Creamy Lemon Chicken

Of course, I like it because it is an easy to do recipe and delicious at the same time.


  • 2 chicken breast halves with skin and bone (about 1 pound)
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  • 1 (9 oz.) package frozen cut green beans
  • 1/2 small onion, cut into very thin wedges
  • 1 clove garlic, minced
  • 1/8 tsp. pepper
  • 1/4 cup canned reduced-sodium chicken broth
  • 2 oz. reduced-fat cream cheese (Neufchatel), cubed
  • 1/2 tsp. finely shredded lemon peel
  • Lemon peel strips (optional)


Remove skin from chicken. Place frozen green beans and onion in a 1 1/2 quart slow cooker. Place chicken on vegetables. Sprinkle with garlic and pepper. Pour broth over all.

Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If no heat setting is available, cook for 3-1/2 to 4 hours.

Transfer chicken and vegetables to 2 serving plates; cover to keep warm.

For sauce, beat cream cheese and shredded lemon peel in a small bowl with an electric mixer on low speed until smooth. Slowly add cooking liquid, beating on low speed until combined. Spoon sauce over chicken and vegetables. Garnish with lemon peel strips, if desired.


Servings: 2 to 4
Prep Time: 5 Hours
Cooking Time: 4 to 5 Hours on low or 2 to 2 1/2 hours on high


By Elaine S. from Belle Plaine, IA


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