Ingredients
Main Ingredients
- 4 pieces chicken breasts
- 1/2 cup unsalted butter
- 1/4 cup lemon juice
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup chopped fresh parsley for garnish
Method
Preparation
- Place the chicken breasts in the slow cooker.
- In a bowl, mix together the butter, lemon juice, minced garlic, salt, pepper, paprika, thyme, and rosemary.
- Pour the mixture over the chicken in the slow cooker.
Cooking
- Cover and cook on low for 4 hours.
- Once done, shred the chicken in the sauce and stir to combine.
Serving
- Serve over rice, pasta, or mashed potatoes, and garnish with fresh parsley.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 6gProtein: 38gFat: 30gSaturated Fat: 18gSodium: 1000mgSugar: 1g
Notes
For extra flavor, marinate the chicken in the lemon-garlic mixture for a few hours before cooking. If you like a little heat, add red pepper flakes to the butter mixture. Feel free to use bone-in chicken thighs or drumsticks instead of breasts for a richer flavor. To store leftovers, allow the chicken to cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3-4 days or freeze for up to 3 months. To eat leftovers, thaw in the refrigerator overnight and reheat before serving.
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