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Lemon Garlic Chicken

Lemon Garlic Chicken
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Serve with peas and pasta (we like spaghetti noodles).
Yields:6 servings
Ingredients

To Freeze and Cook Later

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
  2. Add all ingredients to your freezer bag.
  3. Remove as much air as possible, seal, and freeze.

To Cook in Crockpot

  1. Cook for 4-6 hours on “low” setting.
  2. Slice or shred chicken after cooking and mix with sauce in crockpot.

To Cook in Instant Pot

  1. Add frozen meal to Instant Pot and saute for 5 minutes to release some liquid.
  2. Flip over.
  3. Pressure cook 25 minutes. (There should be enough liquid in the recipe to reach pressure, but if you receive a “burn” error, add ¼ cup of water or chicken broth (this will change nutritional information).)
  4. Natural release.
  5. Slice or shred chicken and mix with sauce in Instant Pot.


32 Comments

  • Dennis Diederich says:

    What sauce is being used in this recipe?

  • Cheri Motter says:

    Hello Kelly,

    You may already know this, but you have a typo at the top of this recipe. Your protein says ‘pork’.
    Can’t wait to try these. Sounds yummy!

  • Vicki Tripp says:

    Do you think it would work if you substituted broth for some of the oil?

  • julesbr30 says:

    I wonder same thing. How much broth can we substitute for oil?

  • jdufort73 says:

    I had a lot of leftovers and didn’t want more pasta. I had a moment of inspiration and put it cold on top of a Caesar salad- it was fantastic!! Also my super picky eater thought it was really good over the pasta (he doesn’t do salad).

  • Andrea Wilson says:

    Hi Kelly – does this recipe need to be defrosted before putting in the crock pot?

  • Roseann McCarthy says:

    This was my first freezer crockpot meal. My house smelled wonderful as the chicken cooked but we were very disappointed in the result. I used boneless chicken breast and it was very dry when I served it. We also like a thicker sauce and I have often found that slow cookers produce a watery sauce. Is there a “foolproof” way to thicken the sauce when cooking or can I thicken it when the cooking is completed.

  • Patricia Kagebein says:

    Can you use fresh garlic as opposed to garlic powder? If so, how much?

  • Michelle Meade says:

    This may be a silly question, but do I juice the lemon or add it whole?

  • Cher Dantzler says:

    Hi Kelly
    When i ask for crock pot recipes, it gives cooking instructions for insta pot. How do I cook these in the crock pot?
    Thanks
    Cher

  • Kim Griffiths says:

    Serving suggestion: I sauteed some veggies in a little olive oil* (zucchini, yellow squash, red onions, red & green peppers). And mixed together cooked spaghetti and zoodles (zucchini noodles cooked in a little olive oil*). Toss veggies & noodles together and top with chicken & sauce. So light, fresh and delicious.

    *I use a blend of lemon and Tuscan flavored olive oils so I don’t have to season. Goes beautifully with the chicken. If using plain olive oil you might want to add some lemon juice and a little Italian Seasoning.

  • Aimee Roger says:

    Hi Kelly! I am looking forward to trying this recipe. I noticed that some of your meal plans already have the label ready to print and stick on the freezer bags. That was a huge selling point for me to join the membership. Where do I find those labels to print when the recipe isn’t part of a meal plan, such as this one?

    • Kim Hendricks says:

      I agree Aimee. I was wondering the same thing. In one of the classes I watched I received those recipes and they had the cooking instructions on a separate label. I would like that for all the recipes.

  • Marcia Ewing says:

    I just joined the site and am enjoying picking out my first recipes, but I wish the cooking instructions were included for making the recipe the day we prepare it. When I go through all the work of making these recipes I would love to have one that night for dinner.

    • Charlotte Merritt says:

      You would cook it just as the instructions say, but without the freezing part of the instructions. There’s no rule that says you must freeze the meal before cooking. Just dump everything in the crockpot and eat it that night.

  • ROSEMARY SEIWELL says:

    What is the name of the freezer bags you use? Cannot wait to start preparing.

  • Melody Wagstaff says:

    Turned the sauce into a cream sauce; added peas, lemon zest, & a little chicken better than bullion. Served over angel hair. My 5 year old gave this a 500 out of 5 stars, my 1 year old … well just loves noodles but did eat some of the chicken, my husband and myself agree this is a solid 4.5 out of 5 star recipe and can be added to the dinner rotation. LOVE that I can play with this recipe! Next time I’ll try it without the cream and the sautéed veggies suggested by another reviewer.

    Can’t say enough so far about a lot of up front work for my freezer meals and the relaxed pace to no work of my dinners now!!! AMAZING!!!

  • Linda Skinner says:

    Does this (and all freezer meals) have to be defrosted before cooking?

  • Kim Hendricks says:

    This was my first recipe that I have cooked from this site. I have 5 more recipes frozen but I must admit I’m worried they are going to be as tasteless as this one was. I made it in an instant pot and thought it was very bland and the sauce was watery. If I try it again I’m using all fresh ingredients rather than just dry spices. I really hope my other 5 meals turn out better!

  • Véronique Julien says:

    We found our chicken was a little dry as well after 4.5 hour in the crockpot. I had to add a bit of olive oil to it in my plate to make it tastier. I’m thinking to try a bit of chicken broth next time.

  • Madlyn Sculley says:

    Hello, excited to try this recipe. I am unable to view certain recipes or my favorites… I get a message that I need a Pro membership, I have a Pro membership. How do I get that resolved?

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