Both the chicken and lemon-chicken stock mixture can be prepared up to one day in advance. Cover both and keep in the refrigerator.
- Heat remaining teaspoon of oil in a large oven-safe skillet or frying pan over medium heat. Add the chicken, skin-side down, and cook 3 to 5 minutes or until the skin has turned golden brown and some fat has rendered.
- Transfer the browned chicken to a slow cooker and arrange in one layer with the skin facing up. Cover with lid then cook on LOW for 5 to 6 hours or until the chicken is cooked through. Save the skillet with drippings for making the sauce.
- Remove all but 2 tablespoons of fat from the skillet used to brown the chicken. If there is not enough fat, add butter so that 2 tablespoons of fat are in the pan.
- Place over medium heat until hot then whisk in the flour. Continue to whisk until the flour and fat turn into a smooth paste and look medium blonde in color; about 1 minute. Pour in the lemon juice-stock mixture and whisk until smooth.
- Bring the sauce to a low simmer. As it simmers, it thickens and becomes glossy. Transfer to a jar or measuring jug and refrigerate for when the chicken is cooked.
- When the chicken is done, it will be sitting in an inch or so of cooking liquid and rendered fat. Transfer the chicken to a plate then skim as much fat from the liquid as possible. There should be almost 2 cups of liquid left in the slow cooker.
- Warm the lemon gravy made earlier then add the lemon gravy to the slow cooker and stir until blended. Place the chicken thighs back into the slow cooker for serving or serve with the gravy drizzled on top.
Nutrition Facts : ServingSize 1 thigh, Calories 252, Protein 23 g, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 133 mg, Sodium 313 mg
CREAMY SLOW COOKER CHICKEN
Make and share this Creamy Slow Cooker Chicken recipe from Food.com.
Provided by Mary Butterfield
Categories Chicken
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Remove skin from boneless chicken thighs, rinse.
- Combine chicken, undiluted soup, peas, corn in a slow cooker.
- Set to low and allow to cook during the day.
- Variation: Prepare egg noodles according to package directions and combine with cooked chicken.
- Easy Chicken stew!
Nutrition Facts : Calories 90.4, Fat 5.9, SaturatedFat 1.6, Cholesterol 8.1, Sodium 665.5, Carbohydrate 7.3, Sugar 0.6, Protein 2.4
CHICKEN THIGHS IN A WINE AND LEMON SAUCE
Make and share this Chicken Thighs in a Wine and Lemon Sauce recipe from Food.com.
Provided by Papa D 1946-2012
Categories Chicken
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Season thighs well on both sides with lemon pepper. Place the flour in a shallow dish. Then dredge the chicken in the flour and place on a separate plate.
- In a deep oven proof skillet or dutch oven, add oil and heat over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 5 or 6 minutes. Remove the chicken from the skillet and set aside.
- Add the onions to the oil and cook, stirring to scrape up any browned bits at the bottom of the pan. Cook for about 5 minutes. Add the garlic, and season with salt and pepper. Cook for another minute or two. Add the wine, lemon juice, and chicken broth. Let mixture simmer for a few minutes. Add the butter and allow it to melt.
- Add the chicken thighs to the sauce. Top with chopped chives. Cover with lid, and place in the middle of the oven. Bake for 20 minutes, remove the lid and cook an additional 20 minutes. Before serving sprinkle with a garnish of fresh chopped chives and the ¼ cup of Parmesan cheese.
Nutrition Facts : Calories 487.8, Fat 34.3, SaturatedFat 10.3, Cholesterol 120.5, Sodium 274.3, Carbohydrate 13, Fiber 0.8, Sugar 1.6, Protein 24.2
CHICKEN THIGHS WITH SOY SAUCE AND LEMON
Make and share this Chicken Thighs With Soy Sauce and Lemon recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 53m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large, deep skillet (non-stick is preferred) over med-high heat for 2-3 minutes.
- Add in the oil, swirl to coat the pan; then add in the chicken; brown quickly on both sides.
- Turn off the heat and remove the chicken and all but 1 tablespoon of fat from the skillet; let the pan cool for a minute or so, then turn the heat to medium and add in the garlic; cook/stir until it softens, a minute or two.
- Add in the remaining ingredients except for the lemon juice; stir.
- Return the chicken to the skillet and turn it once or twice in the liquid; cover, decrease heat to med-low, and simmer, turning once or twice, until the chicken is done, 20-30 minutes.
- Remove the chicken to a serving platter and stir the lemon juice into the broth; pour some of the broth over the chicken and pass the rest at the table.
Nutrition Facts : Calories 524.2, Fat 38.1, SaturatedFat 10.6, Cholesterol 191, Sodium 676.3, Carbohydrate 3.1, Fiber 0.3, Sugar 1.6, Protein 40.4
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- Season chicken with salt and pepper. Heat olive oil in a skillet and brown chicken for a couple of minutes on both sides. You may have to do this in batches.
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