Back to Lemon Cilantro Chicken

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Lemon Cilantro Chicken Recipe

Lemon Cilantro Chicken Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 4 hours + standing YIELD:6 servings

Ingredients

  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons canola oil, divided
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon grated lemon peel
  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 cup white wine or chicken broth

Directions

  • 1. In a small bowl, combine the cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon peel. Loosen skin around the chicken breast, leg and thigh. Rub the cilantro mixture under and over the skin. Rub any remaining mixture into the cavity. Drizzle with remaining oil. Sprinkle with paprika and pepper.
  • 2. Place in a 6- or 7-qt. slow cooker. Add wine to slow cooker. Cover and cook on low for 4-5 hours or until a meat thermometer reads 180°. Remove chicken to a serving platter; cover and let stand 15 minutes before carving. Skim fat and thicken juices if desired. Serve with chicken. Yield: 6 servings.

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.

Reviews for Lemon Cilantro Chicken

Sort By :
MY REVIEW
Reviewed Feb. 11, 2013

"Taste Perfect."

MY REVIEW
Reviewed Jan. 27, 2013

"Made just as stated using Pino Grigio .very good, very easy. Smells wonderful cooking all day."

MY REVIEW
Reviewed Jan. 17, 2013

"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 !"

MY REVIEW
Reviewed Jan. 16, 2013

"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!"

MY REVIEW
Reviewed Jan. 15, 2013

"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."

MY REVIEW
Reviewed Jan. 14, 2013

"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!"

MY REVIEW
Reviewed Jan. 14, 2013

"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."

MY REVIEW
Reviewed Jan. 14, 2013

"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."

MY REVIEW
Reviewed Jan. 14, 2013

"I just made this recipe and thought it was wonderful. The chicken was moist and the recipe easy. I had company and everyone enjoyed."

MY REVIEW
Reviewed Jan. 13, 2013

"I found the recipe very easy and tasty. I only used 1T of the oil to help keep the calories down."

MY REVIEW
Reviewed Jan. 12, 2013

"I made this with chicken thighs and it came out great. My husband really liked it. The chicken was moist and tender and the lemon gravy was delicious."

MY REVIEW
Reviewed Jan. 12, 2013

"I was rather disappointed in this recipe. The chicken came out moist, but that is really all I can say about it. When I made it, I was hoping to debone the chicken and add it back to the juices as a soup, but there was so much oil in it that I had to throw the broth out. I now have a batch of moist, cooked chicken to use in future recipes, so it wasn't a complete failure.

Flavor was bland."

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.