Slow-Cooker Lemon Pepper Chicken
Servings 8
Ingredients
- 3 tbs butter
- 8 chicken thighs boneless, skinless (2 1/2 to 3 lb total)
- 1 tsp lemon pepper
- 1/2 tsp salt
- 2 tsp garlic finely chopped
- 1 cup chicken broth (from 32-oz carton)
- 2 tsp lemon peel grated
- 2 tbs lemon juice (from 1 large lemon)
- 2 tbs water
- 2 tbs cornstarch
- cooked rice if desired
Instructions
- Spray 3 1/2- to 4-quart slow cooker with cooking spray.
- In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1/2 teaspoon of the lemon pepper and the salt. Place half of the chicken thighs skin-side down in skillet; cook 4 to 5 minutes or until skin is golden brown and chicken releases easily from surface. Turn chicken over; cook 2 minutes. Repeat for remaining chicken.
- Layer chicken thighs, skin-side up, inside slow cooker; sprinkle with garlic. In 2-cup measuring cup, mix chicken broth, lemon peel, lemon juice and remaining 1/2 teaspoon lemon pepper; pour over chicken thighs. Cover and cook on Low heat setting 3 to 3 1/2 hours or until chicken is tender (at least 165°F).
- Remove chicken to serving platter; cover and keep warm. In small bowl, mix water and cornstarch; beat with whisk into cooking juices in slow cooker. Cover and cook on High heat setting 20 to 30 minutes or until slightly thickened and bubbly around edges. Stir in remaining 2 tablespoons butter. Serve sauce with chicken and cooked rice.
Notes
Slow-Cooker Lemon Pepper Chicken
