Crockpot Lemon Chicken
Servings: 5 servings
Calories: 434cal
Equipment
Ingredients
- 3.5 pounds boneless skinless chicken breasts about 5 breasts
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons lemon pepper
- 1 teaspoon salt
- 2 Tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 ¼ cups chicken broth
- 2 Tablespoons lemon juice
- 2 teaspoons Italian seasoning
- ½ cup sliced onion
- 1 Tablespoon lemon zest
- 1 large lemon sliced into rings
- 2 Tablespoons capers
Instructions
- Trim chicken breasts of excess fat.3.5 pounds boneless skinless chicken breasts
- In a mixing bowl, combine onion powder, garlic powder, lemon pepper, and salt. Season both sides of the breasts with some of this mixture. Set remaining seasoning aside for a later step.2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons lemon pepper, 1 teaspoon salt
- Melt butter in a skillet over medium high heat. Add chicken breasts and brown on both sides, about 5 minutes total.2 Tablespoons unsalted butter
- Remove chicken from skillet and place in the crockpot.
- To the brown bits and leftover butter in the skillet, add garlic and sauté for 10-15 seconds.2 teaspoons minced garlic
- Add chicken broth, lemon juice, remaining seasoning mixture, and Italian seasoning. Stir or whisk to combine and heat through.1 1/4 cups chicken broth, 2 Tablespoons lemon juice, 2 teaspoons Italian seasoning
- Pour half of the skillet contents over the chicken in the crockpot. Layer on onions, lemon zest, and lemon slices. Pour remaining skillet contents over the lemons.1/2 cup sliced onion, 1 Tablespoon lemon zest, 1 large lemon
- Cook on high for 3-4 hours (or on low for 6-7 hours).
- Remove lid and add capers. Replace lid and turn off the crockpot. Let sit 5 minutes to warm capers.2 Tablespoons capers
Notes
- While many of our chicken recipes call for pounding the breasts to an even thickness, that is not necessary for this recipe. The thickness of the breast does not play a part because of the long cooking time.
- You will need zest and lemon juice as well as a full lemon for slicing. While you can certainly zest the lemon you are going to slice, you will still need juice. So it’s best to have 2 or 3 lemons. You can realistically use bottled lemon juice, but I would highly, highly recommend using fresh. Especially for a recipe built around lemons!
- If capers aren’t your thing, you can substitute with finely chopped green olives, or simply leave them out all together.
Nutrition
Serving: 1serving | Calories: 434cal | Carbohydrates: 7g | Protein: 69g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 216mg | Sodium: 1179mg | Potassium: 1297mg | Fiber: 2g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 21mg | Calcium: 55mg | Iron: 2mg
