Ingredients

• 0.5 cups reduced sodium chicken broth
• 2 cloves garlic
• 0.75 cups heavy cream
• 0.5 teaspoons Italian seasoning
• 0.75 teaspoons salt
• 3 , 10 to 12 ounces
• 0.5 tespoons freshly ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
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Instructions

1. 1 Gather all ingredients.
2. 2 Stir together chicken broth, garlic, heavy cream, Italian seasoning, and 1/4 teaspoon salt in a 4- to 5-quart slow cooker.
3. 3 Season chicken on both sides with remaining 1/2 teaspoon salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium. Working in batches, sear half of the chicken until browned, 3 minutes each side.
4. 4 Remove chicken from skillet and place in slow cooker. Repeat with remaining oil and chicken. Cover and cook on low for 2 to 3 hours or until the chicken registers 165 degress F (74 degrees C) on an instant read thermometer.
5. 5 Using tongs, transfer chicken and garlic cloves to a serving platter.
6. 6 Whisk together lemon juice and cornstarch in a medium microwave-safe bowl. Add cooking liquid to the bowl; microwave for 1 1/2 to 2 minutes or until thickened, stirring every 30 seconds. Stir lemon zest into sauce.
7. 7 Serve chicken with lemon sauce and lemon wedges, if desired. Enjoy!

Nutrition per serving