Crock Pot Lemon Chicken Recipes Recipe For Stuffed

STUFFED CROCK POT CHICKEN

Steps:

• Spray your crock pot with cooking spray
• Sprinkle your chicken with salt and pepper
• Loosely stuff your chicken with your prepared stuffing
• Wrap your chicken tightly with aluminum foil and put it in your crock pot
• Make a packet from aluminum foil and place your extra stuffing in it, seal tight
• Place your stuffing packet on top of your wrapped chicken
• Cover and cook on low for 6-8 hours until a meat thermometer says the chicken is done
• Unwrap your chicken and place in a broiler safe dish
• Place in your broiler for 3-5 minutes, watching VERY closely, to crisp up the skin
• Serve with stuffing

SLOW COOKER LEMON GARLIC CHICKEN II

Steps:

• In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
• In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
• Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

SLOW-COOKED LEMON CHICKEN

Steps:

• 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. , 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. Serve with rice. (If desired, cooking juices may be thickened before serving.)

CROCK POT LEMON CHICKEN WITH CARROTS

Steps:

• Place onions and carrots in bottom of 3-4 quart crock pot; top with chicken thighs.
• Combine remaining ingredients except for cornstarch and 3 Tbsp water in small bowl and blend well; pour into crock pot.
• Cover and cook on low for 8-9 hours until chicken is tender.
• Remove chicken from crock pot and shred, using two forks; return to crock pot.
• In small bowl, combine cornstarch and 3 Tbsp water and blend well; add to crock pot along with shredded chicken.
• Stir and cook on high for 15-20 minutes until liquid is thickened.
• Serve over hot cooked rice or couscous.

SLOW COOKER LEMON CHICKEN

Steps:

• Rinse chicken well and pat dry; remove any excess fat. Place onion in the cavity and rub skin with butter. Place in the bottom of a slow cooker.
• Squeeze lemon juice over the chicken and sprinkle with parsley, salt, paprika, and thyme leaves. Cover and cook on Low until no longer pink in the center and juices run clear, 8 to 9 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

CROCK POT STUFFED CHICKEN ROLLS

Steps:

• Flatten chicken.
• Put ham and cheese on each slice.
• Roll up and secure with toothpick.
• Combine, flour, parmesan cheese, sage, paprika, salt and pepper.
• Coat chicken, chill for 1 hour.
• Heat oil and brown chicken rolls.
• Put in crock pot.
• Mix soup and broth, pour over chicken.
• Cover and cook on low for 4 hours.

CROCK POT LEMON GARLIC CHICKEN

Steps:

• Coat chicken breast pieces lightly in flour, shaking off excess, and place on a plate.
• Heat 2 -3 tbsp. oil in a large skillet over high heat. Get the pan nice and hot!
• Add in half the chicken pieces and brown on both sides (about 3 minutes per side).
• Season chicken with a bit of salt and pepper while it's in the pan.
• Take those pieces out, add in more oil if needed, and brown last batch of chicken.
• Put chicken into the crock pot.
• Sprinkle chicken with dry Italian dressing mix. Add in minced garlic.
• Then pour in chicken broth and lemon juice.
• Cover with lid and cook on low for about 3 to 3 1/2 hours.