Jan 06 2010

Lemon Garlic Chicken Crock Pot Recipe – 3 Point Total


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Lemon Garlic Chicken

Ok, I admittedly have been obsessed with my crock pot recipes lately. But come on…who doesn’t love a good slow cooker recipe? They are fast and easy, and taste delicious! And this low calorie Lemon Garlic Chicken Recipe is truly one of the yummiest low calorie crock pot recipes I’ve tried. It’s zesty and tangy and full of fabulous garlicky flavor! And the best part, is that it’s so low in fat and calories, so each serving has just a 3 Point total! So if you are following the Weight Watchers plan, I’m thinking you’ll definitely appreciate this rockin’ Lemon Garlic Chicken Slow Cooker Recipe. Try serving this dish with a side of roasted veggies or one of my favorite 0 Point salads! Again, please note that this not an official Weight Watchers Chicken Recipe. :)

Lemon Garlic Chicken Crock Pot Recipe

Ingredients:
- 8 boneless skinless chicken breasts
- 10 garlic cloves, finely chopped or minced
- 2 yellow onions, chopped
- 2 cups fat free, low sodium chicken broth
- 1/4 cup lemon pepper seasoning
- 4 tbsp paprika
- 2 tbsp fresh parsley, finely chopped
- 1 tablespoon kosher salt
- 1 tsp lemon zest

Directions:
Rinse the chicken and pat dry. Mix together the lemon pepper seasoning, paprika and salt. Coat the chicken with the spice mixture. Place the coated chicken in the crock pot and cover with the fat free chicken broth, garlic cloves, parsley and onions and lemon zest. Cook on low heat for about 3-4 hours (or until done).

Entire recipe makes 8 servings
Serving size is 1 breast, with approx 4 tbsp of sauce
Each serving = 3 Point Total

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This entry was posted by on Wednesday, January 6th, 2010 at 11:16 am and is filed under 3 Point, American, Chicken, Chinese, Crock Pot, Dinner, Healthy, Low Calorie, Main Dish.

  • Glenda T.

    I just made this tonight and used 5 frozen chicken breasts and only sprinkled with the seasonings, added some slices of real lemon and cooked on low for 9 hours and it was delicious! Will totally be making again.

  • http://www.facebook.com/alphamoongirl Leah Salt

    Why hasn’t this recipe been fixed? I noticed all the comments below about a half hour after putting it in my crock pot. I *thought* there was an obscene amount of paprika and lemon pepper seasoning. I then had to remove the chicken, wash it off, pour the broth down the sink and start over. Thank goodness I had extra chicken broth and lemon. Unfortunately I kept the seasoning/parsley mix in the strainer and re-added, which still made it too salty. In the end after 3 hours, I added some sparkling wine to cut the salt, then took the chicken out, sliced some lemon, squeezed the juice onto the chicken and added a little bit of chicken broth and some of the remainder onion and cooked in the oven for another 20 minutes until tender.It tasked somewhat decent..

  • Bridget

    Dang, I just put this together waiting forit to finish… I wish I would have read the comments. I put in some potatoes and spinach. Less paprika… We’ll see how this turns out… It may end up with too much onions.. Grrr

  • http://profile.yahoo.com/CS6GWCVPDU5EANNLRA5QVVTSTE digitalodonata

    I suggest using A LOT less to non paprika. Is this a typo? i’m glad i used hardly any. Also going a little lighter on the lemon pepper and more on the lemon zest and adding in some lemon juice would make it much better. I wish I read the comments before to be careful how much stuff I added. The recipe needs to be fixed… that much paprika is dangerous! LOL.

  • Jess

    If you have any doubts about this dish, go head and skip this one. I have tried dozens of recipies from laloosh and loved them all, however it seems that many readers have failed to make this dish work. I prepared the recipies without the 4 tbsp of paprika and it was still awful. (ended up reheating leftovers for dinner instead) I don’t know if there is a type-o in this post or simply just a bad recipe.
    If this is the first recipe you have tried from this site please don’t let it discourage you from trying others.

  • Snailmail

    Aweful and disgusting. Wouldn’t even feed it to my dog. Wish I would’ve read the reviews first…

  • Rachel

    I made this the other night, and wish I had read the other comments first. It was disgusting. I reduced the paprika because it seemed like a lot to me, but other than that made no adjustments. We couldn’t eat it. First dish in four years of marriage my husband hasn’t liked. 

  • Bethannymurray

    I cut the paprika down to 1-2 tsp and slightly increased the zest, turned out good. Kids loved it!

