Slow-Cooked Lemon Chicken Recipe
Slow-Cooked Lemon Chicken Recipe photo by Taste of Home

Slow-Cooked Lemon Chicken Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 5-1/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 5-1/4 hours
MAKES: 6 servings

Ingredients

  • 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

Directions

  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.
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.

Reviews for Slow-Cooked Lemon Chicken

AVERAGE RATING
   (34)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (6)
3 Star
 (2)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 10, 2014

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.

MY REVIEW
Reviewed May. 30, 2014 Edited Jun. 6, 2014

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.

MY REVIEW
Reviewed Apr. 19, 2014

This was terrible. Sorry but it had hardly any flavor and was not moist in my opinion.

MY REVIEW
Reviewed Mar. 31, 2014

Most flavorful chicken and moist. I look forward to making this dish again.

MY REVIEW
Reviewed Mar. 19, 2014

Great recipe! Made yesterday for lunch. Used boneless chicken breasts and reduced the sauce slightly to pour over the chicken. My husband isn't quite as fond of lemon but he still enjoyed the dish. Thank you for a wonderful recipe.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT