Low Carb Lemon Butter Chicken - Instant Pot / Slow Cooker is a creamy, herby and lemony chicken recipe. This is so easy and so healthy Lemon Chicken recipe.
Put the Instant pot to saute mode. Heat Canola Oil in the pot. Add the Chicken breasts and saute until both sides turn golden brown. Once they get brown, remove from the pot.
Now, add chopped onions and minced garlic to the same pot and saute until they tenderizes. Pour the Lemon juice and toss to combine
Now, add dried Oregano, Dried Rosemary, Salt, Pepper and Paprika to the same pot. Toss to combine.
De-glaze the pan with some Chicken Broth or Water. Scrape the bottom to remove any browned bits. Pour Heavy Cream now and throw in the slice of butter. Stir to combine. Place the Chicken Breasts back to the pot.
Cover with the lid and pressure cook on high for 8 minutes. (10 minutes of using Chicken Thighs). After it gets cooked allow the pressure to release naturally.
After the pressure releases, take it out in a bowl. Garnish with heavy cream drizzle and chopped Parsley. Serve.
Video
Notes
Low Carb Lemon Chicken in Slow Cooker
Place the butter and chicken breasts in the Slow Cooker
Add the Onions, Garlic, Herbs, and spices (Dried Oregano, Dried Rosemary, Salt, Pepper, and Paprika)
If you're using fresh rosemary, remove it after the chicken gets cooked.
Pour the Chicken Broth, Lemon Juice, and Heavy Cream
Stir to combine everything.
Cover and allow the chicken to cook on low for 7-8 hours or 4 hours on high
After the Chicken gets cooked, garnish with chopped parsley and serve.
(If you want crispy Chicken skin, then heat some canola oil in a pan and cook the Chicken until the skin gets crispy for about 3-4 minutes over medium-low heat. Once the Chicken gets golden brown on the outside, then dump it in the slow cooker)
Make-ahead Instructions
You can make Lemon Chicken ahead of time and cool it down completely.Then store it in an air-tight container and store it in the freezer. You can store this in the freezer for 3-4 weeks.When you want to reheat it, then thaw it overnight in the refrigerator and then reheat it in the oven until heated through.