Slow-Cooked Chicken with Creamy Lemon Sauce
For this meal, you simply add the ingredients to your slow cooker. Later in the day, all you have to do is finish the sauce, and you have meat, potatoes, and vegetables all ready to serve and eat.
INGREDIENTS | SERVES 4
- 1 1-pound bag frozen cut green beans, thawed
- 1 small yellow onion, cut into thin wedges
- 4 boneless, skinless chicken breast halves
- 4 medium russet potatoes, peeled and quartered
- 2 cloves garlic, minced
- ¼ teaspoon freshly ground black pepper
- 1 cup chicken broth
- 4 ounces cream cheese, cut into cubes
- 1 teaspoon freshly grated lemon peel
- OPTIONAL: lemon peel strips
Place the green beans and onion in a 3-quart or larger slow cooker. Arrange the chicken and potatoes over the vegetables. Sprinkle with the garlic and pepper.
Pour the broth over the top. Cover and cook on low for 5 or more hours, or until the chicken is cooked through and moist.
Transfer the chicken and vegetables to 4 serving plates or a serving platter; cover to keep warm.
To make the sauce, add the cream cheese cubes and grated lemon peel to the broth in the slow cooker. Stir until the cheese melts into the sauce. Pour the sauce over the chicken and vegetables. Garnish with lemon peel strips if desired.
The World's Easiest Vegetable Dish
When they're prepared correctly, you'd swear that freeze-dried green beans taste as good as fresh. About 5 to 10 minutes before you plan to serve them, pour boiling water over the freeze-dried green beans so that they're completely submerged. When you're ready to serve them, drain and toss the green beans with a little fresh lemon juice, extra-virgin olive oil, salt, and freshly ground black pepper.
