Slow-Cooker Day: Lemon Basil Chicken

Just set six big chicken breasts in the slow-cooker in an adaptation of the whole-chicken recipe Edmund used the other day.  I plan on using the extras from dinner for subsequent meals of chicken pasta and a Greek feta pie.  Here is how it goes:

Ingredients

• 6 boneless, skinless chicken breasts, washed and patted dry
• 1 large onion or 2 small ones, finely sliced
• 2 Tbsp (30 mL) extra virgin olive oil
• Juice of 2 lemons and grated zest of one (I use Meyer lemons, they have a nice sweetness)
• 1/2 tsp (3 mL) Kosher salt
• 2 Tbsp. (30 mL) fresh parsley, chopped
• 1/2 tsp (3 mL) dried basil
• 1/3 tsp (2 mL) paprika

Preparation

1. Place the sliced onion in the bottom of the slow-cooker.
2. Mix the olive oil with the herbs and spices, and brush over the chicken breasts.  Place the chicken over the onion in the slow-cooker.
3. Sprinkle the parsley over the chicken, squeeze the lemon juice, and pour the rest of the mix of oil and herbs over everything.
4. Cover and cook on Low for 6-7 edit: 4 to 6 hours or on High for 2 to 3 hours.
5. Pull the chicken out and thicken the sauce on High with the juice of a third lemon and 3 to 4 Tbsp (45-60 mL) flour whisked in.  Serve with pasta, mashed potatoes, or rice.

Edit: Adjusted cooking times, added sauce instructions.

Edit #2: Leftovers were delicious with pasta, in soup and in feta pie.