Crock Pot Creamy Lemon Garlic Butter Chicken

I saw this image/recipe floating around the internet and couldn't find the original author but I'm excited to try it!

Crock Pot Creamy Lemon Garlic Butter Chicken

Ingredients

6-8 boneless skinless chicken breasts or thighs (I advise not using breasts or thighs with skin. I made this with the skin on the first time and the skins were awful – very soggy & rubbery!)

1/3 cup low sodium chicken broth

2 teaspoons chicken bouillon

Juice of one lemon

Zest of half a lemon – slice the other half and reserve

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon crushed red chili pepper flakes, or Cayenne

1/2 teaspoon paprika

½ teaspoon salt

2/3 teaspoon pepper

4 garlic cloves, sliced or minced

1/2 stick butter, diced

OPTIONAL: About 8 oz fresh mushrooms – sliced

Cream Sauce

1 cup Heavy Cream (or half and half)

1 Tbsp Corn Starch

Chopped fresh parsley and lemon slices, for garnish

Directions

1. Place chicken breasts or thighs at the bottom of your slow cooker. Combine 1/3 cup chicken broth, bouillon, lemon juice, and zest, optional mushrooms and pour over chicken.

2. In a small bowl, combine Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper. Sprinkle the spice mix over the chicken. Top with fresh minced garlic and diced butter.

3. Cover the crockpot and cook for 3-4 hours on HIGH or 6-8 hours on LOW.

4. In the last hour, remove the chicken breasts and set on a plate. Whisk in the cream sauce and make sure everything is well combined. Return chicken to the crock pot, cover and cook an additional hour.

5. Check seasoning and adjust salt and pepper.

6. Sprinkle the crock pot chicken with chopped parsley and garnish with lemon slices.

7. Serve with rice, any type of pasta, or mashed potatoes.

Chicken Stuffed French Bread

 Found this recipe and LOVED it!

INGREDIENTS:

1 loaf French bread

1 pound cooked/ shredded chicken breast (a rotisserie chicken works great for this recipe)

1 ½ cups Colby-Jack cheese shredded

2 green onions sliced thin

1 to 2 cups ranch dressing

DIRECTIONS:

Preheat oven to 375° F. Line a large baking sheet with parchment or wax paper.

Slice the French bread in half lengthwise. Place both halves cut side up on prepared baking sheet.

In a large bowl, mix together shredded chicken, cheese, green onions and enough ranch dressing to make mixture wet.

Spread chicken mixture evenly over one half of bread. Top with other half.

Bake 10 to 15 minutes or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!