*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Best ever slow cooker chicken. It's moist and super flavorful. Variation I made: did not add the vegetables. I slid the butter under the skin per recipe, laid it in the bottom of a big oblong slow cooker. Whisked the soy sauce, 2 T Real lemon (didn't have a fresh lemon), 1 T. dried minced onion (prefer the less intense onion flavor), salt & pepper and poured it over the chicken. Then laid slin slices of the cream cheese over the chicken, sprinkled with 1 T. dried parsley (didn't have fresh), 1/2 t. dried chives, 1/4. t. dried basil. Cooked on high for 5-6 hours. Removed chicken (with cheese on top) & kept warm in oven. Skimmed fat off sauce & thickened with a little corn starch & served on the side. Absolutely to die for! When then cream cheese ran out, you could dip in the sauce...moist without either...but the flavor! It's so tender, all the meat falls off so watch the small bones!
Love this recipe!! My husband says its his favorite chicken recipe. The first time I made it I used the chicken breasts and I didn't have potatoes so I left them out and we had it with rice and we thought it was outstanding!! I made it again yesterday and used chicken thighs with small baby potatoes and I added a couple of carrots chopped up. I used the zest and juice from the lemon and omitted the salt because of the lemon juice and soy sauce. A complete meal in one pot!! Very rich but very very good!! Will make this again and again. Thanks for the great recipe!!
I pretty much like it but it needs some tweaking imo. I use only 1/4 c butter and remove the skin from the chicken. It tends to be greasy if you don't. I cut the potatoes bit-sized just cus that's how I like them. I add 3 cloves of garlic. I also use a whole 8oz box of sliced mushrooms. I like extra gravy too so I add a cup of homemade chicken broth. I also zest the lemon before I juice it. If using soy sauce omit salt. I have used liquid aminos as a healthier alternative to soy sauce but if I do I use the salt the recipe calls for. Adding cream soup is not necessary and adds much extra sodium; not a healthful idea with the sodium content in the soy sauce. I have made this recipe a few times and with these changes it is a family favorite. With these changes I would give the recipe FIVE stars!!
The chicken just falls off the bone and melts in your mouth. This savory dish may be a little too salty so reduce the soy sauce and the salt. Also keep about a fourth of the parsley and add it in the last 10 minutes to truly enhance the flavors. Truly a wonderful mixture. The sauce was creamy and delicious. My entire family loved it. Will keep playing with it and keep you all posted.
I thought this was a terrific chicken/crockpot recipe! I used boneless chicken breasts so I left out the butter. I didn't have the small red potatoes so I just quartered the baking potatoes that I already had. I used the 1/3 fat cream cheese and since I didn't have an actual lemon I added about a Tbsp of lemon juice instead. I took the advice of other reviewers and used half the soy sauce. I had to leave out the onion as my kids won't touch them but I used some onion powder instead. Also since I didn't have fresh mushrooms I used a can of drained mushrooms. I was a little concerned at first because the cheese mix was thick. I dolluped (sp?) the cheese over the top and smeared it as best as I could. Then about halfway through I stirred it all together and it looked much more sauce-like. I cooked it on high for about 4 hrs. Delicious!