Lemon Chicken (Slow-Cooker)

Taste of Home Magazine
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4 chicken boneless skinless chicken breasts (original recipe asks for 6 pieces, 5 oz each).

Sauce:

3/4 cup chicken broth
1/4 cup lemon juice
3 tablespoons Dijon mustard
3 garlic cloves, minced
2 tablespoons melted butter
1/4 teaspoon dried rosemary

1/4 cup chicken broth
1 tablespoon cornstarch

Garnish:

1/2 cup toasted slivered almonds
1/4 cup chopped parsley

Place the chicken in bottom of slow-cooker.

Mix the 6 sauce ingredients and pour over the chicken. Cook on low for 4-5 hours.

Remove fat from sauce. Mix the remaining chicken broth with cornstarch and add to the sauce. Cook until it thickens (appr 15 minutes on HIGH).

Garnish and serve hot.

Makes 4-6 servings