Slow-Cooker Lemon Chicken

An easy recipe for tender chicken breasts infused with a delicious lemon-garlic-wine sauce and topped with Kalamata olives.MORE+LESS-

Updated September 6, 2017

2

large (about 1 lb each) boneless, skinless chicken breasts

1/2

cup Progresso™ chicken broth (from a 32-oz. carton)

One lemon cut into slices

3/4

cup Kalamata olives, drained

2

tablespoons fresh parsley, chopped

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• 1

  Cut the chicken breasts lengthwise to make 2 thinner filets from each breast. (If you prefer thicker chicken breasts you can leave them whole and proceed as the recipe instructs.) Sprinkle each side with some salt and pepper.

• 2

  Heat the butter in a skillet over medium-high heat; add the chicken breasts and fry on both sides until browned.

• 3

  Transfer chicken and pan juices to slow cooker and add minced garlic, white wine, lemon juice, salt and chicken broth. Cook on low for 5-6 hours. In the last hour add the olives and lay lemon slices and parsley on top of each chicken breast. Cook for 1 hour more.

• 4

  Mix 2 tablespoons cornstarch with 2 tablespoons water to form a slurry. Add this mixture to the liquid in the slow cooker and let it heat through until the sauce is thickened. Add salt and pepper to taste. Serve with steamed rice or mashed potatoes and veggie of choice.

Nutrition Facts

Serving Size: 1 Serving

Calories

375.6

% Daily Value

Total Fat

14.5g

22%

Saturated Fat

5.4g

27%

Cholesterol

181.7mg

61%

Sodium

1040.0mg

43%

Potassium

832.7mg

24%

Total Carbohydrate

4.2g

1%

Dietary Fiber

1.1g

4%

Sugars

0.7g

Protein

52.3g

Vitamin C

8.50%

8%

Calcium

4.50%

4%

Iron

10.70%

11%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

• Lemon, white wine, and Kalamata olives bring tons of bright flavors to this easy chicken dinner.

  Lemon seems to go with practically anything, be it sweet or savory. It adds a depth and brightness of flavor that magically enhances every dish to which its added. Chicken and lemon have always been a great combination—here's an easy slow-cooker recipe that reunites them.

  Browning chicken in the skillet before placing it in the slow cooker adds incredible depth and dimension of flavor. This extra step is totally worth it! But, if you really insist, you can skip that and just place the uncooked chicken directly into the slow cooker. (But I highly recommend browning it first!)

  You’ll love the fresh mellowness the lemon adds to this chicken, coupled with the flavor of the Kalamata olives. And of course the white wine binds everything together beautifully. Serve this up and no one will ever guess it how simple it was to make!

  Gather up your ingredients.

  Cut the chicken breasts lengthwise to make two thinner filets from each breast. If you prefer thicker chicken breasts you can leave them whole and proceed as the recipe instructs. Sprinkle each side with some salt and pepper.

  Heat the butter in a skillet over medium-high heat and add the chicken breasts.

  Fry the chicken on both sides until browned.

  Transfer the chicken and pan juices to the slow cooker and add the garlic, white wine, lemon juice, salt and chicken broth. Cook on Low for 5-6 hours. In the last hour add the olives and lay the lemon slices on top of each chicken breast with the parsley. Cook for another hour. Stir the cornstarch mixture into the liquid in the slow cooker and let it heat through until the sauce is thickened.

  Serve with steamed rice or mashed potatoes and a vegetable of choice. Enjoy!

  For more easy and delicious slow cooker recipes, visit Kimberly’s food blog The Daring Gourmet.