I first met her when she visited Park City as a guest Sassy and I immediately knew we’d be friends. (She may not have known it at the time, but I’ve since convinced her.) She is über talented in so many ways, from photography to graphic design to craftiness. In fact, she’s one of the fabulous gals behind The Crafting Chicks, a website sure to satisfy even the craftiest of crafters. When she’s not crafting it up, you can find her and her other many talents on her personal blog, Little Wonders.
“This Crockpot Lemon Herb Chicken recipe is a meal my mom always made and we loved it growing up. And now I make it for my family often; it’s definitely one of those go-to recipes that I always have the ingredients for. Plus, it’s so easy to throw together and leave it to make my house smell divine—it’s almost embarrassing to write a whole post about it. :) I must say, I LOVE MY CROCKPOT (it’s awesome and red). I love it even more now that my family has church from 2-5 pm. We are ravenous when we get home, so having dinner ready to go as soon as we walk in the door is a MUST! So, let’s get on with the recipe, shall we?” ~Brooke
Crockpot Lemon Herb Chicken
Boneless, skinless chicken breasts or chicken tenders
2 cans cream of chicken soup
1/2 soup can of water
1 heaping Tbsp. Lemon & Herb seasoning (I use McCormick)
1 cup flour (optional, see below)
2 Tbsp. olive oil (optional)
Heat oil in skillet. Coat chicken evenly with flour and brown on both sides in hot oil. Season with salt and pepper.
**This part is optional. I don’t always brown the chicken before I put it in the crock-pot. In fact, I usually just throw in frozen chicken breasts I’ve cut in half because it takes very little time. I am lazy!**
Spray crockpot with Pam and place the chicken inside. Meanwhile, combine the cream of chicken soup, water, and lemon herb seasoning in a bowl and mix it all up together. Then pour it over the chicken in the crock-pot. Cook on low for about 6 hours.
If I’m in a bit of a hurry and don’t start this early enough in the day, all is not lost! :) If this is the case then I use frozen chicken tenders because they are smaller and cook faster. I put my crock-pot on high for about 3 hours and it still turns out just delish. YUM!
It’s great served with brown rice—place the lemon herb chicken on top of the bed of rice and drizzle with the extra lemony gravy from the crockpot. It is also yummy over mashed potatoes. Plate it up with your favorite veggies and some fresh French bread and you’ve got a meal!
I made a cute 4×6 recipe card! You can click on it, download it to your computer and print it for your recipe files if you’d like.
Previous Slow Cooker Anyday recipes: