Lemon Dill Chicken And Potatoes - Crock-Pot Express Crock Recipes

Le mon D ill Chi cken and Potatoes
Prep: 15 mins 4 servings
Cook: 15 mins
1. In a small bowl add the melted butter, chicken broth, lemon juice, cornstarch,
INGREDIENTS
garlic, dill, salt and pepper. Stir until combined. Set aside.
◊ 4 boneless skinless
2. Add the potatoes to the Crock-Pot Express® Crock Multi-Cooker. Add the chicken
chicken breasts
breasts over the potatoes.
◊ 2 lbs Yukon gold potatoes,
3. Pour the lemon dill sauce over the potatoes and chicken.
sliced 3/4 inch thick
4. Secure the lid. Press POULTRY, set the pressure to HIGH and set the time for 15
◊ ¼ cup butter, melted
minutes. Be sure the steam release valve is in the "Seal" position.
◊ 1 cup chicken broth
Press START/STOP.
◊ ¼ cup freshly squeezed
5. When the cooking time is complete, and the pressure has been released serve
lemon juice
the chicken and potatoes with the sauce drizzled over.
◊ 2 tbsp cornstarch
◊ 2 garlic cloves, minced
◊ 2 tbsp fresh dill weed, chopped
◊ 1 tsp salt
◊ ¼ tsp pepper
TheMagicalSlowCooker.com @TheMagicalSlowCooker
En t rée s
vegetarian gluten-free
"The light sauce is made out of butter, broth, lemon juice,
garlic, dill, salt, pepper and also cornstarch to give a little
weight to it. Yukon Gold potatoes are beautiful in this recipe
along with the lemon sauce, but any potatoes will
do. This is a perfect one pot meal!"
@TheMagicalSlowCooker
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