  • Cynthia

    IN addition to the original recipe I added: 1 cup of broth, vegetables, 1 cup of water, 3 heaping tbsp of margarine and a tsp of baking soda to neutralize the acidity. WARNING, gradually add the baking soda it will fizz up a good inch.

    Only try this to save the recipe!

  • Cynthia

    eeerrrr.. just reading the comments while waiting for the chicken to finish cooking..

    I knew it was strange adding that much paprika.

    I'm going to try diluting it with more chicken broth and then adding potatoes and asparagus an hour before it's finished.

  • Lindsey

    if i added veggies right to the crock pot would they be any good?

  • Jean

    Oh, why didn't I read the comments before trying? I had such high hopes, but yes– it was too much paprika. It was tender, but looked nothing like the picture and tasted only like paprika. Husband asked me not to make it again. Eek.

  • Raven

    Someone needs to redo this recipe and figure out whether the paprika belongs there or not. Way too much paprika and way too much onion as well. The dish looks nothing like the photo. Very expensive meal considering it calls for 8 breasts and my family wouldn't eat it.

  • leilani

    oh ish. I make lemon chicken all the time and thought this would save time making it in the crockpot. Being on WW I decided to follow this recipe. Yuk-o. TOO much paprika. It should be omitted completely. Then, add 1/2 cup of freshly squeezed lemon juice in place of 1/2 cup of the chicken broth. This only needs 1 onion, holy cow, it was like onion soup! Then, before serving, remove chicken breasts to a plate & keep in microwave or cover in the oven at 200 degrees while… put the rest of the contents in a pan on high, add some white wine and cornstarch to thicken it up a little, add the chicken back into the mixture and add a few tblspn of capers.

    If you made this and don't want to throw away ALL THAT chicken, just bring it to a boil on the stove, add some white wine, capers and cornstarch and also throw in 3 tblspn of butter. I know, I know, weight watchers… but if you don't want to waste it, add the butter, it makes all the difference, and it IS alot of food, so the butter won't add too much to your points.

  • http://www.laaloosh.com/ LaaLoosh

    It would probably add an extra Point, but I think it would taste REALLY good! I've always preferred thigh meat to breast meat because it is so much tastier and juicier. And it might be worth that extra point! If you do it, let us know how it goes!

  • Traci

    Wonder how skinless, boneless chicken thighs would be in this recipe? Have you ever tried using them? I know it might add 1 pt to each serving, but might be tasty and juicy..just a thought.

  • Danielle

    I made this recipe last night, and I followed everything step by step….looked nothing like the picture, mine had a red sauce because of the paprika, rarely any lemon taste to it. It was still a good taste though. I put it on the correct setting for the time amount and when my company was over for dinner, I couldn't even serve it because it was still raw!! I think it should have been on high heat instead of low.

  • Emily

    I have to agree with earlier comments, mine looked nothing like the picture. I think the recipe calls for the wrong amount of paprika. I halved the recipe (4 chicken breasts instead of 8) and only put in 2 teaspoons of paprika instead of tablespoons, and the chicken still turned out bright red and very spicy. There was a hint of lemon in the aftertaste and you could tell that the onions had picked up the lemon flavoring. I also added a couple squirts of lemon juice to mine while it was cooking. Next time I might just eliminate the paprika from the recipe altogether.

  • http://www.laaloosh.com/ LaaLoosh

    The potatoes that you see in the picture are just roasted red potatoes that have been roasted in the oven with a bit of non-fat cooking spray and salt. Then I served the lemon garlic chicken over them with some of the sauce. For the points value, it will depend on the amount of potatoes you use. According to Weight Watchers, 1 cup of cooked red potatoes is 2 Points. So if you add that to each serving, you'd be adding on 2 Points to each serving. Hope that helps!

  • Lola

    I love this recipe but I'd like to know the recipe for the potatoes and vegetables that you show with the garlic chicken in the picture. Can you tell me how you cook them and what their point value is?

  • Maggie

    By trying this recipe myself. I think that the recipe should be 4 tsp of paprika rather than 4 tbsp. Taking a look at the picture again, didn't look the same when I've made it.

  • Kathi

    Saw this recipe and decided to try it. All day, both my husband and I looked forward to dinner time. Sadly, we were both disappointed in the flavor. Not exactly sure what I did wrong, as I followed the recipe exactly, which is something I rarely do. Not something we'll have again.

    I am going to try the chicken cacciatore crock pot recipe next. Maybe I'll have more luck with that.

  • Missy

    Sounds Yummy!!!

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