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Marlene's Creamy Lemon Chicken Thighs

Updated July 17, 2019
Marlenes Creamy Lemon Chicken Thighs
This image courtesy of recipelion.com

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.

Serves5

Preparation Time15 min

Slow Cooker Time HIGH4 hr

Slow Cooker Time LOW7 hr

Easy

Ingredients

  • 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
  • 3/4 cup heavy cream
  • 1 teaspoon grainy mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Instructions

  1. Sprinkle each side of chicken with Italian seasoning, salt and pepper.

  2. 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.

  3. Sauté for about 2-3 minutes on each side until nicely browned.

  4. 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.

  5. 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? 

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SO GOOD

Generally I'm not a big chicken person, but this sounds pretty yummy! Plus, I think Marlene sounds like a name I could trust.

Can I use cream cheese instead of the heavy cream in the sauce? I have the cream cheese in the fridge along with all the other ingredients. I would hate to go out just for one thing because I will bring back half the store. It always happens that way for me.

Hi SissieSass, a better substitute would be to add a little melted butter to milk. That way it will be more of the right consistency. - Natalie, Editor of AllFreeSlowCookerRecipes

A nice lightened up slow cooker recipe without a too heavy sauce, bring cream to room temp or heat slightly to avoid sauce separating.

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