Delicious tender chicken smothered in a creamy garlic and herb sauce, toss in some asparagus during the last hour of cooking and you’ll have an incredible, simple meal the whole family will love.
4-6 boneless, skinless chicken breasts
2/3 cup chicken broth
1 (4.4 oz.) package spreadable herb cheese (we use Alouette)
2-3 green onions, sliced fine
1 1/2 tsp minced garlic
1/2 lemon, zested and juiced
2 tablespoons extra-virgin olive oil, divided
1 tablespoon all-purpose flour
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried tarragon
Kosher salt and freshly ground pepper, to taste
Heat 1 tablespoon olive oil over medium-high heat in a skillet. Generously season the chicken breasts with salt and pepper, then place them in the hot skillet, sear on both sides until brown, then transfer to the slow-cooker.
To the same skillet, heat remaining olive oil and sauté onions and garlic, with basil, oregano, and tarragon, for 1-2 minutes, or until fragrant.
Add the herb cheese, broth, lemon juice, and zest, and whisk together until smooth, then sprinkle in flour and whisk until incorporated.
Pour over the chicken breasts in the slow cooker. Cook on low for 4-6 hours
Garnish with fresh herbs and serve hot!