Reviewed: Aug. 10, 2006

This recipe was very full of flavor. I did change a few things. I used italian dressing instead of lemon juice and used two chicken bouillon cubes with two cups of water instead of the granules to make more sauce. This recipe would be really good served with or over rice

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Jenny P

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Reviewed: Aug. 8, 2006

I thought this recipe was good. I did do what one person did and that was to add the juice of a whole lemon and then add the lemon to the pot to cook w/ the chicken and also season the chicken w/ lemon chicken season. Also for my side dish i added fresh green beans and 1 onion to pot to cook w/ it. Add rice for a side has well and the dish was good, moist and not to over powered with lemon flavor. Will make agian.

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regina

Cooking Level: Expert

Home Town: Riverside, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 6, 2006

I don't know what to say about this. I had to tweak it so much that I can't give it a true rating. All I can really say is that the sauce definitely needs to the thickened.

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: May 26, 2006

This was simple to make and came out pretty good. I made some changes of using juice of a whole lemon and then threw the skins in the slow cooker to give even more of a lemon flavour, used a bit more pepper and added some sliced mushrooms. In future I won't bother to use salt when seasoning the chicken as I did find this dish a little bit salty for my liking. Not a favourite recipe but will make again as it provides a nice change to our usual chicken dishes.

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marie

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Reviewed: May 20, 2006

Pretty good chicken! It was a nice change from the dishes we use a lot. thanks

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whatever girl

Cooking Level: Intermediate

Home Town: Longview, Washington, USA

Living In: Oceanside, California, USA

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Reviewed: May 15, 2006

So easy to prepare, fragrant while cooking, tender, juicy and flavorful to eat...an absolute pleasurable recipe. Served it for a Mother's Day/3 people birthday party and everyone was amazed at this dish. Thank you Carla!

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ALICIASHURTS

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Reviewed: Apr. 28, 2006

The chicken was really moist--and had great flavor. I served it with couscous, and it was a huge hit. A nice meal for company, because I wasn't busy fussing in the kitchen and could greet my guests. Will definitely make it again!

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brietta

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Reviewed: Apr. 25, 2006

I thought it wa Ok I will not make it again though.

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Erika mom to 4 girls

Cooking Level: Expert

Living In: Ocean Gate, New Jersey, USA

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Reviewed: Apr. 25, 2006

This is a simple and delicious dish. It saved me the usual fussing that I tend to do when making dinner. I didn't have fresh parsley so I used dried and I added a package of sliced baby bella mushrooms. I also substituted the butter for olive oil . It really hit the spot!

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Diana

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Reviewed: Mar. 29, 2006

This chicken was a hit at our house. Really good.

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CAFEMAN

Cooking Level: Expert

Home Town: Wallace, South Carolina, USA

Living In: Cheraw, South Carolina, USA

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Reviewed: Mar. 28, 2006

The chicken had great flavor but I will double the sauce next time.

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J T-R

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Reviewed: Mar. 14, 2006

Great over rice - everyone ate it well!

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JOI1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Durham, North Carolina, USA

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Reviewed: Feb. 23, 2006

If you love lemon and you love chicken, you will LOVE this recipe. I thought this seemed like too much oregano to use, but it works just perfectly with the lemon flavor. Finally, a good lemon chicken recipe that isn't bland. Followed the recipe exactly and it came out awesome. Wouldn't change a thing! Thanks for a terrific recipe!

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Feb. 19, 2006

This had a great lemony flavor, but I guess that's why its called "lemon garlic chicken!" I cooked mine on low for about 6-7 hours, and it was perfectly done. I used 3 boneless chicken breasts and two thighs with bones. I also added a bit of onion to the crock pot and a bit more black pepper. Served it over rice. I will use the chicken tomorrow to make a pulled chicken barbeque, as it is very tender and will easily shred with a fork. Not ohmygod wonderful, but very nice. Thanks for sharing.

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Jacquita

Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA

Living In: Centreville, Virginia, USA

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Reviewed: 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.

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CALLALILLIE

Cooking Level: Intermediate

Home Town: Canton, South Dakota, USA

Living In: Rapid City, South Dakota, USA

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Reviewed: Feb. 8, 2006

This is one of my favorite slow cook recipes! I usually rub the chicken breasts with Italian Seasonings and Chilli Powder along with the salt and pepper. I love the fact that this is one of the few slow cook recipes that doesn't have a lot of sauce - although if you want, you can make a great gravy with the liquid. Excellent recipe!

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 7, 2006

Super easy and tastey. Just right over rice and broccoli. Not heavy.

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HEATHER316

Living In: Charlotte, North Carolina, USA

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Reviewed: 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!

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