Ingredients
Equipment
Method
- In a small bowl, whisk together the chicken broth, fresh lemon juice, lemon zest, minced garlic, and Italian seasoning.
- Place the chicken breasts in the bottom of your slow cooker. Pour the sauce over the chicken. Top with pieces of butter and season with salt and pepper.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
- Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the sauce in the crockpot and toss to combine. Garnish with fresh parsley before serving.
Nutrition
Notes
For a thicker sauce: Make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Remove the chicken, stir the slurry into the slow cooker, and cook on high for 15 minutes until thickened.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
