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Submitted by Meta team

Slow Cooker Chicken Francese

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Slow Cooker Chicken Francese picture
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Preparation

30min

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Cooking

318min

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Total

348min

Allergens:

wheat

dairy

Ingredients

servings iconAmount:
g / servings
Chicken breast image
Chicken breast

Poultry Products

87g/0.5breast, bone removed (yield from 1 lb ready-to-cook chicken)
White wine image
White wine

Beverages

29.5g/1fl oz
Chicken broth image
Chicken broth

Soups, Sauces, and Gravies

249g/1cup
Lemon juice image
Lemon juice

Fruits and Fruit Juices

244g/1cup
White wheat flour image
White wheat flour

Cereal Grains and Pasta

125g/1cup
Oregano image
Oregano

Spices and Herbs

1g/1tsp, leaves
Basil image
Basil

Spices and Herbs

0.7g/1tsp, leaves
Pepper image
Pepper

Spices and Herbs

2.3g/1tsp, ground
Salt image
Salt

Spices and Herbs

6g/1tsp
Parmesan cheese image
Parmesan cheese

Dairy and Egg Products

100g/1cup
Butter image
Butter

Dairy and Egg Products

5g/1pat (1" sq, 1/3" high)
Chicken broth bouillon image
Chicken broth bouillon

Soups, Sauces, and Gravies

4g/1cube
Garlic image
Garlic

Vegetables and Vegetable Products

136g/1cup
Parsley image
Parsley

Vegetables and Vegetable Products

60g/1cup chopped
Heavy whipping cream image
Heavy whipping cream

Dairy Products

5g/1tsp
Cornstarch image
Cornstarch

Cereal Grains and Pasta

128g/1cup

Direction

1

Combine chicken strips, 1/2 cup white wine, 1/2 cup chicken broth, and 1/2 cup lemon juice in a large resealable bag. Seal and place in the refrigerator for 1 hour to marinate.

2

Mix flour, oregano, basil, pepper, and salt in a bowl. Remove chicken strips from the marinade and dredge in the flour mixture. Discard marinade.

3

Pour Parmesan cheese onto a plate. Roll chicken strips in Parmesan cheese.

4

Melt 2 tablespoons butter in a skillet over medium-high heat. Cook chicken strips in batches until browned, 1 to 2 minutes per side. Transfer to a slow cooker.

5

Pour remaining 3/4 cup white wine, 3/4 cup chicken broth, 1/4 cup lemon juice, bouillon cubes, and garlic over chicken in the slow cooker. Cover and cook on Low until chicken is no longer pink in the center, 4 to 6 hours.

6

Transfer chicken to a plate using a slotted spoon. Drizzle 2 teaspoons melted butter on top. Cover to keep warm.

7

Pour liquid from the slow cooker into a pot; add parsley. Bring to a boil. Reduce heat to low and stir in heavy cream and cornstarch. Simmer until sauce thickens, about 5 minutes. Pour sauce over chicken.

Nutritional Facts
Amount:
175.67625g

/

34%31%34%

291

Kcal
Carbs16.3g
Protein14.8g
Fat16.3g

For a serving size of 1 servings

Calories
290.9kcal
% Daily Value*
Carbs
16.3g
Protein
14.8g
Fat
16.3g
sugar
1.4g
fiber
0.6g
iron
1.2mg
sodium
709.3mg
vitaminA
326.8µg
cholesterol
67.4mg
calcium
135.1mg
potassium
186.2mg
vitaminB6
0.3mg
transFat
0.3g
vitaminD
0.3µg
vitaminC
9.5mg
saturatedFat
8.4g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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