Crockpot Lemon Pepper Chicken

Is anyone else going crazy lately? Isn’t end-of-the-year craziness supposed to happen closer to the actual end of the year? Or is it always like this and I’ve just forgotten? Because holy cow, I feel a little dizzy with all this end-of-the-year stuff!

Between baseball, ballet- ballet dress rehearsals- ballet recitals, spring concerts, field trips, field days, writer workshops, picnics, Daisies, Girl Scouts, and birthdays I feel a little overwhelmed. Add in a sprained ankle (not mine) and some spring sickness and the party really starts.

This is part of the reason why I was so excited for the clean eating crockpot group last week. What a great way to stay on top of healthy dinners! But that didn’t pan out like I expected. A key part of crockpot success is being here to turn it off and eat the food that’s in it. Last week my husband had late nights with his track team a few days, and we had a couple days where the kids and I were basically gone 3-8pm. I only got to make a couple dinners from the weekly meal plan. But I thought I’d share one I really love!

This recipe takes a little prep at the start, which takes away a bit from the beauty of a crockpot dinner. I think it’s worth it, though. The chicken actually had a nice semi-crusty coating when it was done.

Slow Cooker Lemon Pepper Chicken

(from blog.feelgreatin8.com)

Ingredients:

4 boneless skinless chicken breasts
1/4 cup whole wheat flour
1 teaspoon lemon pepper seasoning
2 tablespoons butter
1 tablespoon lemon pepper seasoning
1/2 cup fresh lemon juice
1/2 cup low sodium chicken broth

Preparation:

Prepare your chicken by rinsing it and trimming the fat. I cut each breast into 2 pieces to make them more like large tenders.

In a shallow dish, combine the flour and 1 teaspoon of lemon pepper seasoning. Coat each piece of chicken in flour.

Melt the butter in a large saucepan over medium-high heat.

Once melted, brown each side of the chicken. You want them to be golden brown, but not cooked through because you’ll be cooking them in the slow cooker.

Spray the slow cooker (crockpot) with cooking spray and place the browned chicken into the bottom. Sprinkle 1 tablespoon of lemon pepper seasoning on top of the chicken.

Mix together the lemon juice and chicken broth. Pour over the chicken and seasoning.

Cook on low for 3-4 hours. Enjoy!

I doubled the recipe to serve all of us (not that all of us ate it of course) and so we’d have leftovers for lunches. It came out great. I served it over a quinoa and wild rice blend and it was delicious. You can find the original recipe here at Tiffany’s blog.

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