Reviewed: Aug. 10, 2009

This was great with a couple of changes. After reading reviews I decided to use lemon pepper seasoning instead of salt & pepper. I also used 2 cups of chicken broth instead of water and bullion, and 1/4 cup of lemon juice. These were really big chicken breasts, and I had no trouble with them cooking on low for almost 7 hours while I was out. They were falling apart and very tender.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 27, 2009

Didn't like it at all. Chicken was dry, and I cooked it for 1/2 the time.

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LINDA0902

Home Town: Jersey City, New Jersey, USA

Living In: Kinnelon, New Jersey, USA

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Reviewed: Jul. 2, 2009

Not great. Tasted like every other slow cooker recipe to us.

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LindsayG

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2009

I love "Fix-It and Forget-It" recipe's. The original recipe uses Seasoned salt instead of plain salt, which tastes even better. I have been making this chicken recipe forever! I love it!!

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Chaneenie

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2009

Oh My this was delicious....The only thing I did different was - I soaked the breast in a 30 minute lemon pepper marinade instead of the lemon juice...delicious...num yummy:)

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ILoveTheKitchen

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Reviewed: Jun. 1, 2009

I followed the recpice but I used bonless chicken breasts it was quick and easy and very good it was enjoyed by all my friends

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maccordeiro

Cooking Level: Expert

Home Town: San Lorenzo, California, USA

Living In: Hayward, California, USA

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Reviewed: May 27, 2009

This was awesome! I used huge bonless chicken breasts and they were falling-apart tender. I also used the extra drippings to make a gravy and it all was so delicious! Thank you again for a fast and yummy recipe!

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rachaelp

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

Living In: Charleston, West Virginia, USA

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Reviewed: May 27, 2009

This chicken was fantastic--a great way to get that baked chicken flavor without turning on the oven! I used thighs and legs (it was what I had on hand), and they were so tender they were falling apart! I had to adjust the cook time: 2 hrs on high, 2 hrs on low. This chicken will definitely make many more appearances on my table.

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SarahK

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Reviewed: May 13, 2009

This was great. I think the lemon juice is too much. I have a lemon tree and eat a lot of lemons...this amount overwhelmed the otherwise tasty dish. Maybe cut it down to 1/4 cup and no more. I did do what others mentioned and add in white wine...such a nice addition. Very elegant meal. I made this with homemade Potatoes Au Gratin, and Roasted Asparagus.

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LpgFamily5

Cooking Level: Intermediate

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Reviewed: May 9, 2009

A favorite!

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Adrienne

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Reviewed: Apr. 6, 2009

This is healthy, easy and fast, inexpensive and delicious... a 5 star rating for sure! I make this alot, the only change that I make is that I just throw everything in the crock pot without browning or boiling and let the crock pot do it's work. I usually shred it a bit and serve over whole-grain thin pasta noodles or egg noodles and it's fantastic! This is comfort food, not spicy or over the top...so if you are looking for a "wow" your guests recipe, this is not the one. It's just great family food. Perfect for a cold day like today!

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love2cook

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

not real impressed with flavor and will not be making it again

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Emily

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Reviewed: Mar. 12, 2009

Lacks Flavor...okay dish but nothing exciting...will not make again

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nikkilynn82

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Reviewed: Mar. 3, 2009

This was excellent. I followed this recipe to the letter except for the cooking time. In my cooker the chicken was perfect after only about four hours on low.

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Everything'sBetterWithBacon

Cooking Level: Intermediate

Home Town: Bedford, Indiana, USA

Living In: Spring Lake, North Carolina, USA

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Reviewed: Feb. 20, 2009

I didn't brown the chicken first, just put all ingredients in crockpot. I followed other's suggestions and added a bit more liquid, used broth instead of bouillon & water, more garlic, and I used chicken thighs instead of breasts. I cooked on low for almost 8 hours, so the chicken fell of the bones and served well over linguine. This recipe smelled heavenly cooking, but tasted just pretty good. I would cook for less time next time - maybe that'll improve flavor? This was super-easy!

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rochelleluck

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Feb. 18, 2009

I was looking for a very simple recipe. I decided to take this recipe and make it just a little bit easier. I skipped the browning of the chicken. I threw frozen boneless breasts into the crockpot. Dissolved the bouillion in hot water and added lemon juice and garlic powder to it and then poured over breasts. Mixed the other seasonings and sprinkled on the breasts and the dotted with butter. It was super easy and very tasty. Even my 8 year old liked it.

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Jessi

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Reviewed: Feb. 9, 2009

This recipe is delicious! I did tweak it just alittle. I added Montreal Chicken seasoning with the oregano and pepper, leaving out the salt. I also ended up adding quite a bit more water and chicken broth. I only have a big crock pot, and I needed enough liquid to cover the chicken so it wouldn't dry out. Also, I added about half a bag of egg noodles for the last 25 minutes or so. Yum! My one year old son loved the noodles, and my husband loved the whole dish. I made the Quick and Easy Alfredo Sauce, which I used to top the noodles. I threw the chicken on top of that and voila! I will definitely be making this again and again!

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GriffsMom

Cooking Level: Beginning

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Reviewed: Feb. 3, 2009

I give this 5 stars for how easy, healthy, good and moist it was. I too listened to the advice of others and added two cups of water and a dash of white wine. I'm sure it would have been just as good without the wine but I happened to have it on hand. I will be making this again.

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stephaniethorp

Cooking Level: Intermediate

Home Town: Granite Falls, Washington, USA

Living In: La Pine, Oregon, USA

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Reviewed: Jan. 23, 2009

This was so good! I cut the chicken into strips, so that they would absorb more of the flavour. I also added extra liquid, but not as much as some of the other reviewers recommended, and it was fine. My husband loved it and was sad when it was all gone!

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Jenniferdori

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Dec. 28, 2008

Delish! For those who thought the chicken was dry, try cooking for less time but--even better--use chicken thighs as they are more moist than boneless breasts. I omitted salt and used fat-free chicken broth and also added some mushrooms toward the end. A keeper!

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