Slow Cooker Parsley Chicken Recipes

SLOW COOKER BALSAMIC CHICKEN RECIPE BY TASTY

Steps:

• Pour olive oil and garlic in the bottom of a 6-qt slow cooker. Line the bottom with baby carrots, then place the chicken thighs over the carrots.
• Season the chicken thighs with salt, pepper, garlic powder, basil and vinegar. Top with sliced onion.
• Cover and cook on low heat for 8 hours or high for 4 hours. Add green beans during the last 30 minutes of cooking time.
• Sprinkle with fresh chopped parsley and serve immediately.
• Enjoy!

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 LIME GARLIC CHICKEN WITH RICE

Steps:

• Place chicken in 3- to 4-quart slow cooker. Add remaining ingredients except rice and parsley.
• Cover and cook on Low heat setting 8 to 10 hours. During last 15 minutes of cooking, stir in rice.
• Remove chicken from cooker. Place cooked rice on each serving plate. Top with chicken. Spoon any remaining juices over chicken. Garnish with parsley.

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).