Gluten Free Dairy Free Lemon Chicken

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Gluten Free Dairy Free Lemon Chicken

Mindy
The Cook
6 Servings
5 Ingredients
12 Comments
Lemon chicken is a staple in most households because of its delicious taste and ease of preparation. This recipe is no exception. It can be frozen before cooking and placed in a slow cooker on serving day.
6 Servings
5 Ingredients
12 Comments

Ingredients

  • 3 pounds Chicken, Boneless Breasts
  • 5 tablespoons Lemon Pepper
  • 2 tablespoons Ghee
  • 1 cup slice Lemon
  • 1 teaspoon Parsley, Dried

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients and divide into indicated number of freezer bags.
  2. Label and freeze.

Make From Frozen Serving Day Directions

Slow Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook on low in slow cooker for 8-10 hours.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place all ingredients into slow cooker.
  2. Cook on low for 8-10 hours.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
8 ounces
Amount Per Serving
Calories
320
Total Fat
11g
Saturated Fat
4.5g
Trans Fat
0g
Cholesterol
175mg
Sodium
1050mg
Total Carbohydrates
0g
Fiber
0g
Sugar
0g
Protein
51g
WW Freestyle
2
Diabetic Exchanges: 1 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
0 Veg
7 Lean Meat

12 Comments

Join the discussion
  1. This has got to be my new favorite OAMC recipe! Everyone raved about it! I was hoping for leftovers but that’s not happening

  2. WWAAAYYYY too much lemon pepper seasoning! My chicken was black from it (didn’t look anything like the photo above) and very spicey. I think maybe 5 tsp would be fine instead. And 8 hours on low made the chicken dry.

    1. Marie – So sorry that the taste wasn’t what you expected. We certainly do appreciate your feedback. It helps us better serve you, the reader!

  3. Hi I was windering if I can put the chicken in the crockpot still frozen? Do you think it will still be good? Thanks, sounds really good. Always looking for easy gfdf recipes.

      1. It was really delicious and it worked out great! I did 10 minutes and then an instant pressure release. I did use butter instead of ghee because I have never worked with it before.
        I love my IP and I keep trying new things. My favorite is a 15 bean soup. I just put the soaked beans in the IP with chopped carrots, celery and onion with stock or water. I use the soup or stew button and instant release. It comes out creamy and delicious because some of the smaller beans break down. Super satisfying!

  4. I liked it, but my family thought it was too lemony and too dry. I made up 4 of them, so the next one I am going to try baking instead of putting in the crockpot and see if I can get it to be juicier.

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