HERBED LEMON CHICKEN IN A CROCK POT / SLOW COOKER
This is a lemon herb garlic chicken dish which is made in a slow cooker to contain it's natural flavours. When we served it the meat fell away from the bone. If you wish to increase the celery and carrot you may do so without dramatically change the flavour of the dish. I normally remove the skin off the drumstick, which I recommended with this dish but feel free to leave it on. Everyone enjoyed it in our house hold, hope you will enjoy it.
Provided by Chef floWer
Categories One Dish Meal
Time 6h21m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a hot non-stick pan, add butter and melt.
- Add chicken drumstick and brown or seal chicken.
- Place celery & carrot on base of crock pot/slow cooker.
- Add brown chicken drumstick into the crock pot/slow cooker, making sure the chicken drumstick are not sitting on top of each other (must be laying side by side). Pour left over juices in the pan into the crock pot/slow cooker.
- Pour chicken stock and lemon juice on top of drumstick.
- Sprinkle onions, garlic, parsley, oregano, salt and black pepper on top of the chicken drumstick.
- Cover and cook on 'Low' setting for 6-8 hours. (Depending on you crock pot/slow cooker, mine tenders to cook quickly even on the slower setting).
- Serve with juices on rice or with crusty bread.
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 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 ROASTED GARLIC CHICKEN
Provided by Pam - For the Love of Cooking / Adapted from Food Network
Categories Main
Time 3h10m
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees.
- Rinse the chicken and pat it dry with paper towels.
- Rub the skin of the chicken all over with one of the garlic heads.
- Season the cavity with sea salt and freshly cracked pepper, to taste.
- Place the garlic head in the cavity (that you just rubbed over the chicken).
- Place half a lemon and an onion wedge in the cavity.
- Drizzle some olive oil over the chicken and rub it evenly over the entire bird.
- Season the whole bird with sea salt and freshly cracked pepper, to taste.
- Place the remaining garlic heads in a large Dutch oven along with the remaining onion wedges and the other lemon half cut into wedges.
- Place the chicken on top of the veggies in the Dutch oven.
- Pour one cup of chicken broth into the bottom of the Dutch oven.
- Place into the oven and roast, basting every 30 minutes, for the first 2 hours.
- Stop basting and continue roasting for another 30-60 minutes, or until the chicken is cooked through and the juices run clear. The inner thigh temperature should be 165-170 degrees.
- Remove from the oven and allow to rest for 15 minutes.
- While the chicken is resting, pour the pan juices into a small saucepan over medium heat. Simmer for 7-10 minutes or until it thickens.
- Taste and season with sea salt and freshly cracked pepper, to taste.
- Serve the chicken with the roasted garlic bulbs and the pan sauce. Enjoy.
LEMON GARLIC SLOW COOKER ROAST CHICKEN
Recipe video above. This is a quick and easy yet amazing way to cook a whole chicken in the slow cooker - it's a slow cooker "roast chicken"! It's so moist and juicy inside, like it's been brined or marinated. VERY forgiving recipe!
Provided by Nagi | RecipeTin Eats
Categories Chicken Slow Cooker
Time 18m
Number Of Ingredients 11
Steps:
- Rub - Mix Rub ingredients. should be fairly thick and sludgy. Adjust with extra oil if too thick.
- Loosen Skin: Use upside spoon to loosen skin of chicken (see video). Spoon most of the Rub under the skin, leaving about 1 tbsp mostly oil for the skin. Use hands or spoon on skin to spread the paste - doesn't need to be perfect.
- Stuff used lemon inside the chicken.
- Put rack inside slow cooker (Note 3), place chicken on top. Spread with remaining sludge, sprinkle with a pinch of salt and pepper.
