By evelyn/athens on March 10, 2005
Photo by -Sylvie-
Photo by -Sylvie-
"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."
Serving Size: 1 (380 g)
Servings Per Recipe: 4
"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."
"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!"
"Bitter, sour and boring. Sorry! I used chicken breasts as well and they were very rubbery."
"This recipe has become a staple in our house. It is always tender and juicy with delicious lemon flavour. I usually follow the recipe but I'm able to substitute seasoning if I'm out of one or the other and it still is fantastic. Thank you so much 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."
"I'm very partial to using chicken breasts, but decided to do this recipe as written, & this chicken was OUTSTANDING! We enjoyed the rosemary/oregano combo here, along with lemon pepper, which I used instead of the usual S&P! Also opted for the sherry! VERY, VERY TASTY, & well worth a repeat performance! Thanks for sharing the recipe! [Tagged, made & reviewed in the I Recommend cooking game]"
"Very good. I used bone in chicken breasts. Crock pot chicken usually is missing color so I liked the fact that this recipe required browing first since it makes it look so much more appetizing. I used Sherry which was so aromatic.I was happy that I was pretty generous with the salt because I think it really brought out the rest of the ingredients. I think next time I'll put the chicken over a salad."
"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 really good recipe! The extra steps aren't too time consuming. This is very versatile. I have used it in recipes, on salads or all alone."
"This was SOOO good wow! The flavour was fantastic. Best chicken recipe I have made in the crockpot by far. Delish!!"
"My family LOVED this. I had long ago given up making lemon chicken (or any whole chicken recipe) in the slow cooker because the skin turns to pale mush. But the browning of this chicken in a skillet adds just a little bit of time and trouble, yet so much flavor and texture to the chicken! I have made it twice now and it is considered a new family favorite."
"I used boneless chicken breasts, which definitely don't require the full 7 hours. It was good - probably would have been even more tender with other chicken pieces. Next time, I'll make a gravy out of the juices."
"I loved it!! It made the house smell really homily all day, flavours great, meat really moist. To top it off i used the skimmed off fat to cook a variation of your Greek Potatoes!! hmmmm added some brocolli and the meal was complete. Thank you Ev"
"I can't really add to the other reviews ..... I can only recommend this recipe! The final result makes that little extra effort in the beginning worth every minute. Thanx Evelyn for another repeater!"
"Ok, I did change this a little bit, but it was sooooo good. I used a whole chicken I cut up and skinned. I only used 1 T butter and a nonstick skillet to brown the chicken. I added paprika to the chicken before browning, but left the garlic off. I sauteed all the garlic in the drippings after browning the chicken. After cooking in the crockpot I added some fresh black pepper and about 1 T sugar to the juices, and also thickened them up a bit. I served it with some mixed vegetable couscous and we were all happy! (also added a generous bit of flat leaf parsley to the finished product) "
"The taste was not great for me.Thanks for sharing."