Ingredients
8
boneless skinless chicken thighs (about 2 lb)
Juice and grated peel from 1 large lemon (about 1/4 cup juice and 1 teaspoon peel)
3
teaspoons finely chopped garlic (from 8-oz jar)
3/4
teaspoon salt
1/4
teaspoon pepper
1/2
cup Progresso™ chicken broth (from 32-oz carton)
3
tablespoons cornstarch
1/2
cup heavy whipping cream
Chopped fresh parsley, if desired
Preparation
Spray 3- to 4-quart slow cooker with cooking spray. Place chicken thighs in slow cooker; sprinkle with grated lemon peel, garlic, 1/4 teaspoon of the salt and the pepper. Pour chicken broth over chicken.
Cover; cook on Low heat setting 4 to 5 hours.
Remove chicken from slow cooker; place on plate, and cover to keep warm. In small bowl, mix remaining 1/2 teaspoon salt, the cornstarch, lemon juice and cream until well blended. Stir into liquid in cooker. Cover; cook on High heat setting 15 to 20 minutes or until thickened. Serve chicken with sauce. Garnish with chopped parsley.
