Community Pick
Crock Pot Lemon Chicken
"OK, this is not a chicken you just dump into a crock pot with seasoning and expect to have a gourmet meal after 8 hours - this crock pot chicken is a labor of love and requires just a little bit of time. Believe me, you will be glad you took it."
photo by limeandspoontt
- Ready In:
- 8hrs 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 (3 lb) broiler-fryer chickens (whole or pieces)
- 1 teaspoon crumbled dry oregano
- 1⁄2 teaspoon crumbled dried rosemary
- 3 garlic cloves, minced
- 2 tablespoons butter
- 1⁄4 cup sherry wine or 1/4 cup chicken broth
- 1⁄4 cup lemon juice
- salt and pepper
directions
- Wash chicken; pat dry; season chicken generously with salt and pepper; sprinkle half of oregano, rosemary and garlic inside cavity of chicken; melt butter in frying pan and brown chicken; transfer to slow cooker or crock pot; sprinkle with remaining oregano, rosemary and garlic; add sherry to frying pan and stir to loosen brown bits; pour into slow cooker.
- Cover, cook on LOW (200 degrees) for 7 hours; add lemon juice and cook 1 more hour (total of 8); transfer chicken to cutting board; skim fat from juices and serve over chicken.
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Reviews
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I did not brown the chicken. Just dump everything into the crockpot. But it is still delicious. -
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. -
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. -
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. -
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!
see 31 more reviews
Tweaks
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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. -
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! -
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! -
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.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
