Reviewed: Aug. 11, 2008

I loved the Lemon Garlic sauce, and this was an easy recipe. I used chicken leg quarters instead of the breasts and it worked just great. I served the sauce over some corn bread stuffing too.

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Julia

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Littleton, Colorado, USA

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Reviewed: Aug. 11, 2008

this was really good. I did use lemon juice from a bottle and doubled the liquid and then thickened it for a sauce to put over the chicken or pasta. will definitely make again! thanks.

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patti

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 11, 2008

Per my husband "nice flavor", but I overcooked my chicken so it was a bit dry. But I doubled the sauces and then thickened with cornstarch, so we had extra gravy. Served with brown rice and green beans. Will make again, thanks for the recipe!

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lizlovescake

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Reviewed: Aug. 9, 2008

read the reviews, used no sodium chicken broth, no sodium granules, eliminated the salt and pepper and used lemon pepper and per previous reviews added white wine. I think it was done a little to much as chicken was stirngy and a little dry. but otherwise very good. my husband loved it saie it was the best checken yet.

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joanw

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Reviewed: Aug. 8, 2008

This is wonderful. I would not chanage a thing. Thanks for this great meal.

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Mellie

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Fairhope, Alabama, USA

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Reviewed: Aug. 7, 2008

This was a good chicken dish, but it wasn't "bowl me over and knock me down" good. It was tasty, but a bit boring. I'm not sure I'll make it again. There are so many other slow cooker chicken recipes that I would make over this one. I think the best part is that I had everything on hand to make this, and it was very easy.

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JoJo

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Aug. 7, 2008

Didn't have time to brown the chicken, but will definitely try this the next time as I think it will only add to the flavor of the chicken and the gravy. Took the chicken out of the crock pot when done and added a rue to thicken the sauce and wha-la it was great. Will definitely add to my recipe rotation!

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MeggieSuzel

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Hopewell, Pennsylvania, USA

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Reviewed: Aug. 7, 2008

This was great - all I had was a bag of frozen chicken tenderloins so I used them. I used chicken broth and added some white wine, lemon juice and put in crock pot for only 2 hrs. Cooked a box of pasta roni and served over that. My 12 year old son said it was the best pasta he'd ever had. I'd definately make this again.

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Terri

Cooking Level: Intermediate

Living In: Ocala, Florida, USA

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Reviewed: Aug. 7, 2008

Based on others' reviews, I covered the bottom of the crockpot with sliced potatoes, onions, mushrooms, and a few cloves of garlic. I tripled the sauce, used chicken broth instead of water, and also added a little white wine. Watch the cook time though! I cooked mine on LO for 3 hours. . . . the chicken seemed a little overdone while the potatoes were still a bit hard. Maybe next time I will skip browning the chicken and just put it right in the pot, so I can leave it on LO for longer so the chicken and potatoes get done at the same time.

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Alison S.

Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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Reviewed: Aug. 7, 2008

I used 4 lbs. of chicken quarters (bone-in, skin on) so I increased the amount of lemon juice and water. I didn't have dried oregano, so I substitued a mix of dried italian seasoning, poultry seasoning and lemon pepper. Overall, great flavors. I made enough chicken to use the leftovers in empanadas the next day. Great recipe!

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S Wilcox

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Reviewed: Aug. 7, 2008

This was a really easy recipe, great for putting in the crock pot and forgetting about it. 3 hours on high was perfect. I did double the sauce although it didn't cover the chicken but it came out tender. Great with rice and garden fresh purple hull peas.

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Cheryl Sneed

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Reviewed: Aug. 7, 2008

I followed the recipe, but also added more liquid, wine etc. Then, served it over egg noodles. It tasted like chicken noodle soup.

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paula

Cooking Level: Beginning

Living In: Katy, Texas, USA

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Reviewed: Aug. 6, 2008

Good recipe--comes out so tender for such a short time (for a slow cooker). Skipped browning, used tenders. Used other users comments by using more water (used 1 cup). Next time will use 2 cups--a little too much lemon for me. Layered with onions on the bottom like recommended. Yum!

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kenessa

Cooking Level: Beginning

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Reviewed: Aug. 6, 2008

I did no prep *I didn't have the time*. I just added my ingredients to the crock pot. Since I was going to be leaving it all day I doubled the water and butter and also added fresh mushrooms...yum, yum, yum

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Mel

Cooking Level: Expert

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Reviewed: Aug. 5, 2008

Easy and so delicious! Thanks so much for the easy weeknight dinner! This makes the whole house smell wonderful while it cooks. 3 hours was a little long on high; 2.5 would have been better for my crock pot. I served the chicken over jasmine rice cooked with some olive oil and Italian herb blend. I spooned some of the sauce from the crock pot on top, and it was so good. The amount of sauce was just right for 3 breasts. Next time I may try doubling it and thickening it to a gravy.

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Luv2Cook

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Aug. 5, 2008

This smelled fantastic while it was cooking, and was fall-apart tender when served. Contrary to what other reviewers have said, it is very important to brown the chicken before putting it in the crock pot - this seals in the juices so the meat stays moist and tender. I do have to say, though, that flavor-wise it seemed like something was missing, although I can't really put my finger on it. Maybe some onion (or a tsp or two of onion soup mix)? I served it with rice and steamed veggies. It really was good, but just seemed to need a little something to complete the flavor. I will definitely make it again, but play around with the recipe to see if I can figure out what's missing.

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THELBERG

Cooking Level: Intermediate

Home Town: Fairmont, Minnesota, USA

Living In: Prescott, Wisconsin, USA

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Reviewed: Aug. 5, 2008

This came out fabulous! Moist and tangy, but not overpowering. I didn't have bouillion, so I replaced the water in the recipe with chicken broth. Thickened the crock pot juices with a little Wondra flour and served it over the chicken and some rice. Mmm, Mmm! Thank you Carla

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Leila

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Reviewed: Aug. 5, 2008

This is a fantastic recipe for easy but great tasting chicken dish! Just put together, drop in the crock pot, and presto dinner is outstanding!! There are a lot of variations to making this dish great and different at the same time. Adding white wine, using lemon pepper and for some of us, reducing the salt when using the boullion cubes.

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KurtB

Cooking Level: Professional

Home Town: Fairbanks, Alaska, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 5, 2008

I thought this recipe was delicious, as did my husband and four year old daughter! I used juice from a fresh lemon and added the lemon to the crock pot. I had left-overs, and the next day, I made the most wonderful chicken salad with walnuts, celery and dried cranberries. WONDERFUL! I will absolutely make this again, and will try the suggestions listed in the reviews (especially adding white wine...) Thanks for this great recipe and this awesome website!

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KAK

Cooking Level: Intermediate

Home Town: Boalsburg, Pennsylvania, USA

Living In: Alexandria, Pennsylvania, USA

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Reviewed: Jun. 26, 2008

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!

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