Crock Pot Lemon Chicken Recipe - Food.com (2024)

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photo by limeandspoontt

Reviews

1. I did not brown the chicken. Just dump everything into the crockpot. But it is still delicious.

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   cuppycakes

2. I made this using boneless chicken breasts and cooked it for 4 1/2 hours. The chicken was so moist and very tasty. I will definitely make this again. Thanks for a great recipe.

   JFitz

3. Very tasty sauce! We followed the recipe to a T and it was delicious. The quick sear on the stove gave the chicken that beautiful roasted look. Served with couscous and a salad. Thanks for sharing.

   8elbows

4. Wow! This is probably one of the best crock pot chicken recipes I have ever made! I used chicken breasts, and the juice of only one lemon (it was about 2 Tbsp of juice), and it turned out really well! I also only cooked a total of 6 hours and that was plenty. Thank you so much, I will make this again.

   Karabea

5. The smell of this cooking drove me nuts! I wanted to eat it for lunch but had to force myself to wait for dinner and DH. I do think I overcooked the chicken and parts were very dry....we used pieces and not a whole chicken and this could have contributed. Next time I will still use pieces but cook for a total of only 6 hours. I used sherry and it burned a little so next time I will probably use the broth. Really loved the flavor and am going to make for a family who is having a baby next week. Thanks!

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see 31 more reviews

Tweaks

1. This chicken was very tasty and moist. I used four large bone in breast halves and cut each into three pieces. Since I did not use a whole bird and the pieces were small; I only cooked them for 5 1/2 hours before adding the lemon juice. I used white wine instead of sherry, doubled the amount of garlic (we love it), and added about 1/3 cup of chicken stock that I had on hand. I served this with couscous, steamed broccoli and a fresh fruit plate. Thank you evelyn/athens, this made a lovely dinner. Update 3/23/07 The first time I made this I use an OLD 1970's "Harvest Gold" crock pot. DH bought me a new stainless slow cooker and this was the first recipe I made in it. I used 3 large bone in chicken breasts and this time I did not cut them up. I cooked them on low for 5 1/2 hours before adding the lemon juice, and they turned out dry. My new slow cooker cooks a lot quicker/hotter then my tired 30 year old one. I will probably use the whole chicken from now on. This recipe is so delicious, I'm salivating.

   JTsMom

2. This is a great chicken dish! The extra steps at the beginning made all the difference. I used split chicken breast and vegetable stock instead of chicken broth, since that is what I had, and it turned out perfect. I used the leftovers for chicken salad! Thanks!

   Svlange

3. This was really, really good! I used boneless, skinless breasts instead of a whole fryer, and thought I had rosemary, but when I went to make this, realized I didn't. So, I substituted italian seasoning for the oregano and rosemeary and used lots of garlic! Since I was using breasts, I probably should have gone with a shorter cooking time--they were literally falling to pieces when I took them out. But wow, were they ever good! Thanks!

   Lydias Mama

4. Absolutely delicious. And beautiful. For my first night having guests to dinner at my apartment, this was a lovely centerpiece to the meal. It looked beautiful, smelled heavenly and it was delicious. I used chicken breasts instead of a whole chicken and it was great. I arranged the pieces on a plate with a few slices of lemon and poured just a small portion of the sauce over the breasts. Yum. And, while it required a little more effort than the typical dump it in and go crockpot recipe, it really wasn't difficult at all and well worth the few extra minutes.

   Anna Volat

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