Crock Pot Greek Lemon Chicken

"This really tastes like restaurant greek chicken we get here in the Chicago area. Moist chicken, lots of flavorful sauce. Start with frozen chicken breasts and a few ingredients you have in your pantry, end up with lots of compliments. No browning the chicken, just plop it in, set it and go."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
6hrs 5mins
Ingredients:
9
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Spray crock pot with non-stick.
  • Combine lemon rind, 1/2 cup broth (or 1/2 cup water and 2 teaspoons chicken bouillon powder), garlic and lemon juice. Pour into pot.
  • Sprinkle both sides of each frozen breast with seasonings, add to pot.
  • Cover and cook on low 6 - 8 hours.
  • Remove chicken to plate and keep warm.
  • Pour liquid from pot into small sauce pan. Combine corn starch with remaining 1/2 cup broth (or remaining 2 teaspoons chicken bouillon powder and 1/2 cup water); add to sauce pan.
  • Heat, stirring constantly, until mixture comes to boil and sauce thickens.
  • Serve chicken with rice cooked in chicken broth instead of water and top with the sauce.
  • * You can cook as few as 2 breasts with the same quantity of other ingredients.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Great flavor. I used a sliced lemon instead of zest, Greek seasoning instead of individual spices. I added potatoes and carrots sliced in large chunks. The broth could stand as soup by itself- it's that good.
     
  2. I never leave reviews, but this chicken was to die for! I only had two boneless chicken breasts already thawed in my fridge. I used the lemon juice from one whole lemon and as much zest as possible. Instead of boullion cubes or chicken stock, I used a tablespoon of the Better Than Boullion and stirred that in with the lemon juice. I peeled and crushed 4 cloves of garlic and added the water. I seasoned the chicken with salt, pepper, light Italian seasoning (enough to coat lightly) and a little oregano. Placed the chicken right on top of everything and set on high for 3 hours. Listen... The flavor is BEYOND DELICOUS and I will be making this for parties and family get together. Can't wait to wow everyone with how much flavor the chicken has! Just amazing. Thanks for the recipe!! #doneandsaved
     
  3. Very simple and delicious. I am not a fan of chicken breasts in the crockpot as they generally come out bland. This chicken is outrageously tasty and moist requiring super low effort to make. I don't like to waste produce so I used the zest of the entire lemon and all the juice of the same lemon. I actually didn't even make the sauce in a pan, but used the juice directly from the crockpot (husband walked in starving and didn't want to wait a few minutes!). Delicious! We will be making this chicken again!
     
  4. Super easy and delicious !
     
  5. Really great! I cooked it for 5 hours on low, then set it on high for the last 40 minutes to speed it along. Cooked beautifully, wonderful seasoning, and would definitely make again. This was also the first time I'd ever cooked chicken from frozen in my crock pot, and much to my surprise, it turned out just fine!
     
Advertisement

Tweaks

  1. I only had two boneless chicken breasts already thawed in my fridge. I used the lemon juice from one whole lemon and as much zest as possible. Instead of boullion cubes or chicken stock, I used a tablespoon of the Better Than Boullion and stirred that in with the lemon juice. I peeled and crushed 4 cloves of garlic and added the water. I seasoned the chicken with salt, pepper, light Italian seasoning (enough to coat lightly) and a little oregano. Placed the chicken right on top of everything and set on high for 3 hours.
     
  2. This tasted pretty good. I used bouillon powder instead of broth and I found that it was a bit overpowering. I added extra lemon juice (a combination of fresh and bottled) but it just wasn't quite lemony enough for me. I also added some dill b/c I rarely get to use dill. I used three chicken breasts and the sauce made a nice amount to use over the chicken and rice. Thank you for posting :)
     

RECIPE SUBMITTED BY

My husband, Walt and I live in Huntley, Illinois; about 1 hour west/northwest of Chicago O'Hare airport. I'm a stay at home wife with 3 adult children. I collect old cookbooks, enjoy reading, gardening, canning, candy making and jewelry making. I'm passionate about my savior, singing on the worship team and volunteering for a non-profit that provides free legal services to poor families. My favorite cookbooks are Taste of Home Contest Winning and those authored by Rachael Ray. A pet peeve is when a cook doesn't give an alternative for a difficult to find ingredient.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes