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Slow-Cooker Chicken Breasts with Lemon, Sage and Milk Recipe

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This recipe for Slow-Cooker Chicken Breasts with Lemon, Sage and Milk, by , is from The Blacks Cook - Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Michelle Black via Eric Kim (Food 52)

Category:
Category:
 

For use in Salads, Soups or Casseroles


Ingredients:  
Ingredients:  
2 pounds boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 lemon, zest peeled in thin strips
3 sprigs fresh sage
1 1/2 cups whole milk, plus more (depending on the size of your slow cooker)

Optional - several peeled and halved garlic cloves

Directions:
Directions:
In a slow cooker, place the chicken breasts down in a single layer. Season both sides with salt and pepper. Add the lemon zest, sage, and milk (enough to cover the chicken).

Cook on low for 1 hour, then flip the chicken and cook for an additional 30 minutes to 1 hour, or until the internal temperature reaches 165F. (Times will vary depending on the thickness of your breasts and the model of your slow cooker.)

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
10 minutes plus cooking time
Personal Notes:
Personal Notes:
Eric Kim, Recipe Author Says:

"Full disclosure: I used to despise breast meat because of its dry, stringy texture, its terrible flavorless monotony, its unforgiving tendency to go from raw to overcooked in the blink of an eye. But when I started working in food, I learned what a demand there was for it.

If I poach my chicken breasts low and slow in some milk with lemon and sage...then the meat will come out unutterably tender and moist. Even better if I add garlic here, or maybe swap out the sage for thyme or rosemary. What I love most about these Crock-Pot chicken breasts is that they're never hard or fast in their rules of what flavors can join them."

 

 

 

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