Slow Cooker Lemon Pepper Chicken With Asparagus Recipes

LEMON PEPPER CHICKEN AND ASPARAGUS

Steps:

• Add lemon pepper, garlic powder, onion powder, paprika and salt to a large bowl and whisk together with 1 tablespoon olive oil and 1 tablespoon lemon juice. Add chicken and evenly coat, massaging spices into chicken. Let sit at room temperature 15-30 minutes, time permitting (you can prep your garlic, asparagus, etc. at this time).
• Melt one tablespoon Brummel and Brown® Original Spread with one tablespoon olive oil in a large skillet over medium high heat. Add chicken and cook for 3-4 minutes until golden. Flip chicken over and add garlic and 2 tablespoons Brummel and Brown® Original Spread to the middle of the pan and sauté 30 seconds. Reduce heat to medium and stir in chicken broth, lemon juice, oregano, parsley and thyme.
• Spoon sauce over chicken a few times, cover chicken, and cook an additional 3-5 minutes (depending on thickness) or until chicken is cooked through/registers 165 degrees F. Remove chicken to a plate and tent with foil.
• Add the asparagus to the pan with the remaining sauce and sauté until crisp tender, 3-4 minutes. Add chicken back to the pan along with any accumulated juices and warm for a minute. Serve with rice, potatoes, pasta, etc.

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.

EASY SLOW COOKER CHICKEN AND ASPARAGUS

Steps:

• Cut the chicken breasts into chunks, and place them in the slow cooker.
• In a bowl, combine the chicken stock, cream of onion soup, tarragon, and lemon pepper seasoning. Stir to blend. Pour the mixture over the chicken.
• Cover and cook for about 4 to 6 hours on low. The chicken should be tender and thoroughly cooked. Taste and add salt and pepper, as needed.
• Cut the asparagus into 1-inch lengths and add it to the chicken.
• In a small bowl, combine the cornstarch and cold water; stir until the mixture is smooth.
• Add the cornstarch mixture to the pot and stir gently.
• Turn the slow cooker to high, and continue cooking for about 10 to 15 minutes longer, or until the asparagus is tender and the liquids have thickened.
• Serve hot with noodles or rice. Garnish with toasted almonds, breadcrumbs, or Parmesan cheese as desired.

SLOW COOKER LEMON PEPPER CHICKEN WITH ASPARAGUS

Steps:

• Place chicken in crock
• Drizzle with 1 tablespoon olive oil
• Sprinkle with thyme and half of the salt
• Slice lemon and place over chicken
• Top with asparagus
• Drizzle with 1 teaspoon olive oil
• Sprinkle with remaining salt and lemon pepper seasoning

SLOW COOKER LEMON PEPPER CHICKEN

Steps:

• Rinse chicken, pat dry with paper towels, and use your fingers to loosen the skin over the breast and thighs.
• Stir butter and lemon pepper in a small bowl and insert seasoned butter beneath the loosened skin using a teaspoon. Push butter from spoon using the skin. Place lemon slice and garlic cloves into the chicken cavity.
• Place chicken into a slow cooker. Rub skin with olive oil and sprinkle seasoned salt, thyme, and cracked black pepper over the bird.
• Cook on High for 3 hours; reduce heat to Low and cook until chicken is very tender and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 160 degrees F (70 degrees C), 2 to 3 more hours. If desired, cook bird on Low setting 6 to 8 hours.

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.)

SLOW COOKER LEMON PEPPER CHICKEN

Steps:

• Lightly grease slow cooker with non stick cooking spray.
• Place the quartered potatoes in the bottom of the slow cooker. Pour diced tomatoes over the top.
• Add in baby carrots and sliced onion pieces.
• In a medium bowl combine the flour, garlic powder, paprika, lemon pepper, salt, and olive oil.
• Rub each chicken piece with the spice mixture and place in the slow cooker.
• Cook on low setting for 6-7 hours.