- Slow cook 5 hours on low or 3 hours on high, or until juices run clear or internal temperature is 75C / 165F using a meat thermometer. (Note 4 for other cook methods)
- Brown skin: Remove chicken from slow cooker, drizzle with a bit of extra oil. Grill/broil on medium high for 5 to 10 minutes to brown the skin (~25cm /10" from heat source). Or oven 240C/450F for 10 min.
- Spoon over pan juices, then serve with Lemon Sauce! (No need to rest chicken)
Nutrition Facts : ServingSize 263 g, Calories 478 kcal, Protein 35 g, Fat 35 g, SaturatedFat 9 g, Cholesterol 144 mg, Sodium 484 mg
SLOW-ROASTED GARLIC CHICKEN
Provided by Aida Mollenkamp
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 375 degrees F and arrange a rack in the middle.
- Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.
- Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.
- Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.
- Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.
LEMON GARLIC SLOW COOK CHICKEN RECIPE BY TASTY
Here's what you need: whole chicken, lemons, garlic, fresh rosemary, salt, pepper
Provided by Tasty
Categories Dinner
Yield 5 servings
Number Of Ingredients 6
Steps:
- Remove any giblets etc. from the cavity of the chicken, sometimes in a small bag.
- Stuff chicken with 1 sprig of rosemary, 1 lemon (quartered) and 4 cloves garlic.
- Season all sides of the chicken with salt and pepper.
- Remove both ends of a lemon, cut in half to create very thick slices.
- Line the bottom of the slow cooker with 4 lemon slices, 4 whole garlic cloves and a sprig of rosemary.
- Put the chicken in the slow cooker.
- Cut 2 garlic cloves in half and put all four pieces on top of the chicken along with the 2 remaining lemon slices.
- Garnish with 1-2 more sprigs of rosemary. Put the lid on the slow cooker and set to high for 4 hours.
- Place cooked chicken under the grill (broil) for 10 minutes to crisp the skin (optional).
- Allow chicken to rest for 10 minutes before carving and serving. Leftover juices in the slow cooker are mostly lemon juice with a bit of chicken fat and can be used sparingly as a strongly flavoured sauce.
- Enjoy!
Nutrition Facts : Calories 460 calories, Carbohydrate 10 grams, Fat 30 grams, Fiber 3 grams, Protein 35 grams, Sugar 2 grams
SLOW-ROASTED GARLIC & LEMON CHICKEN
I cannot claim this recipe as my own. Its actually a Nigella Lawson recipe (thanks Lifestyle Channel in Australia!!!). It is a super easy and extremely tasty one-pot recipe. I make it summer and winter, but I can see why it is good for summer due to the lightness of the dish. Perfect with either the full contingency of roast veg or equally with a nice light salad, cold or warm.
Provided by ozzygirl
Categories One Dish Meal
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 160ºC.
- Put the chicken pieces into a roasting tin and add garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later.
- Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
- Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifying low heat, for 2 hours.
- Remove the foil from the roasting tin, and turn up the oven to 200ºC and cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.
- Serve straight from the roasting tin to plate.
SLOW COOKER CREAMY LEMON CHICKEN
Slow Cooker Creamy Lemon Chicken with butter, garlic and lemon coating tender chicken breasts in a creamy sauce. Even great as a pasta topping!
Provided by Sabrina Snyder
Categories Main Course
Time 5h10m
Number Of Ingredients 10
Steps:
- In a large cast iron skillet add 1 tablespoon of butter to melt on medium high heat.
- Add the kosher salt, black pepper and Italian seasoning to the chicken and add it to the pan.
- Cook on each side for 4-6 minutes.
- Add the chicken to your slow cooker.
- Cover with lemon juice, lemon zest, garlic and the rest of the butter in pieces (I added the lemons in the before picture just for reference. Don't cook the lemons in the slow cooker).
- Cook on low for 4 hours or on high for 2 hours.
- In a large measuring cup add the half and half, cornstarch and chicken base and whisk well.
- Add the liquid, mix, and cook an additional hour on high.
