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Andrew Fowler

Lemon-Garlic Chicken Breasts with Potatoes

Print Recipe
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs baby Yukon Gold potatoes halved
  • 1 medium yellow onion cut into wedges
  • 1 cup low-sodium chicken broth
  • 5 garlic cloves minced
  • 1 tsp dried oregano
  • 1 1/2 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 2 1/2 lbs boneless skinless chicken breasts
  • 1 tsp finely grated lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Method
 

  1. Put potatoes and onion in a 6-quart slow cooker. Add broth, garlic, oregano, 1 teaspoon salt, and black pepper.
  2. Cover; cook on low 1 1/2 hours to start potatoes.
  3. Season chicken with remaining salt; arrange over vegetables in one layer.
  4. Cover; cook on low 2 1/2 to 3 hours until thickest breast reaches 165°F and potatoes are tender.
  5. Transfer chicken and vegetables to a platter; switch cooker to high.
  6. Stir in lemon zest and juice. Whisk cornstarch and water; add to liquid.
  7. Cook uncovered 5 to 8 minutes until lightly thickened. Spoon sauce over sliced chicken.