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Garlic, oregano and lemon juice give spark to this memorable main dish. It's easy to fix - just brown the chicken in a skillet, then let the slow cooker do the work. I like to serve this dish to company. -Walter Powell, Wilmington, Delaware
Nutritional Facts 1 serving (1 each) equals 236 calories, 8 g fat (4 g saturated fat), 112 mg cholesterol, 394 mg sodium, 1 g carbohydrate, trace fiber, 37 g protein.
Originally published as Slow-Cooked Lemon Chicken in Taste of Home February/March 2000, p39
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Mar. 27, 2013 by kakjw
So tender - the chicken falls off the bone when ready to serve. I add a can of cream of chicken soup (or mushroom ) & fresh mushrooms so it makes a nice gravy to serve over the meal. It's one of our favorite chicken dishes and so easy!
Reviewed on Jan. 28, 2013 by Amyche
I love this recipe, I've made it many times. I like to substitute real lemons in for the lemon juice. I find that real lemons have a softer taste than store bought juice. I usually cut 1 lemon in half, squeeze out the juice from one half and then cut the other half in slices and throw them in too.Recently I tried this recipe in a clay baker, and it turned out fabulous as well. I wouldn't hesitate to do it in the oven again. I agree with another comment, that it doesn't hurt to add additional other ingredients, while keeping the lemon the same, but either way it's great!
I love this recipe, I've made it many times. I like to substitute real lemons in for the lemon juice. I find that real lemons have a softer taste than store bought juice. I usually cut 1 lemon in half, squeeze out the juice from one half and then cut the other half in slices and throw them in too.
Recently I tried this recipe in a clay baker, and it turned out fabulous as well. I wouldn't hesitate to do it in the oven again. I agree with another comment, that it doesn't hurt to add additional other ingredients, while keeping the lemon the same, but either way it's great!
Reviewed on Jan. 11, 2013 by rl091504
This was delicious. I followed the suggestions of others to double all ingredients except lemon juice. I thickened the sauce with a little flour and it was so good! Well definitely make this again.
Reviewed on Jul. 18, 2012 by Shankim652
We found this recipe to be too lemony.
Reviewed on Nov. 07, 2011 by tulip10
I'd do this again. it's great!
Reviewed on Aug. 14, 2011 by Mel_G.
Used 1.5 lbs of boneless skinless breasts and 1.5 times the amount of oregano, seasoned salt, and pepper. Kept everything else the same. It was delicious. We'll definitely be making it again!
Reviewed on May. 09, 2011 by kitchey
This is a "stand by" recipe, for me.....winter, summer..doesn't matter..It's good hot, cold, or at room temperature....and the leftovers make great chicken salad.
Reviewed on Mar. 21, 2011 by tcarver
Great recipe. My family loved it.
Reviewed on Feb. 14, 2011 by joedebfry
Excellent, easy, and it doesn't take all day in the crock pot! I doubled the liquid and doubled the seasonings to have plenty of sauce to serve with rice.
Reviewed on Feb. 13, 2011 by REOG111
Excellent recipe! Added 1 Tbs butter and 2 Tbs of canola oil, 1/2 in the crockpot and 1/2 in the frying pan. Thanks!
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