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Slow Cooker Sage Butter Chicken with Lemon Pasta
Prep Time
15
minutes
minutes
Cook Time
4
hours
hours
10
minutes
minutes
Total Time
4
hours
hours
25
minutes
minutes
Servings
4
Calories
493
kcal
Author
Jennifer Draper
Ingredients
For chicken:
4
bone-in skin on chicken breasts
(about 3 pounds)
1
tablespoon
jarred minced garlic
1
teaspoon
kosher salt
2
teaspoons
rubbed sage
1/2
teaspoon
smoked paprika
1/2
teaspoon
pepper
2
tablespoons
butter
1/2
cup
dry white wine
For pasta:
8
oz
spaghetti or linguine noodles
1
tablespoon
olive oil
1
teaspoon
jarred minced garlic
lemon juice from one lemon
(about 2 tablespoons)
2
tablespoons
chopped fresh parsley
Instructions
For chicken:
Rub skin side of chicken breasts with garlic, salt, sage, paprika and pepper
Heat skillet or multi cooker to about 400 degrees
Heat butter and then add chicken skin side down and let brown without moving or turning for about 6-8 minutes (it should develop a nice crust)
Carefully add wine to deglaze pan and let simmer for 1-2 minutes
Transfer contents of pan to slow cooker and turn chicken skin side up (or switch multi cooker to slow cook)
Cover and cook on high for 3-4 hours or low for 6-8 until chicken is fully cooked through (180 degree internal temp)
For pasta:
Cook pasta according to package directions and drain
Toss with olive oil, minced garlic, lemon juice and fresh parsley and serve with chicken
Notes
I cooked this on high for 4 hours in my 4 quart multi cooker
Nutrition
Calories:
493
kcal
|
Carbohydrates:
19
g
|
Protein:
41
g
|
Fat:
24
g
|
Saturated Fat:
5
g
|
Cholesterol:
115
mg
|
Sodium:
699
mg
|
Potassium:
455
mg
|
Fiber:
1
g
|
Vitamin A:
440
IU
|
Vitamin C:
3.5
mg
|
Calcium:
33
mg
|
Iron:
2.3
mg