Slow Cooker Meyer Lemon Chicken 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.

SLOW COOKER MEYER LEMON CHICKEN WITH FENNEL

Steps:

• 1. place first 9 ingredients in crock pot and cook on low for hours.
• 2. Melt butter in pan add panko and coriander. Brown a couple of minutes.
• 3. Remove lemons from crock and discard. Serve chicken mixture over noodles and top with panko

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.)

SLOW COOKER LEMON CHICKEN

Steps:

• Rinse chicken well and pat dry; remove any excess fat. Place onion in the cavity and rub skin with butter. Place in the bottom of a slow cooker.
• Squeeze lemon juice over the chicken and sprinkle with parsley, salt, paprika, and thyme leaves. Cover and cook on Low until no longer pink in the center and juices run clear, 8 to 9 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

SLOW COOKER MEYER LEMON CHICKEN

Steps:

• In slow cooker, combine leeks, garlic, onion, carrots, mushrooms, fennel, chicken thighs, broth, wine, rosemary, lemons, 1/2 tsp salt, 1/2 tsp pepper. Cook for 7-8 hours on low or 4-5 hours on high heat. In small skillet over med heat, melt the butter, add coriander, garlic salt, and pinch of pepper. Stir in breadcrumbs and cook for 2-3 minutes. When chicken is done, remove and discard lemons. Serve over egg noodles. Top with breadcrumbs.