SLOW-COOKER LEMON PEPPER CHICKEN
Lemon and chicken is a flavor combination that truly never goes out of style. In this recipe, lemon juice and zest combine to create a luscious sauce that's simply irresistible as a coating for savory chicken thighs. Prep the ingredients and you can leave the slow cooker to perform its magic. When the cook time is up, serve this slow-cooker lemon chicken over a bed of rice or steamed veggies for a memorable meal you'll turn to time and again.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g
SLOW COOKER LEMON GARLIC CHICKEN RECIPE BY TASTY
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
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
SLOW COOKER LEMON GARLIC CHICKEN II
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
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
Steps:
- Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs.
Nutrition Facts : Calories 284 calorie, Fat 2 grams, SaturatedFat 0.5 grams, Carbohydrate 34 grams, Fiber 3 grams, Protein 33 grams
CROCK POT SWEET GARLIC CHICKEN
Another passed on from facebook!
Provided by Amanda W
Categories Chicken
Time 7h
Number Of Ingredients 10
Steps:
- 1. Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker.
- 2. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken
- 3. Cook on low for 6-8 hours or high for 4 hours.
- 4. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan.
- 5. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well.
- 6. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze.
- 7. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
- 8. Sprinkle red pepper flakes on top if desired. This can be served over rice, noodles or baked potato!
THE BEST EVER CROCK POT LEMON PEPPER CHICKEN
This chicken is my fiance's favorite. It is so easy to make and tastes delicious. I sometimes kick up the flavor by adding paprika, garlic powder and a little cayenne to the soup mix before pouring over chicken. Low fat soup and fat-free or low fat milk works great! You will not be disappointed.
Provided by Christina Chavez
Categories Chicken Breast
Time 6h15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle chicken with lemon pepper seasoning to taste on both sides.
- Brown (do not cook through) chicken on both sides in a pan coated with the spray Place chicken in crock pot coated with the spray.
- In a bowl, mix contents of soup can, water and milk until no longer separated Pour soup mixture over chicken.
- Add more milk or water to ensure liquid in crock pot covers chicken Cook chicken over low heat for 6 hours.
- To thicken sauce, place in small saucepan, add a cornstarch slurry, and bring to a boil. Serve chicken and sauce over hot cooked rice.
Nutrition Facts : Calories 461.6, Fat 18.1, SaturatedFat 6, Cholesterol 175.8, Sodium 1366.1, Carbohydrate 14.9, Sugar 0.8, Protein 56.6
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