Submitted by Kelly Heywood
Creamy Garlic Lemon Pepper Chicken
- Chicken Thigh Fillets (1kilo plus)
- Lemon & Pepper Seasoning
- 1 cup Chicken Stock
- 1-2 Tspn Minced Garlic
- 1 Lemon sliced
- 1/3 cup cream
- 1.5 Tblspn Cornflour
- Pound fillets flat & sprinkle with Lemon seasoning.
- Melt butter in pan & cook on medium heat on both sides (no need to brown).
- Transfer to Slow Cooker.
- Add stock & garlic.
- Arrange lemon slices over chicken.
- Cover with Tea Towel.
- Cook on LOW for 4hrs.
- Add cream half an hour before serving.
- Remove chicken.
- Place sauce in a small pan with Cornflour and whisk until thickened.
- Serve over chicken
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6 thoughts on “Creamy Garlic Lemon Pepper Chicken”
I used marylands for this instead of thighs.. Lemon flavour was over powering. Wouldn’t add the slices of lemon next time. Still a lovely dish though
I suggest replacing the photo. It does not look appealing at all.
I would suggest if you can’t say anything nice about someone’s best efforts to share their recipe and their photo that you should move on to another site!
We support our members here not tear them down 🙂
Loved it. I’d like it a lil more lemony so next time I’m going to try adding some of the zest before I slice the lemon. I used sliced breasts instead of thighs and only cooked for 3hrs on low ?
We served with fettuccine and was really tasty, slightly too lemony for us.
We really liked it. The chicken fell apart so I might try cooking it for a shorter amount of time next time, although it was ok the way it was. There was a perfect amount of sauce.