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Ingredients
6 Chicken thighs, boneless, skinless
1/4 Onion, finely chopped
1 Tablespoon minced garlic
2 Chicken bouillon cubes
Juice from one lemon (or 2 to 3 tablespoons lemon juice)
1/2 Teaspoon basil
1/2 Teaspoon thyme
1/4 Teaspoon pepper
3/4 Cup water
2 Tablespoons cornstarch
1/4 Cup water
1/4 Cup half & half
Instructions
Place chicken in the bottom of the crockpot.
Top with onions, garlic, spices, lemon juice, and 3/4 cup water.
Cook on LOW for 5 to 6 hours.
In a small sauce pan, whisk the cornstarch with 1/4 cup water and the half & half, heat on medium, whisking often.
Once it's thick and bubbly, add it to the liquid in the crockpot and mix in well.
Close the lid and cook for an additional 30 minutes.
Serve over rice or pasta.