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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 260.7
  • Total Fat: 3.2 g
  • Cholesterol: 131.7 mg
  • Sodium: 814.2 mg
  • Total Carbs: 1.9 g
  • Dietary Fiber: 0.3 g
  • Protein: 52.9 g

View full nutritional breakdown of HealthierLynn's Crockpot Garlic Lemon Chicken calories by ingredient
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HealthierLynn's Crockpot Garlic Lemon Chicken

Submitted by: HEALTHIERLYNN

Introduction

This is quick and easy to throw together in the morning so you can come home to dinner waiting for you! This is quick and easy to throw together in the morning so you can come home to dinner waiting for you!
Number of Servings: 4

Ingredients

    2 lbs. Chicken, skinless and boneless breasts
    1-1/2 c. Water
    2 cubes Chicken bouillon
    1/2 tsp. Salt
    1/4 tsp. Ground white pepper
    1 tsp. Oregano
    2 tsp. Garlic, fresh, minced
    3 tbsp. Lemon juice

Directions

In a small pan, combine all ingredients except the chicken. Bring to a boil.

Place chicken in crockpot and pour the bouillon mixture over the chicken.

Cook on low for approximately 7 hours.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user HEALTHIERLYNN.






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Member Ratings For This Recipe

  • I made this with low sodium chicken broth instead of the boullion cubes. I also added lemon zest and extra garlic. Very good! Turning the leftovers into chicken salad sounds like a great idea! - 3/2/10

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  • My chicken was actually very moist. I liked the flavor, but my son wanted some more flavor. Am going to use the leftovers for a chicken salad tonight! - 9/15/09

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  • This recipe is good, but dry. I think doubling the amount of water would do the trick though. I added some grated lemon rind just for a little extra lemon taste. It's very versatile, I would love to try it using thyme or rosemary instead of the oregano. Thank you for sharing this! - 1/11/09

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  • I made this, basically, but using my own home-made chicken stock instead of the water and cubes. I added in about half a pound of mushrooms, too. - 11/9/08

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