Marlene's Creamy Lemon Chicken Thighs
Marlene's Creamy Lemon Chicken Thighs will make you homesick for the meals Mom used to make. This old-fashioned chicken thighs recipe is sure to be a winner with the whole family because it brings comfort to the table. Mustard, lemon juice and chicken broth combine for a creamy sauce that coats these tender, slow-cooked thighs with the perfect flavor. For an easy yet elegant meal, this is a no-brainer. This is the perfect main dish to serve at something as special as Easter dinner, howevr, it's practical enough to make for a Thursday night at home.
Preparation Time15 min
Slow Cooker Time HIGH4 hr
Slow Cooker Time LOW7 hr
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 small yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon pepper (can adjust to taste)
- 1 1/2 cup chicken broth
- 1 teaspoon grainy mustard
- 3/4 cup heavy cream
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Sprinkle each side of chicken with Italian seasoning, salt and pepper.
In a large skillet over medium-high heat, melt butter with olive oil, add onion and garlic and saute for about 2 minutes and then add seasoned chicken thighs.
Sauté for about 2-3 minutes on each side until nicely browned.
Transfer contents of pan to slow cooker and add chicken broth. Cover and cook on low for 5-7 hours or high for 3-4.
Remove chicken and cover to keep warm. Add cream, mustard, lemon juice and cornstarch to slow cooker and whisk. Pour over chicken and serve.
This is one of our favorite slow cooker chicken thighs recipes. What are some of your favorites?