Crockpot Lemon Chicken
This Crockpot Lemon Chicken is light and fresh yet rich and creamy. Tender chicken is tossed in a lemony cream cheese sauce and served over brown rice!
Servings: 4 people
Calories: 630kcal
Ingredients
- 2 tablespoons cornstarch
- ½ cup heavy cream
- 2 pounds boneless, skinless chicken breasts
- 2 (1 oz) packets Ranch Seasoning, Salad Dressing & Recipe Mix
- ½ teaspoon black pepper
- 2 large lemons juiced and zested
- 4 cloves garlic minced
- 1 (8 oz) block cream cheese cubed
Instructions
- Grease a 6 quart crockpot with cooking spray. Set aside.
- In a small bowl whisk cornstarch and heavy cream together until well combined.
- Pour into prepared crockpot, then place chicken on top.
- Sprinkle chicken breasts with ranch seasoning mix and pepper.
- Top chicken with lemon juice, zest, garlic, and cubed cream cheese.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Remove chicken from crockpot. Set aside.
- Use a whisk to whisk together the cream sauce until smooth.
- Cube chicken breasts, then stir back into the crockpot.
- Taste and re-season, if necessary, then serve and enjoy!
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Nutrition
Serving: 1person | Calories: 630kcal | Carbohydrates: 21g | Protein: 53g | Fat: 36g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 1522mg | Potassium: 1030mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1280IU | Vitamin C: 32mg | Calcium: 107mg | Iron: 1mg
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