Herbed Lemon Chicken In A Crock Pot Slow Cooker Recipes

SLOW COOKER LEMON GARLIC CHICKEN II

Steps:

• In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
• In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
• Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

HERBED SLOW-COOKER CHICKEN

Steps:

• In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

HERBED LEMON CHICKEN IN A CROCK POT / SLOW COOKER

Steps:

• In a hot non-stick pan, add butter and melt.
• Add chicken drumstick and brown or seal chicken.
• Place celery & carrot on base of crock pot/slow cooker.
• Add brown chicken drumstick into the crock pot/slow cooker, making sure the chicken drumstick are not sitting on top of each other (must be laying side by side). Pour left over juices in the pan into the crock pot/slow cooker.
• Pour chicken stock and lemon juice on top of drumstick.
• Sprinkle onions, garlic, parsley, oregano, salt and black pepper on top of the chicken drumstick.
• Cover and cook on 'Low' setting for 6-8 hours. (Depending on you crock pot/slow cooker, mine tenders to cook quickly even on the slower setting).
• Serve with juices on rice or with crusty bread.

HERBED CHICKEN IN THE SLOW COOKER

Steps:

• 1. In a small bowl, combine the poultry seasoning, paprika, garlic powder, and salt.
• 2. Rub the seasoning mixture all over the chicken.
• 3. Place the chicken in the crock pot, cover, and cook on high for 2 1/2-3 hours, until a meat thermometer reads 160°F.
• 4. Allow the chicken to rest for 10 minutes before slicing.

SLOW COOKER LEMON HERB DRUMSTICKS

Steps:

• Put drumsticks in a large plastic bag. Mix all remaining ingredients together and add to the drumsticks, turning bag to cover all. Refrigerate for 2 to 4 hours or overnight. When ready to cook put everything in the crock pot and cook for 4 to 6 hours on low or until the chicken is cooked. If desired: place drumsticks in a baking pan and broil for a few minutes to brown, then serve.

ULTIMATE SLOW COOKER LEMON CHICKEN THIGHS

Steps:

• Make rub for chicken. Combine mustard, 1 teaspoon of the lemon zest, oregano, thyme, 1/4 teaspoon of salt and 2 teaspoons of the olive oil in a small bowl. Use fingers or a brush to coat chicken on both sides with the mustard rub.
• In another bowl or measuring jug, combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside. Note: Both the chicken and lemon-chicken stock mixture can be prepared up to one day in advance. Cover both and keep in the refrigerator.
• Heat remaining teaspoon of oil in a large oven-safe skillet or frying pan over medium heat. Add the chicken, skin-side down, and cook 3 to 5 minutes or until the skin has turned golden brown and some fat has rendered.
• Transfer the browned chicken to a slow cooker and arrange in one layer with the skin facing up. Cover with lid then cook on LOW for 5 to 6 hours or until the chicken is cooked through. Save the skillet with drippings for making the sauce.
• Remove all but 2 tablespoons of fat from the skillet used to brown the chicken. If there is not enough fat, add butter so that 2 tablespoons of fat are in the pan.
• Place over medium heat until hot then whisk in the flour. Continue to whisk until the flour and fat turn into a smooth paste and look medium blonde in color; about 1 minute. Pour in the lemon juice-stock mixture and whisk until smooth.
• Bring the sauce to a low simmer. As it simmers, it thickens and becomes glossy. Transfer to a jar or measuring jug and refrigerate for when the chicken is cooked.
• When the chicken is done, it will be sitting in an inch or so of cooking liquid and rendered fat. Transfer the chicken to a plate then skim as much fat from the liquid as possible. There should be almost 2 cups of liquid left in the slow cooker.
• Warm the lemon gravy made earlier then add the lemon gravy to the slow cooker and stir until blended. Place the chicken thighs back into the slow cooker for serving or serve with the gravy drizzled on top.

SLOW-COOKED LEMON CHICKEN

Steps:

• Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken. , Cover and cook on low for 5-6 hours. Baste chicken with cooking juices. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. Serve with rice. (If desired, cooking juices may be thickened before serving.)