Creamy Lemon Chicken

Servings 4 people


  • 9 ounces frozen French-cut green beans
  • 1 small onion cut into very thin wedges
  • 4 boneless skinless chicken breast halves 4-oz.
  • 2 cloves garlic finely minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup low sodium chicken broth
  • 4 ounces low fat cream cheese cubed
  • 1 teaspoon grated lemon peel


  • Place frozen green beans and onion wedges in a slow cooker; place chicken on top then sprinkle with garlic and black pepper; pour broth overall.
  • Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Transfer chicken and vegetables to a serving plate and cover to keep warm.
  • To prepare sauce, place cream cheese cubes and lemon peel in a small bowl; beat with an electric mixer on low speed until smooth.
  • Slowly add the liquid from the slow cooker, beating on low speed until well combined; serve sauce over chicken and vegetables.


LC SERVING SUGGESTION: Baked Hubbard squash and steamed asparagus. SERVING SUGGESTION: Add brown rice. KOSHER: Use cultured soy instead of cream cheese. GLUTEN-FREE: Make sure chicken broth is gluten-free. NUTRITION: per serving: 224 Calories; 6g Fat; 32g Protein; 8g Carbohydrate; 2g Dietary Fiber; 82mg Cholesterol; 340mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Points: 5
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