Easy Crock Pot Lemon Chicken Recipes

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.)

CROCKPOT LEMON CHICKEN RECIPE

Steps:

• Cut the tops and bottoms off of the garlic heads and lemons. Cut the lemons in half. Place the garlic and lemons in the bottom of the crockpot insert.
• Combine the salt, pepper, and oregano in a small bowl. Season both sides of each chicken breast with the seasoned salt mixture.
• Melt the butter in a large skillet over medium high heat. Place the chicken breasts in the skillet to brown, 5 minutes per side.
• Transfer the browned chicken to the crockpot and place on top of the garlic and lemons.
• In a pot, whisk the chicken broth, lemon juice, and bouillon together. Pour over the chicken in the crockpot.
• Place thyme sprigs on top of the chicken.
• Cover the crockpot and cook on high for 3 hours or low for 6 hours. Remove the thyme springs, garnish with fresh parsley, and serve hot.

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).

LEMON GARLIC SLOW COOK CHICKEN RECIPE BY TASTY

Steps:

• Remove any giblets etc. from the cavity of the chicken, sometimes in a small bag.
• Stuff chicken with 1 sprig of rosemary, 1 lemon (quartered) and 4 cloves garlic.
• Season all sides of the chicken with salt and pepper.
• Remove both ends of a lemon, cut in half to create very thick slices.
• Line the bottom of the slow cooker with 4 lemon slices, 4 whole garlic cloves and a sprig of rosemary.
• Put the chicken in the slow cooker.
• Cut 2 garlic cloves in half and put all four pieces on top of the chicken along with the 2 remaining lemon slices.
• Garnish with 1-2 more sprigs of rosemary. Put the lid on the slow cooker and set to high for 4 hours.
• Place cooked chicken under the grill (broil) for 10 minutes to crisp the skin (optional).
• Allow chicken to rest for 10 minutes before carving and serving. Leftover juices in the slow cooker are mostly lemon juice with a bit of chicken fat and can be used sparingly as a strongly flavoured sauce.
• Enjoy!

CROCK POT LEMON CHICKEN

Steps:

• Wash chicken; pat dry; season chicken generously with salt and pepper; sprinkle half of oregano, rosemary and garlic inside cavity of chicken; melt butter in frying pan and brown chicken; transfer to slow cooker or crock pot; sprinkle with remaining oregano, rosemary and garlic; add sherry to frying pan and stir to loosen brown bits; pour into slow cooker.
• Cover, cook on LOW (200 degrees) for 7 hours; add lemon juice and cook 1 more hour (total of 8); transfer chicken to cutting board; skim fat from juices and serve over chicken.

SLOW COOKER CREAMY LEMON CHICKEN RECIPE

Steps:

• In a small bowl, mix together 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 sprayed with non-stick cooking spray.
• In the same skillet (don't rinse it out - everything that is left in that pan will add flavor!), mix the chicken broth, lemon juice, and garlic. Bring the mixture to boil. Pour over the chicken in the slow cooker. Add the lemon zest and diced onion on top of the chicken.
• Cover and cook on high for 2-3 hours or low for 5-6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
• About 15 minutes before you're ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crock pot and whisk until smooth. Let cook on high heat for 15 minutes so that it can thicken up. If you want to make the sauce thicker, mix together 1 teaspoon cornstarch with 1 teaspoon cold water and whisk into sauce.
• Serve over cooked pasta.

CROCK POT LOW CALORIE LEMON CHICKEN

Steps:

• Coat the chicken with lemon-pepper seasoning.
• Coat a medium-sized non-stick pan with oil and warm over a medium-high heat.
• Add the chicken and cook, turning once, for 5 minutes, or until browned on both sides.
• Place the chicken in a crock pot and add the vegetables.
• In a medium bowl, combine the soup, half a can of water, the rosemary and the mixed Italian herbs.
• Pour this mixture over the vegetables and chicken.
• Cover and cook on low for 8 hours, or on high for 4 hours.

SLOW-COOKER LEMON PEPPER CHICKEN

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray.
• In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1/2 teaspoon of the lemon pepper and the salt. Place half of the chicken thighs skin-side down in skillet; cook 4 to 5 minutes or until skin is golden brown and chicken releases easily from surface. Turn chicken over; cook 2 minutes. Repeat for remaining chicken.
• Layer chicken thighs, skin-side up, inside slow cooker; sprinkle with garlic. In 2-cup measuring cup, mix chicken broth, lemon peel, lemon juice and remaining 1/2 teaspoon lemon pepper; pour over chicken thighs. Cover and cook on Low heat setting 3 to 3 1/2 hours or until chicken is tender (at least 165°F).
• Remove chicken to serving platter; cover and keep warm. In small bowl, mix water and cornstarch; beat with whisk into cooking juices in slow cooker. Cover and cook on High heat setting 20 to 30 minutes or until slightly thickened and bubbly around edges. Stir in remaining 2 tablespoons butter. Serve sauce with chicken and cooked rice.

SLOW COOKER LEMON GARLIC CHICKEN RECIPE BY TASTY

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!