Crock Pot Lemon Tarragon Chicken Recipes

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SLOW-COOKED LEMON CHICKEN



Slow-Cooked Lemon Chicken image

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

Provided by Taste of Home

Categories     Dinner

Time 5h35m

Yield 6 servings.

Number Of Ingredients 11

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

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.)

Nutrition Facts : Calories 336 calories, Fat 10g fat (4g saturated fat), Cholesterol 164mg cholesterol, Sodium 431mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 56g protein.

SLOW COOKER LEMON GARLIC CHICKEN II



Slow Cooker Lemon Garlic Chicken II image

Seasoned, browned chicken breasts slow cooked with lemon juice, garlic, and chicken bouillon. A wonderful 'fix and forget' recipe that is easy and pleases just about everyone. Great served with rice or pasta, or even alone.

Provided by Carla Joy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h30m

Yield 6

Number Of Ingredients 10

1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
¼ cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley

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.

Nutrition Facts : Calories 192.3 calories, Carbohydrate 1.3 g, Cholesterol 88.2 mg, Fat 7 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 3.3 g, Sodium 347.6 mg, Sugar 0.3 g

SLOW COOKER LEMON GARLIC CHICKEN RECIPE BY TASTY



Slow Cooker Lemon Garlic Chicken Recipe by Tasty image

Here's what you need: chicken thighs, salt, pepper, dried oregano, dried rosemary, dried thyme, garlic, lemon, water, vegetable, chicken stock, cornflour

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

5 chicken thighs
salt, to taste
pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
6 cloves garlic
1 lemon, cut in half
¼ cup water
vegetable, to serve
1 cube chicken stock
1 tablespoon cornflour, with a little water

Steps:

  • Place the chicken, salt, pepper, oregano, rosemary, and thyme into the slow cooker and mix together with your hands.
  • Add the garlic, lemon, and water.
  • Place the lid on and cook on high for 3 hours.
  • Remove the chicken, lemon, and garlic, and stir in the chicken stock and cornflour mix.
  • Stir until you reach your desired consistency for chicken gravy.
  • Pour the gravy over the chicken and serve with vegetables.
  • Enjoy!

Nutrition Facts : Calories 590 calories, Carbohydrate 30 grams, Fat 32 grams, Fiber 1 gram, Protein 40 grams, Sugar 5 grams

CROCK POT TARRAGON CHICKEN



Crock Pot Tarragon Chicken image

For ZWT8, A French Love Affair challenge. I am adapting Chocolatl's recipe#479544 to be made in the crock pot. My boneless thighs nearly disintegrated, lol. This would be good over pasta, rice or polenta! ------------------------------------------------------------------------------------------- **i increased the amount of flour as I needed to complete recipe **I increased seasonings corresponding to increased flour **I changed the frying chickens to thighs because thighs will be uniform in size & do well with long cooking. **I removed the skin but not necessarily the bone **I did NOT cut back on the liquid because I needed more flour **I changed margarine to butter **I made mushrooms optional ;) **I added an extra garlic clove & minced vs. chopped them

Provided by Elmotoo

Categories     Chicken

Time 6h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup flour
1 teaspoon pepper
1 teaspoon salt
2 teaspoons dried tarragon
8 chicken thighs (skin removed, with or without bone)
1/4 cup vegetable oil
1/4 cup butter
1/2 cup dry white wine (or more) or 1/2 cup chicken broth (or more)
1 lb mushroom, sliced (optional)
1 (14 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
2 garlic cloves, minced
fresh parsley, chopped

Steps:

  • Place flour, salt, pepper and tarragon in a large zippered bag.
  • Add chicken in batches and shake to coat.
  • Remove chicken and reserve flour mixture.
  • Heat oil and butter in a large skillet over medium-high heat.
  • Add chicken, in batches if necessary, and brown on all sides, about 5 minutes per side.
  • Place chicken in a crock pot.
  • Add flour to the fat and drippings in the pan.
  • Over medium-low heat, whisk in wine/broth until mixture is thick and smooth. (I used a cast iron skillet which gets hot & retains heat so for this step, I just shut it off) You may need more liquid to get a nice sauce.
  • Pour over chicken.
  • Add remaining ingredients.
  • Cover and cook on LOW until chicken is cooked through, about 6 hours for boneless chicken & 8 hours for bone-in chicken.
  • Sprinkle with parsley before serving.

Nutrition Facts : Calories 529.7, Fat 36.3, SaturatedFat 11.5, Cholesterol 125.6, Sodium 755.3, Carbohydrate 21.9, Fiber 2.1, Sugar 3.6, Protein 25.2

CROCK POT LEMON TARRAGON CHICKEN



Crock Pot Lemon Tarragon Chicken image

I really love a good roasted chicken seasoned with tarragon and chicken. So when I had a hanker for just such a dish but didn't want to heat up the oven and only had chicken breasts on hand this is what I came up with. This is so easy and so yummy. The whole family loved it!

Provided by Cuistot

Categories     Chicken Breast

Time 4h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

8 boneless skinless chicken breasts
1/4 of a preserved lemon, rind only
2 teaspoons garlic powder
1 tablespoon tarragon
1/4 cup white wine
8 ounces cream cheese
2 (10 1/2 ounce) cans cream of chicken soup
pasta, of choice

Steps:

  • Put chicken in crockpot and add garlic, tarragon and white wine.
  • Mince lemon rind and add to crock pot.
  • Cook on low 5-6 hrs or high 2-3 depending on the thickness of your breasts.
  • shred the chicken.
  • microwave the cream cheese until it's soften.
  • add cream cheese to soup mix well add to shredded chicken in crock pot.
  • Cook pasta to desired doneness and toss with sauce.

Nutrition Facts : Calories 305.2, Fat 15.7, SaturatedFat 7.8, Cholesterol 105.6, Sodium 649, Carbohydrate 7.1, Fiber 0.1, Sugar 0.7, Protein 31.4

TARRAGON CHICKEN WITH LEMON



Tarragon Chicken with Lemon image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
4 skinless chicken legs, skin removed (about 2 1/4 pounds)
Kosher salt
Freshly ground black pepper
2 tablespoons dry white vermouth
1 cup chicken broth, low-sodium canned, or homemade
1 teaspoon cold water, more if needed
1 teaspoon cornstarch
Finely grated zest of 1 lemon
2 teaspoons freshly squeezed lemon juice
3 tablespoons minced fresh tarragon leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.
  • Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.
  • In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.
  • Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.

Nutrition Facts : Calories 256 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 3 grams, Protein 35 grams

CREAMY TARRAGON CHICKEN



Creamy Tarragon Chicken image

Break out the slow cooker and start the week off on an easy note with this all-in-one recipe. A cup of chicken broth may be substituted for the water and chicken bouillon granules.

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 13

6 boneless skinless chicken breast halves (6 ounces each)
1 cup chopped onion
1 cup water
2 ounces prosciutto or deli ham, chopped
3 tablespoons quick-cooking tapioca
2 teaspoons chicken bouillon granules
2 teaspoons dried tarragon
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups frozen broccoli-cauliflower blend, thawed
1/2 cup half-and-half cream
1-1/2 cups uncooked orzo pasta

Steps:

  • In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until chicken juices run clear, 6-7 hours. , Stir vegetables and cream into the slow cooker. Cover and cook until vegetables are heated through, about 15 minutes longer. Meanwhile, cook orzo according to package directions. Serve with chicken and vegetables.

Nutrition Facts : Calories 459 calories, Fat 8g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 667mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 2g fiber), Protein 45g protein.

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