Slow Cooker Lemon Garlic Chicken II Recipe

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Most Helpful Positive Review

Oct 30, 2003

WOW this was good. I followed posters suggestions and used 2C water and dissolved a boulion cube in it. I also added a little white wine, the garlic and a shallot to deglaze the pan b4 adding the water/spice mixture. Even then, I had to add about a cup more water while it was cooking. I also dredged the chik breasts in a lemon pepper seasoning in addition to the oregono. I omitted all the salt from the recipe too, since boulion is so salty. Made the leftover broth into gravy, cooked up the Uncle Bens Chicken rice, and dinner was AbFab!! I will def be making this again!

—ELLISSE

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Most Helpful Critical Review

Nov 14, 2011

Knowing that there is no way to brown that much chicken in 2tbsp of anything I didn't waste the time and money to brown it. Not to mention the time and money saved cleaning the skillet. 2tbsp of butter won't brown a chicken wing much less that much meat without burning. I tossed everything except the oregano and parsley into a slow cooker and cooked it on high for 8 hours. I also used 6 large cloves of garlic and low salt bouillon and left out the extra salt. It came out dryer than the Sahara desert.

—uwasvwaya

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773 Ratings

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Nov 09, 2003

Easy and moist. I did as others suggested and added more liquids: 1/2 c chicken broth, 1/3 lemon juice, and since I had it on hand, about 1/2 c white wine. When ready to plate, I thickened sauce with cornstarch. It was great over egg noodles! Took less than 3 hrs. in crockpot.

—AlwaysCookin

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Jan 22, 2004

This chicken is truly delicious. I have made this recipe four or five times already, it's definitely a keeper. It doesn't make much extra sauce so if you want some to scoop over potatoes or pasta you should double the sauce. The only thing I do differently is I use boneless skinless chicken tenders instead of chicken breast halves. The chicken pieces are smaller which allows them to soak up more of the juices and seasonings making them very flavorful and tender. I have also added sliced mushrooms... yum.

—MINDYJEAN

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Jan 28, 2006

My first crock pot experience, and it turned out great! I took a lot of advice from the posts here: I covered the bottom of the pot with potatoes, onions, mushrooms, and lots of garlic (about 6 cloves). I used bone-in breasts (I did brown them first, using butter, salt and lemon-pepper mix, awesome), then deglazed the pan with 1 cup white wine. Added all that to the pot, along with 2 cans of chicken stock, 6 tablespoons lemon juice, and a little more salt. I cooked on high for 2 hours, then low for 1 hour - perfect! I think the bone-in chicken made a big difference, it was wonderful and falling apart. I would be careful with the lemon juice - I love strong flavors and was tempted to add more, but my 6 tablespoons was bordering on too bitter - excellent though! Also turned the extra juice into gravy for veggies and it was yummy, with side of chicken couscous!

—Ashley

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Oct 26, 2006

An awesome lo-carb dish. You don't have to brown the chicken. Just mix the seasonings in a pot on the stove and boil slightly then poor over the chicken in the slow cooker. Use xanthum to thicken the left over juices into a very flavorful gravy!

—yippee5

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Feb 13, 2006

What a dish! I doubled the spices except the garlic and used the juice of an entire lemon, and used chicken stock instead of water/boullion, using enough stock to almost cover chicken. And 30 min. before cook time finished, I stirred in 2 T. cornstarch dissolved in 1/4 cup water. Plenty of sauce for serving with chicken over pasta. And here's a trick: it was REALLY lemony and too sour, so I stirred in almost 2 T sugar. Totally fixed that problem. It was DIVINE!!! Thanks for an awesome, interesting recipe.

—CALLALILLIE

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Dec 08, 2006

Very good, would be 5 stars with a few tweeks. The recipe was a little salty for my taste, I will reduce the salt next time. Also, I cooked for 6 hours on low but chicken turned out a little overcooked. Next time, I think 4-5 hours would be plenty. Will definatley make this again, thanks.

—RABBITSMOMMY

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Nutrition

Calories
193 kcal
10%

Carbohydrates
1.3 g
< 1%

Cholesterol
88 mg
29%

Fiber
0.2 g
< 1%

Protein
29.6 g
59%

Sodium
347 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Lemon Garlic Chicken II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 193
** Calories from Fat: 63

% Daily Value *
** Total Fat 7g 11 %
** Saturated Fat 3.3g 17 %
** Cholesterol 88mg 29 %
** Sodium 347mg 14 %
** Potassium 212mg 6 %
** Total Carbohydrates 1.3g < 1 %
** Dietary Fiber 0.2g < 1 %
** Protein 29.6g 59 %
** Sugars 0.3g
** Vitamin A 3 %
** Vitamin C 7 %
** Calcium 3 %
** Iron 11 %
** Thiamin 5 %
** Niacin 111 %
** Vitamin B6 22 %
** Magnesium 9 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.