Slow Cooker Lemon Garlic Chicken

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This recipe needs a little help. To make this dish eatable and flavorful, I added one can of cream of mushroom soup and instead of water I substituted in chicken stock. Also I left a slice of lemon in the crockpot. I also chopped up some canned mushrooms, used brown rice, a dash of garlic powder, and 1/4 of stick of butter. This recipe could definately be cooked in 6hrs on low instead of the recommended 8hrs.

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Discusting was an understatement. Not a do over

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this recipe is definitely flawed like others have commented, but with some alterations it turned out really good. I agree - 5 hours on low is all you need and add the rice at the end (i used brown rice. Also, i would use way less garlic next time. maybe only 3 cloves. I added dried thyme and the lemon wedges to the cooker for more flavor. When I was adding the rice i took the chicken out, shredded it, and put it on top of the rice to finish. It was very moist and i will try this again with less garlic.

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Very easy and very good!

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Read the reviews after I started it. It was done way before the 8 hours. I thought it was really good but I agree, the rice could have gone in later. I used a box mix of wild rice and put it the flavor packet. It was not tasteless at all. Would make it again but put the rice in later. Just the right amount of lemon flavor.

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Thank you to all that wrote in. I am an experienced home cook, with zero knowledge of a slow cooker and wanted to tackle a simple recipe as my first. Thank goodness i read the reviews because you were all right... 8 hrs for rice!? What was I thinking? The chicken was nicely flavored but could have been cooked less. I removed the chicken, added the rice, raised the heat until tender. It was a delicious blending of flavors, but it would have been a mushy disaster if I followed the recipe. I added rosemary for extra flavor, it was awesome.

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I altered the recipe as recommended...I didn't add the rice until the last 30 minutes, used chicken stock instead of water, added a little bit of butter, and cooked it for 5 hours instead of 8 (I can't believe it suggested 8 hours as an appropriate cook time, I would have had chicken jerky at the end. The chicken was juicy and somewhat flavorful, but I was underwhelmed by the meal and frustrated that the recipe took so much deviation to create something edible.

You shouldn't need to deconstruct a recipe and figure out what needs to be added, common sense of course, but how much sleuthing are we (keep in mind we're only amateur cooks supposed to do to make a recipe turn out well? If I was a chef, I would make sure a recipe was great as is before I would attach my name to it. I'm sure if I hadn't "improved" this recipe it would have turned out as flavorless and mushy as others described.

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I made this dish using the chicken stock and a couple slices of butter. I coated the chicken in Emeril's essence along with salt and pepper. I cooked 5 hours on low and added the rice during the last 25 minutes. Perfect meal! Easy and delicious!

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I made this for dinner and it was flavorless and yucky. A waste of good food. Definately not a repeat.

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I made this for dinner tonight. I must say that it most certainly deserves better that a 2 star rating. It is a little on the bland side, but we added a little bbq sauce to it when we ate it. I did cook the rice separately, rice is something that I think just doesn't do well in the crockpot. When I plated the chicken on top of the rice, I allowed a little of the lemony/garlicy juice to run over the rice giving it that lemon/garlic flavor. The kids didn't jump up and scream for more, but they said it was something that they would eat again so... since it satifies my essential criteria of being easy and the ingredients are something I always have on hand, they will see it again.