31 Mar Creamy Lemon Garlic Chicken – “Low Fat” (Slow Cooker)
2 lb. boneless skinless chicken thighs
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 tablespoon cornstarch
1 teaspoon grainy mustard
1 teaspoon Italian Seasoning
½ teaspoon salt
¼ teaspoon fresh ground pepper
1½ cups low sodium chicken broth
¼ cup “diced” yellow onion
8 oz. “light” coconut milk (13.5 oz. can)
3 “minced” garlic cloves
1 lemon – all its juice
Lightly salt, pepper, and Italian Season the chicken. Over low-medium heat, add the olive oil and butter to a large skillet. When the butter melts, brown each side of the chicken (approx. 2 to 3 minutes) and place it in a 5-quart slow cooker.
Add more olive oil and butter to the skillet and sauté the garlic and onions for 1½ to 2 minutes or until the onions are translucent. Empty the entire contents of the skillet over the chicken in the slow cooker. Pour the chicken broth into the cooker and start cooking at low or high. Allow the chicken to cook on low until the chicken is tender (approx. 5 to 7 hours or on high for 3½ to 4½ hours).
In a bowl, add coconut milk, mustard, and lemon juice (stir or whisk to mix). Pour the bowl’s contents over the chicken and gently mix with a few stirs (allow the chicken to keep cooking).
Mix 2 to 3 teaspoons of water and cornstarch in a small bowl or glass until it becomes smooth. Pour this mixture into the slow cooker and stir completely. Set the heat to low and cook an extra 5 to10 minutes or until the sauce thickens.
This chicken is best served on top of steamed brown or white rice and a fresh green side salad.
- Fresh “finely” chopped Italian parsley or green onions on top add flavor and are a beautiful garnish.
- Love lemon flavor? Simply squeeze in more juice to reach the desired tangy taste.