Reviewed: Jan. 19, 2013

This chicken came out beautifully. I was a bit concerned with one of the reviewers only giving it 1 star. However, I noticed that they slow-cooked the chicken on 'HIGH for 8 HOURS' instead of on LOW. Maybe that was the reason why it was so dry. I did the 6 hours on Low and it was absolutely tender and is great to have on my salad.

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Reviewer:

WNDSRFGRL

Reviewed: Jan. 17, 2013

I didn't brown the chicken first, and I used chicken broth rather than water. I also added some dried basil, and used lemon juice from the plastic container along with one fresh lemon squeezed in the crockpot. Then I cut the squeezed lemon into slices and left it in the crockpot to simmer. Wonderful! I'm known for being a lousy cook, so it was quite nice to have my boyfriend (who's an excellent cook) compliment what I made :)

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Reviewer:

Erica C.

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Reviewed: Jan. 16, 2013

I love this Recipe! I have made this three times in the past month! I do add a little more lemon since I love a strong lemony taste so I add the juice of three lemons and a little more garlic. I don't bother browning just throw it all in the crockpot. I also cook on low for about four hours and it comes out super moist and tasty! Thanks for the awesome and easy recipe!

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Reviewer:

jeni7854

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Oceanside, California, USA

Reviewed: Jan. 13, 2013

We added 1/4 C capers and a can of quartered artichoke hearts with fantastic results (in addition to potatoes, mushrooms, and an onion).

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Reviewer:

jbenner

Home Town: Chicago, Illinois, USA

Living In: Sacramento, California, USA

Reviewed: Jan. 10, 2013

Easy and delicious! Served it with sliced and sauteed potatoes. Great reheated as well!

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Reviewer:

Rachel

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Reviewed: Jan. 9, 2013

Good! Used 6 breasts cut in half. I didn't sear beforehand. Used Lemon-Herb seasoning instead of Oregano, salt and pepper. Dissolved one chicken buillion cube in 2 cups of water along with the butter. Cooked on low for 4 hours. Made plenty of liquids.

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Reviewer:

Debbie Coma

Reviewed: Jan. 8, 2013

Easy to make and tasty. I also doubled the liquids and added a few chili flakes. I cooked it in the oven rather than the slow cooker.

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Reviewer:

jimpanzee

Cooking Level: Intermediate

Home Town: Ruislip, Greater London, England, U.K.

Reviewed: Jan. 6, 2013

I made this chicken recipe for a group of friends and everyone loved it. Served over linguine and thickend the sauce with corn starch. Simply delicious!

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Reviewer:

Lisa

Reviewed: Jan. 5, 2013

My kids liked this a lot, which is a great review in itself!!! But I do agree with the reviewers that said the chicken turned out tasteless. Seemed the carrots I added soaked up all the taste but the chicken didn't!! I did thicken the juices at the end to serve over the chicken (and rice that I served with it), so that definitely saved dinner. I'll make this again, keeping all this in miind.

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Reviewer:

Berni

Reviewed: Jan. 5, 2013

This is the best chicken recipe me and my husband have ever had. It was tender, juicy and delicious. We didn't need a knife to cut it. We even fought over the leftovers! A keeper for sure.

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