Comments on: Lemon Garlic Chicken Crock Pot Recipe – 3 Point Total

By: Bethannymurray

Bethannymurray — Tue, 17 Jan 2012 04:23:00 +0000

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

By: Cynthia

Cynthia — Tue, 07 Jun 2011 12:45:17 +0000

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!

By: Cynthia

Cynthia — Tue, 07 Jun 2011 10:57:16 +0000

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.

By: Lindsey

Lindsey — Thu, 14 Apr 2011 16:27:18 +0000

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

By: Jean

Jean — Fri, 01 Apr 2011 07:34:20 +0000

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.

By: Raven

Raven — Wed, 09 Feb 2011 22:58:05 +0000

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.

By: leilani

leilani — Mon, 25 Oct 2010 15:38:39 +0000

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.

By: LaaLoosh

LaaLoosh — Mon, 18 Oct 2010 11:20:05 +0000

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!

By: Traci

Traci — Sat, 16 Oct 2010 13:57:37 +0000

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.

By: Danielle

Danielle — Mon, 11 Oct 2010 12:05:51 +0000

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.