LEMON PEPPER CHICKEN (SLOW COOKER AND SKILLET VERSIONS)

LEMON PEPPER CHICKEN (SLOW COOKER AND SKILLET VERSIONS)

Ingredients

Slow cooker version:
    • 2 1/2 pounds boneless, skinless chicken breasts
    • 1 1/2 tablespoons lemon-pepper seasoning
    • 3/4 teaspoon garlic powder
    • 1 cup chicken broth
    • 1/4 cup + 2 tablespoons fresh lemon juice, divided
Skillet version:
  • 1 1/2 pounds boneless, skinless chicken breasts, cut in 1/2 inch cubes
  • 2 teaspoons lemon pepper seasoning
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/4 cup chicken broth
  • juice and zest of 1/2 lemon

Instructions

Slow cooker version:
    1. Season chicken breasts with garlic powder and lemon-pepper seasoning.
    2. Add to crock pot along with chicken broth and 1/4 cup lemon juice.
    3. Cook on high for 4 hours or on low for 6-7 hours.
    4. Remove chicken breasts, shred and add back to the slow cooker. Stir to combine and get everything well-coated in the sauce. Add additional 2 tablespoons lemon juice.
    5. Taste and add salt and black pepper, if desired.
Skillet version:
  1. Season cubed chicken with lemon pepper seasoning and garlic powder.
  2. Heat olive oil in a large pan over medium heat.
  3. Add chicken and cook for 5 minutes, stirring occasionally.
  4. Add chicken broth, cover the pan with a lid and cook until the chicken is cooked through, about 5 more minutes.
  5. Stir in the lemon juice and lemon zest and serve!

Notes

The slow cooker method makes a lot. If you freeze the extras, be sure to spoon some sauce into the bags – it keeps the chicken from drying out while frozen and while reheating.
See the post above for my serving ideas!

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