12 Reviews

Very flavorful dish that turned out quite dry after 5 hours on low setting in crock pot. Next time around I will definitely increase liquid from the recommended 1/4 cup to at least 3/4 cup.

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rsarahl August 25, 2002

I cut the recipe back to 2 breasts, made the whole portion of sauce. Perhaps cutting the recipe back caused the chicken to be very dry. After reading all the reviews I only cooked it for 4 hours on low but still very dry. Even though I followed the recipe for the liquid amounts the lemon for some reason did not come through.

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Bergy September 25, 2008

Yummo, full of flavor and the meat was very tender! I did use 1/2 cup of stock rather than the granules & water because I thought 1/4 cup may have been too little. I think 1/2 cup turned out to be about the minimum to keep it moist because not much liquid came out of the chicken breast. In fact next time I think I'll use 1 cup so a little sauce is left for the rice, it would go really well over the top.

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Peter J March 08, 2007

I absolutely received raves when I made this dish. I added more garlic than called for, but if you like garlic, you can never have enough. I used low sodium chicken boullion granules as i have to watch my sodium intake.

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Pat Peper October 05, 2003

This is a solid meal, but nothing exceptional; it was a nice work-week dinner but won't become a regular rotation for us. I did make slight modifications. I put a layer of coursely chopped onion in the bottom of the crock pot and used 1.5 cups of chicken broth instead of water and boulion. I also used a whole crock pot chicken and rubbed it down with the minced garlic and spices and used 2 fresh lemons squeezing out the juice then tossing in the crock pot with the chicken and onions to cook for the afternoon. 6 hours later it was falling off the bone moist & tender. I thickened the juices in the crock pot and poured over the chicken and rice.

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Dr.JenLeddy July 12, 2012

I love this recipe! I usually add more lemon and more garlic. I also add a bit more water to make a sauce and serve it over rice. Very yummy!

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beccsterjoy June 28, 2009

Really good chicken! I followed the ingredients exactly. But, I prepared the crockpot the night before & then had my husband plug it in before leaving for work at lunchtime. It cooked for 5 hours on low & was melt-in-your mouth perfect. I found that the lemon flavour was dominant - would have liked the garlic to come through a little stronger. I thought the chicken looked really fancy, too!

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Debbb November 12, 2008

We loved this lemon chicken and I will be making it again! Nice and garlicy/lemony!! and not at all dry, nice and moist, I just cooked it for 2.5 hours on high and it was perfect. I used skinless boneless breasts and about double the garlic. Thanks for posting a keeper!

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Derf August 14, 2008

This turned out great! After reading some of the other comments about using more liquid I gave that a whirl and everyone liked it. I also used dried parsley because I didn't have any fresh but a great recipe. We'll be putting this into rotation.

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The Unfinished Kitchen March 21, 2007

Hubby (DH) put this dish together. It was the first recipe we ever tasted from a Crockpot. I was a little disappointed as I expected it to be a little more moist. DH made a few changes he used chicken liquid stock instead of the water and the chicken bouillon granules. He also forgot to use fresh parsley. If we make this again I would certainly use one cup of liquid stock. Overall the flavours were very yummy just a little dry. Thank you Charlotte J

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Chef floWer March 12, 2007
Crock Pot Lemon Garlic Chicken