Crock Pot Lemon Garlic Chickenfrozen skinless chicken breasts or tenders (about 2 pounds)1/2 cup Lemon juiceseveral crushed garlic cloves (10-12)1 teaspoon Seasoned salt1 teaspoon Poultry seasoning2 dashes Tabasco1 cup White wineSkin and cut up chicken. Combine with other ingredients in slow cooker/Crock Pot. Set on low. Serve over rice.
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18 comments:
mmmm... sound so yummy!
I'm going to have to search your blog for earlier recipes. I'm all about crock pot cooking!!
Thanks for the recipe!
looks really good!! I love garlic in anything.
I LOVE anything Lemon... and this just sounds toooo yummy!!!
BTW - I'll definitely add you and Izzy to my prayer list.
You have a very special Blog here.. I've really enjoyed my visit! And will definitely be back!!
Hugs, Hugs
Trace
This sounds yummy! I love cooking with garlic! :-)
This looks very good Annie. Thanks for sharing it.
MJ
Yum, this looks so good! Have you made this one before Annie?
Have a great day :)
Oh, Annie, that sounds so good! Have you ever tried putting dry rice in with the wine and chicken? I wonder if that would work?
Oh yummy Annie, this sounds soooo sooo good...writing this one down too.
Hugs,
♥Sandra♥
Annie,
This sounds great! Thanks so much for sharing. I really am glad that I met you through blogging and I enjoy your sites. You and your family are in my prayers.
Annie! Your recipe sounds yummy--I love all things lemon. I am hoping after our baseball season slows down I can get back to sticking with my menu plans. It is easy to plan, but then real life happens and disrupts the plan. Plus...my crockpot died, so now I need to go buy a new one. They sure make life so much easier, don't they?
~blessings~
Love all that garlic!!
Laura
Looks yummy! I'll have to try it. I'm always looking for new crock pot recipes.
Yum! Lemon, garlic and chicken all together.
Now this sounds like some tasty chicken!!
If this had chocolate in it, it would hit all of my happy buttons. I guess I'll have to settle for chocolate for dessert, lol.
Hi, I know this is an old post that has been linked to this week. I was wondering if you could clarify the frizen, skinless vs. skin and cut up directions. What have you tried? I am such a precise cook, I thank you for your time. :-)
You have to express more your opinion to attract more readers, because just a video or plain text without any personal approach is not that valuable. But it is just form my point of view
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