By Chef1MOM-Connie on August 05, 2008
"I need to start getting the freezer ready for summer harvest and figured let's do a quick and fast dinner for later when we are relaxing. I pulled out frozen chicken legs and played a bit with some spices not used together before. I was unsure of the combo of lemon and worschestire but am really trying to mix things up some. This is sooooo simple and economical. Can be increased for family size meal. Served with fresh corn on the cob and beans from the garden."
Serving Size: 1 (192 g)
Servings Per Recipe: 4
"This worked really well !! I used frozen diced chicken breast and threw in a few frozen vegies as well. All cooked very well and when done I stirred couscous through it - versatile recipe plus plus !! I added lemon juice as I had no lemon pepper. I had never put frozen meat straight into the crock pot before so this was a great cooking lesson for me and now I feel more confident abut crock potting !!"
"we thought this was great- especially for its ease! i dont have lemon pepper, so i just used fresh cracked pepper and lemon juice. tastes good, tho i dont have a comparison. i doubled it, added another clove of garlic beyond that, and the last 3.5 hours or so, threw in a cup of brown rice and the water to go with it, according to the bags instructions (2 cups?), along with a bit more worcestershire. thanks for a simple but tasty keeper!!"
"Thanks for posting - I used 8 thighs - very, good flavorful chicken. The leftovers were great the next day - I cut up the leftover meat for chicken salad sandwiches. Will def. keep for when I need something quick and simple!"
"THANK YOU!!! I needed a crockpot recipe that I could throw together quickly, and you came through! I actually used frozen boneless, skinless chicken breasts and thawed chicken thighs. I also threw in some quartered red potatoes in the bottom of the pot. Everything cooked perfectly!"
"This recipe is indeed simple...a real busy mom's dream. I doubled the recipe and used chicken breasts because that is what I had on hand. I placed the first 3 breasts in the bottom of the crock pot then topped them with some of the seasonings, then repeated with the process with the last three breasts. That way all of the chicken was seasoned well. I did cut back just a pinch on the lemon pepper because I my lemon pepper is an organic blend in a grinder that is loaded with lemon essential oil, dried lemon peel, pepper corns, and sea salt and I have found it to be much stronger then the old lemon peppers I used to buy. I will definitely be making this often as we all agreed that it would make a wonderful chicken to top salads with this summer. Made and reviewed for OZ/NZ Recipe Swap #52"
"Simply put, wow! A big WOW! Can't get much easier then this - stepping on a nail would be harder - throw the thighs up in the air - open your crock-pot - and let them settle softly nestled within your crock - add the seasonings - (perfect - love the lemon/pep seasoning!) and in 6 hours you will HAVE beauty on your hands. We had a baked 'tater with ours, however, don't feel badly if you just eat right from the crock-pot - no one will know. :) Thanks for posting this winner! P.S. - I forgot to say, I didn't have any lemon pepper seasoning - but I took about 1/8th teaspoon lemon rind, and added 1/8 pepper ground. This worked perfectly for us!"
"This was great! Too simple to believe. I didn't add the extra salt as my lemon pepper is quite salty. The result was super tender, super tasty chicken. I served it with a simple baked potato and green peas. I saved the baking juice to put in my next batch of soup stock. Thanks for the great recipe."
"I'm not a huge fan of crock pots and slow cookers because I usually don't taste alot of flavor, but that was not the case with this recipe. I have a pretty big slow cooker so I doubled the recipe and made sure it was seasoned very well. The chicken was very tender and flavorful! Will definitely be making this again! Thanks :)"