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This fall-off-the-bone chicken with lemony gravy is very easy to prepare and is a wonderful way to cook a whole chicken in the slow cooker.—Taste of Home Test Kitchen
Nutritional Facts 1 serving equals 328 calories, 21 g fat (4 g saturated fat), 88 mg cholesterol, 864 mg sodium, 2 g carbohydrate, trace fiber, 28 g protein.
Originally published as Lemon Cilantro Chicken in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p29
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Feb. 11, 2013 by Habsah61
Taste Perfect.
Reviewed on Jan. 27, 2013 by decar48
Made just as stated using Pino Grigio .very good, very easy. Smells wonderful cooking all day.
Reviewed on Jan. 17, 2013 by jansuezoller
Easy to make and affordable . Put it on ,set the timer ,for get about it while getting on with your day , then come home ,toss a quick salad , heat some yeast rolls ,pour a glass of wine, light a candle,and dine ! Delishous !
Reviewed on Jan. 16, 2013 by nitsrika
I tried this last night and everyone was dying for dinner after walking in the house and smelling it. The taste lived up to the smell. My kids were asking during dinner when I'd be making this dish again. It's a keeper!
Reviewed on Jan. 15, 2013 by dlmason1000
Excellent! Quick easy meal with a fantastic flavor. I actually prepped the chicken 24 hours ahead to let the chicken absorb the flavors of the cilantro, lemon and garlic. The sauce was perfect, I just let it set for 10 minutes which made it easy to skim the fat and thicken with corn starch. I actaully would probably reduce the salt by half since our family normally do not use much salt.
Reviewed on Jan. 14, 2013 by shellym2
Excellent flavor in this dish. I did not use a whole chicken, as advised. Substituted no skin chicken breasts instead. Took the mixture and it 'stuck' to the frozen breasts. Used chicken broth, as didn't have any wine. Cooked high 1 hr and then low till done. Excellent! Very tasty and is probably very good with whole chicken, I just don't like the dark meat. The 'gravy' was awesome. Next time will try with the white wine instead of broth. Bet it is even better!
Reviewed on Jan. 14, 2013 by csublet
This recipe was delish! The only thing I changed was I reduced the salt by half. I was afraid it would come out too lemony, but it was just right. Next time, I will use boneless skinless chicken parts. That way I can just thicken the gravy and serve.
Reviewed on Jan. 14, 2013 by IzzyB2009
I tried this recipe yesterday but I substituted hotel-style turkey breast for the chicken. It came out very moist. I used the amount of salt the recipe called for but found it was too salty for our taste since we usually don't add salt to most of our recipes. I will try the recipe again but will leave out the salt.
Reviewed on Jan. 14, 2013 by Patmccolly
I just made this recipe and thought it was wonderful. The chicken was moist and the recipe easy. I had company and everyone enjoyed.
Reviewed on Jan. 13, 2013 by margefalcone
I found the recipe very easy and tasty. I only used 1T of the oil to help keep the calories down.
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