Publishing unique content may be a hard job.
FreeSpinner will assist you with providing all the text that you need.

Recipe Instructions

Place the leek in a slow cooker. Whisk together the stock, lemon juice, lemon rind, rosemary and oregano in a jug. Pour the stock mixture over the leek. Top with the chicken. Cook on Low for 4 hours.

Whisk together the cornflour and cream in a small bowl until smooth and combined.

Add the cream mixture to the chicken mixture and stir to combine. Cook for 10 minutes or until thickened and warmed through. Season. Scatter the chicken with parsley. Serve with salad leaves and crusty bread.

Recipe Ingredient

1 leek, thinly sliced

125ml (1/2 cup) Chicken Style Liquid Stock

80ml (1/3 cup) fresh lemon juice

20.00 ml finely grated lemon rind

20.00 ml finely chopped fresh rosemary leaves

1 tsp dried oregano leaves

4 chicken breast fillets

15.00 gm cornflour

125ml (1/2 cup) Cooking Cream

62.50 ml chopped fresh continental parsley leaves

Salad leaves, to serve

Crusty bread, to serve

Cook Time


Prep Time


Total Time



60.76 calories

14.1 grams fat

7.8 grams saturated fat

8.1 grams carbohydrates

2.1 grams sugar

23.6 grams protein

106.9 milligrams cholesterol

160.8 milligrams sodium



Bread, chicken, chicken stock, egg allergy, gluten allergy, lactose allergy, leek, milk allergy, peanut allergy, sesame allergy, soy allergy, tree nut allergy, wheat allergy, chicken breast, slow cooker, rosemary


Set the slow cooker on this herby lemon chicken dish and come back later for the ultimate comfort food.

Related Recipes

Popular Search : Slow Cooker Italian Bread Recipe