Nutrition Facts : ServingSize 1 g, Calories 465 kcal, Carbohydrate 8 g, Protein 50 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 198 mg, Sodium 756 mg, Fiber 1 g, Sugar 1 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
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SLOW ROASTED CHICKEN WITH LEMON, HERBS AND GARLIC - …
From slowthecookdown.com
4.5/5 (2)Total Time 3 hrs 30 minsCategory Main CourseCalories 590 per serving
- Let the chicken get up to room temp before you start and gently pat off any excess moisture with kitchen paper. Pre heat the oven to 300F / 150ºc.
- In a bowl, mix 50g of softened butter with the zest of two lemons, 1 garlic clove and the leaves from a couple of sprigs of thyme and 3-4 chopped sage leaves. Leave to one side.
- Put a couple of good pinches of salt and cracked black pepper into the cavity of the chicken. Take a lemon and stab it a few times with a fork. Pop the lemon, most of the sage, 8 sprigs of time and 4 garlic cloves (the cloves don't need to be pealed, just lightly bashed) into the cavity.
- Using a spoon, gently lift the skin away from the breasts. Be careful you don't pierce the skin. Take the butter mixture and spoon this between the gap you have created between the skin and the breast. use your hands to push this as far down the chicken as you can. Spread any left over butter mixture of the top of the chicken.
SLOW-ROASTED GARLIC AND LEMON CHICKEN - COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- Put the chicken pieces into a roasting pan and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin-side up.
- Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavor-intensifyingly low heat, for 2 hours.
- Remove the foil from the roasting pan, and turn up the oven to 400°F. Cook the uncovered chicken for another 30–45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelize at the edges.
SLOW COOKER LEMON-GARLIC CHICKEN - MAGIC SKILLET
From magicskillet.com
Cuisine CanadianCategory ChickenServings 4Total Time 5 hrs 10 mins
- In a small bowl, combine dried oregano, garlic, seasoned salt, and black pepper. Mix well and rub chicken breasts with oregano mixture.
- Heat unsalted butter in a large nonstick skillet. Brown rubbed chicken breast halves in hot butter. Using a slotted spoon, transfer to slow cooker.
- Pour water, lemon juice and bouillon granules in the same skillet. Bring to a boil over high heat, loosening browned bits from skillet. Pour boiled lemon mixture over chicken.
- Cover slow cooker and cook on low-heat setting for 4-5 hours. Add parsley and baste the chicken. Cover slow cooker and cook on high-heat setting for a further 15-30 minutes, or until chicken breasts are tender.
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- Place the chicken, salt, pepper, oregano, rosemary, and thyme into the slow cooker and mix together with your hands.
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From realsimple.com
5/5 (44)Calories 483 per serving
- Preheat oven to 300°F. Combine salt, rosemary, oregano, 1½ teaspoons lemon zest, and pepper in a small bowl. Place chicken on a rimmed baking sheet and rub all over with oil. Season with herb mixture, inside and out. Halve lemon and place inside cavity.
- Roast until chicken is pull-apart tender (grab a leg and wiggle it; it should easily come away from the bird), 2½ to 3 hours.
LEMON AND GARLIC ROAST CHICKEN RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category ChickenServings 1
- Preheat the oven to 350°. On a work surface, mince the garlic with 1 teaspoon of kosher salt. Transfer the garlic to a small bowl and whisk in the lemon juice, rosemary, sweet paprika, cumin, hot paprika and 1/2 teaspoon pepper. Whisk in the olive oil.
- Using your fingers, gently loosen the skin from the chicken breasts, thighs and drumsticks; try not to tear the skin. Season the cavity of the chicken with salt and pepper and put the chicken in a roasting pan. Using a small spoon, pour all but 1 tablespoon of the seasoning mixture under the skin of the chicken, rubbing it into the breasts, thighs and drumsticks. Rub the butter under the skin of the breast meat. Rub the remaining 1 tablespoon of the seasoned oil all over the chicken and season it with salt. Put the reserved lemon halves in the cavity of the chicken and tie the legs together with twine.
