Show Subscription Form

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


  • 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.
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

5 Star
4 Star
3 Star
2 Star
1 Star
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 :
Reviewed Dec. 23, 2014

"Flavor was good, but meat wasn't tender."

Reviewed Aug. 18, 2014

"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!"

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."

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."

Reviewed Apr. 19, 2014

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

Loading Image