juice and grated peel from 1 large lemon (about 1/4 cup juice and 1 teaspoon peel)
3 teaspoons finely chopped garlic (from 8-oz jar)
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup progresso™ chicken broth (from 32-oz carton)
3 tablespoons cornstarch
1/2 cup heavy whipping cream
chopped fresh parsley, if desired
Directions:
Spray 3- to 4-quart slow cooker with cooking spray. place chicken thighs in slow cooker; sprinkle with grated lemon peel, garlic, 1/4 teaspoon of the salt and the pepper. pour chicken broth over chicken.
Cover; cook on low heat setting 4 to 5 hours.
Remove chicken from slow cooker; place on plate, and cover to keep warm. in small bowl, mix remaining 1/2 teaspoon salt, the cornstarch, lemon juice and cream until well blended. stir into liquid in cooker. cover; cook on high heat setting 15 to 20 minutes or until thickened. serve chicke, with sauce. garnish with chopped parsley