- Roast the chicken for about 1 1/2 hours, or until the juices from the cavity run clear and the chicken is browned and crisp. Let the chicken rest in the roasting pan for 15 minutes.
- Tilt the chicken to drain the juices from the cavity into the pan; transfer the chicken to a carving board. Pour the pan juices into a bowl and skim the fat from the surface. Strain the juices into a small saucepan and keep warm over low heat. Carve the chicken and serve with the pan juices.
SLOW COOKER LEMON GARLIC CHICKEN RECIPE: POULTRY RECIPES ...
From webmd.com
Servings 6Estimated Reading Time 1 minCategory DinnerCalories 190 per serving
- In a small bowl, mix oregano, salt, and black pepper together, then sprinkle the mixture evenly over the chicken pieces.
- Add canola oil to a large, nonstick skillet and start heating over medium heat. When hot, add chicken pieces and brown on both sides (about 3 minutes per side).
- Place chicken pieces in slow cooker. Add water, lemon juice, garlic, and chicken broth powder to the skillet, and bring the mixture to a gentle boil. Pour the lemon juice over the chicken in the slow cooker and cover with lid.
- Cook on HIGH for 3 hours or LOW for about 6 hours. Sprinkle the parsley on top of the chicken about 15-30 minutes before the end of the cooking time.
LEMON GARLIC ROAST CHICKEN IN SLOW COOKER – KETO FRIENDLY
From ketodietrecipe.com
Servings 263Calories 478 per serving
- Use an upside spoon to loosen the skin of the chicken. Spoon most of the rub ingredients under the skin and 1 tbsp of oil for the skin. Use a dessert spoon or hand to spread the paste inside the skin.
- Place the rack inside the slow cooker and chicken on top of the rack. Spread the remaining sludge, sprinkle salt and pepper.
SLOW COOKER SHREDDED LEMON GARLIC CHICKEN - BECOMINGNESS
From becomingness.com
4.3/5 (3)Total Time 4 hrs 15 minsCategory ChickenCalories 331 per serving
- Mix the dried oregano, salt and pepper in a small bowl. Rub the chicken breast with the mixture.
- Heat the coconut oil (or butter) in large skillet over medium-high heat and brown the chicken breast for a few minutes on both sides. Transfer to the slow cooker.
- In the same skillet on medium heat, add the minced garlic and cook for 10 seconds. Then, add the chicken stock and lemon juice, bring to the boil and cook for 3 minutes.
- Then, pour the mixture over the chicken. Cover the slow cooker and cook on low for 4-5 hours or until the chicken is cooked through and easily comes apart.
LEMON AND GARLIC BAKED CHICKEN THIGHS - FOOD & WINE
From foodandwine.com
5/5 Category Chicken
- Preheat oven to 425°F. Pat chicken thighs dry with paper towels; set aside. Cut lemon in half lengthwise, then into thirds crosswise; discard seeds. Finely grate 4 garlic cloves on a Microplane grater.
- Arrange lemon slices, grated garlic, remaining 12 garlic cloves, and half of thyme sprigs in a single layer in a 13- x 9-inch baking dish; toss briefly to disperse the grated garlic. Place chicken thighs over lemon mixture, skin side up, in a single layer. Drizzle chicken thighs with olive oil, and season evenly with 1 teaspoon salt and the pepper.
- Bake until chicken skin is a deep golden brown and a thermometer inserted into thickest part registers 165°F, about 1 hour. Transfer chicken to a serving platter, reserving lemon mixture in the baking dish.
- Remove lemon pieces from baking dish and discard. Pour remaining drippings, including garlic cloves and thyme sprigs, into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30-40 seconds. Add honey and remaining 1/4 teaspoon salt to sauce mixture and stir to combine, adding more salt or honey as desired.
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