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Foodie Friday {Crock Pot Lemon Italian Chicken Recipe}…

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Happy happy Friday once again! 🙂  What a nice week — it was rather long but rather short. I like confusing everyone. 😉

I managed to get a few things accomplished .. and managed to have a mini-meltdown.  I proclaimed that I needed a vacation several times to Raymond on Monday.  I may not have said vacay in the works, but I instantly felt better.  Perhaps just declaring I need a break helped my brain breathe a little easier. 🙂

We cooked quite a lot this week!  My favorite was the Crock Pot Chicken Taco Salad and Meatballs with Mashed Potatoes. 🙂 Yum to the tum!

Tonight I’m making this easy recipe.  I must admit .. this is my first time making it. I will come back and let you know if it is delicious. 🙂

Crockpot Lemon Italian Chicken Recipe | Pure & Simple

PS — have I expressed my love for the ole Crock Pot recently!  Super easy and simple.  *heart* 😉

Crock Pot Lemon Italian Chicken Step 1

Spray Crock Pot with non-stick spray.

Place 1.5 TBSP butter in the bottom.

Top with 3 frozen chicken breasts.

Crock Pot Lemon Italian Chicken Step 2

Sprinkle Italian Dressing Mix, pepper, dried oregano, and dried parsley on top.

Crock Pot Lemon Chicken Step 3

Add juice of one lemon. Place juiced lemon halves around chicken.

Crock Pot Lemon Italian Chicken Step 4

Cover.  Cook on low for 4-5 hours.

And for the recipe:

CROCK POT LEMON ITALIAN CHICKEN

  • 3 chicken breasts (frozen)
  • 1.5 TBSP butter
  • 1 Packet Good Seasons Italian Dressing Mix
  • 1/4 TSP pepper, dried oregano, dried parsley
  • Juice of one lemon (reserve peel)
  1. Spray Crock Pot with non-stick cooking spray.
  2. Place butter in bottom of Crock Pot.
  3. Top butter with chicken.
  4. Sprinkle chicken with seasonings (italian dressing mix, pepper, oregano, parsley).
  5. Add lemon juice.
  6. Place lemon halves around chicken.
  7. Cover and cook on low for 4-5 hours.

I plan to serve with Pioneer Woman’s Smashed Potatoes and a spinach, avocado side salad. 🙂

What have you made this week that is delish? 🙂

Until next time…

Jennifer Signature

 

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Foodie Friday {Crock Pot Chicken Taco Salad}…

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Whew … what a week!  I sent Raymond to the store sans grocery list earlier this week.  I had a lot going on and grocery list making + grocery shopping was not one of them.  He did an awesome job.  I might be transferring that domestic duty to him more often. 🙂

Last week we made this amazing dish that I found on Pinterest here.

The recipe was for Tex Mex Chicken Lettuce Wraps.  I liked the idea of the mexican lettuce wraps, but we decided to eat it in a taco salad.  Which was awesome btw!

Crock Pot Chicken Taco Salad

  • 4 chicken breasts (frozen)
  • 1/2 packet of taco seasoning
  • 1 jalapeño (seeded & sliced)
  • 16 oz jar of salsa
  • 1 yellow onion (diced)
  1. Place the frozen chicken breasts in the bottom of the crock pot. 
  2. Sprinkle the taco seasoning on top of chicken.
  3. Add jalapeño and onion to the crock pot.
  4. Top with the jar of salsa.
  5. Cook on HIGH for 4-5 hours.
  6. After 4 hours, take the chicken breasts out.  Chop or shred the chicken.  Place back in the crock pot.
  7. Stir to combine.
  8. Serve in a taco shell bowl with chopped lettuce, sour cream, guacamole, fresh tomatoes … and any other garnishes.

Super easy — I love crock pot dinners!  Enjoy!

Until next time…

Jennifer Signature