Crock-Pot Lemon Chicken
By Caryl
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Ingredients
- 6 bone-in chicken breast halves (about 3 #), skin removed
- 1 t dried oregano
- 1/2 t seasoned salt
- 1/4 t pepper
- 2 T butter or margarine
- 1/4 cup water
- 3 T lemon juice
- 2 garlic cloves, minced
- 1 t chicken bouillon granules
- 2 t minced fresh parsley
- Hot cooked rice
Details
Servings 6
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-quart 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 ad cook on low for 3-4 hours. Baste the chicken. Add parsley.
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