Anita's Crockpot Lemon Chicken
Recipes » Main Dish » Poultry - Chicken
One of my children's favorites. Throw everything in crockpot and forget it. Tender and delicious.
"This was really good. The gravy was amazing. I only used 1/4 cup lemon juice. 1/4 cup worcestershire, 1/2 stick of butter, I used chicken peices with the skin removed. Let it cook on high for 6 hours. Served it with small red potatoes and carrots. I didn take the chicken out carefully because it falls off the bone. I added 1 tbsp of flour with a little cold water and whisk it in the crockpot to make the gravy. Then added the chicken back in and spooned the gravy over it. Husband liked it, will make again. Good idea to read the other reviews for ideas." - guitarmomYield: 6 Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Chicken
70% would make again (reviews)
favorite of 1,126
people 625 people 
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Notes Anita's Crockpot Lemon Chicken Preparation
Use 4-6 large chicken breasts or mixed chicken pieces - bone-in or out.
Put chicken in crockpot and Add 1+ cups of Lemon Juice mixed with 1/2 cup of Worcestershire Sauce. (I use RealLemon Brand lemon juice). If I have fresh lemons, I use the juice squeezed from 6 of them, which comes out to be about 1 cup, plus maybe 1/4 or so more, depending on your lemons.
Put the stick of butter on top of all.
Sprinkle 1/2 teaspoon Garlic Salt and some pepper on chicken.
Cover and cook on high for 6 hours or Low 10 hours.
This makes a wonderful lemon sauce that is great on rice or mashed
potatoes. The sauce is thin but it is still delicious. I've never tried thickening the sauce, but I don't imagine it would be difficult to achieve with a little flour the last hour or so of cooking.
This can also be made in the oven -- Cook in 275 degree oven for about 2.5+ hours and baste with the lemon sauce from the pan frequently -- about every 30 minutes.
Tender and delicious. My girls request this often.
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Lemon Crock Pot Chicken served with Mashed Potatoes
photo by 
mkhan
Lemon Crock Pot Chicken served with mashed potatoes
photo by mkhan
photo by 
guitarmom
photo by 
SheHasSnapped
photo by SheHasSnapped
photo by 
jamieo
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Anita's Crockpot Lemon Chicken Reviews
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flavor was great but timing to cook was more than needed. I used thick breasts and they were a little overcooked. will try again with less cooking time. I thickened the broth with a little cornstarch and made gravy for asparagus and taters on the side. fabulous!
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Way to lemony
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Not tasty, too bland. Needs a kick
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Made it just like the recipe said. It was horrible, too lemony.
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I over cooked the chicken in the crock pot but the flavor was great. I thickened the sauce in a pan with cornstarch which made a phenomenal gravy!
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I made this tonight but eliminated the butter. My husband and son loved it. I thought it was a little heavy on the worcestershire but the chicken was incredibly tender. I thew some mixed veggies in the crockpot for the last hour and served it with rice. My guys really liked it so I will be making it again, just toning down the taste a little.
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This was really good. The gravy was amazing. I only used 1/4 cup lemon juice. 1/4 cup worcestershire, 1/2 stick of butter, I used chicken peices with the skin removed. Let it cook on high for 6 hours. Served it with small red potatoes and carrots. I didn take the chicken out carefully because it falls off the bone. I added 1 tbsp of flour with a little cold water and whisk it in the crockpot to make the gravy. Then added the chicken back in and spooned the gravy over it. Husband liked it, will make again. Good idea to read the other reviews for ideas.
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Really good! Made modifications to cut fat and calories, to include only 1/2c lemon juice, 1 C fat free chicken broth, 3 tblsp light margarine, and added baby carrots and 1/2 C chopped onion and served it over brown rice... Very good! Will make again!
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Very very lemony tasting. Will make it a different way next time
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Not my favorite but alright. I did reduce the lemon juice and worcestershire sauce but stills seems tart. We ate it but wouldn't try again
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I made this recipe to the letter of the directions and we couldn't even eat it.
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I found the sauce too tart and added about a quarter cup of honey and it tasted wonderful!
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Yummy! I used mkhan's lemon and water portions, plus fresh garlic. Used just 1/4 cup Worcester.
Also, started with some sliced sweet peppers.
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I made it again tonight. This time I didn't use any broth. I used 1/3 cup of lemon juice & 2/3 cup of water. Everything else was the same, except I browned the meat first, added 3 generous spoons of minced garlice, & generously applied garlic salt & black pepper. It turned out amazing and tasted good with mashed potatoes. I also thickened the sauce towards the end by adding a little bit of flour.
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Amazing! Thank you to all the other chefs who left comments. Here's what I did different: 1st, I browned/seared the chicken breasts just to give it the brown color on the outside. I only used 1/3 cup (or less?) of lemon juice, 1/2 cup of vegetable broth (I can't have chicken broth b/c it's not halal). And I added three tablespoons of minced garlic (indians got to have garlic in their food), and I used more garlic salt than recommended. I added baby carrots one hour before it was done cooking. I cooked it on low and it was done in less than 6 hours.
It turned out really amazing, very tasty. The chicken was so soft to the touch, the taste was amazing. Thank you thank you thank you! I will post pictures soon. |
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Easy and very good but a little too tart. Will definately try cutting it with some chicken broth next time. Delicious thank you.
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