Lemon Pepper Chicken
Low Carbohydrate 3g
3 tablespoons butter
8 bone-in skin-on chicken thighs (2 1/2 to 3 lb total)
1 teaspoon lemon pepper
1/2 teaspoon salt
2 teaspoons finely chopped garlic
1 cup chicken broth (from 32-oz carton)
2 teaspoons grated lemon peel and 2 tablespoons lemon juice (from 1 large lemon)
2 tablespoons cold water
2 tablespoons cornstarch
Spray 3 1/2- to 4-quart slow cooker with cooking spray.
In a 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1/2 teaspoon of the lemon pepper and the salt. Place half of the chicken thighs skin-side down in a skillet; cook 4 to 5 minutes or until skin is golden brown and chicken releases easily from the surface. Turn chicken over; cook for 2 minutes. Repeat for remaining chicken.
Layer chicken thighs, skin-side up, inside slow cooker; sprinkle with garlic. In a 2-cup measuring cup, mix chicken broth, lemon peel, lemon juice and remaining 1/2 teaspoon lemon pepper; pour over chicken thighs. Cover and cook on Low heat setting 3 to 3 1/2 hours or until chicken is tender (at least 165 degrees F).
Remove chicken to a serving platter; cover and keep warm. In a small bowl, mix water and cornstarch; beat with whisk into cooking juices in a slow cooker. Cover and cook on High heat setting 20 to 30 minutes or until slightly thickened and bubbly around edges. Stir in remaining 2 tablespoons butter.
If desired, garnish with fresh slices of lemon or chopped Italian (flat-leaf) parsley.
Add a green vegetable and rice or noodles for a complete meal.