March 30, 2016
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
1Pound fillets flat & sprinkle with Lemon seasoning.
2Melt butter in pan & cook on medium heat on both sides (no need to brown).
3Transfer to Slow Cooker.
4Add stock & garlic.
5Arrange lemon slices over chicken.
6Cover with Tea Towel.
7Tea Towel Trick
8Cook on LOW for 4hrs.
9Add cream half an hour before serving.
11Place sauce in a small pan with Cornflour and whisk until thickened.
12Serve over chicken
Submitted by Kelly Heywood
June 6, 2017
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.
April 4, 2017
We served with fettuccine and was really tasty, slightly too lemony for us.
July 20, 2016
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 ?
July 5, 2016
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 🙂
I suggest replacing the photo. It does not look appealing at all.
May 23, 2016
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
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