ULTIMATE SLOW COOKER LEMON CHICKEN THIGHS
This is our favorite slow cooker chicken recipe! See how we make ultra tender lemon chicken in our slow cooker with a lemony chicken gravy. So delicious and thanks to a crock pot, most of the time for this recipe is hands-off! We make a simple lemony gravy for the chicken. This happens in the same skillet the chicken is browned in before being added to the slow cooker and saved for when the chicken is done cooking. At the end of cooking, there will be just over 2 cups of chicken broth in the bottom of the slow cooker - some of this is rendered fat, which we prefer to remove. After skimming most of the fat from the broth, you are left with a flavorful chicken broth. For serving, combine this broth with the lemon gravy. It's delicious. Add as many chicken pieces (thighs or breast) that will fit in one layer at the bottom of your slow cooker. They can be quite snug - as they cook, they reduce in size.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 6h5m
Yield Makes 6 to 8 chicken thighs
Number Of Ingredients 10
Steps:
- Make rub for chicken. Combine mustard, 1 teaspoon of the lemon zest, oregano, thyme, 1/4 teaspoon of salt and 2 teaspoons of the olive oil in a small bowl. Use fingers or a brush to coat chicken on both sides with the mustard rub.
- In another bowl or measuring jug, combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside. Note: Both the chicken and lemon-chicken stock mixture can be prepared up to one day in advance. Cover both and keep in the refrigerator.
- Heat remaining teaspoon of oil in a large oven-safe skillet or frying pan over medium heat. Add the chicken, skin-side down, and cook 3 to 5 minutes or until the skin has turned golden brown and some fat has rendered.
- Transfer the browned chicken to a slow cooker and arrange in one layer with the skin facing up. Cover with lid then cook on LOW for 5 to 6 hours or until the chicken is cooked through. Save the skillet with drippings for making the sauce.
- Remove all but 2 tablespoons of fat from the skillet used to brown the chicken. If there is not enough fat, add butter so that 2 tablespoons of fat are in the pan.
- Place over medium heat until hot then whisk in the flour. Continue to whisk until the flour and fat turn into a smooth paste and look medium blonde in color; about 1 minute. Pour in the lemon juice-stock mixture and whisk until smooth.
- Bring the sauce to a low simmer. As it simmers, it thickens and becomes glossy. Transfer to a jar or measuring jug and refrigerate for when the chicken is cooked.
- When the chicken is done, it will be sitting in an inch or so of cooking liquid and rendered fat. Transfer the chicken to a plate then skim as much fat from the liquid as possible. There should be almost 2 cups of liquid left in the slow cooker.
- Warm the lemon gravy made earlier then add the lemon gravy to the slow cooker and stir until blended. Place the chicken thighs back into the slow cooker for serving or serve with the gravy drizzled on top.
Nutrition Facts : ServingSize 1 thigh, Calories 252, Protein 23 g, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 133 mg, Sodium 313 mg
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
HONEY LEMON CHICKEN IN CROCK POT
This is so good.I got this recipe from a TV show.My family love it.
Provided by ALEKSANDRA B.
Categories Chicken
Time 6h15m
Number Of Ingredients 9
Steps:
- 1. Season chicken with salt and pepper, and fry until skin is light brown.
- 2. In a slow cooker put potatoes, onion,garlic,thyme and lemon slices.Season with salt and pepper.
- 3. Lay the chicken on top of the vegetables and drizzle witch honey.Add chicken stock.
- 4. Cover with a lid and cook on high for 4 hours or on low for 6-8 hours.Enjoy.
CROCK POT LEMON HONEY CHICKEN
Make and share this Crock Pot Lemon Honey Chicken recipe from Food.com.
Provided by GeeWhiz
Categories Whole Chicken
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Pierce lemon with fork then place in chicken cavity.
- Place chicken in slow cooker/crock pot.
- Combine orange juice and honey then pour over chicken.
- Cook on Low 8 hours.
- Using tongs remove the lemon and squeeze over chicken.
- Carve chicken and serve.
Nutrition Facts : Calories 305.2, Fat 11.7, SaturatedFat 3.3, Cholesterol 53.5, Sodium 52.1, Carbohydrate 39.5, Fiber 0.6, Sugar 37.8, Protein 13.1
SLOW-COOKED LEMON CHICKEN
Garlic, oregano and lemon juice give spark to this memorable main dish. It's easy to fix-just brown the chicken in a skillet, then let the slow cooker do the work. I like to serve this dish to company. -Walter Powell, Wilmington, Delaware
Provided by Taste of Home
Categories Dinner
Time 5h35m
Yield 6 servings.
Number Of Ingredients 11
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.)
Nutrition Facts : Calories 336 calories, Fat 10g fat (4g saturated fat), Cholesterol 164mg cholesterol, Sodium 431mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 56g protein.
HONEY GINGER CHICKEN (CROCK POT)
I haven't tried this one yet, but I thought I would share it with you. I got this from a friend of the family.
Provided by Pepper Monkey
Categories Chicken Breast
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine melted butter, honey, lemon/lime juice and ground ginger in a bowl.
- Mix well.
- Place chicken in crock pot. Pour mixture over chicken and cook on low for 6 hours.
- Spoon mixture over chicken periodically to make sure it gets covered in the sauce.
CROCK POT LEMON CHICKEN WITH CARROTS
I love Crock pot recipes, and this one looks like a real winner! It's supposed to have a great sweet and sour flavor. I plan on trying this soon using boneless, skinless breasts. I found this on another website, and the serving size is an estimate.
Provided by Kree6528
Categories One Dish Meal
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place onions and carrots in bottom of 3-4 quart crock pot; top with chicken thighs.
- Combine remaining ingredients except for cornstarch and 3 Tbsp water in small bowl and blend well; pour into crock pot.
- Cover and cook on low for 8-9 hours until chicken is tender.
- Remove chicken from crock pot and shred, using two forks; return to crock pot.
- In small bowl, combine cornstarch and 3 Tbsp water and blend well; add to crock pot along with shredded chicken.
- Stir and cook on high for 15-20 minutes until liquid is thickened.
- Serve over hot cooked rice or couscous.
Nutrition Facts : Calories 325.4, Fat 4.3, SaturatedFat 1.1, Cholesterol 85.9, Sodium 604.7, Carbohydrate 51.4, Fiber 1.8, Sugar 42.2, Protein 21.4
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