Reviewed: Jun. 23, 2008

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!

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KATPELT

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Jun. 11, 2008

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.

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Tinkerfaire

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Deadwood, South Dakota, USA

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Reviewed: Jun. 10, 2008

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!

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ANGELA43

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jun. 5, 2008

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

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2 users found this review helpful

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thisblondcancook

Cooking Level: Expert

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Reviewed: Jun. 4, 2008

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.

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3 users found this review helpful

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TrinaD@10uhC

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Jun. 2, 2008

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!!

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muslau

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

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Reviewed: May 24, 2008

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.

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Mrs. Mason

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

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Reviewed: May 1, 2008

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.

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sleepingKelly

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Apr. 10, 2008

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!

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Nastja

Cooking Level: Beginning

Living In: London, Greater London, England, U.K.

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Reviewed: Mar. 11, 2008

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

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Runvs

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Mar. 11, 2008

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.

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num1g8rfan

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Reviewed: Mar. 6, 2008

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!

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3 users found this review helpful

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vmccosh

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Reviewed: Mar. 2, 2008

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.

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luv2cooknbake!

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2008

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.

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 25, 2008

This is the best chicken I have ever had!! It is so tender after cooking it falls apart. I served over buttered egg noodles. Everyone loved it!! I will be making it again and again!!

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Stacia Davis

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Reviewed: Feb. 21, 2008

This recipe was good-but mine turned out a little dry-not quite enough sauce for me-but other than that-we liked it.

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BaysMommy

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Oak Hill, West Virginia, USA

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Reviewed: Feb. 14, 2008

Pretty good, I used chicken thighs instead of breasts nad they are always done in an hour or two on high. I replace the water with white wine and put in the parsley.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Feb. 11, 2008

Good but a little dry - will add more liquid next time

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LINDSTROM

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Reviewed: Feb. 5, 2008

Thank you for the wonderful recipe. I used it as a base. I used chicken legs, increased the water to one and half cups and used chicken base corresponding to the amount of water. Lemon pepper for the pepper. The results were awesome. I would consider adding capers and green olives next time. Served it with white and wild rice on the side. It's a keeper.

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Jane P.

Cooking Level: Intermediate

Home Town: Ironwood, Michigan, USA

Living In: Ishpeming, Michigan, USA

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Reviewed: Feb. 1, 2008

THis turned out surprisingly good!!! I used two boneless skinless breasts, (1lb) and I did everything by the recipe except used more garlic as we LOVE garlic...I used the already minced garlic...I also took everyone elses advice & used chicken broth instead of water...I made enough to cover chicken so it did not dry out...I also cooked this for about 4 1/2 hours on low.....I took juice out of crockpot, added cornstarch to thicken it up & made a yummy gravy! returned gravy & chicken to crockpot & left on warm..chicken fell apart & soaked in so much flavor it was unreal! I served w/Uncle Ben's whole grain brown rice w/garlic flavors & steamed broccoli & cauliflower & it was sensational! My fiance is NOT a big chicken eater & he ate every bite of his & complimented the flavor! Will definitely make again...I def. agree that making sure the breasts are covered in liquid is key..also, my chicken breast were kind of thick & so I think this helped it not to dry out! Sooo yummy!

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Sugarspice173

Living In: Orlando, Florida, USA

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Slow Cooker Lemon Garlic Chicken II

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