Tag - chicken

Crockpot Lemon Chicken
Lemony Chicken Noodle Soup
Chicken or Pork Adobo

Crockpot Lemon Chicken

I got this recipe for crockpot lemon chicken off of Pinterest, but the link to the original is now dead, so I’ll give you the recipe myself.  It meets all my criteria – it is easy and yummy, with a bonus that I usually have all the ingredients on hand.  The original said to shred the meat when it was done and serve over rice or noodles, which I did the first time.  After that I just served it whole.  I don’t have time for unnecessary shredding!



Crockpot Lemon Chicken

Crockpot Lemon Chicken


  • 1 stick of butter
  • 3 lbs boneless, skinless chicken breasts
  • 1 packet Italian dressing mix
  • 1/4 cup lemon juice


  1. Put all ingredients in crock pot, in order given.
  2. Cook on low 4-6 hours.
  3. Serve over rice or noodles, with juices from the pot.


Lemony Chicken Noodle Soup

April on the East Coast is a cold and damp affair.  It has rained here 4 of the last 6 days and today the temperature peaked at 50 degrees.  That was sometime around noon and it has been getting colder ever since.  If any day called for a nice, warm soup, it is today.  I made Lemony Chicken Noodle soup which I got from Taste of Home.  The original only makes 2 servings, so I’ve modified it to serve a family.

Lemony Chicken Noodle Soup

1 small onion, chopped
1/4 cup olive or vegetable oil
4 boneless, skinless chicken breasts, cubed
1 garlic clove, minced
enough water to fill your pot plus 2 1/2 Tablespoons chicken bouillon or
2 cans chicken broth
4 medium carrots, cut into 1/4 inch slices
1 cup fresh or frozen peas
1/2 tsp dried basil
1 bag uncooked medium egg noodles
6 Tablespoons lemon juice

In a large pot, saute onion in oil until tender.  Add the chicken and garlic.  Cook and stir until chicken is lightly browned.  Stir in the water and bouillon (or broth), carrots, peas and basil.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.  Add the noodles.  Cover and simmer for 8-10 minutes or until noodles are tender.  Stir in lemon juice.

Like most soup recipes, this one isn’t an exact science.  Adjust the ingredients to suit your family size and tastes.

Chicken or Pork Adobo

Another quick and easy recipe (it’s all I ever make) that can be doubled without a lot of math. Adobo is traditional Filipino dish, though I’m not sure if this is my family’s recipe or not.  You can make it with either chicken or pork.

Chicken or Pork Adobo

2 lbs chicken or pork, cut into small pieces
3/4 cup vinegar
1 1/2 cups water
1/2 cup soy sauce
3 garlic cloves, smashed
1/2 Tablespoon peppercorns
1 bay leaf

At all ingredients to a pot and bring to a boil. Reduce heat and simmer, 45 minutes.

See, I told you it was easy!

Mix 2 Tablespoons cornstarch with small amount of water and add to sauce to thicken. Serve over hot rice.

I usually fish out the garlic cloves and bay leaf before serving. You’ll probably want to pick out the peppercorns while you’re eating. It’s ok to eat them if you like, but they are pepper after all. My children call them “hotcorns”.

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