Super Easy Slow Cooker Lemon Pepper Chicken Breasts

Sitting at my table and sipping on some coffee the other morning, I came across the verses in the bible that talked about the Children of Isreal eating the manna that fell from the sky for 40 years. Can you imagine that happening today? God literally rained down manna for his people to eat as they wandered the wilderness. It wasn’t until they reached the Promised Land that the manna stopped falling from the sky and then we can only speculate the amazing feast that they got. I bet the manna tasted amazing. I mean, after all, it was made in God’s own bakery. How cool is that?

1/4 cup Gold Medal all-purpose flour
3-4 Large boneless, skinless Tyson Chicken breasts, cut into 3rds
1/4 cup Kerrygold butter
1 packet Good Seasons Italian dressing/seasoning mix
1/2 cup fresh lemon juice
1/2 cup College Inn chicken broth
Morton salt and pepper

Rinse the chicken pieces with water, and then lightly coat them in the flour. Set aside.
Plug in crock pot and turn setting to Low heat.
Heat 2 Tablespoons of butter in a large non-stick skillet, over medium-high heat. When butter is melted, add half of the flour-coated chicken pieces. (You don’t want to over-crowd the pan, so you’ll cook the chicken in two batches) Season with salt and pepper. Cook chicken for 3-4 minutes or until golden brown,on each side.
(You’re not cooking the chicken all the way, just getting a golden-brown crust)
Remove chicken from skillet and place in crock pot.
Add the 2 remaining tablespoons of butter in skillet, and cook the remaining flour-coated chicken pieces on each side for 3-4 minutes or until golden brown. Remove chicken from skillet and place in crock pot
Sprinkle the Italian dressing/seasoning mix evenly over the chicken. Pour the lemon juice and chicken broth over the tops. Cover with lid, and cook on low heat for 3 hours.
Either serve chicken pieces whole or shredded, with the lemon sauce/broth. Enjoy!
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