Serves: 4
INGREDIENTS
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ small yellow onion, diced (or about ¼ cup)
- 2-3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ⅛ (or up to ¼) teaspoon pepper, depending on taste
- 1½ cup chicken broth
- 1 teaspoon grainy mustard
- ¾ cup heavy cream
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
INSTRUCTIONS
- Sprinkle each side of chicken with Italian seasoning, salt and pepper
- In large skillet over medium high heat melt butter with olive oil
- Add onion and garlic and saute for about 2 minutes
- Move onions and garlic to side of pan and add seasoned chicken thighs
- Saute for about 2-3 minutes on each side until nicely browned
- Transfer contents of pan to slow cooker
- Add chicken broth
- Cover and cook on low for 5-7 hours or high for 3-4
- Remove chicken and cover to keep warm
- Add cream, mustard and lemon juice to slow cooker and whisk
- To thicken sauce pour into small saucepan and whisk in 1 tablespoon cornstarch
- Bring to a boil for 2-3 minutes until thickened to desired consistency
- Add additional salt and pepper to taste
- Pour over chicken and serve