Lemon-Garlic Chicken
Yield
6 servingsPrep
10 minCook
8 hrsReady
8 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
|
|
| ½ | cup |
lemon juice
|
|
| ½ | cup |
garlic cloves
crushed |
|
| 1 | teaspoon |
seasoned salt
|
|
| 1 | teaspoon |
poultry seasoning
|
|
| 2 | dash |
red hot pepper sauce
|
*
|
| 1 | cup |
white wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
|
|
| 118 | ml |
lemon juice
|
|
| 118 | ml |
garlic cloves
crushed |
|
| 5 | ml |
seasoned salt
|
|
| 5 | ml |
poultry seasoning
|
|
| 2 | dash |
red hot pepper sauce
|
*
|
| 237 | ml |
white wine
|
*
|
Directions
Skin and cut up chicken.
Combine with other ingredients in crockpot.
Set on low.
Upon return from work, debone chicken.
Serve over rice.
If you freeze chicken pieces separately, and mix up other ingredients the night before, you can dump it all together quickly in the morning.
And if you start with frozen chicken it doesn't fall apart.
