Reviewed: Feb. 20, 2007

This was very good -- subtle lemon and garlic flavor. I used 2 lbs chicken tenders and doubled the liquid mixture. It was one of the best chicken dishes I have ever had!

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amy4jc

Cooking Level: Intermediate

Living In: Atascadero, California, USA

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Reviewed: Feb. 13, 2007

This was a good recipe. I definatly would decrease the cooking time as others suggested. Mine was a bit over cooked at 4 1/2 hours with boneless chicken breasts. Good flavor though, and over all a good recipe! Thanks!

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Carley

Cooking Level: Expert

Home Town: Layton, Utah, USA

Living In: Hooper, Utah, USA

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Reviewed: Feb. 8, 2007

Very good recipe but be sure not to overcook as it can be dry!If you use bonless chicken only cook on low about 4-5 hours and bone in chicken and hour or 2 more max! I added a bit more lemon/garlic than the recipe called for and fresh pepper and chives and some oregeno and served it over white and wild rice. Yum. Will make again.

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naturalgirl

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Reviewed: Feb. 7, 2007

Cook the chicken for a shorter time because it was too dry.

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DFLEISHMAN

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Reviewed: Feb. 7, 2007

Very easy, used white wine instead of water. Cooked in 4 hours, 6 would have been much too long. Sliced the chicken placed over noodles and poured the gravy on top. Family approved meal.

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Nicola

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Reviewed: Feb. 5, 2007

My daughter and I are vegetarian but my son and husband thought it was great and asked me if I'd make it again sometime. I served it with broad noodles for my son and rice for my husband (feels like I work in a diner) along with a garden salad. Another great slow cooker recipe.

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PAULINECB

Cooking Level: Intermediate

Living In: Ajax, Ontario, Canada

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Reviewed: Jan. 23, 2007

IT WAS OK

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Reviewer:

Gabi

Cooking Level: Intermediate

Home Town: El Cajon, California, USA

Living In: Lakeside, California, USA

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Reviewed: Jan. 10, 2007

This was good, but 6 hours is way too long. I also would not take the advice of others and put the lemon slices in with the chicken unless you really love lemon. I wil probably make again because it was so easy and smelled great cooking.

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LJHALL

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Reviewed: Jan. 9, 2007

This was absolutely amazing! I didn't have bouillon granules so I used a bouillon cube instead. Otherwise I followed the recipe exactly. I will definitely make this over and over again!

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Julie Quinlan

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Reviewed: Dec. 30, 2006

Pretty good! My family enjoyed this meal, and it was certainly easy to prepare. I did substitute chicken stock for the bouillion and water, and added a splash of white wine. I ended up thickening the sauce at the end and served along with steamed brocolli (great with the sauce!) and herb rice. Delicious. I do think that there was just a bit too much lemon for my taste and will likely cut it back next time around. Also will not need to cook quite so long for skinless boneless breasts. We will be making this one again!

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pbair

Cooking Level: Intermediate

Home Town: Marysville, Ohio, USA

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Reviewed: Dec. 8, 2006

Very good, would be 5 stars with a few tweeks. The recipe was a little salty for my taste, I will reduce the salt next time. Also, I cooked for 6 hours on low but chicken turned out a little overcooked. Next time, I think 4-5 hours would be plenty. Will definatley make this again, thanks.

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RABBITSMOMMY

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Reviewed: Dec. 3, 2006

This was so yummy! My husband is very picky & said it was the best he's tasted. I made a thickened sauce with the liquid from the cooked chicken which was also very good. Thanks for the recipe! Will definetly make again.

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Michele C.

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Nov. 16, 2006

I used chicken stock instead of water and bouillon granules and added in a splash or two of white wine. I didn't measure the lemon juice just used the juice from one smallish lemon. I thought I would have to add cornstarch at the end, but the sauce thickened quite well in the cooking time. Hubby really enjoyed this and he's picky. Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Nov. 12, 2006

This smelled wonderful cooking all day in the slow cooker. The leftovers are great for a casserole.

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PULSE

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Reviewed: Nov. 7, 2006

Used 4 legs and 4 thighs and it wasn't enough. The chicken was gone in no time! I'll double this and make it again. I was worried at first about the lack of liquid I poured over the chicken after frying it but it was just right! Sure enough, the chicken was done in 3 hours on high. Ooops, forgot the parsley and didn't notice until I just checked the recipe now.

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MASON204

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Reviewed: Oct. 26, 2006

This was delicious! I used 8 boneless chicken thighs since thats what I had, they came out moist and tender and very tasty! Thanks, this recipe is a keeper!

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Reviewer:

icesx

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 26, 2006

An awesome lo-carb dish. You don't have to brown the chicken. Just mix the seasonings in a pot on the stove and boil slightly then poor over the chicken in the slow cooker. Use xanthum to thicken the left over juices into a very flavorful gravy!

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yippee5

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Reviewed: Oct. 25, 2006

this was great and easy.Hubby even took left overs for lunch the next day. Will make again.

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richelle

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Reviewed: Sep. 10, 2006

i must've done something wrong, but this tasted far from what it was meant to!

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BONNYBABY

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

Living In: Bentley, Western Australia, Australia

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Reviewed: Sep. 8, 2006

This was pretty good . I used bone-in legs and breasts. I used Italian season and Oregano and used chicken stock and a little white wine instead of just water. The breasts were a little dry, but my husband said the legs were moist and tasted great. Overall the flavor was good, but something about browning chicken then placing it in the slow cooker so that crispy crust gets soggy seems a shame. I will make this again but with a different cooking method.

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