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Slow Cooker Lemon Chicken Recipe


My friend James is plenty busy, is rarely home since he travels for a living, and doesnít cook for company very often. But when he does, he usually makes his motherís creamy chicken recipe which has been his favorite for years. Itís very easy to make, has minimal ingredients, and turns out perfectly every time. James Karrenís Slow Cooker Lemon Chicken has become a favorite at our house, too, and when Iím in a hurry it takes only a couple of minutes to put it together in the slow cooker. Since itís chicken tenders rather than whole chicken breasts, it can be finished cooking in as little as two hours, depending on the temperature of your slow cooker (older slow cookers from the 70s cook at lower temperatures than the more modern ones). Mine averages about three hours on low for a perfectly cooked dish.
ĒĒ
FYI, James only uses a teaspoon or two of lemon juice when he makes this dish; my family likes a more pronounced lemon flavor. You can vary the amount according to your personal taste. The sauce is good enough to drink, but I would recommend putting it over a baked potato or rice.

If you plan to be away for several hours, you can plug your slow cooker into a timer (like the ones you use with your Christmas Tree), or you can use large boneless, skinless chicken breasts which will take longer to cook; slice them into 1/2Ē slices before serving. Of course the programmable slow cookers let you set the cook time, and they automatically turn themselves to the warm setting when cooking is done, so if you happen to own one, your chicken definitely wonít overcook.

6 Servings

2 pounds chicken tenderloins
1 10 3/4 ounce can cond. cream of chicken soup
1/4 cup sour cream
1/4 cup freshly squeezed lemon juice, (more or less to taste)
2 tablespoons butter
1/4 teaspoon freshly ground black pepper
  1. Place the chicken tenders in the bottom of a 3-4 quart slow cooker.
  2. Whisk together the remaining ingredients and mix with the chicken.
  3. Cover, set the slow cooker to low, and let cook 3-5 hours or until the chicken is just cooked through.
  4. Stir well and serve over baked potatoes or rice.

Amount Per Serving
Calories 329 Calories from Fat 161
Percent Total Calories From: Fat 49% Protein 45% Carb. 6%

Nutrient Amount per Serving
Total Fat 18 g
Saturated Fat 6 g
Cholesterol 126 mg
Sodium 547 mg
Total Carbohydrate 5 g
Dietary Fiber 0 g
Sugars 0 g
Protein 37 g

Vitamin A 10% Vitamin C 8% Calcium 0% Iron 10%

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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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