Ingredients
- 1.5–2 lb boneless, skinless chicken breasts (about 4–5 pieces)
- 1 (10.5-ounce) can cream of chicken soup
- ¼ cup chicken stock
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon chopped garlic
- ¼ cup freshly squeezed lemon juice (about 1 medium lemon)
- ½ cup heavy cream
- 1 tablespoon cornstarch
- Fresh chopped parsley, for garnish
Instructions
- In a 6-quart slow cooker, whisk together cream of chicken soup, chicken stock, salt, pepper, Italian seasoning, garlic, and lemon juice.
- Add chicken breasts, turning to coat well in sauce.
- Cover and cook on low for 5–6 hours or high for 2.5–3 hours.
- In the last hour of cooking, whisk heavy cream and cornstarch together in a small bowl until smooth. Stir into the slow cooker.
- Turn heat to high and cook for another hour, until chicken reaches 165°F (74°C) and sauce is thickened.
- Garnish with fresh parsley and serve with steamed rice and vegetables.
Notes
- Use fresh lemon juice for the best flavor.
- Adjust salt and pepper to taste.
- Ensure chicken is fully cooked to 165°F for safety.
- Serve with steamed rice and fresh vegetables for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 221 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 85 mg
