How to Cook Delicious Crockpot lemon basil chicken

Delicious, fresh and tasty.

Crockpot lemon basil chicken. Place chopped carrots on the bottom of your slow cooker. Next layer chicken breasts on top of carrots and season both side with lemon pepper. If you do not have lemon pepper, season with salt and pepper.

Crockpot lemon basil chicken Add zest and juice to slow cooker. I'm a firm believer that the key to good slow cooker or electric pressure cooker (Instant Pot) recipe is a good sauce. A lot of my recipes are all about the sauce. You can cook Crockpot lemon basil chicken using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Crockpot lemon basil chicken

  1. You need of Chicken breast boneless skinless.
  2. Prepare 1 carton of vegetable broth.
  3. You need 1 bag of baby carrots.
  4. It's of Potatoes I used about 5 red skin more or less up to u.
  5. Prepare to taste of Basil.
  6. You need to taste of Salt pepper.
  7. Prepare 1/2-3/4 of thinly sliced lemon.
  8. Prepare 1/2 cup of butter.

This is another one of them. Lay chicken thighs in the slow cooker crock. Pour the lemon juice over the chicken. Sprinkle each chicken thigh with dried basil, garlic, and pepper.

Crockpot lemon basil chicken instructions

  1. Yup started frozen no time for tht prep stuff today added butter salt pepper.
  2. About a hr later flip add basil and half the lemons u plan on using on top of chicken. Add about 1/2 cup of broth here or just enough to cover bottom of pot.
  3. About 2 hrs later flip add more broth add carrots to top cover again let cook for another 1hr before adding potatoes top w a few more lemons before closing. When u add potatoes add the rest of the broth. All to fully cook the rest of way. Add the remaining lemons here stir n close till done.

Plate chicken and pour dressing over top before serving. Chicken breasts or pieces, lemon zest and juice, olive oil, garlic, shallots and basil. Add basil, red pepper flakes, lemon juice, and lemon zest. (Note: The lemon slices in the picture were added just before taking pictures for presentation. Melt butter in a large skillet over medium-high heat until bubbling. Add chicken stock, lemon juice, basil, and lemon zest.