Crock Pot Garlicy Lemon Chicken

Oh, its soooooo good

Before I had this recipe I made an attempt at doing something similar with a disasters’ ending. To make it worse, we had company. I was pretty embarrassed to say the least. Never again. This is now a tried and true favorite in our house and a definite choice for company.

Slow cookers are convenient for busy people. Fill it up in the morning and come home to a hot, ready, delicious meal.

Foods cooked this way have more flavor due to the longer cooking time and allows for better distribution of flavors in many dishes. Because the food is cooked at a fairly low heat for longer periods it generally yields higher nutrient content verses boiling or frying.

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It’s rare to burn or scorch foods in a slow cooker and it saves on a lot of dishwashing several pots and pans to create a meal. A crock pot uses a lot less energy that the stove top or oven and they do not put out the heat you get from a stove top or oven either.

Another PLUS is reducing our consumption of processed, packaged foods that are void of much nutrition and full of a variety of chemicals.

Another advantage is that the slow cooker travels well. From potlucks to parties, easily get your slow cooker meals from here to there. There are insulated bags we can purchase that keeps our food warm, so we can transport our slow cooker. Many fit different size slow cookers, from 4 to 8 quart.

There are so many recipes for the crockpot. From soups and stews to casseroles and baked desserts. I have made bread pudding in my crockpot and you will find the recipe in the library.

There are a number of Crock Pot recipes in the FREE library. They are pdf form so you can print them right out or save. If your a subscriber to “Only Today” you have your password to the library. If not, what are you waiting for? Scroll to the bottom of this post and sign up.

Crock Pot Garlicy Lemon CHICKEN

2 pounds organic chicken breasts (remove skin)
Salt & Pepper to taste (highly recommend Himalayan sea salt)
2 large organic onions, diced
5 cloves garlic, minced
2 organic carrots, cut into 1-inch pieces
1 tablespoon raw organic honey
Juice and zest of 2 lemons. NOTE: Separate: (zest and juice from one and zest and juice from the other one)
4 sprigs fresh thyme or 1 teaspoon of dried. (and/or rosemary)
3 cups organic, low sodium chicken broth
1 cup frozen organic peas



  1. In a large skillet: sear chicken until golden brown on high heat. Approximately 2 minutes each side.
  2. Place the seared chicken in the crock pot and add the salt and pepper.
  3. Add chicken broth, zest and juice from one lemon, onions, garlic, carrots, honey and thyme.
  4. Optional: add more salt and pepper
  5. Put lid on and cook for 6 to 7 hours on LOW – or – 3 to 4 hours on high.
  6. About a half hour before done add the frozen peas.
    A couple of minutes before serving – add the zest and juice from the other lemon.
    Serve immediately.

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