Slow-Cooked Lemon Chicken Recipe
By traciesparks
Garlic, oregano and lemon juice give spark to this memorable main dish. It's easy to fix - just brown the chicken in a skillet, then let the slow cooker do the work. I like to serve this dish to company. -Walter Powell, Wilmington, Delaware
Excellent recipe! Added 1 Tbs butter and 2 Tbs of canola oil, 1/2 in the crockpot and 1/2 in the frying pan. Thanks!
Delicious! Chicken practically falls off the bone it's so moist. I added a can of cream of chicken soup and fresh sliced mushrooms. The soup makes a nice gravy to put over the chicken & rice. This is a family favorite!
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Ingredients
- 6 bone-in chicken breast halves (about 3 pounds), skin removed
- 1 teaspoon dried oregano
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1/4 cup water
- 3 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 teaspoon chicken bouillon granules
- 2 teaspoons minced fresh parsley
- Hot cooked rice
Details
Servings 6
Preparation time 20mins
Cooking time 23mins
Preparation
Step 1
Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken.
Cover and cook on low for 3-4 hours. Baste the chicken. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. If desired, thicken cooking juices and serve over chicken and rice. Yield: 6 servings.
Nutrition Facts: 1 serving (1 each) equals 236 calories, 8 g fat (4 g saturated fat), 112 mg cholesterol, 394 mg sodium, 1 g carbohydrate, trace fiber, 37 g protein.
Slow-Cooked Lemon Chicken published in Taste of Home February/March 2000, p39
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