The sauce in this recipe is amazing! Even if there were no chicken at all, I could eat that sauce alone with some pasta or rice – and I’d be totally happy to do it.
It’s no wonder this has been a huge success over at Six Sisters Stuff. This recipe has received lots of great feedback from readers – let’s have a look at one of them:
I made this today and it was delicious. Nice bold flavor for the sauce! The kids gobbled it up.
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 lbs skinless, boneless chicken breast halves
- 2 tablespoons butter
- 1 (15 oz) can chicken broth (or chicken stock)
- 6 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- zest of one lemon
- 3 tablespoons diced onion (I used a yellow sweet onion)
- 1 teaspoon chopped fresh parsley
- 1 (8 oz) package cream cheese (you can use ⅓ less fat or fat free)
Mix together the oregano, salt, and pepper. Rub the mixture into chicken.
Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker sprayed with non-stick cooking spray.
In the same skillet, mix the chicken broth, lemon juice, and garlic. Bring the mixture to boil. Pour over the chicken in the slow cooker. Add the lemon zest and diced onion on top of the chicken.
Cover and cook on high for 2-3 hours or low for 5-6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
About 15 minutes before you’re ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crock pot and whisk until smooth. Let cook on high heat for 15 minutes so that it can thicken up.
Quick Tip: Use a silicone whisk so you won’t scratch the bottom of your slow cooker.
Thanks to Six Sisters Stuff for this delicious slow cooker meal!