Saturday, April 27, 2024

Creamy Lemon Butter Garlic Chicken


This chicken dish is so good! The original recipe calls for heavy cream but I didn’t have any on hand so decided to try making cashew milk. I ended up going with a paste instead of milk texture so that it wouldn’t be too watery.

I have tried this with different side dishes like spinach casserole, couscous, quinoa, and broccoli.  The pasta in this picture was inspired by a simple recipe my friend suggested, which was just pasta, butter, and feta cheese.  I decided to add some Italian seasoning, olive oil, and crushed red pepper to my version.  Yum!

Here’s how I made the chicken.

Crock Pot Creamy Lemon Garlic Butter Chicken


  • 4-6 boneless skinless chicken thighs
  • 3 Tablespoons lemon juice
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder 
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 10 cloves garlic, chopped
  • 1 teaspoon chicken bouillon
  • 1 cup water
  • 4 Tablespoons butter, sliced into smaller pats
  • 1 cup raw cashews
  • 1/2 cup water
  • 1 Tablespoon corn starch
  1. Soak cashews in water.
  2. Put chicken in slow cooker. 
  3. Combine lemon juice, Italian seasoning, garlic powder, onion powder, pepper flakes, paprika, salt, pepper, garlic, chicken bouillon, and water. Mix well.
  4. Pour mixture over chicken.
  5. Cut butter into smaller pats and place on chicken.
  6. Cook chicken on high for 3-4 hours.
  7. When chicken is close to being done, make the cashew cream sauce. Pour the water out of the soaking cashews.
  8. Add cashews and 1/2 cup of water to blender.  Blend for a few seconds.
  9. Check the texture and adjust thickness to your liking. If you want it thinner, add more water and blend.
  10. Remove chicken from slow cooker and set aside.
  11. Add cashew blend and corn starch to the slow cooker and stir it in.
  12. Add chicken back into the slow cooker.
  13. Serve and enjoy!

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