Time 5h15m Yield 4 Number Of Ingredients 9 Steps:
Rinse chicken, pat dry with paper towels, and use your fingers to loosen the skin over the breast and thighs. Stir butter and lemon pepper in a small bowl and insert seasoned butter beneath the loosened skin using a teaspoon. Push butter from spoon using the skin. Place lemon slice and garlic cloves into the chicken cavity. Place chicken into a slow cooker. Rub skin with olive oil and sprinkle seasoned salt, thyme, and cracked black pepper over the bird. Cook on High for 3 hours; reduce heat to Low and cook until chicken is very tender and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 160 degrees F (70 degrees C), 2 to 3 more hours. If desired, cook bird on Low setting 6 to 8 hours.
Time 4h Yield 8 Number Of Ingredients 10 Steps:
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1/2 teaspoon of the lemon pepper and the salt. Place half of the chicken thighs skin-side down in skillet; cook 4 to 5 minutes or until skin is golden brown and chicken releases easily from surface. Turn chicken over; cook 2 minutes. Repeat for remaining chicken. Layer chicken thighs, skin-side up, inside slow cooker; sprinkle with garlic. In 2-cup measuring cup, mix chicken broth, lemon peel, lemon juice and remaining 1/2 teaspoon lemon pepper; pour over chicken thighs. Cover and cook on Low heat setting 3 to 3 1/2 hours or until chicken is tender (at least 165°F). Remove chicken to serving platter; cover and keep warm. In small bowl, mix water and cornstarch; beat with whisk into cooking juices in slow cooker. Cover and cook on High heat setting 20 to 30 minutes or until slightly thickened and bubbly around edges. Stir in remaining 2 tablespoons butter. Serve sauce with chicken and cooked rice.
Time 25m Yield 2 servings. Number Of Ingredients 8 Steps:
Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, combine the green onion, lemon juice, sherry, Worcestershire sauce, mustard, lemon-pepper and remaining butter. Cook and stir over medium heat for 3-4 minutes or until heated through. Serve with chicken.
Time 5h35m Yield 6 servings. Number Of Ingredients 11 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.)
Yield 6 Number Of Ingredients 11 Steps:
Lightly grease slow cooker with non stick cooking spray. Place the quartered potatoes in the bottom of the slow cooker. Pour diced tomatoes over the top. Add in baby carrots and sliced onion pieces. In a medium bowl combine the flour, garlic powder, paprika, lemon pepper, salt, and olive oil. Rub each chicken piece with the spice mixture and place in the slow cooker. Cook on low setting for 6-7 hours.
Yield 4 servings Number Of Ingredients 11 Steps:
Preheat oven to 400°F (200°C). Place asparagus into mixing bowl and thoroughly coat with olive oil, salt, pepper, and garlic. Tear off a sheet of parchment paper, large enough to fold into a packet. Place asparagus and chicken breast on top of parchment paper. Season with salt, pepper, oregano, and lemon juice. Garnish with 2-3 lemon slices. Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed. Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C). Enjoy!
Time 6h15m Yield 2-4 serving(s) Number Of Ingredients 8 Steps:
Sprinkle chicken with lemon pepper seasoning to taste on both sides. Brown (do not cook through) chicken on both sides in a pan coated with the spray Place chicken in crock pot coated with the spray. In a bowl, mix contents of soup can, water and milk until no longer separated Pour soup mixture over chicken. Add more milk or water to ensure liquid in crock pot covers chicken Cook chicken over low heat for 6 hours. To thicken sauce, place in small saucepan, add a cornstarch slurry, and bring to a boil. Serve chicken and sauce over hot cooked rice.
Time 6h15m Number Of Ingredients 13 Steps:
In a small bowl, mix together 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 sprayed with non-stick cooking spray. In the same skillet (don’t rinse it out - everything that is left in that pan will add flavor!), mix the chicken broth, lemon juice, and garlic. Bring the mixture to boil. Pour over the chicken in the slow cooker. Add the lemon zest and diced onion on top of the chicken. Cover and cook on high for 2-3 hours or low for 5-6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time. About 15 minutes before you’re ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crock pot and whisk until smooth. Let cook on high heat for 15 minutes so that it can thicken up. If you want to make the sauce thicker, mix together 1 teaspoon cornstarch with 1 teaspoon cold water and whisk into sauce. Serve over cooked pasta.
More about “slow cooker lemon pepper chicken recipes”
Time 5h35m Yield 6 Number Of Ingredients 14 Steps:
Spray 5-quart slow cooker with cooking spray. Add potatoes, 1 teaspoon of the lemon pepper seasoning, 1 teaspoon of the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat. Season chicken with remaining 1 1/2 teaspoons lemon pepper seasoning, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat. Arrange chicken thighs, skin-side down, in skillet; cook, turning once, 6 to 7 minutes or until browned. Transfer chicken to slow cooker. Drain all but 1 tablespoon drippings from skillet. Add onion; cook and stir 4 minutes over medium heat. Add garlic; cook and stir 1 to 2 minutes or until onions are lightly brown. Transfer onion mixture to slow cooker. Add broth and lemon peel to skillet; heat to boiling over medium heat, scraping up brown bits on bottom of skillet. Transfer to slow cooker. Add green olives to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until chicken is cooked through (at least 165°F) and potatoes are tender. Garnish with remaining 1 teaspoon thyme and the parsley. Serve with lemon wedges on the side.
