24 oz boneless, skinless chicken breasts (about 4)
½ tsp kosher salt
¼ tsp black pepper
1 Meyer lemon, cut into ΒΌ inch-thick slices and seeded
1 cup low-sodium chicken broth
½ cup dry white wine (such as Pinot Grigio)
¼ cup fresh Meyer lemon juice
2 Tbsp corn starch
½ tsp thyme leaves, chopped
¼ cup fresh parsley, chopped
Instructions
Place the potatoes, onion, and garlic in the bottom of the crock pot. Next, layer the chicken breasts beside one another in a single layer (if possible); sprinkle with salt and pepper. Distribute the lemon slices evenly over the chicken breasts.
In a small bowl, combine the broth, wine, lemon juice, corn starch and thyme; whisk well. Pour the broth mixture over the chicken.
Cover crock pot and cook on low for 7-8 hours. Serve sprinkled with parsley and serve hot.