Delicious!!!! I shedded the chicken afterwards and put it with rice and peas. I also made the sauce into a gravy, then mixed it all together. Like others have posted, you need more water and cubes. I made 2 cups of broth and used 1/4 C lemon juice. With my modifications it turned out fab, whole family LOVED it and I will definatly make again! Second time around I put a bit of lemon pepper seasoning and fried the chiken thighs (not breast) and It was fabulous. I only cooked it in the slow cooker for a few hrs, served it with rice and peas agian for a complete meal. Yummy what a great recipie thanks.

What a GREAT and EASY dinner!! Just like others said, I added more liquid to the sauce and then made it into a gravy to go over the rice. My crockpot cooked this meal in 2 hours on low! The chicken was absolutely delicious, very tender, and really took on the flavors of lemon, garlic, and oregano. This will most definitely become one of the 'regulars' at our house!

I put this recipe in my box 3 years ago...I finally cooked it over the weekend and it was phenomenal! Like other reviewers, I doubled (should have tripled) the liquid ingredients. My slow cooker is pretty strong, so I cooked mine on Low for 4 hours, rotating the chicken halfway through the cycle so that the chicken on top would get in the juices. After 2 hours, the chicken was falling apart it was so tender! I removed the chicken from the juices, added a couple of tablespoons of cornstarch and made a fabulous gravy. Served it over egg noodles with steamed broccoli. It was a crowd pleaser! And the little leftovers there were, the chicken was still tender when re-heated!

4 stars only because it was a bit dry after 6 hours on low, but that is to be expected really. I added 2 cups of water and it wasn't enough but the flavor was really good. I used fresh oregano (First of the summer!!) to the sauce and it made a great gravy. I really enjoyed this recipe!

This was a good recipe. I like that I had everything on hand but the fresh chicken :)

I used 1 cup of chicken broth instead of boullion. The only problem with this recipe was that there wasn't enough! Goes great with rosemary or thyme new potatoes.

Oh wow I could barely keep my fingers off this chicken when it was done. It was so tender & fell apart. The flavor is awesome. So moist and flavorful. Definitely recommend it highly!!

This was terrific! The chicken was so moist and just fell apart. I cooked it on high for 3 hours. I did make 2 cups of chicken broth, the juice from one lemon, 4 cloves of garlic and some white wine. I forgot to boil that mixture before putting it in the crock pot, but I can't tell what I was missing. The key is browning the chicken before putting it into the pot. I would suggest using olive oil instead of butter and putting the garlic in for the last 2 minutes to get the full flavor. I also shred the chicken and let it soak up the juices for awhile before serving - yummy! We used the juice to pour over the chicken. This was a great meal to come home to with hardly any effort! It will be in my monthly dishes from now on.

This recipe was pretty darn good and simple too. I did double the sauce mixture because I put halved red potatoes in the bottom of the slow cooker so I wanted to make sure there was enough juice to go around. I didn't put the sauce mixture into the skillet after I browned the chicken (I missed that part of the directions until I already had everything in there...oops). Definately can taste the lemon in the chicken, next time I make this i'll probably reduce the lemon juice by 1/2 a Tbl. to see how it turns out.

Like other reviewers, I had to add more liquid. I used chicken broth instead of water and bouillon. I also added cooking white wine for a little zing and some whole garlic cloves to the crock pot. Pretty good for something fast and easy! Served over rice with a side of veggies.

Oh man, I was so happy to find this recipe, it was so tender it melted in my mouth (waiting for husband to come home). Like everyone said (isn't this site fab) I had to add more bouillion to almost cover the chicken. I also added many unpeeled garlic cloves and even squeezed out lemon leftovers (Nigella Lawson idea for roasted chicken breast)...and the garlic turned out to be divine, melting in mouth even with peel. Well done!

This ws GOOOOD! I loved the flavor and the chicken was so tender! I will be making this again. Definitely a keeper!

This was pretty good. I added some white wine, 2 additional cups of water and 1 additional bouillon cube. Simple and went nicely with some brown rice and fresh veggies.

This recipe was so good, I cannot wait to eat it again next week! We followed others suggestions and doubled the sauce. With rice and a veggie, this chicken makes an absolutely excellent meal for our whole family!

This was pretty tasty, and nice for busy weekday lunches to go. I wish I had white wine at hand because it would have given this the zing it needed. I doubled (if not tripled) the sauce, added a little cornstarch. Also added frozen green beans and served atop spaghettini. Would be great topped with parmesan or mozzarella.