Crockpot Lemon-Garlic Chicken2021-02-13
- Cuisine: Canadian
- Course: Main Dish
- Skill Level: Beginner, Easy
- Add to favorites
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 5:00 h
- Ready In: 5:10 h
Average Member Rating
(3.5 / 5)
1005 People rated this recipe
This information is per serving.
Saturated Fat0.5 g
Trans Fat0 g
Unsaturated Fat1.5 g
Crockpot lemon-garlic chicken. Chicken breasts with herbs, butter, garlic, and lemon juice cooked in a slow cooker (crockpot).
How to Cook Lemon-Garlic Chicken in a Pressure Cooker
Cubed chicken breasts with vegetables and spices cooked in a pressure cooker. Very easy and tasty Chinese recipe.
Makes 6 servings
Ingredients: 4 large boneless and skinless chicken breasts, cubed, ½ cup (125 ml) freshly squeezed lemon juice, ¼ cup (60 ml) low-sodium soy sauce, ¼ cup (60 ml) water, ¼ cup each: sugar and granulated sugar, 1/3 ounce (10 ml) rice vinegar, 1/2 teaspoon (3 ml) ground ginger, 1/2 teaspoon (3 ml) chili-garlic sauce, 3 tablespoons (45 ml) cornstarch, 3 tablespoons (45 ml) cold water, grated zest of 1 lemon, 2 green onions, washed and chopped
Instructions: In a 4-quart (4-6 L) pressure cooker, combine cubed chicken, lemon juice, soy sauce, water, brown sugar, rice vinegar, ginger, and chili-garlic sauce. Mix well to combine.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set a timer to cook for 3 minutes.
Turn off the pressure cooker and open the lid. In a small bowl, combine cornstarch and 3 tablespoons of cold water. Whisk until cornstarch is dissolved completely. Add the slurry to the pot. Switch the machine to the sauté function. Simmer, unclosed, stirring constantly, until the sauce is thick and syrupy. Add grated lemon zest and stir well.
Transfer cooked chicken to serving bowls. Top with lemon-garlic sauce. Sprinkle with chopped scallions and red pepper flakes (optional). Serve hot.
Very easy and delicious chicken breast recipe! You can also prepare chicken breasts in a pressure cooker.
Crockpot Lemon-Garlic Chicken
- 1 teaspoon dried oregano
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds (960 g) skinless and boneless chicken breast halves
- 2 tablespoons unsalted butter
- 1/4 cup (60 ml) water
- 3 tablespoons freshly squeezed lemon juice
- 2 garlic cloves, peeled and minced
- 1 teaspoon chicken bouillon granules
- 1 tablespoon minced fresh parsley
In a small bowl, combine dried oregano, garlic, seasoned salt, and black pepper. Mix well and rub chicken breasts with the oregano mixture.
Heat unsalted butter in a large nonstick skillet. Brown rubbed chicken breast halves in hot butter. Using a slotted spoon, transfer to a slow cooker.
Pour water, lemon juice, and bouillon granules into the same skillet. Bring to a boil over high heat, loosening browned bits from the skillet. Pour the boiled lemon mixture over the chicken.
Cover the slow cooker and cook on a low-heat setting for 4-5 hours. Add parsley and baste the chicken. Cover the slow cooker and cook on a high-heat setting for a further 15-30 minutes, or until chicken breasts are tender.
posted by Jess Hambi on June 1, 2017
Any comments here?
posted by Slava Bond on June 1, 2017
I had some problems posting any comments, now the problem is fixed.
posted by Chef Robert Morrow on July 9, 2017
Did not use Chicken Breast, but instead use a more favorable meat the Boned Chicken Thighs. Besides So far this year I have able to purchase chicken quarters at 27 cent a pound. which leave me the drumsticks and the bones from the thighs to make stock. A frugal Cook.
posted by Carrie on October 1, 2017
When it comes to “1 teaspoon chicken bouillon granules” does that mean prepared? Can I substitute chicken broth instead? How much would I use if so?
posted by Slava Bond on October 1, 2017
Hi, 1 teaspoon chicken bouillon granules dissolved in 1 cup of boiling water may be substituted for 1 cup (250 ml) of chicken broth in this recipe.
posted by Sheila Counihan on October 4, 2017
I do not see where you can print this recipe.
posted by Sheila Counihan on October 4, 2017
I found it.
posted by sylvia on October 19, 2017
What would you serve with this???
posted by Slava Bond on October 19, 2017
I’d serve it with cooked rice, mashed potatoes, cooked spaghetti.
posted by Ruth Ulrey on January 9, 2023
I made this recipe tonight and was very disappointed. The chicken lacked any flavor. I couldn’t taste any lemon or garlic flavor in the meat & if I hadn’t made fettuccini Alfredo to serve with it, I don’t know if we could have even eaten it without some BBQ sauce or something. It just did not taste pleasing at all. I won’t ever make it again.
posted by Slava Bond on January 9, 2023
Hi, Ruth. I apologize for the poor experience and I understand how disappointing it can be when things don’t turn out as expected. I’d love to learn more about your experience and see if there’s anything we can do to make it better for you. Could you please let me know what went wrong? I always looking for ways to improve our recipes and would greatly appreciate your feedback. Best Regards.