Today’s recipe is all about options! Options on how to cook it – hands-off and in the slow cooker or super quick and ready to serve from the stove — as well as lots of options of how to eat it. It’s such a tasty, healthy recipe, and this way, you can eat it every week and never get bored! Some days I have my stuff together and I get my slow cooker out and load it up in the morning and we’re ready to rock for dinner. Other times, it’s almost dinner and I think, “Crap! I planned the meal, got all the ingredients and forgot to start the slow cooker!” Which is sad because the slow cooker version takes all of 5 minutes to prep. Anyway, that’s why this lemon pepper chicken has two ways to make it. In case you’re like me and you feel like your brain is leaking some days… (Am I the only one who stands in the shower and wonders, did I already shampoo and condition my hair? Just shampoo? Neither yet? Hmm…) And bonus: whichever way you make it, you only need 5 ingredients! Leaky brain or no, this is a simple, light and bright dinner that we love to eat year-round. It’s got great fresh lemon flavors, the right amount of savory to balance and it’s seriously so easy to put together. Now, I’ve got some notes, tips and substitutions coming up below. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes:
To make this in the crock pot, you just need to season your chicken breasts and add them to the crock pot, along with the other ingredients. Just 5 minutes to prep! I prefer to shred the slow cooker chicken once it’s finished cooking, but you could also serve it whole or just chop up the chicken. The skillet version takes just 15 minutes start to finish. I cut the chicken breasts into small, 1-inch sized cubes to help it cook more quickly and more evenly. It doesn’t take long, so be sure not to overcook the chicken. That said, the citrusy pan sauce also will help keep the chicken juicy. Finally, I use store-bought lemon pepper seasoning, but have also wanted to try making my own homemade lemon pepper seasoning, so you can go that route if you’d like.
Now, let’s get talk serving options. Cause there are lots! (I love options and love helping you make every meal your very own to suit your tastes and your family’s tastes!)
Serving Ideas:
And a bonus 6th way: Use this chicken to make a pretty, yummy grain bowl! Pick your favorite grain (farro and brown rice are my faves), add your chicken, add some steamed or roasted veggies, maybe some fresh veggies like baby spinach, and top it off with a dollop of hummus, a dollop of guac or drizzle with your favorite dressing or sauce. Finally, leftovers can be stored - once cooled - in a covered container in the refrigerator for up to 5 days. Or freeze the leftovers in a freezer-safe container (that has a label and date written on it) for up to 4-5 months. Make sure to store the leftovers with any pan sauces or sauce from the slow cooker. It helps prevent the chicken from drying out. I hope you give this recipe a try and let me know your favorite way to serve it! Enjoy! XO, Kathryn P.S. You can check out all of my slow cooker chicken recipes or browse through all of my chicken recipes in 15 minutes for more cooking inspiration. And try this easy baked lemon chicken for a different twist. The slow cooker method makes a lot. If you freeze the extras, be sure to spoon some sauce into the bags - it keeps the chicken from drying out while frozen and while reheating. Serving Ideas:
New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8 Calphalon 2 Piece Classic Nonstick Fry Pan Set, Grey All-Clad Programmable Oval-Shaped Slow Cooker
