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Lemon Cilantro Chicken

 Lemon Cilantro Chicken
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
6 ServingsPrep: 25 min. Cook: 4 hours + standing


  • 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


  • 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.
  • 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,

2 of 2

Lemon Cilantro Chicken (continued)

Nutritional Facts: 21 g fat (4 g saturated fat), 88 mg cholesterol, 864 mg sodium, 2 g carbohydrate, trace fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.