By bluemoon downunder on May 10, 2005
Photo by kiwidutch
Photo by kiwidutch
"A quick and easy, slow-cooked lemon chicken main course dish that can be cooking on a low heat while you are at work. Vary the canned soup you use according to your preferences. And if you have a bit more time, add chopped onions and garlic, and a little more liquid. If you want your chicken to be more lemony, include some freshly squeezed lemon juice in place of some of the water and, for more flavour, add half a cup of wine. I have made this with mushrooms, chopped, instead of a range of vegetables and canned mushroom soup. When making this dish, I have always included one chopped onion and 2-3 cloves of chopped garlic. And then allowed myself a little more liquid, usually a cup of wine. Adapted from Prevention's "Eat Up Slim Down: tried-and-true recipes and tips from weight-loss winners" by Jane Kirby and David Joachim."
Serving Size: 1 (191 g)
Servings Per Recipe: 4
"Okay I must have messed up need to buy some new lemon pepper seasoning. Mine was terrible. It reminded me of Mexican candy and it was supposed to be dinner. I will try one more time to see if that was it."
"My husband and I really enjoyed this recipe. I didn't use any wine, but a can of low fat cream of celery soup, half a can of chicken broth, and the juice of half a lemon made a terrific sauce along with the required spices. I used carrots and broccoli as my vegetables. This was quick, easy and tasty and will be made again! Thanks for posting!"
"I enjoyed this recipe, I did add the garlic and white wine to the sauce, just to give it extra flavor. The chicken was sooo tender, it practically fell apart when I stabbed it with a fork! Thanks for submitting!"
"We really enjoyed this! I did not use the wine, but may next time to see how it turns out! Thank you for sharing this great recipe!"
"I'd really hoped to enjoy this more than we did, but the lemon pepper seasoning was so overwhelming in it. My son wouldn't touch it, but ate the sides. I cooked fresh broccoli and cauliflower in with it and two of us thoroughly enjoyed the flavor of the veggies. It did produce tender chicken though, which so often is hard to do in a crockpot, so I liked that part. Thanks for posting!"
"This is wonderful, rich - tasting, and very affordable (when breasts are on sale). The only changes I made to the recipe was I used a half can of chicken broth and frozen vegetables (saved some prep work). I don't feel that my changes altered the flavor at all. The "gravy" is very rich and a little goes a long way. I will be looking forward to many meals from your recipe as I froze the chicken and vegetables in portions after it cooled. Thanks for sharing your recipe and helping me to stock my freezer."
"Excellent ! Easy enough to leave with DH to do and very tasty result indeed. I also enjoyed this for lunch the following days. The one any only change he made was using regular chicken soup in place of "cream of " since there are no "cream of's" in regular supermarkets here and I couldn't manage to get across town during a very busy week to the UK/USA shop. Please see my Rating System: for ease of making and maximum taste, healthy and great on a budget it's a winning 5 stars. Thanks!"
"We really liked this recipe. I substituted cooking wine for the water as someone recommended, and it really gave the dish a nice flavor. The only thing we will do differently the next time is to add brown rice to the remaining sauce to make a nice side dish."
"This was very moist and delicious, I so glad I made your recipe. I took the skin off and then took out the breast bone but left the rib bones in then cut the breast in half. I skipped step 2 and 3 when I made this as I was running short on time. The veggies that I used were quartered potatoes, sliced onions and baby carrots. Sauvignon Blanc was used instead of the 1/2 can of water and I'm so glad I did what wonderful flavor it gave the gravy. Cooked on High for 4 hours but will cook it for 3 hours the next time. I'll be making this again! Made for *Zaar Stars Tag 2008* game"
"This was great. I omitted the vegetables and used bone in breasts that I took the skin off of. The flavor was wonderful and the chicken was very tender. I served with mashers and green beans. Great meal."
"Good, tender and tasty chicken but mine fell apart during the long cooking process. I added some wine and used 1 onion, garlic and bell pepper for the vegetables. also used 1/2 tsp of basil and oregano instead of Italian seasoning which I didn't have. Thanks for sharing!"
"Loved, loved, loved this dish. I used bone-in chicken breasts after taking the skin off. It added such a wonderful verstile taste to the chicken breast. In the last hour or so of cooking, I added a half cup of white wine, which I would definitely do again. After serving the chicken as part of a main dish, I used leftovers in a Chicken Noodle Soup recipe where it was equally well received."
"Very nice! So easy to prepare, and it turned out to have a lovely sauce with a hint of lemon and the chicken was so tender and juicy! I used one of your suggestions from your intro -- made it with chopped mushrooms (instead of mixed veggies) and cream of mushroom soup, added 1/2 white wine and another TBSP of lemon juice. Served with noodles which I later combined with the leftover chicken and sauce to make a wonderful chicken and noodle dish! Yummy! Thanks, bluemoon...It's a keeper! :)"
"Thanks bluemoon downunder for this easy dinner with heaps of flavour. I did as you suggested, adding onions and garlic. I also used Creamed Soup Substitute Recipe #14860 in place of the canned soup. I cooked it on high for 4 hours as I made it too late in the day to cook on low. We loved the flavours of the lemon and the herbs so will definitely make this again but I don’t think I really needed the soup mix so I will try just using cornflour to thicken sauce next time. Although I will still use the crockpot method when I'm out all day, next time I am going to use my Le Creuset pan in the oven as I really think I prefer the texture of chicken cooked in the oven. Thanks again for our lovely dinner, we enjoyed it very much. Glen."
"This was a very tastey and simple recipe! I used a whole chicken, in place of just breasts, since there are 6 of us. The meat fell OFF of the bone when I went to lift it out of my crock! I put carrots and red onion and some garlic in for the veggies. Next time I will add potatoes as well. The only thing I will change the next time I make this, is I will take the broth and make a gravey out of it thickened with cornstarch for gravy. very tasty recipe. Thank you!"
"Tasty and satisfying. Followed the receipe, including onions and garlic, added a can of peas w/carrots last hour, also substituted 1 cup wine for water. Excellent! "
"We loved this !!! I used 4 boneless , skinless , chicken breasts , sprinkled liberally with lemon pepper (did not brown them) , and added the juice of 1 whole lemon to the cream of chix soup . I tossed the chicken in the crockpot (did not add any veggies either) and poured the soup/lemon juice mixture over the top of the chicken . It turned out perfect !!! I served the chicken and sauce over brown rice , and we had brussel sprouts and a broccoli salad . YUM !!!!"
"Delicious! This is one tasty meal..I added 1 tsp crushed garlic, used an onion, a green pepper and added frozen peas and corn..cooked on low for the 8 hours. Great recipe thanks for sharing."
"Delicious! I added about 1/2 cup of white cooking wine, doubled the amount of rosemary and added a few squeezes of lemon, salt and pepper at the very end to adjust the seasonings. For the veggies I used onions, two bell peppers and added a can of mushrooms at the very end. Boy, this was so easy and wonderful served over rice. We will be having this again!"