Slow Cooker Meyer Lemon Chicken Recipes

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

Ingredients

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

CREAMY LEMON CHICKEN RECIPE BY TASTY

Creamy Lemon Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, flour, butter, olive oil, chicken stock, heavy cream, salt, pepper, lemon, lemon, fresh parsley

Provided by Alix Traeger

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
1 cup flour
1 ½ tablespoons butter
1 tablespoon olive oil
1 ¼ cups chicken stock
1 cup heavy cream
1 teaspoon salt
1 teaspoon pepper
1 lemon, juiced
1 lemon, sliced
fresh parsley, for garnish

Steps:

On a cutting board, cut the chicken breasts in half, widthwise.
Lay chicken flat and season both sides with salt and pepper.
Gently coat the chicken pieces in the flour, shaking off any excess.
Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
Remove the chicken from the skillet and set aside.
Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
Add the rest of the stock and the cream and stir.
Season with salt and pepper, and add the lemon juice.
Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
Spoon the sauce over the chicken.
Remove from heat. Sauce will thicken as it cools.
Serve with parsley and extra sauce.
Enjoy!

Nutrition Facts : Calories 730 calories, Carbohydrate 49 grams, Fat 49 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams

SLOW COOKER MEYER LEMON CHICKEN

SLOW COOKER MEYER LEMON CHICKEN image

Categories Soup/Stew Chicken

Yield 6 people

Number Of Ingredients 17

Ingredients

2 leeks, white parts only, sliced
3 cloves garlic, minced
1 large yellow onion, chopped
2 carrots, sliced
8 oz cremini mushrooms, halved
2 medium fennel bulbs, trimmed and quartered
1.5 pounds boneless, skinless chicken thighs
1/2 cup chicken broth
1/2 cup white wine
1 Tbsp fresh rosemary, finely minced
2 Meyer lemons, quartered
Salt and pepper
2 Tbsp butter
1/2 tsp ground coriander
1/4 tsp garlic salt
3/4 cup panko breadcrumbs
Egg noodles, cooked, to serve

Steps:

In slow cooker, combine leeks, garlic, onion, carrots, mushrooms, fennel, chicken thighs, broth, wine, rosemary, lemons, 1/2 tsp salt, 1/2 tsp pepper. Cook for 7-8 hours on low or 4-5 hours on high heat. In small skillet over med heat, melt the butter, add coriander, garlic salt, and pinch of pepper. Stir in breadcrumbs and cook for 2-3 minutes. When chicken is done, remove and discard lemons. Serve over egg noodles. Top with breadcrumbs.

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