Slow Cooker Lemon Chicken

February 13, 2011

in 5 Ingredients, Crockpot Convenience, Pre-Contest Recipes, Recipes

lemon chicken

SLOW COOKER LEMON CHICKEN (& leftovers for the week!)

Super easy and low cal way to make flavorful chicken for the week. Wrap the leftover shredded chicken in foil for lunch meat and quick dinners.

Skinless chicken breasts (I put in 6)
1 whole lemon, sliced
Herb & garlic seasoning (or other seasoning of your choice)
2 packets of stevia
1 large onion, cut into wedges
Salt-free chicken stock

I put everything in the slow cooker and added enough chicken stock to come halfway up the chicken. Cooked on low for 6 hours. Chicken shredded to the touch when done. First night, I served the chicken & onions over brown rice with 1 Tbsp teriyaki sauce. Second night, I added the chicken to a stir fry. I also used some remainder on salads.

Nutrition (slightly different from just a regular plain chicken breast) per 4 oz cooked:
Cals: 184 Fat: 4g Protein: 34g Carbs: 0g

Follow Me


I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
Follow Me

Latest posts by Kristine (see all)

Previous post:

Next post: