Slow-Cooked Lemon Chicken Recipe
- 6 bone-in chicken breast halves (12 ounces each), skin removed
- 1 teaspoon dried oregano
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1/4 cup water
- 3 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 teaspoon chicken bouillon granules
- 2 teaspoons minced fresh parsley
- Hot cooked rice
- 1. Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken.
- 2. Cover and cook on low for 5-6 hours. Baste chicken with cooking juices. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. If desired, remove chicken to a platter and keep warm; thicken cooking juices. Serve over chicken and rice. Yield: 6 servings.
1 chicken breast half : 336 calories, 10g fat (4g saturated fat), 164mg cholesterol, 431mg sodium, 1g carbohydrate (0g sugars, 0g fiber), 56g protein
Reviews for Slow-Cooked Lemon Chicken
"Made it exactly to recipe but used thighs as we love dark meat. Was a hit."
"We use the brown rice, which made it a lot tastier than with the white. Excellent recipe."
"Cooked nicely, but it lacked flavor for us. I even added extra garlic and mushrooms."
"I have made this recipe for many years. It is a definite favorite with the family. The only thing is I increase the sauce part so we have some to put over the rice or potatoes."
"Good flavored chicken. We use it for boneless skinless breasts diced for salads and change the toppings. It goes well with roasted corn and beans and marinated tomatoes and zucchini. I don't keep seasoned salt in the house so instead I sprinkle chili powder, onion powder, garlic powder, pepper and oregano on before browning. The hardest part is not eating it off the cutting board before packing it up. I also notice it cooked through after about three hours in the crockpot."
"I've made this many times since it was published in 2000! Definitely watch the cooking times with newer slow cookers- 3 1/2 to 4 hours is the magic number for mine."
"Made this for dinner last night and it was outstanding. Absolutely use the spinach... I had a box of frozen spinach; just thawed it a bit in the microwave, and added it with its liquid to the slow cooker. I also added a can of cream of chicken soup, and used boneless skinless chicken thighs. Lemon makes the dish. I have a newer slow cooker, and it just took 4 hours on low; would have been fine at 3 hours, because the chicken is already slightly browned and mostly cooked when it goes in the cooker. Think the cream of chicken, or cream of mushroom soup will keep this from being dry. It was fall-apart good, and full of flavor. I served it over whole wheat spaghetti. Big fan of this recipe with these slight modifications."
"I read the reviews prior to trying this and I too, used boneless thighs and added a can of cream of mushroom soup, without altering the lemon juice or any of the other ingredients. Delicious! My picky husband LOVED this! My new go to chicken recipe! It would be amazing with mushrooms!"
"Flavor was good, but meat wasn't tender."
"I made this last night and it was amazing with a few modifications. I used boneless skinless chicken breasts and followed a few of the reviews on the recipe. I used less lemon juice because I didn't want the lemon to be too overpowering. I sauteed fresh mushrooms and spinach in the lemon/water mixture. I then poured that over the chicken in the crockpot and added a can of cream of mushroom soup. I added the soup because I wanted more sauce to serve over rice. I also only cooked it for 3 hours on low in my crockpot. The chicken was very moist and flavorful. I think I have a new favorite recipe!"
"I've learned that today's slow cookers are a lot hotter than the old ones. With that in mind, I cut back the time to about 4 hours and had a moist, flavorful chicken. The cooking juices would make a flavorful gravy or base to soup."
"I plan to make this recipe this week but I like using chicken thighs.for their flavor and moistness. I will let you know how it turns out. I did make this recipe with chicken thighs and it turned out great. I floured and browned the thighs so the sauce had some body to it. I cooked it on the stove in my dutch kettle slowly since my crock pot is too large for the four thighs I cooked. I change my rating to 4 stars."
"This was terrible. Sorry but it had hardly any flavor and was not moist in my opinion."
"Most flavorful chicken and moist. I look forward to making this dish again."
"BI am a good cook and tried this recipe today for supper tonight. It was terrible. Cooked it just like it said for 5 hrs. And neither my husband and I did not like it. Too dry. Juice made a good tasting gravy . Would not make it again."
"SO good! I added spinach, mushrooms, and a little extra lemon juice and garlic the second time I made it, then served it over pasta...AMAZING! This is definitely going on regular rotation in my house!"
"This recipe was a big hit! It was easy to put together and very flavorful and tender. This one will be going on the "heavy rotation" at my house."
"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!"
"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."
"We found this recipe to be too lemony."
"I'd do this again. it's great!"
"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!"
"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."
"Great recipe. My family loved it."
"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."
"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!"
"Very tasty. I used boneless chicken breasts and I did skip the garlic since we are not real fond of it. This was so easy to prepare This recipe is a keeper"
"i double the ingreds poured over chix and serve with it. delic and very tender!"
"This recipe is excellent. I have made it several times and love how the chicken is so juicy and tender."
"I browned the garlic just a little before adding the liquids to the skillet - also used thighs - yumm"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.