Like most of the country, we are having a heat wave in Alabama. I decided that I needed to pull out my crockpot for dinner to try and beat the heat!
This chicken only uses a few ingredients and was delicious. I was shocked that something so simple could taste so good! This doesn't make a lot of extra sauce as it cooks, so you might want to double the chicken broth if you like a lot of sauce. The only thing I would do different next time is to add some garlic and mushrooms (for Chicken Legs).
Crockpot Lemon Chicken
(Printable Recipe)
1 lb chicken breasts
1 packet Italian dressing mix
2 Tbsp butter
1/4 cup lemon juice
1/4 cup chicken stock
egg noodles or rice
Place chicken breasts, Italian dressing mix, butter, lemon juice & chicken broth in the crockpot. Cook on low for 6-8 hours. When finished cooking, shred chicken with 2 forks. Serve chicken over egg noodles or rice and top with juices from crockpot.
10 comments:
mmm that sounds yummy :)
I live in alabama too and yes it has been very very hot! Love your recipes!
Easy enough. Sounds great, we live garlic and mushrooms too.
?????
Um. Okaaaaaaaaay.
Aaaaanyhow...I'm curious, do you think you could use actual Italian salad dressing in the recipe? Or would that make it too soupy/oily?
Mrsblocko - if you use Italian dressing I would omit the chicken broth. I think it would be OK.
I'm making this Friday.
I used your Chicken Rollups #2 recipe last night and they turned out AMAZING!!!
Thanks for all your great recipes!
ha ha I saw crockpot in the recipe and thought, "This time of the year? Chicken Legs must be sick or their grill is broken."
But yeah, it's too hot to be doing too much cooking. It looks like it turned out great!
I tried this and came home to a burned mess...
we had this tonight. i doubled the lemon juice and chicken broth for extra sauce. the flavor was overwhelmingly strong.
I made this the other night and it was delicious! My husband loved it too (and he makes me work hard for compliments!). I will second a previous commenter - my chicken was definitely done after just 4 hours on low. However, I switched it to warm and it kept nicely for another 2.5 hours 'til it was time to eat. Probably not a great recipe for a work day (unless you're able to use a timer), but definitely worth making!
This is amazing! My husband tasted and an demanded it be served for dinner at LEAST once a month!
Post a Comment