Crockpot Lemon Chicken

A while back one of my wonderful Facebook readers, Erin Burns, shared a delicious crockpot recipe with me. I’ve made it about 5-7 times now and it is super yummy.   I’ve also shared the recipe with family and friends and they have enjoyed it as well. I love that it partners well with pasta and my kids gobble it up. It goes well with fresh fruits and veggies, too.

Hi Erin!

This is more of a fancy crockpot meal, as it has more steps in it than my recent super-simple-plop-and-go recipes.You’re gonna love it.

Ingredients

  •  2 onions, cut in eighths
  •  3 cloves garlic, peeled
  •  8 pieces of chicken, skinned
  •  salt and pepper
  •  1/4 cup Dijon mustard
  •  1/2 cup lemon juice (about 4 lemons)
  •  1/2 cup chicken bouillon
  •  4 sprigs of tarragon (or 1 teaspoon dried tarragon)
  •  1/3 cup heavy cream

Add the sliced onions to the bottom of the crockpot.

Add the garlic on top of the onions.

Add your chicken pieces (I used breasts and threw them in frozen).

Sprinkle with salt and pepper.

Cover the chicken in Dijon mustard.

Add the chicken bouillon. I used chicken broth.

Squeeze the lemon juice over

Sprinkle with tarragon or add fresh tarragon leaves.

Cover and let it cook on high for 4-6 hours or low for 8-10 hours.

Once it is done cooking, remove the chicken and the tarragon if you used fresh springs.

Add the heavy cream to the crockpot and mix well.

Return the chicken to the crockpot and leave it on warm until you are ready to serve.

We like to serve the chicken  over fettuccine noodles with sauce over top.

Super yummy- you’re gonna love it.

Is there a recipe you would like to share with me? Send it to me.

4.0 from 1 reviews
Crockpot Lemon Chicken
dinner
6
 
Ingredients
  • 2 onions, cut in eighths
  • 3 cloves garlic, peeled
  • 8 pieces of chicken, skinned
  • salt and pepper
  • ¼ cup Dijon mustard
  • ½ cup lemon juice (about 4 lemons)
  • ½ cup chicken bouillon
  • 4 sprigs of tarragon (or 1 teaspoon dried tarragon)
  • ⅓ cup heavy cream
Instructions
  1. Add the sliced onions to the bottom of the crockpot.
  2. Add the garlic on top of the onions.
  3. Add your chicken pieces (I used breasts and threw them in frozen).
  4. Sprinkle with salt and pepper.
  5. Cover the chicken in Dijon mustard.
  6. Add the chicken bouillon. I used chicken broth.
  7. Squeeze the lemon juice over
  8. Sprinkle with tarragon or add tarragon leaves.
  9. Cover and let it cook on high for 4-6 hours or low for 8-10 hours.
  10. Once it is done cooking, remove the chicken and the tarragon if you used fresh springs.
  11. Add the heavy cream to the crockpot and mix well.
  12. Return the chicken to the crockpot and leave it on warm until you are ready to serve.
  13. We like to serve the chicken over fettuccine noodles with sauce over top.
Notes
For extra lemon flavor, place a couple of slices of lemon on top along with the tarragon before cooking.

I am sharing this recipe on these resourceful sites: i heart naptime,  the girl creativeC.R.A.F.T. craftomatic,  crafts keep me sane,   skip to my loumaking the world cutersumos sweet stuff mad in crafts, tip junkie, tasty tuesdaytempt my tummy tuesdaycraft edition hope studios, todays creative blog, sew much adosomeday crafts,  we are that family,  blue cricket designs,  somewhat simple,  paisley passionshouse of hepworths fun to craftfingerprints on the fridge, tidy moma few of my favorite things and  it’s a hodge podge life.   Looking for a more copious list? Here are over 50 sites to search for and share projects  and tutorials.

Comments

  1. Tam says

    I am looking forward to trying this recipe. I have one very long teaching day and I like to load up my crockpot in the morning so supper is ready when we all get home. I think my family will enjoy this. Thank you and I am enjoying your blog!

  2. says

    Is there an overwhelming taste of mustard in this recipe?

    I don’t love mustard, unfortunately, but this otherwise looks and sounds good!

    • says

      Tammy- I do not think there is an overwhelming mustard taste, but I like mustard. And it is a great meat tenderizer. :)

      You could always cut back on the mustard a bit if you want.

  3. says

    This looks really, really good. I just found it on pinterest and can’t wait to try it. One question though: It says in the ingredients that you use peeled garlic. But the picture does NOT look like three cloves of peeled garlic. It actually looks like minced garlic from a jar. Am I missing something? Thanks!

    • says

      Yap, I use jarred. I believe the jar says 1 T of minced garlic is the equivalent of 1 clove. That said, we love garlic so I added more. You really can’t go wrong with the amount of garlic. It is all about what you prefer. Feel free to improvise or to follow the directions. You can’t mess up the garlic.

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