Creamy Lemon Chicken
2 lb. frozen chicken tenders
1 small onion, cut into small wedges
½ t. garlic powder
½ t. pepper
1 large can low-sodium chicken broth
1 (8-oz.) pkg. low fat cream cheese
Zest & juice from one lemon
2 c. fresh mushrooms
Place
chicken, onion, seasonings and broth into crock pot on low for 6 hours.
In the 5th hour, cube the cream cheese and add it into the crock pot
with the lemon peel, juice and mushrooms to cook for the last hour.
Yum! I need some new slow cooker recipes :)
ReplyDeleteOh my goodness Valerie. This looks like a winner. I have some frozen chicken tenders in my freezer. I am going to try this tomorrow. Thanks for sharing.
ReplyDeleteOh, I love lemon. This sounds so good!
ReplyDeleteHow many ounces is the can of broth?
ReplyDeleteJill, I didn't realize the recipe wasn't specific until I was making it. I added 2 14-oz. cans of broth, but the chicken was a bit too watery for me. I will just add one 14-oz. can next time.
Delete